Classic Chicken and Seafood Gumbo

Thick, rich, satisfying, with a bright rich taste! Gumbo soup comes in many varieties. I offer you a classic method of cooking using chicken broth with the addition of seafood and vegetables. The dish is very healthy and tasty, a real delicacy!
cook time: 40 min
Lucas Halstead
Classic Chicken and Seafood Gumbo

Nutrition Facts (per serving)

84
Calories
4g
Fat
7g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Rice 4 tbsp
Bay leaf 1 pc
Vegetable oil 3 tbsp
Greenery to taste
Green beans 300 g
Fish fillet (red or white fish) 200 g
Soy sauce 1 tbsp
Tomato sauce (tomatoes in their own juice) 200 g
Seafood (assorted) 300 g
Chicken bouillon 1 l

Recipe instructions

Step 1

Step 1
How to make classic gumbo soup? Prepare all the necessary ingredients. Instead of red fish, it is permissible to use white fish fillet, and soy sauce can be replaced with Worcestershire or completely excluded from the list of products.

Step 2

Step 2
The first step is to cook the rice. To do this, rinse it with clean water and boil according to the instructions on the package.

Step 3

Step 3
Peel the onions and garlic. Chop them finely and sauté in a small amount of vegetable oil. To prepare gumbo, it is best to use a thick-bottomed pan.

Step 4

Step 4
When the onion becomes transparent, pour the tomatoes in their own juice into the pan. They can be replaced with fresh tomatoes and tomato paste. Mix everything and leave for two to three minutes. Reduce the flame to medium.

Step 5

Step 5
Cut the green beans into small pieces. Both fresh and frozen beans are perfect for soup. Increase the flame and wait for the vegetables to boil.

Step 6

Step 6
Next, cook covered over low heat for about 5 minutes.

Step 7

Step 7
Cut red or white fish into pieces of the same size. Place the seafood cocktail, which consists of shrimp, mussels, cuttlefish, squid and scallops, in a colander and rinse under running cold water to remove the ice crust.

Step 8

Step 8
Pour chicken broth into the pan. If you don’t have broth, use plain water; the soup will still be very tasty and rich. How much broth should I take? I have 1l. and I ended up with a thick soup. If you like thinner first courses, add a little more liquid.

Step 9

Step 9
After boiling, add the fish to the pan. Cook for 3-5 minutes.

Step 10

Step 10
Add seafood and soy sauce.

Step 11

Step 11
After boiling again, add the bay leaf, reduce the heat to medium and cook until all the ingredients are cooked. This will take a little time (5-7 minutes). If seafood is overcooked, it will become tough and dry.

Step 12

Step 12
Add boiled rice to the soup. Mix everything. Taste and add salt if necessary. Increase the heat until the soup comes to a boil.

Step 13

Step 13
Sprinkle with fresh herbs, finely chopped. And immediately remove the gumbo from the heat.

Step 14

Step 14
Let sit covered for 5-10 minutes and serve. If desired, sprinkle the soup with ground black pepper.

Additional rubrics

Related recipes