Roast Chicken and Shrimp Gumbo

chicken and shrimp gumbo

Patsy Catsos

Total Time: 205 min
Prep Time: 40 min
Cook Time: 165 min
Servings: 10 (1 1/3 cup each)

Nutrition Highlights (per serving)

120 calories
5g fat
5g carbs
15g protein
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Nutrition Facts
Servings: 10 (1 1/3 cup each)
Amount per serving  
Calories 120
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0.5g 3%
Cholesterol 105mg 35%
Sodium 420mg 18%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 15g  
Vitamin D 0mcg 0%
Calcium 57mg 4%
Iron 1mg 6%
Potassium 301mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Gumbo is a New Orleans specialty, a soup or stew thickened with okra and a roux. Every cook’s gumbo is a little different, and ours is no exception.

This gumbo is rich with roasted chicken, back bacon, shrimp, and spices. We've made it low-FODMAP by using scallion greens instead of onions and by using sorghum flour instead of wheat flour in the roux. The sorghum flour does an excellent job of thickening, and it reheats beautifully.


  • 5-pound whole roasting chicken
  • 4 cloves fresh garlic
  • 6 ounces back bacon, chopped
  • ½ cup finely chopped celery
  • 1 cup chopped yellow bell pepper
  • 2 cups sliced okra
  • 1 cup thinly sliced scallion greens
  • ½ teaspoon salt
  • 1 tablespoon chile and vinegar hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 6 cups water
  • 1 bay leaf  
  • ½ cup canola oil or chicken fat
  • ½ cup sorghum flour (50g)
  • 1/2 pound small or medium raw shrimp 


  1. For the roast chicken, preheat the oven to 450F. Brush or spray a 4 1/2-quart Dutch oven or roasting pan with oil. Drain liquid from the chicken, remove the giblets from the cavity and place chicken in the pot, breast side up. Unwrap the giblets and add them to the pot. Roast for 15 minutes, uncovered. Reduce heat to 350F and continue roasting until a thermometer inserted in the chicken reaches 165F, 1 ½ to 1 ¾ hours. Test several places, including the thickest parts of the breast and thigh. Transfer the chicken to a large plate and allow it to cool. When the chicken is cool enough to handle safely, pick off all the meat, tear or chop it into bite-sized pieces and reserve.

  2. While the chicken cools, pour the pan juices into a heat-proof 4-cup measuring cup and allow the fat to float to the top. Measure 7 tablespoons of separated fat and/or canola oil into a small saucepan and 1 tablespoon back into the Dutch oven or into a 5-quart stockpot. Reserve broth from the pan drippings for a later step.

  3. Place the Dutch oven on the stovetop. To the tablespoon of chicken fat, add garlic and sauté over medium-low until garlic begins to brown. Discard the garlic, and stir in bacon, celery, bell pepper, okra, and scallion greens. Sauté over medium heat until the celery and peppers have softened, about 10 minutes. Add salt, hot sauce, paprika, thyme, black pepper, and tomato paste. Transfer the vegetables to a bowl and set aside.

  4. For the broth, place the chicken carcass into the Dutch oven. Pour a total of 6 cups of skimmed pan juices or water into the pot, add the bay leaf, and bring to a boil over medium-high heat. Cover the pot, reduce heat to low and simmer for 30 minutes. Use a slotted spoon to remove and discard all solids.

  5. Add the partially cooked vegetables and simmer until okra is tender, about 30 minutes.

  6. For the roux, use a wooden spoon to stir the sorghum flour into the reserved fat in the small saucepan over medium heat. Continue stirring until the roux bubbles, then whisk it into the hot chicken broth.

  7. Add shrimp, raise the heat to medium-high and bring the pot to a low boil. Boil for 1-3 minutes, then stir in the chicken and cook briefly until chicken is warmed through.​​​

  8. Divide into serving bowls and, if desired, top each bowl with a small scoop of rice.

Ingredient Variations and Substitutions

To save time, use a store-prepared rotisserie chicken instead of roasting your own. The yield may be smaller.

Back bacon is made from leaner cuts of pork than regular bacon. It may be sold as “Canadian bacon.”

Use up to 6 cups of low-FODMAP chicken broth instead of making your own.

Cooking and Serving Tips

Start this recipe early in the afternoon for a truly memorable dinner party or Sunday night family supper

Prep time for this recipe is about 40 minutes but it can all be done during the roasting or boiling steps, so it is not in addition to the cook time.

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