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With Salt and Wit

Laugh Often. Eat Well.

233 February 6, 2015 30 Minute Recipes

One Bowl Easy Shrimp and Chicken Gumbo

With only one pot, this spicy, healthy & easy Shrimp and Chicken Gumbo has a velvety sauce is served over quinoa for a quick dinner recipe!

With only one pot, this spicy and healthy Spice and Chicken Gumbo has a velvety sauce, served over quinoa and is ready in only 30 minutes! #healthy #gumbo #madrigras #glutenfree” alt=”alt description” />

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!

If there is one way to take me back to culinary school, it would be gumbo.

Wait, there is way too many recipes that transport me back to those awkward days.

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!

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!

This is something I should probably keep under wraps, but we are friends and I feel like we have courted each other enough to not judge (<– promise me, mmmk?). It was my Asian final so we were instructed to cook and plate 3 (or was it 4 or 5? Too long ago to remember…) full dishes all under two hours. Doesn’t seem too stressful for a cook. But when under pressure the time seems to magically move twice as fast. With every attempt to chop faster, I was a bit closer to losing a finger. Asian cooking was never my strong point. The cooking techniques, the flavors, the food. All seemed to be above my understanding. But during my final, everything wrong happened. A sliced finger, way too salty soup, soggy wontons and last but not least, a pan of blazing flames. Not once, Not twice. But THREE TIMES! In fear, all my thoughts of fire safety went out the window and I flung around panicking, with visions of burning down the whole school in mere minutes. I about died. As my chef laughed at me (true story), I finally came to my senses and threw a wet towel on top to calm the flames, my heart settled and I was able to catch my breath.

My instructor thoroughly enjoyed giggling at my failures. Every since that moment I have a great fear of extremely hot pans and any form of water near by. Coming from that final, besides my near failing grade, I have learned to keep utensils with any form of water on them far, far away from my cooking station.

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!

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!

Needless to say, this gumbo does not have anything to do with Asian nor catching pans on fire, but it does bring back the good memories I have of culinary school.  The gumbo was authentic with a deep, caramel roux as the starter. A roux is a simple flour and fat mixture that is cooked. As it cooks the color deepens and becomes fragrant. Once other liquids and ingredients are added, the roux helps to thicken the soup. The slight spice and the sweetness from the shrimp balance each other perfectly.

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!

In effort to make the classic recipe healthier and onto your table in only half an hour, rather than hours, I lightened up the roux and added a slurry to the end to thicken the gumbo. All the flavor of the velvety base remains but the calories and fat go out the window. Loads of veggies are added to make this meal suitable for a healthy Monday meal or a fun Friday night dinner. It is one dish that is on the table in about 30 minutes so no need to rush through and say, light your pans on fire.

Take my word. Lighting your pan on fire is not as smooth as on tv. Just devour this gumbo without judging my cooking skills!

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!

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!

{One Bowl} 30 Minute Big Easy Shrimp and Chicken Gumbo

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!

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 6-8

Author:

Megan

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Ingredients

  • 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

Instructions

  1. In a large stock 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.
  2. While the gumbo cooks, cook the quinoa according to the packages instructions.
  3. 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.
7.8.1.2
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https://withsaltandwit.com/30-minute-big-easy-shrimp-and-chicken-gumbo/

Click Here for Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

233

Categories: 30 Minute Recipes Tags: cajun, chicken, creole, gluten free, gumbo, one pot, quinoa, seafood, shrimp, soup, tomatoes

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Reader Interactions

Comments

  1. Lauren | From Everyday To Gourmet says

    February 6, 2015 at 6:39 am

    Omg, if that bowl of gumbo isn't a food-hug, I don't know what is!! I love that you used quinoa! Pinned!
    Reply
    • Meg says

      February 6, 2015 at 7:15 am

      I love it! Thanks Lauren!
      Reply
  2. Taylor @ Food Faith Fitness says

    February 6, 2015 at 6:41 am

    I TOTALLY feel ya! Asian cooking is SO yum..but WHY there gotta be so much chopping! I've only ever had gumbo one in New Orleans...and it was BOMB. Love how you healthified it here girl! Pinned :D
    Reply
    • Meg says

      February 6, 2015 at 7:15 am

      Exactly! No dump and forget it style foods here but its totally worth it! And thanks lovely!
      Reply
  3. Julie @ Tastes of Lizzy T says

    February 6, 2015 at 7:27 am

    I have never made gumbo, but I'd love to try this healthy version!
    Reply
    • Meg says

      February 6, 2015 at 8:46 am

      It's pretty simple and so tasty! I think you would love it :) Thanks Julie!
      Reply
  4. Gayle @ Pumpkin 'N Spice says

    February 6, 2015 at 7:39 am

    This gumbo looks fantastic! Love the chicken and shrimp combination. Looks like the perfect bowl of comfort food!
    Reply
    • Meg says

      February 6, 2015 at 8:46 am

      They are pretty dreamy :) Thanks Gayle!
      Reply
  5. Meagan @ A Zesty Bite says

