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Shrimp and Chicken Gumbo

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I’m nearing the end of my time in my current role and things seem to be going far more quickly than I was hoping. When people ask when my last day is, saying “next Friday” is so surreal. Mr. Prevention told me that he thought I’d either “check out” mentally, or get really sad and so far I’mfeeling neither. Unlike leaving previous jobs, this decision is for my family, not my career, and so people continuously say my decision was a “no-brainer” or “if I could’ve been home more with my kids, I would’ve done it in a heartbeat”. Given that I love my job so much, it helps reassure me that this is the right move for us, and that I’m leaving one great opportunity for another.

I had my pre-employment on-boarding today at my new place of employment and was very wow-ed with their processes and staff. I haven’t had much time to really think about my upcoming job change, but after today, I’m definitely excited. I was also sitting next to another RD at the on-boarding session today – good luck?

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When people ask what I’ll be doing in my new job, they’re a bit surprised to hear that I won’t be involved at all in the hospital’s kitchen or food service operation. However, prior to my current role, I had no previous job experience in food service. That said, I’ll miss the kitchen a lot! I thoroughly enjoy the menu development and creative side of all that we get to do in our little cafeteria.

I can leave my job saying that my co-workers have likely all tried quinoa and kale and bulgar and that they have available to them some of the freshest, most delicious salads, and that their meals are prepared by some of the kindest, most wonderful people in the whole world. I’m a little biased, but my staff are amazing and I’ll miss them a TON. I have been promising to come back and I have every intention of doing so – and with Fridays off, it will most certainly happen. 🙂

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So while the step away from food service will be somewhat sad, I do hope that it reignites my passion for cooking at home. My office not being in the middle of the kitchen will also certainly help with reducing the number of BLT’s (bites, licks, and tastes) I consume! Additionally, Mr. Prevention will have much less to complain about with regard to the amount of leftovers we accumulate through the week as I will most definitely begin taking lunches to work each day.

Recipes like this are ones I may typically avoid because the volume is so large, but I assure you, this recipe is a keeper. I don’t know why, but I had a hankering for some okra and a little internet search later, I was dead-set on trying this 5-star rated recipe from Cooking Light. I hope you enjoy it, too!

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Shrimp and Chicken Gumbo
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 2 cups each)
  • 6 Tbsp canola oil, divided
  • ¾ lb boneless skinless chicken breasts
  • ¾ cup all-purpose flour
  • 1 onion, diced
  • 2 poblano chiles, seeded and chopped
  • 3 stalks celery, chopped
  • 3 cups frozen okra
  • 10 garlic cloves, minced
  • 1 cup dry white wine
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 2 tsp paprika
  • ¼ tsp cayenne
  • 1½ tsp kosher salt
  • 1 (14.5 oz) can unsalted petite diced tomatoes, drained
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp red wine vinegar
  • ½ tsp freshly ground black pepper
  • 3 (8.8 oz) packages precooked brown rice (such as Uncle Ben's)
  • 1 bunch green onions, sliced
  1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let chicken stand 10 minutes before cutting into bite-sized pieces.
  2. Reduce heat of the Dutch oven to medium-low; add remaining 5 tablespoons oil to pan and whisk in flour; cook 25 minutes, stirring frequently with a whisk until a deep brown color is achieved.
  3. Stir in onion, poblanos, and celery, increase heat to medium-high; cook 3 minutes. Add the okra and cook an additional 3-5 minutes. Stir in garlic and cook 30-60 seconds, or until fragrant. Stir in wine; cook 2 minutes.
  4. Add stock, water, paprika, cayenne, salt, and diced tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 3-4 minutes. Top with green onions before serving.
Recipe from Cooking Light
Nutrition Information
Serving size: ~ 2 cups Calories: 462 Fat: 15.0 Carbohydrates: 51.1 Sugar: 3.4 Sodium: 855 Fiber: 6.6 Protein: 28.3 Cholesterol: 99
Be well,


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  2. Biz
    March 18, 2015 / 1:11 pm

    I am still very excited for your new job, even though I know how much you loved this current job. That dish looks delish!

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