Chicken Shrimp & Sausage Gumbo — a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Simply Delicious. 
I Heart Gumbo! It just blends right in with my African Cuisine – spicy, substantial, well-seasoned and full of amazing ingredients. I have got to say the combination is right on point. Now how could anyone not want to make this ?
Don’t let the ingredients list scare you. Making gumbo is simple and straight food and is no more complicated than making stew. After you get past the stirring (making the roux) everything else is a breeze. This gumbo is loaded with hearty pieces of chicken thighs, smoked sausage, crab legs and shrimp. The key to a great gumbo is the roux.
A “roux” is basically equal parts of oil and flour, stirred together to eliminate the floury taste. With gumbo, the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. 
When making the roux, try not to walk away or else it might burn. In the beginning, it will look like frosting but after about approximately 22-25 minutes of constant stirring the mixture will become a little more like gravy.
Most recipes call for okra (a thickener), I intentionally omitted it and replaced it with gumbo file (powdered leaves of the sassafras tree) This serves both as a thickener and adds a distinct flavor to the dish. Gumbo is most often paired with it’s time honored maid – rice. So have some white rice to go with this, along with bread (my preference) If you want to include okra in your gumbo then give this other gumbo a try .
For a cooking breeze, have this Creole Seasoning ready in your pantry. This creole seasoning add depth and richness to this gumbo dish. It’s quick to put together and can be easily customized to your personal preference.
Enjoy!!!
Watch How to Make It
Chicken Shrimp & Sausage Gumbo — a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Simply Delicious.
- ¼ cup canola oil
- 8 oz . Smoked sausage
- 2 pounds chicken skinless chicken thigh
- ½ cup flour
- ¼ cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery (about 3 sticks)
- 2 teaspoons minced garlic
- 1 14 oz . can tomatoes (chopped)
- ½ pound crab legs
- 1 tablespoon Creole seasoning.
- ½ tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1- tablespoon thyme fresh or dried
- 2 bay leaves
- 6 cups chicken stock (sub with water)
- 1 pound shrimp (peeled and deveined)
- ¼ cup chopped parsley
- 2 green onions chopped
- 1- tablespoon gumbo file
- 10 cups cooked rice
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Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
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In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
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Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
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When you have achieved your desired color. Remove from stove and let it cool.
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Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
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Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
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Stir in file powder, green onions, and chopped parsley.
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Adjust thickness soup and flavor with broth or water and salt.
How to Make Chicken Shrimp & Sausage Gumbo
Lightly season the chicken with salt and pepper. Heat ¼ cup oil over medium heat in a heavy bottomed Dutch pan. Add the chicken in the pan and sauté until browned on both sides then remove. Add the sausage and cook until browned, and then remove. Set aside 
Add butter and flour to the Dutch oven, stirring until smooth. 
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process. It might burn 
When you have achieved your desired color. Remove from stove and let it cool. 
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently 
Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. 
Throw in can tomatoes and about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes 
let it simmer for about 45 – 50 minutes. Discard bay leaves. 
Add shrimp. 
Finally throw in gumbo file, chopped onions and parsley 
Looking for an easy Jambalaya . Then give this one here a try ! 
Do you add the 1/4 with the butter and flour?
Do you use raw shrimp?
Yes. Raw, peeled and deveined shrimp
What size Dutch oven is needed for this recipe?
I used a 7quart Dutch Oven.
Hi! Looking to try this recipe out but wanted to know how many quarts the Dutch oven is that you used?
Hi Trinity,
I used a 7 quarts Dutch oven.
Sorry, please what’s gumbo file?
What kind of flour? All purpose, or self rising?
Hi Tessa,
It’s All purpose flour .
Do you cook the chicken first cause on the video it look raw
If I don’t have a Dutch oven and use a stock pot instead. Will this affect the recipe?
Hello Keiana. Yes, you could use a stock pan. Just make you are constantly stirring to avoid it from burning at the bottom.
First off, Imma, thank you. Great site with loads of new and tasty recipes!
Wife and I have had NOLA on our bucket list for ages so a couple years back she surprised me for my birthday and planned a trip to finally go. The food, the architecture, the music, the art, the history… plus it was the 300th anniversary of the city so there were fireworks nightly!
Among the list of memories is a meal we ate to the sound of jazz, cool April breeze blowing through the Market, popcorn crawfish, a couple hurricanes, and the most amazing gumbo ever.
I came home with a passion for Creole and Cajun food and I wanted it here in Iowa! I couldn’t wait, I had to find a way to unlock what secrets had been whispered.
I do love living in the modern age, despite what troubles we may have handed ourselves. After reading through recipes, I came across this one, and I do believe I have been making your Jamaican Peas n Rice recipe for a grip now, so yeah, I’ll go with this one.
All I can say, which obviously is plenty, is thank you, truely. This is now a staple recipe in our family’s book.
Sure, I double the rue, double the veggies, add an extra can of tomates, leave out the crab, leave out the file’ powder (which isn’t bad, just not my thing), stew it a bit longer and absolutely have to serve it with a loaf of crusty french bread. Still, at the core, it is this wonderful recipe.
Only note I’d change is about the rue color. Chocolate is great, but for first timers, aim for pumpkin pie. If it smells like burnt popcorn and looks like pumpkin pie, you’re golden from there on. Lower temp mean it’ll take longer, but it’s harder to burn at a lower heat. I give myself 30 to 45 minutes to get my rue on. Also helps heaps to have everything chopped, opened, measured and ready to go before you even put oil in the Dutch oven.
