If you’ve been hunting for a rich, comforting, and downright irresistible stew, look no further — this Chicken, Sausage, and Shrimp Gumbo Recipe is the real deal. I absolutely love how the deep, chocolate-brown roux melds with spicy Andouille sausage, tender chicken, and juicy shrimp to create flavors that warm you right through. Whether you’re making this on a chilly night or craving a taste of Louisiana magic, you’re going to want to keep this recipe close. Trust me, once you try it, it’s a keeper.
Why You’ll Love This Recipe
- Authentic Cajun Flavors: The slow-cooked roux creates that deep, nutty base you can’t replicate with shortcuts.
- Balanced Protein Trio: Combining chicken, sausage, and shrimp keeps every spoonful exciting and hearty.
- Perfect for Any Occasion: Whether it’s a family dinner or a gathering, this gumbo never disappoints.
- Tips for Success: I’ll share my tested tricks to make sure your gumbo turns out perfect every time.
Ingredients You’ll Need
The magic behind this Chicken, Sausage, and Shrimp Gumbo Recipe comes down to fresh, quality ingredients that build upon each other to create complex, soulful flavors. It’s important to pick a good Andouille sausage since its smokiness really shines here.
- Vegetable oil: Using enough oil is key to developing the perfect dark roux, which is the backbone of the gumbo.
- Flour: The flour works with the oil to create that wonderful roux, so don’t rush the browning process.
- Onion: Diced onions add sweetness and depth as they soften in the roux.
- Celery: This adds crunch and freshness that balances the rich stew.
- Green pepper: A classic in Cajun cooking, it lends a subtle bitterness and color.
- Garlic: Minced garlic wakes up the dish with aromatic notes.
- Boneless skinless chicken thighs: Juicy and flavorful, thighs stay tender even after simmering.
- Shrimp: Deveined and peeled shrimp cook quickly and add a lovely sea flavor.
- Andouille sausage: Make sure it’s smoky and spicy — this sausage is the star sidekick.
- Low sodium chicken stock: Adds needed liquid without too much saltiness, letting you season precisely.
- Flat leaf parsley: Fresh parsley brightens everything up at the end.
- Bay leaves: Classic herb that slowly infuses the gumbo with subtle earthiness.
- Filé powder (optional): If you can find it, this is a traditional thickener and flavor enhancer.
- Cajun seasoning: Adds the perfect kick and Cajun flair — I always adjust to taste.
- Salt and pepper: To balance all those rich flavors.
- Green onions: Great for garnish with a fresh, mild onion bite.
Variations
I love encouraging you to make this Chicken, Sausage, and Shrimp Gumbo Recipe your own. Over the years, I’ve tried a few tweaks that might inspire your next batch!
- Vegetarian Variation: Swap out the proteins for mushrooms, okra, and smoked tofu for a veggie-packed gumbo my sister swears by.
- Spice Level: Adjust the Cajun seasoning up or down to fit your heat tolerance — I usually add a pinch more for a nice kick!
- Seafood Swap: If shrimp isn’t your favorite, try claw crab meat or crawfish tails for a Southern twist.
- Make It Gluten-Free: Use gluten-free flour and a bit more oil to create a roux that’s just as velvety.
How to Make Chicken, Sausage, and Shrimp Gumbo Recipe
Step 1: Mastering the Roux — The Flavor Foundation
Start by heating a large Dutch oven over just under medium heat. Add 9 tablespoons of vegetable oil, then slowly whisk in the flour. This is where patience is key. Stir frequently so the roux doesn’t burn, but watch the color gradually shift to a deep chocolate brown — expect about 40 to 45 minutes. I know it sounds long, but this step brings all those signature nutty, smoky flavors. If your heat’s too high, it can burn quickly, so keep it steady and your eyes on the pot.
Step 2: Searing the Chicken and Sausage
While the roux is doing its thing, season your chicken thighs with half a tablespoon of Cajun seasoning. Heat a separate pan over medium, add the remaining 2 tablespoons of oil, and sear the chicken for about 4 to 5 minutes per side until beautifully browned. Don’t crowd the pan to get a nice crust. Once cooked, set aside and chop into bite-sized pieces. Then, in the same pan, brown the Andouille sausage slices for 4 to 5 minutes — those browned bits are gold!
