Chicken, Sausage, and Shrimp Gumbo

This Chicken Sausage Shrimp Gumbo is a rich, flavorful dish that brings some authentic Southern flavor right into your kitchen. With a rich roux base and a mix of chicken, sausage, and shrimp, this gumbo is my go-to recipe when I want a cozy dinner that always impresses.

 

My Family's Gumbo Recipe With Chicken, Sausage, and Shrimp

Gumbo has always been a special dish in my family. My grandparents went to Louisiana right after they got married, and at their first dinner out, they ordered chicken and shrimp gumbo. They both enjoyed the meal so much that they made it a point to try and perfect a gumbo recipe of their own at home.

After several variations of making chicken and shrimp gumbo, they added sausage to make chicken, sausage, and shrimp gumbo, and that's where this recipe originated. Everyone in my family has been making this recipe since, and we love it so much that I had to share it here.

This gumbo is a hearty, comforting meal that I love making in the winter. The combination of chicken, sausage, and shrimp with the robust flavors of creole seasoning and a dark roux makes this dish truly one of the best gumbo recipes. 

Ingredients

You do need quite a few ingredients to make my gumbo, but every single one plays a crucial role. So make sure to pick up everything listed below.

• ⅓ cup all-purpose flour
• ⅓ cup + 1 tablespoon vegetable oil
• 1 celery rib, diced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 ½ teaspoon creole seasoning
• 2 ½ - 3 cups chicken stock
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ can diced tomatoes
• 1 tablespoon olive oil
• ½ lb Cajun smoked sausage, sliced
• ½ lb chicken breasts, thinly sliced
• ½ lb okra, trimmed and chopped
• Salt and pepper, to taste
• ½ lb shrimp, peeled and deveined
• 1 spring onion, chopped

How to Make Chicken Sausage Shrimp Gumbo

This chicken sausage shrimp gumbo recipe involves a few steps, but the end result is well worth the effort. So, let's dive into the process of making this hearty gumbo!

Step One: Make the Roux

To start, add the flour and ⅓ cup vegetable oil to a heavy-bottomed pot over medium heat. Cook, stirring regularly, for 10-20 minutes until you have a dark caramel color. This roux will serve as the flavorful base for your gumbo.

Step Two: Cook the Vegetables

Now, add the diced celery, onion, and green bell pepper to the pot. Cook for 5-8 minutes, stirring occasionally, until the veggies soften. Then add the minced garlic and cook for another minute.

Step Three: Add the Seasonings and Stock

Next, stir in the creole seasoning, 2 ½ cups of chicken stock, bay leaf, thyme, and diced tomatoes. Mix well and cover the pot. Then lower the heat to medium-low and simmer for 15 minutes, stirring occasionally to keep it from burning.

Step Four: Brown the Meat

While the gumbo is simmering, heat the olive oil in a nonstick pan over medium-high heat. Add the sliced chicken and sausage, spreading them in a single layer. Cook for 4-5 minutes until browned, then stir and cook for another 1-2 minutes. The meats don’t need to be fully cooked at this stage as they will finish cooking in the gumbo.

Step Five: Combine and Simmer

Now transfer the browned chicken and sausage to the pot along with the chopped okra. Stir well and bring the mixture back to a simmer. Continue to simmer for 10-15 minutes until the desired consistency is reached. If the gumbo is too thick for your liking, you can add more chicken stock.

Step Six: Add the Shrimp and Serve

Stir in the peeled and deveined shrimp and cook for 2-3 minutes. Remove the pot from the heat and let it sit until the shrimp are fully cooked through, allowing the residual heat to finish cooking the shrimp. Give it a taste test and adjust the salt and pepper as needed.

To finish up this gumbo recipe with chicken, sausage, and shrimp, garnish with chopped spring onion and serve warm with some cornbread or rice.

How to Store Leftover Gumbo

If you have any leftover gumbo, it can be stored in an airtight container in the refrigerator for 3-4 days.

Then to reheat, put the gumbo in a pot with a little water or stock and warm over medium heat for a few minutes until it reaches your desired consistency.

FAQs About This Gumbo Recipe

Can I use different types of sausage?

Yes, you can use different types of sausage based on your preference. Andouille sausage is a great option if you want an extra kick of flavor.

Can I make the gumbo ahead of time?

Absolutely! Gumbo often tastes even better the next day as the flavors have more time to meld together. Simply store it in the refrigerator and reheat before serving.

More Dinner Recipes To Try

• Breaded chicken without eggs
• Qdoba's chicken
• Chicken pakora
• Sweet chili chicken
• Chicken supreme
• Chicken and shrimp fried rice
• Shrimp poke bowls
• Chicken and sweet corn soup