Coconut Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite weeknight dinners with you. This Coconut Gumbo is a gorgeous fusion that brings together tender chicken and shrimp in a creamy coconut broth that's bursting with warm spices. What I love most is that it comes together in just 45 minutes total, making it perfect for busy nights when you still want something impressive. The coconut milk isn't just delicious, it's also packed with healthy fats that keep you satisfied. This dish is wonderfully simple to make yet tastes like you've been cooking all day, and it's surprisingly budget friendly too.
Ella x
Ingredients
- 500chicken breast
- 400coconut milk
- 1 pieceonion
- 3 clovesgarlic
- 1 piecebell pepper
- 2 sprigsthyme
- 1 teaspooncumin
- 1 teaspoonpaprika
- ½ teaspooncayenne pepper
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 237 mlrice
- 2 teaspoonfilé powder
- 20 tablespooncoconut oil
- 200shrimp
Detail level
Instructions
- 1
In a large pan, heat the coconut oil over medium heat. Add the onion, garlic, bell pepper, and cook until the vegetables are tender.
Tip: Be patient and let the vegetables soften.
- 2
Add the chicken breast and cook until browned on all sides.
Tip: Use a spatula to break the chicken into smaller pieces if needed.
- 3
Add the thyme, cumin, paprika, and cayenne pepper. Stir to combine.
Tip: Let the spices infuse into the dish for a few minutes.
- 4
Add the coconut milk and stir to combine. Bring the mixture to a simmer.
Tip: Reduce the heat to low if you want a creamy gumbo.
- 5
Add the shrimp and cook until pink and cooked through.
Tip: Don't overcook the shrimp, or they'll become tough.
- 6
Season the gumbo with salt and black pepper to taste.
Tip: Add the filé powder for a more authentic flavor.
- 7
Serve the gumbo over cooked rice.
Tip: Garnish with chopped scallions or parsley for a pop of color.
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