    February 6, 2015 at 7:39 am

    I'm so in love with a meal that consists of 30 minutes or less and it comes out looking like this.
    Reply
    • Meg says

      February 6, 2015 at 8:46 am

      Aren't they the best?! Thanks Meagan!
      Reply
  6. Ashley | Spoonful of Flavor says

    February 6, 2015 at 8:51 am

    Wow, that velvety sauce looks incredible! I love that you served it with quinoa too. I'm sure the flavor and texture is perfect!
    Reply
    • Meg says

      February 7, 2015 at 9:08 am

      It definitely is! Thanks so much Ashley!
      Reply
  7. heather @french press says

    February 6, 2015 at 10:47 am

    I had no idea you went to culinary school, that is something I have always thought about doing, and this gumbo looks perfect. Gumbo is one of my husbands favorite dishes and I have never made it; your recipe looks like the perfect place to start
    Reply
    • Meg says

      February 7, 2015 at 9:08 am

      It was definitely more intense than I thought...I would suggest taking classes at school just for fun! And I hope you do try it. It was seriously so easy and pretty tasty! Thanks Heather!
      Reply
  8. Nutmeg Nanny says

    February 6, 2015 at 10:59 am

    I love the sound of this gumbo. It looks filling, hearty and totally packed with deliciousness. I love that you can throw it together in 30 minutes too...yum!
    Reply
    • Meg says

      February 7, 2015 at 9:07 am

      It definitely is all those things! Thanks!!
      Reply
  9. Ami@NaiveCookCooks says

    February 6, 2015 at 1:42 pm

    omg looks so comforting!! I wish I was having a big bowl of it for dinner tonight!!
    Reply
    • Meg says

      February 7, 2015 at 9:07 am

      Why thank you Ami!
      Reply
  10. Krista @ Joyful Healthy Eats says

    February 6, 2015 at 1:50 pm

    Gumbo is like the ultimate comfort food, seriously so de-lish. Loving the pics on this one Meg!
    Reply
    • Meg says

      February 7, 2015 at 9:07 am

      I couldn't agree more! I have ate it every day for lunch since making it ;) Thanks pretty lady!
      Reply
  11. Laura @ Petite Allergy Treats says

    February 6, 2015 at 3:58 pm

    Wow Megan! I had no idea you went to culinary school… I love learning more about you. It's no wonder you can make such fabulous dishes like this Gumbo, which I always thought was too difficult to try. Thanks for such a great recipe! Pinned
    Reply
    • Meg says

      February 7, 2015 at 9:06 am

      Oh you are so sweet Laura! I hope you do try it! Thanks so much!
      Reply
  12. Cyndi @ My Kitchen Craze says

    February 6, 2015 at 4:19 pm

    So with all those pains did you at least pass the class?? You poor thing. I would of wanted to quit! This Gumbo looks amazing! I am so making this for my hubby. He'll love it. Pinned. Happy Weekend!! ;)
    Reply
    • Meg says

      February 7, 2015 at 9:06 am

      Ha, I did!!! Barely ;) Happy weekend to you too!
      Reply
  13. Thalia @ butter and brioche says

    February 6, 2015 at 4:54 pm

    I've never made or eaten a gumbo before but after seeing this post it is all the inspiration I need. Thanks Meg, I have to try my hand at the recipe!
    Reply
    • Meg says

      February 7, 2015 at 9:05 am

      I think you will love it! Super easy. Thanks lady!
      Reply
  14. Beth says

    February 6, 2015 at 5:02 pm

    I want to hear more stories about culinary school!! :)
    Reply
    • Meg says

      February 7, 2015 at 9:05 am

      Just poor me a glass of wine ;)
      Reply
  15. Annie @ The Garlic Diaries says

    February 6, 2015 at 6:34 pm

    This looks sooo comforting. I love love love gumbo! I think it is so cool that you added quinoa!
    Reply
    • Meg says

      February 7, 2015 at 9:05 am

      Exactly! And thank you Annie!
      Reply
  16. Becky | The Cookie Rookie says

    February 6, 2015 at 11:03 pm

    YUM! I fell in love with gumbo on my trip and this looks amazing! Can't wait to try it!
    Reply
    • Meg says

      February 7, 2015 at 9:05 am

      Oh lucky you! Thanks lady!
      Reply
  17. Dorothy at Shockingly Delicious says

    February 7, 2015 at 12:34 pm

    thoroughly enjoyed your culinary school anecdotes!
    Reply
    • Meg says

      February 7, 2015 at 1:19 pm

      Oh why thank you Dorothy!
      Reply
  18. Tanya Schroeder says

    February 7, 2015 at 8:45 pm

    Oh my, I just ate dinner, but suddenly I want gumbo! These pictures are intoxicating! What a perfect meal.
    Reply
    • Meg says

      February 8, 2015 at 7:10 am

      Oh thank you Tanya! I am sad its all gone!
      Reply
  19. Shelby @ Go Eat and Repeat says

