Gumbo with Chicken, Shrimp & Sausage
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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
Rated 5.0 stars by 1 users
Category
Global Comfort Foods
Cuisine
Global
Author:
Dalool'sKitchen
Servings
6-8
Prep Time
30 minutes
Cook Time
1 hour
Calories
562
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
- 1β2 tsp Worcestershire sauce
- Black pepper, to taste
- 1/4β1/2 tsp cayenne pepper (optional)
- 1β2 cups sliced okra (optional)
- Green onions and parsley, for garnish
For Serving - Optional
-
Cooked white rice
Directions
- 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 15β25 minutes. Be careful not to burn it.
- Add the onion, celery, and green bell pepper. Cook for 8β10 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- In a separate skillet, brown the sliced sausage. Remove and set aside.
- In the same skillet, lightly brown the chicken pieces. Remove and set aside.
- Slowly whisk the chicken stock into the vegetable and roux mixture until smooth.
- Add the browned sausage and chicken back to the pot.
- Stir in the smoked paprika, thyme, bay leaf, Worcestershire sauce, black pepper, and cayenne if using.
- Bring to a gentle simmer and cook uncovered for 35β45 minutes, stirring occasionally.
- If using okra, add it during the final 15 minutes of cooking.
- Add the shrimp during the last 5 minutes of cooking and simmer just until pink and cooked through.
- Taste and adjust seasoning if needed.
- Serve over cooked white rice and garnish with green onions and parsley.
Recipe Note
Notes
The roux is the foundation of gumbo and provides both flavor and body. Take your time and allow it to develop a deep caramel color.
Shrimp cooks very quickly, so add it near the end to prevent it from becoming rubbery.
Gumbo often tastes even better the next day after the flavors have had time to develop.
For a thicker gumbo, allow it to simmer uncovered longer before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gumbo can also be frozen for up to 3 months.
Nutrition
Nutrition
- per serving
- Calories
- 562
- Carbs
- 61 grams
- 20%
- Protein
- 39 grams
- 78%
- Fat
- 20 grams
- 31%
- Saturated Fat
- 3 grams
- 18%
- Cholesterol
- 167 milligrams
- 56%
- Fiber
- 8 grams
- 32%
- Sugar
- 11 grams
- Sodium
- 780 milligrams
- 34%