Gumbo with Chicken, Shrimp & Sausage

Gumbo with Chicken, Shrimp & Sausage

Gumbo is one of Louisiana's most iconic comfort foods, with roots that reflect the region's rich cultural history. Historians believe the dish was shaped by West African, French, Spanish, and Native American influences over generations. Even the word "gumbo" is thought to come from a West African word for okra, one of the earliest ingredients used to thicken the stew.

While there are many regional variations, most versions begin with a dark roux and a classic Cajun vegetable base of onion, celery, and green bell pepper. The result is a rich, flavorful stew that can be customized with seafood, chicken, sausage, or a combination of proteins.

This version combines tender chicken, juicy shrimp, and smoky sausage in a deeply savory broth that's perfect served over fluffy white rice.

Gumbo with Chicken, Shrimp & Sausage

Dalool'sKitchen

Servings

6-8

Prep Time

30 minutes

Cook Time

1 hours

Calories

562

Cuisine

Global

Category

Global Comfort Foods

A rich Louisiana-style gumbo made with chicken, shrimp, and smoked sausage simmered in a dark roux with onion, celery, and bell pepper. Comfort food with deep roots and bold flavor.

Ingredients

    For the Roux

    • 1/3 cup all-purpose flour
    • 1/3 cup neutral oil

    For the Gumbo

    • 300g smoked or regular sausage, sliced
    • 500g boneless skinless chicken thighs, cut into bite-sized pieces
    • 300g shrimp, peeled and deveined
    • 1 large onion, diced
    • 2 celery stalks, diced
    • 1 green bell pepper, diced
    • 4 garlic cloves, minced
    • 6 cups chicken stock
    • 1 tsp smoked paprika
    • 1/2 tsp dried thyme
    • 1 bay leaf
    • 1–2 tsp Worcestershire sauce
    • Black pepper, to taste
    • 1/4–1/2 tsp cayenne pepper (optional)
    • 1–2 cups sliced okra (optional)
    • Green onions and parsley, for garnish

    For Serving - Optional

    • Cooked white rice

    Directions

    1. Heat a large heavy-bottomed pot over medium heat. Add the oil and flour and cook, stirring constantly, until the roux reaches a deep caramel brown color. This can take 15–25 minutes. Be careful not to burn it.
    2. Add the onion, celery, and green bell pepper. Cook for 8–10 minutes until softened.
    3. Stir in the garlic and cook for 30 seconds.
    4. In a separate skillet, brown the sliced sausage. Remove and set aside.
    5. In the same skillet, lightly brown the chicken pieces. Remove and set aside.
    6. Slowly whisk the chicken stock into the vegetable and roux mixture until smooth.
    7. Add the browned sausage and chicken back to the pot.
    8. Stir in the smoked paprika, thyme, bay leaf, Worcestershire sauce, black pepper, and cayenne if using.
    9. Bring to a gentle simmer and cook uncovered for 35–45 minutes, stirring occasionally.
    10. If using okra, add it during the final 15 minutes of cooking.
    11. Add the shrimp during the last 5 minutes of cooking and simmer just until pink and cooked through.
    12. Taste and adjust seasoning if needed.
    13. Serve over cooked white rice and garnish with green onions and parsley.
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