Hearty Okra Gumbo with Chicken and Shrimp

Chef

Elizabeth Terry

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Cookbook

Savannah Seasons: Food and Stories from Elizabeth on 37th

Published by Bantam

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This image courtesy of Joseph DeLeo

Editor's Note: When you think of make-ahead recipes, a tray of frozen lasagna or a pot of chicken soup probably springs to mind. If you want to have a hearty and full meal ready to eat, then this recipe for Hearty Okra Gumbo with Chicken and Shrimp is for you. This chicken and shrimp gumbo will be a filling addition to your weekly meal planning, and is easy to make, too. You'll lvoe the use herbs, spices, and textures in this easy Southern recipe. As this chicken and shrimp gumbo has some heat, consider cooling down with this dessert recipe for Tangelo-Tangerine Pudding, which is by the same author.

When friends move into a new house or bring home a new baby, this is the perfect hearty dish of welcome. It’s a meal in one, full of healthful vegetables and delightful aromas.

Serves6 as a main course

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseAppetizer, Main Course

MealDinner, Lunch

Taste and TextureGarlicky, Herby, Hot & Spicy, Meaty, Savory

Type of DishChicken Soup, Soup

Ingredients

6 chicken thighs, roasted and shredded, bone and skin discarded
1 cup minced onions
3 tablespoons minced garlic
2 small yellow squash, cut into ¼-inch dice (1 cup)
2 cups sliced okra
4 cups Basic Chicken Broth
1 (14-ounce) can diced tomatoes in juice
2 tablespoons tomato paste
2 bay leaves
2 tablespoons olive oil
¼ cup cored, seeded, and minced green bell pepper
¼ cup minced fresh basil
1 pound large raw shrimp, peeled and deveined (12 ounces)
2 teaspoons hot chili sauce
2 teaspoons fresh lemon juice
½ teaspoon salt

Instructions

In a soup pot, combine the chicken, onions, 2 tablespoons of the garlic, the yellow squash, okra, chicken broth, diced tomatoes, tomato paste, and bay leaves. Bring to a boil over medium heat. Lower the heat and simmer for 30 minutes, until the vegetables are very tender. Remove the bay leaves. Set aside.
Just before serving, reheat the soup, then warm the oil in a large skillet and sauté the green bell pepper, remaining garlic, basil, and shrimp until the shrimp are just pink. Add the hot chili sauce, the lemon juice, salt, and the contents of the skillet to the hot soup.