Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken, Sausage, and Shrimp Gumbo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 13 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cajun, Creole

Description

This hearty Chicken, Sausage, and Shrimp Gumbo is a classic Louisiana dish packed with rich flavors from a deeply browned roux, Andouille sausage, tender chicken thighs, and succulent shrimp. Simmered with the holy trinity of onion, celery, and green pepper in a flavorful chicken stock, this gumbo offers a comforting and robust meal perfect for family gatherings or special occasions.

Ingredients

Roux

  • 11 tablespoons vegetable oil (divided)
  • 11 tablespoons flour

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 large green pepper, diced
  • 3 cloves garlic, minced
  • 5 green onions, sliced
  • 1/4 cup flat leaf parsley, minced
  • 2 large bay leaves

Protein

  • 1 pound boneless skinless chicken thighs
  • 3/4 pound large shrimp, deveined and shells/tails removed
  • 3/4 pound Andouille sausage, sliced

Liquids & Seasonings

  • 5 cups low sodium chicken stock (plus more if needed)
  • 1 tablespoon Cajun seasoning (divided, plus more to taste)
  • Salt and pepper to taste
  • 1 teaspoon filé powder (optional, for serving)

Instructions

  1. Make the Roux: Heat a large Dutch oven or heavy pot over medium-low heat. Add 9 tablespoons of vegetable oil. Slowly whisk in the flour and cook, stirring frequently, until the roux reaches a dark brown color, about 40-45 minutes. Stir constantly to prevent burning and ensure even browning.
  2. Season and Sear Chicken: While the roux cooks, heat a large pan over medium heat. Pat the chicken thighs dry and season evenly with 1/2 tablespoon of Cajun seasoning. Add the remaining 2 tablespoons of vegetable oil to the pan.
  3. Cook Chicken Thighs: Place the chicken thighs in the pan and sear for 4-5 minutes per side until well browned. Remove from pan and let cool, then chop into bite-sized pieces.
  4. Sear Andouille Sausage: In the same pan, add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Transfer to a plate and set aside.
  5. Deglaze Pan: Pour the low-sodium chicken stock into the pan; use a wooden spoon to scrape up all the browned bits from the pan. Reduce heat to low and keep warm.
  6. Cook Vegetables in Roux: Once the roux is dark brown, add the diced onions, green pepper, and celery to the pot. Stir and cook until vegetables soften, about 7-10 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant.
  7. Add Proteins and Simmer: Stir in the chopped chicken, Andouille sausage, chicken stock from the pan, bay leaves, and the remaining Cajun seasoning. Bring the mixture to a boil, scraping up any browned bits. Reduce heat and simmer uncovered for 45 minutes to develop flavors.
  8. Add Shrimp and Parsley: After 45 minutes, stir in the shrimp and minced parsley. Cook for 3-4 minutes until the shrimp are fully cooked and opaque. Remove the pot from heat.
  9. Final Seasoning and Serve: Taste the gumbo and adjust the seasoning with salt, pepper, and additional Cajun seasoning as needed. Serve hot over white rice, garnished with sliced green onions, fresh parsley, and a sprinkle of filé powder if desired.

Notes

  • Watch the roux carefully and stir frequently to avoid burning, as this is crucial for the gumbo's deep flavor.
  • Use low sodium chicken stock to control the saltiness of the gumbo.
  • You can substitute Andouille sausage with smoked sausage if unavailable.
  • Filé powder adds a unique earthy flavor and thickens the gumbo but is optional.
  • Leftovers taste even better the next day as the flavors meld.

Find it online: https://meallora.com/chicken-sausage-and-shrimp-gumbo-recipe/