With only one pot, this spicy, healthy & easy Shrimp and Chicken Gumbo has a velvety sauce, served over quinoa. Plus it’s ready in only 30 minutes!
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
1 1/2 cups uncooked quinoa
In a large stockpot, heat the olive oil over medium heat. Whisk in the flour and cook, it begins to brown and becomes fragrant. Whisk occasionally. It will take about 4-5 minutes. Reduce the heat Add the red bell pepper, green bell pepper, celery, red onion, garlic, and okra, and cook until the veggies begin to soften about 10 minutes. Add the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt, and pepper. Cook for 5 minutes.
While the gumbo cooks, cook the quinoa according to the package’s instructions.
Add the chicken broth and the diced chicken. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes or until chicken is cooked. Add the shrimp and the slurry. Bring to a boil and stir until the gumbo thickens, about 1-2 minutes. Serve over the quinoa.