With best one pot, this spicy, wholesome & clean shrimp and fowl gumbo has a velvety sauce, served over quinoa. plus it’s ready in handiest 30 minutes!


Needless to say, this gumbo does no longer have anything to do with Asian nor catching pans on fire, but it does convey back the good reminiscences i have of culinary college.  The gumbo turned into true with a deep, caramel roux as the starter. 

A roux is a easy flour and fats mixture this is cooked. because it chefs the coloration deepens and will become fragrant. as soon as different beverages and ingredients are delivered, the roux helps to thicken the soup. The moderate spice and the sweetness from the shrimp balance each different flawlessly.

In attempt to make the conventional recipe more healthy and onto your desk in handiest half an hour, in preference to hours, I lightened up the roux and introduced a slurry to the end to thicken the gumbo. all the taste of the velvety base remains however the energy and fat exit the window. hundreds of greens are delivered to make this meal suitable for a healthy Monday meal or a a laugh Friday night dinner. it's miles one dish this is at the desk in about 30 minutes so no need to rush via and say, light your pans on fireplace.



  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (use a gluten free blend if needed)
  • 1 red bell pepper, diced (I used 1 red and 1 orange)
  • 1 green bell pepper
  • 1 cup chopped celery
  • 1 small red onion, diced
  • 2 cloves garlic, minced or grated
  • 2 cup frozen okra
  • 2 (14 ounce) cans petite diced fire roasted tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cajun seasoning
  • 1/2 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast, diced
  • 1/2 pound shrimp, tails removed and deveined
  • 4 tablespoons cornstarch mixed with a 1/4 cup cold water to create a slurry
  • To serve:
  • 1 1/2 cups uncooked quinoa


  1. In a massive stock pot, heat the olive oil over medium warmth. Whisk inside the flour and cook dinner, it starts to brown and turns into fragrant. Whisk once in a while. it'll take about four-five mins. lessen the heat upload the red bell pepper, green bell pepper, celery, crimson onion, garlic, and okra, and cook till the greens begin to melt, approximately 10 minutes. upload the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt and pepper. prepare dinner for 5 minutes.
  2. At the same time as the gumbo chefs, cook the quinoa in line with the packages commands.
  3. Add the bird broth and the diced bird. deliver to a boil after which reduce warmth to a simmer. cook for 10 minutes or till fowl is cooked. add the shrimp and the slurry. carry to a boil and stir until the gumbo thickens, approximately 1-2 minutes. Serve over the quinoa.

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