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Easy 30-Minute, One-Pot Shrimp & Chicken Gumbo Recipe

A hearty bowl of vegetables, a bit of spice and whole lot of delicious is what you will have when you whip up this easy Shrimp and Chicken Gumbo! 

A velvety base is essential for a good gumbo but that can take hours to make. With this shortcut version, you get dinner on the table in only 30 minutes but you don’t miss out on any flavor. The base is the same as the traditional recipe, but I only used a fraction of the oil and flour to create the roux, the thickening agent. Chopped vegetables are added to soften, then the diced tomatoes, along with their juices, chicken broth, diced chicken and spices are added into the pot. The chicken cooks as the flavors marry making it the perfect one pot meal.



To create that velvety base, a slurry is added. A slurry is simple to make as it is just equal parts cornstarch and water. Right before the gumbo is finished cooking, simply add the slurry and the shrimp. Bring to a boil and the gumbo will start to thicken along with cooking the shrimp. Easy way to knock out two birds with one stone! Or two pots in our situation.

Serve over white rice for a more traditional dinner, or for a healthy and hearty route, cook up some quinoa for a well-rounded meal! For more easy one-pot recipes, check out my blog The Housewife in Training Files.



  • 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, to serve

In a large soup pot, 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 packages 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.

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