I chose this recipe because it was something that my mother used to whip up and I loved it. As I’ve grown up, I’ve enjoyed putting my little spins on it from time to time. Try it for yourself and let me know what you think!

– Chef Chuck, Executive Sous Chef at Georgia Institute of Technology

Chef Chuck’s Family-Style Chicken and Shrimp Gumbo


  • 1 bunch celery (diced leaves and all)
  • 1 bell pepper (diced)
  • 1 yellow onion (diced)
  • 1 bunch green onion (finely chopped)
  • 1 bunch fresh parsley leaves(finely chopped)
  • 2-3 cloves garlic
  • 1-2 tbsp Cajun seasoning,your choice
  • 6-8 cups chicken broth
  • 1 Meat from 1 whole chicken
  • 2 cups shrimp (precooked if needbe; I like fresh, and I add mine at the very end)
  • 1 package cooked white rice (my family likesbrown rice) for serving


  • Make your roux, and sautéyour veggies until translucent in a hot skillet. Then add chicken
  • Add your chicken and shrimp.
  • At this point, taste it and add moreseasoning to your liking—salt, pepper, more chicken broth—if needed until youreach the perfect flavor.
  • Serve warm over rice and ENJOY!
  • Note: Roux can be made 3–5 days inadvance. Keep in a Ziploc bag in the fridge.


by Dina Biondo in Recipes