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
Scale
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