    February 7, 2015 at 11:39 pm

    This is my first time visiting your blog and I have to say, I LOVE your name. It is so cute! I look forward to checking in on all of your creations
    Reply
    • Meg says

      February 8, 2015 at 7:08 am

      Oh why thank you! The hubs gave me the name, Housewife in Training or HIT when we were dating as I would cook and other wifey things. Since then the name kinda stuck ;) Well welcome and glad you are here!!
      Reply
  20. Erin@WellPlated says

    February 8, 2015 at 6:41 pm

    This is totally worth flames! Hearty stews like this always make me feel so cozy too. Thanks for sharing such fun (and hopefully now funny?) memories!
    Reply
    • Meg says

      February 9, 2015 at 8:46 am

      Very few meals are worth flames to me! ha. And glad you enjoyed my little story, Erin! Happy Monday!
      Reply
  21. Evan says

    February 10, 2015 at 5:56 pm

    This is the first pot of gumbo I've ever made, and I'm so happy with the result. I'm relatively new to cooking, so after chopping all of the vegetables, this took me closer to 1.5 hours, but I love it. The quinoa adds the perfect texture.
    Reply
    • Meg says

      February 11, 2015 at 2:29 pm

      That is great to hear, Evan! So glad you enjoyed it. And over time, you will get quicker but good for you for starting up!
      Reply
  22. Stephanie says

    March 31, 2015 at 1:47 pm

    I just had a question, I made a big pot of this and it's delicious! Im alone for the week and im wondering if this recipe will freeze and reheat well?
    Reply
    • Meg says

      March 31, 2015 at 3:11 pm

      Hi Stephanie, so glad you enjoyed it! And I wish I had a great answer for you, but honestly I do not know because I have not frozen it. Let me know if you do it and how it turns out!
      Reply
  23. Dave Burnett says

    January 16, 2016 at 6:22 pm

    all of these soup recipes look great but where are the Nutritional contents posted? I can't find them and I work as a professional cook, making dinner for 2 families and I need to know what I am serving them.
    Reply
    • Meg says

      January 16, 2016 at 8:27 pm

      Hi Dave, thank you. I have yet to enter those as I am working my way through the recipes. If you are interested in them right now, I suggest using CalorieCounter.com or a tool such as MyFitnessPal so you can add the specific ingredients you are using. Hope that helps! Megan
      Reply
  24. Liz says

    February 8, 2016 at 6:02 am

    I made this last night for my family, and it was very good...my pickiest judge, the husband, was the first one done with his bowl. I threw some crawfish tails in as well! Thanks for sharing your story about the flames...it was a fun read. I found your site through pinterest, it was helpful that you had the words 30 minutes One Bowl superimposed on your picture.
    Reply
    • Meg says

      February 13, 2016 at 6:30 am

      oh that is great to hear! I am so happy everyone loved it! Have a great weekend!
      Reply
  25. Rachael says

    June 22, 2016 at 11:28 am

    I made this last night and it was SO GOOD! And it's even better on day 2!!!!!
    Reply
    • Meg says

      June 26, 2016 at 9:17 am

      I love hearing that! So happy you enjoyed it. Thanks for letting me know as well. I really appreciate that. Have a great week, Rachael!
      Reply
  26. Debbie Harper says

    February 6, 2018 at 12:39 pm

    February 6, 2018 Just came across your recipe today. My husband and I love gumbo so will try soon!😊 I am saving the recipe but have not made it. Would like to know if you semi cook the chicken or can a rotisserie chicken can be used. Thanks for replying back. Debbie Harper
    Reply
    • Meg says

      February 8, 2018 at 12:04 pm

      Hi Debbie, I have never tried it with cooked chicken but if you want to try, I would skip bringing the broth and chicken to a boil, rather add the broth, cooked chicken, shrimp and slurry mixture together, then bring it all to a boil to let thicken and the shrimp and chicken heat through. Hope that helps. Enjoy!
      Reply
  27. Brandii says

    February 27, 2018 at 8:39 pm

    Hi, Im about to make this & realized that i do not have the corn starch! EKK! Will it be terrible if i left it out? Or might you have another suggestion?? Thanks!
    Reply
    • Meg says

      March 3, 2018 at 5:50 am

      Hi Brandi, apologize for just seeing this. You could add flour earlier to the mix (coating the vegetables once sauteed) but I can't guarantee the outcome as I have not made it that way! The cornstarch is what makes the sauce nice and thick. The flavor will still be there but the consistency will be more liquidy. Hope that helps!
      Reply
  28. Bailey says

    March 19, 2018 at 9:29 am

    Seafood gumbo is the perfect solution to a rainy day indoors! Truly amazing!
    Reply
  29. Rebekah says

    October 20, 2018 at 3:08 pm

    This look so good. But I'm going with rice.
    Reply
    • Megan Kohrs says

      October 23, 2018 at 2:47 pm

      That would be good as well!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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