Step 3: Building Layers of Flavor
Once your roux is perfect, stir in the diced onion, celery, and green pepper, cooking until they soften (7-10 minutes). Then add the minced garlic and cook another 2-3 minutes until fragrant. Transfer in the chicken, sausage, chicken stock, bay leaves, and the rest of your Cajun seasoning. Bring it all to a boil, making sure to scrape up those flavorful bits stuck to your pan with a wooden spoon — that’s where a lot of taste lives.
Step 4: Simmer and Finish with Shrimp
Reduce the heat and let your gumbo simmer, uncovered, for 45 minutes. During this time, all those flavors meld together beautifully. Then stir in the shrimp and parsley, cooking just 3 to 4 minutes until the shrimp are pink and cooked through. Don’t overcook the shrimp, or they’ll turn rubbery. Finally, season with salt, pepper, and more Cajun seasoning if you like. Serve piping hot over white rice with green onions and a sprinkle of filé powder if you have it — it adds a lovely, earthy touch.
Pro Tips for Making Chicken, Sausage, and Shrimp Gumbo Recipe
- Slow and Steady Roux: Don’t rush the roux; stirring frequently and patience prevent burning and deliver that signature color and flavor.
- Use A Heavy-Bottomed Pot: A Dutch oven helps distribute heat evenly for both the roux and the simmering gumbo.
- Season in Layers: Adding Cajun seasoning at different steps ensures depth without overwhelming the dish.
- Shrimp Timing: Add shrimp last because they cook quickly, preventing that rubbery texture we all want to avoid.
How to Serve Chicken, Sausage, and Shrimp Gumbo Recipe
Garnishes
My go-to garnishes are sliced green onions and freshly chopped parsley — they add a pop of color and brightness that lighten the rich stew perfectly. If I have filé powder on hand, I sprinkle a little on top just before serving. It’s such a traditional touch that really adds an earthy warmth to every bite.
Side Dishes
I usually serve this gumbo with fluffy white rice, which soaks up all that amazing sauce. Cornbread is also a favorite companion on the side — the sweetness contrasts beautifully with the spicy, smoky flavors. Sometimes, I throw together a simple green salad to keep things fresh and light.
Creative Ways to Present
For special occasions, I like to serve the gumbo in rustic bowls with a dollop of sour cream and a sprinkle of chopped scallions over the top. I’ve also arranged it over Cajun-spiced rice pilaf or even inside hollowed-out mini bell peppers for a fun, bite-sized twist at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover gumbo in airtight containers in the fridge for up to 4 days. It actually tastes even better the next day because the flavors have had more time to mingle. Just make sure to cool it completely before refrigerating to keep the texture spot on.
Freezing
This Chicken, Sausage, and Shrimp Gumbo Recipe freezes beautifully. I portion it out into freezer-safe containers and freeze for up to 3 months. When freezing, I usually leave out the green onions and filé powder, adding fresh ones when I reheat.
Reheating
Reheat gumbo gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of chicken stock or water to loosen it up. Adding fresh parsley and green onions after reheating really revives the flavors.
FAQs
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Can I make this gumbo spicier or milder?
Absolutely! The Cajun seasoning you add can be adjusted to your taste. If you like it spicier, go ahead and add more or include a dash of cayenne pepper. For a milder version, reduce the seasoning and opt for a milder sausage.
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What’s the secret to a good roux?
Patience and constant stirring are key. Use a heavy-bottomed pot, keep your heat moderate, and whisk frequently to avoid burning. The roux should develop a deep brown color, but don’t rush it or it will scorch.
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Can I use other types of sausage?
Yes, but Andouille sausage is preferred for its smoky, spicy kick that’s classic in gumbo. If you can’t find it, kielbasa or smoked sausage work as substitutes though the flavor will vary slightly.
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Is filé powder necessary?
Filé powder adds a traditional earthy flavor and thickens the gumbo slightly, but it’s optional. If you don’t have it, your gumbo will still be delicious without it.