From the banks of the Mississippi, 900 miles north of NOLA, our family thanks you again, Imma. Every time i eat this meal I’m transpoted to those crooked little streets. Our pot of gumbo is done so that’s about all I have to say. 😉
Hi Kenneth ,
Thanks for taking time out to share such detailed background information about gumbo. Also love all the tips you shared here . Can’t wait to make a pot of gumbo . Thanks Again
Sounds like an étouffée
I made this recipe this morning and it was out of site. I did cheat using Tony Chachere’s already made roux. I have charpel tunnel so can’t stand stirring too long. Delish thanks!
My go-to recipe for gumbo! My best friend from Thibodaux LA sent me the link and I’ve used it every since!
Maybe you know.How come the same herbs and spices are used that are already in the creale seasoning?
One of my favorite recipes everything was great thanks
Thia is my s/o favorite dish. I’m so in love with this dish, it’s so easy to make. I make my roux dor 45 minutes tops, I love when it is really dark. I’ve always used blue crabs when I make this dish, and then cut it in half. This is truly a keeper. So delicious
I don’t quite understand how the crabmeat gets into the gumbo. Surely the shells are not in the pot. Did I miss something? If the crab legs are cooked prior to adding, do I crack and remove the meat first? If not, how do you eat them?
You add them in the pot and crack open after serving. This is how it’s serve, feel free to switch it up to suit the needs of your family.
You can also cut the shell on raw legs with a pair of scissors and push the meat into the gumbo same time as you put shrimp in
Really appreciate your input . Thanks for taking time out to share this with us.
Can you post a final serving picture of this? I would rather see you outcome rather than the other recipe you linked.
Do I have to add the tomatoes in ? And can I boil the chicken by itself then shred it when it’s done ?
No you do not have to add tomatoes . Yes, you may boil and shred chicken and add to gumbo.
This is delicious! I’ve made it probably 10 times now! It is my husband’s favorite recipe! We use spicy Italian sausage instead of smoked, and I shred the chicken after I brown it. Thank you for sharing this!
GREAT RECEIPE …I ENJOY THIS MEAL …THANKS FOR SHARING …..
Looks amazing! Do you cut the chicken up before cooking or shred at the end?
No, I don’t . I just serve it with chicken as is.
Could not find when to add the roux. I usually add mine with the liquids for the 45 minute simmer part. Is this right?
Hi Jenifer,
The roux is made at the beginning of the recipe, and all the rest of the ingredients are cooked with it. Please watch the video for guidance. Thanks
I loved this recipe just curious how much is a serving size considered
A serving size is roughly 2 cups. Keep in mind , this is just an estimation .
When do u ad the rice
You serve it with the rice
Wow! Now that is gumbo. There was not a single drop left. My boys devored this meal and continue to ask for it weekly- Haha that’s not happening but its good to know that they loved it.
I could have written every word of your comment, Heather. Excellent recipe!
Stupid question ❔ can someone tell me when do we add the rice? I’m making this recipe now for dinner, but I don’t see anything about the rice part aside from the ingredients list.
You serve the gumbo with rice . You do not cook it with rice inside.
The recipe looks amazing. I’m wondering if I could substitute lobster meat for the the crab?
I have made this several times and is such a hit! I am from Louisiana and it’s my comfort food when I want a taste of home. Going to make it tonight for new family living in Washington who have never tasted Cajun cooking! Not sure I can find file powder here but I know I can hit it out of the park!
I live in Washington and found the gumbo file at Safeway. Making my gumbo now. Good luck
Amazon is a quick easy source for Gumbo Pile
Sorry so late, but Walmart sales it on its website.
This recipe is the best ever. This is my second time preparing this particular recipe and my family is sooo in love with it. I have it saved in my recipe book-Thanks a bunch.
Could I make this in a slow cooker?
A REAL Louisiana Gumbo is much BETTER if it contains OKRA. You should fry about 2lbs of okra down in a cast iron skillet with a little bacon fat of cooking oil on high MEd…a tablespoon of white vinegar …cook it down until most of the slime is gone and add it to your broth when you add the rest of your veggies..also you can make just chicken and sausage….or you can make just seafood: Crab, Shrimp, Oysters OR do it like this recipe and throw em ALL in there together. There ain’t no wrong way to make Gumbo….Do it like YOU like it.
Hi Sam ! Thanks for sharing
Thanks I love okra in mine too!! I also added a Tbls of fish sauce…..mmmmmm over the top!! Thanks for the recipe.
Would like to know how many servings will this recipe make please.
I just purchased all the ingredient to make for my family Sunday dinner today. I can’t wait to eat!!!!!
Should I cook the shrimp before or add it in raw?
i added mine in raw. It will cook through in the 5 minutes. It was amazing.
I made your gumbo recipe on New Year’s Day. It is excellent and definitely a keeper!! My family really enjoyed it. Thank you.
Thanks for the feedback Nancy . So happy to hear this.
Do you buy the crab pre cooked or raw?
I buy it pre- cooked .
Great way to start 2019. My first time to make authentic gumbo. Your directions were easy to follow. The result was amazing! You are a fantastic cook. I will definitely try your other recipes.
Tried this gumbo and it was awesome. It was easy to make and turned out perfect.
Made this for Christmas Eve, and everyone who stopped by the house had a bowl. Absolutely fantastic recipe, thank you for sharing this. I used crushed, not diced, tomatoes, and omitted crab legs. Flavorful, and gets better as it ages. