Description
This classic Chicken, Sausage, and Shrimp Gumbo recipe combines a rich, deeply flavored roux with a savory blend of smoked sausage, tender chicken, and succulent shrimp. Enhanced with the Holy Trinity of Cajun cooking—celery, onions, and bell peppers—plus garlic, Creole seasoning, and okra, this comforting Louisiana stew is simmered to perfection and served over white rice with green onions and hot sauce for a truly authentic and hearty meal.
Ingredients
Scale
Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon for sausage)
Vegetables and Aromatics
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 5 cloves garlic, minced
- 1 pound okra, trimmed and chopped (fresh or frozen)
Seasonings and Liquids
- 2 teaspoons Creole seasoning
- 6 to 8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 (14-ounce) cans diced tomatoes, undrained
- Salt, to taste
- Black pepper, to taste
Proteins
- 1 pound andouille or Cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 pound large shrimp, peeled and deveined
To Serve
- Cooked white rice
- Sliced green onions
- Hot sauce (optional)
Instructions
- Make the Roux: Choose either oven or stovetop method. For oven, preheat to 350°F and combine flour and oil in a large oven-proof dutch oven. Bake uncovered for 2 to 4 hours, stirring 2-3 times, until roux turns a milk chocolate brown. For stovetop, combine flour and oil in a large dutch oven over medium-low heat, stirring almost constantly with a flat-ended spatula or gumbo paddle, cook for 30 to 60 minutes until milk chocolate brown. Be careful not to burn the roux; it should smell nutty but not scorched.
- Sauté the Aromatics: Place the dutch oven with the roux over medium heat. Add diced celery, onion, and green bell pepper. Cook 8 to 10 minutes, stirring frequently, until vegetables soften and onions become translucent.
- Add Garlic and Seasoning: Stir in minced garlic and Creole seasoning, cooking about 1 minute until garlic is fragrant.
- Add Stock and Tomatoes: Gradually pour in 6 cups chicken stock, add bay leaves, dried thyme, and undrained diced tomatoes. Stir well. Season with salt, pepper, and additional Creole seasoning to taste. Bring mixture to a boil, then reduce heat to simmer uncovered for about 45 minutes, stirring occasionally.
- Sauté the Sausage: In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add sliced sausage and cook until browned, about 5-7 minutes. Remove from heat.
- Add Protein and Thicken Gumbo: Add cooked sausage and shredded cooked chicken to the simmering gumbo. Stir in chopped okra. Continue simmering uncovered for 30 to 45 minutes until the gumbo thickens, stirring occasionally. Add additional chicken broth if the gumbo becomes too thick. Skim off any excess grease that accumulates on top. Remove bay leaves before proceeding.
- Cook Shrimp: Remove gumbo from heat and stir in peeled and deveined shrimp. The residual heat will cook the shrimp in about 5 minutes until they are opaque and tender.
- Serve: Ladle the gumbo over hot cooked white rice. Garnish with sliced green onions and serve with hot sauce on the side if desired.
Notes
- The roux color is critical: stop cooking once it reaches a milk chocolate brown for the best flavor without bitterness.
- Using pre-cooked chicken helps speed preparation; rotisserie chicken works well.
- Okra adds thickening and classic flavor, but frozen okra can be substituted to save prep time.
- Creole seasoning can be adjusted to taste; consider separate salt and pepper additions carefully.
- Gumbo improves in flavor if allowed to rest before serving, making it great for preparing ahead.
- Remove excess grease for a lighter gumbo and avoid greasy taste.
- Serve with traditional accompaniments like white rice, green onions, and hot sauce for authenticity.
