Name: Curry chicken and Seafood Style Gumbo
Prep time: 15 min
Cook time: 14 min
Ingredients: 1 lb. large shrimp (peeled and deveined); 1 -2 lbs. jumbo can legs (washed); 2 lobster tail (( shell remove and cut not desired sizes)); 4 boneless skinless chicken thigs (cleaned, excess fat trimmed and cut into bite size pieces); 2 celery stalks (washed and cut into desired sizes); 2 medium size carrots (washed, peeled and cut into desired sizes); 1 medium size onion (diced); 2 green onions washed and smashed a little to release the flavor; 3 sprigs fresh thyme; 4 garlic cloves (minced); 1 scotch bonnet pepper; 2 tbsp and 1 tsp curry powder (divided 1 tbsp n tbsp n 1 tsp); 1 tbsp turmeric powder (divided ½ n ½); 2 tbsp onion powder (garlic powder, smoked paprika, lemon pepper seasoning, creole seasoning); 2 tsp salt (divided 1n1); 2 tsp black pepper (divided 1 n 1); 2 tbsp all purpose flour; 1 tbsp old bay; 1 tbsp gumbo filet; 1 tsp ground coriander; 4 tbsp coconut or avocado oil; 2 tsp olive oil (divided 1 n1); 1 stick butter; 1 cup low sodium seafood or vegetable broth); ½ cup coconut milk (optional)

Curry chicken and Seafood Style Gumbo

This Caribbean Curry Chicken and Seafood-Style Gumbo is a rich, comforting dish loaded with tender chicken thighs, succulent shrimp, juicy lobster, and jumbo crab legs. The chicken and seafood are generously seasoned, while a homemade roux, fragrant curry powder, turmeric, Creole seasoning, Old Bay, fresh thyme, garlic, and Scotch bonnet pepper create a deeply flavorful sauce. A splash of coconut milk adds a creamy Caribbean touch that beautifully balances the warm spices.

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Prep Time 15

Cook Time 14

Servings: 6 people

Course: Main, Main Course

Cuisine: American, Jamaican

Ingredients Method Notes

Ingredients

1 lb. large shrimp peeled and deveined
1 -2 lbs. jumbo can legs washed
2 lobster tail ( shell remove and cut not desired sizes)
4 boneless skinless chicken thigs cleaned, excess fat trimmed and cut into bite size pieces
2 celery stalks washed and cut into desired sizes
2 medium size carrots washed, peeled and cut into desired sizes
1 medium size onion diced
2 green onions washed and smashed a little to release the flavor
3 sprigs fresh thyme
4 garlic cloves minced
1 scotch bonnet pepper
2 tbsp and 1 tsp curry powder divided 1 tbsp n tbsp n 1 tsp
1 tbsp turmeric powder divided ½ n ½
2 tbsp onion powder garlic powder, smoked paprika, lemon pepper seasoning, creole seasoning
2 tsp salt divided 1n1
2 tsp black pepper divided 1 n 1
2 tbsp all purpose flour
1 tbsp old bay
1 tbsp gumbo filet
1 tsp ground coriander
4 tbsp coconut or avocado oil
2 tsp olive oil divided 1 n1
1 stick butter
1 cup low sodium seafood or vegetable broth)
½ cup coconut milk optional

Method

Drizzle 1 tsp olive oil on clean and diced chicken, using your hand , massaged olive oil well into chicken pieces, season with 1 tbsp curry powder, 1 tbsp onion powder, garlic powder, smoked paprika, lemon pepper seasoning, creole seasoning , 1 tsp black pepper ,
1 tsp salt, black pepper . Season well, cover and set aside.
In a bowl, add shrimp and lobster tail, drizzle remaining 1 tsp olive oil and season with 1 tbsp onion powder, garlic powder, smoked paprika, lemon pepper seasoning, creole seasoning , cover and set aside.
Add 3 tbsp avocado or coconut oil to skillet , let heat, seasoned chicken and cook for 6 minutes stirring occasionally. Remove and set aside, add the remaining 1 tbsp avocado or coconut oil in and ½ of the stick of butter, add the all purpose flour and make a rouge desired colour( no less than 3 minutes). Add the remaining curry powder and the turmeric powder stir for 1 minute , Add the onions, bell peppers, carrots and celery, stir for 3 minutes, add the garlic and cook for 1 minute, stirring constantly. Add the chicken in and stir well to combine. Add the broth , coconut milk and ground coriander, old bay seasoning , green onions, scotch bonnet pepper , fresh thyme stir well to combine, cover and cook for 10 minutes, add the remaining salt n black pepper, stir well . Add the seafood, and gumbo filet remining ½ stick of butter and cook for 10 minutes.
Add lemon juice

Notes

Filled with carrots, celery, onions, and bell peppers, every spoonful delivers a delicious combination of savory, spicy, and slightly sweet flavors. Serve this hearty gumbo over fluffy white rice or enjoy it with warm bread for soaking up every drop of the flavorful curry-infused broth. It is an impressive one-pot meal that is perfect for Sunday dinner, holiday gatherings, or any occasion that calls for something extra special.