A Gumbo That’ll Steal Your Heart and Warm Your Soul
Picture this: a steaming bowl of gumbo so rich and hearty it feels like a hug from the inside out. This Chicken Shrimp and Sausage Gumbo isn’t just food—it’s a flavor-packed adventure brimming with tender shrimp, juicy chicken, smoky sausage, and a kick of Cajun spice.
Whether you’re feeding a lively crowd or savoring leftovers, this dish delivers comfort with every spoonful. The secret? A velvety roux and a few clever tricks to make it sing. Ready to whip up something unforgettable?
Let’s get cooking!
Crafting the Perfect Gumbo Base
The magic starts with the roux—a golden dance of flour and oil that’s the backbone of this dish. Heat your oil over a lively flame, then whisk in the flour like you mean it. Don’t step away—this baby needs your full attention as it transforms into a deep, caramel dream. Stir constantly to keep it smooth and avoid a burnt mess.
Next, toss in the holy trinity: finely chopped celery, onion, and bell pepper. A food processor makes quick work of this, but a sharp knife does the trick too. This trio sets the stage for flavor fireworks.
Bringing the Meats to Life
Andouille sausage is the star here, with its smoky bite cutting through the richness—though any bold, spiced sausage will do in a pinch. Brown it up in a hot skillet to unlock its juices, then set it aside.
Season your chicken chunks with Cajun flair and sear them in the same pan, soaking up that savory goodness. For the shrimp, peel those tails off (trust me, it’s worth it) and boil the shells in water for a quick seafood boost to your broth. Deglaze the pan with this stock mix, scraping up every tasty bit.
Layering Flavors Like a Pro
Once your roux and trinity are simmering, pour in that flavorful stock, then add diced tomatoes, thyme, bay leaves, and a punch of Cajun seasoning. ascended into Cajun heaven. Let it bubble up, then ease it down to a gentle simmer for an hour—patience is your friend here.
Toss in the shrimp and okra (slime-free after a quick sauté or roast), cooking until the shrimp blush pink. Finish with a sprinkle of gumbo filé, fresh parsley, and green onions for that final zing. Taste, tweak, and get ready to dig in.
Ingredients for Chicken Shrimp and Sausage Gumbo
- 3 sticks celery
- 3 cloves garlic
- 1 green bell pepper
- 2 green onions
- 1 medium yellow onion
- ½ cup all-purpose flour
- ½ cup oil (canola or grapeseed)
- 1 lb large shrimp, peeled and deveined
- 1 lb Andouille sausage
- 1½ lbs boneless chicken, cut into cubes
- 1 tbsp Cajun seasoning
- 14 oz can diced tomatoes
- 2 tsp dried thyme
- 1 tbsp gumbo filé
- Okra (optional)
- 2 bay leaves
- 1 tbsp chicken bouillon powder
- ½ cup fresh parsley
- Salt and pepper to taste
- 6 cups stock (chicken and shrimp broth mix)
Instructions for Chicken Shrimp and Sausage Gumbo
- Chop the celery, onion, green bell pepper, and garlic finely—use a food processor or a sharp knife.
- Heat ½ cup oil in a large, heavy saucepan, whisk in ½ cup flour, and cook over medium-low heat for 30 minutes, stirring constantly until it’s a dark caramel color.
- Add the chopped veggies to the roux, simmer over medium heat for 10 minutes until tender.
- In a skillet, brown 1 lb Andouille sausage over medium-high heat, then remove and set aside.
- Season 1½ lbs chicken with 1 tbsp Cajun seasoning, brown in the same skillet for 4 minutes, then set aside.
- Deglaze the skillet with 6 cups stock, then pour it into the roux pot with the veggies.
- Add the sausage, chicken, 14 oz diced tomatoes, 2 tsp thyme, 2 bay leaves, and 1 tbsp bouillon powder. Bring to a boil, then simmer on medium for 1 hour.
- Add 1 lb shrimp and optional okra, cook 5-6 minutes until shrimp are pink.
- Stir in 1 tbsp gumbo filé, ½ cup parsley, 2 green onions, and adjust salt and pepper. Remove bay leaves.
- Serve over white rice with cornbread or crusty bread on the side.
Roux 101: The Gumbo Game-Changer
What’s a roux, you ask? It’s equal parts flour and oil, cooked slow and low to unlock deep, nutty vibes. High-heat oils like canola or grapeseed are your best bet. Keep stirring—walk away, and you’ll regret it.
Want it darker? Cook it longer, but don’t let it scorch. Pro tip: make it ahead and stash it in the fridge for up to five days. This step’s non-negotiable—nail it, and your gumbo’s golden.
Timing and Storage Made Simple
This pot of goodness takes about 2 hours and 20 minutes total—20 minutes prep, 2 hours cooking—time well spent for flavors that meld like old friends. It keeps beautifully, tasting even better the next day.
Store it in the fridge for up to 4 days or freeze it (minus the rice) for 3 months. Reheat gently, and you’re back in business. Serve it over fluffy white rice with cornbread or crusty bread on the side for the full experience.
FAQs: Your Gumbo Questions Answered
Can I skip the okra if I hate the texture?
Absolutely—leave it out or swap in green beans for a slime-free crunch.
What if I can’t find Andouille sausage?
No sweat—grab a smoked kielbasa or chorizo for a similar vibe.
How spicy is this gumbo?
It’s got a gentle kick with Cajun seasoning, but crank it up with cayenne if you’re feeling bold!
Get Fired Up and Feast!
There you have it—a gumbo that’s bold, soulful, and ready to rock your table! This isn’t just a meal; it’s a celebration of flavor that’ll have you dancing with every bite.
Whip it up, share it loud, and let the good times roll. You’ve got this—now go make some kitchen magic and savor the ride!
References for More Cajun Inspiration
- Explore more Creole classics at Simply Recipes
- Dive into Cajun cooking tips at The Spruce Eats