Final Thoughts
This Chicken, Sausage, and Shrimp Gumbo Recipe holds a special place in my kitchen and heart—it’s the kind of meal that brings people together around the table. Every time I make it, I’m reminded of warm conversations, laughter, and that ultimate comfort food feeling. I can’t recommend trying it enough; it’s a delicious adventure you won’t regret. So grab your pot, and let’s get simmering — you’ll thank me once you taste that first spoonful!
Print
Chicken, Sausage, and Shrimp Gumbo Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Cajun
Description
This Chicken, Sausage, and Shrimp Gumbo is a hearty Cajun-style stew featuring a rich chocolate-brown roux, aromatic vegetables, and a flavorful blend of chicken thighs, Andouille sausage, and shrimp. Simmered slowly for deep flavor and served with rice, this classic Louisiana dish is perfect for a comforting meal that showcases bold spices and traditional Creole ingredients.
Ingredients
Roux
- 11 tablespoons vegetable oil (divided)
- 11 tablespoons flour
Vegetables & Aromatics
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 1 large green pepper (diced)
- 3 cloves garlic (minced)
- 1/4 cup flat leaf parsley (minced)
- 5 green onions (sliced)
Meats & Seafood
- 1 pound boneless skinless chicken thighs
- 3/4 pound large shrimp (deveined and shells/tails removed)
- 3/4 pound Andouille sausage (sliced)
Liquids & Seasonings
- 5 cups low sodium chicken stock (plus more if too thick)
- 2 large bay leaves
- 1 teaspoon filé powder (for serving, optional)
- 1 tablespoon Cajun seasoning (divided, plus more to taste)
- Salt and pepper (to taste)
Instructions
- Make the roux: Heat a large Dutch oven or heavy pot over slightly less than medium heat. Add 9 tablespoons of vegetable oil. Slowly whisk in the flour and cook, stirring frequently, until the roux reaches a dark brown color, about 40-45 minutes. Constantly watch and stir to prevent burning.
- Sear the chicken: Meanwhile, heat a large pan over medium heat. Pat chicken thighs dry and season evenly with 1/2 tablespoon Cajun seasoning. Add the remaining 2 tablespoons vegetable oil to the pan, then add chicken. Sear 4-5 minutes per side until well browned. Remove to a cutting board, let cool slightly, then chop into bite-size pieces.
- Cook the sausage and deglaze: In the same pan, add Andouille sausage slices and brown for 4-5 minutes. Remove sausage to a plate. Pour in chicken stock, scraping up browned bits from the pan with a wooden spoon. Reduce heat to low.
- Cook vegetables in roux: Add diced onions, green pepper, and celery to the roux pot. Cook until the vegetables are soft, about 7-10 minutes. Stir in minced garlic and cook another 2-3 minutes until fragrant.
- Combine and simmer: Add chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot with the roux and vegetables. Bring to a boil, scraping the bottom to loosen any browned bits. Reduce heat and simmer uncovered for 45 minutes.
- Add shrimp and parsley: Stir in shrimp and minced parsley. Cook 3-4 minutes until shrimp are fully cooked. Remove from heat.
- Adjust seasoning and serve: Taste the gumbo and season with salt, pepper, and additional Cajun seasoning as desired. Serve over white rice, garnished with sliced green onions, parsley, and a sprinkle of filé powder if using.
Notes
- Chicken, sausage, and shrimp gumbo is a traditional Cajun stew known for its rich chocolate-brown roux and the “holy trinity” of vegetables: onion, celery, and green bell pepper.
- Simmering the gumbo allows flavors to deepen for a robust taste.
- Filé powder adds a unique earthy flavor and can be sprinkled just before serving, but it is optional.
- Serve gumbo hot with steamed white rice for an authentic experience.
- Be patient with the roux as it requires constant stirring to reach the desired dark color without burning.
Nutrition
- Serving Size: 1 serving
- Calories: 654 kcal
- Sugar: 1.1 g
- Sodium: 748 mg
- Fat: 42.4 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: Approximately 28 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 2.7 g
- Protein: 50 g
- Cholesterol: 225 mg
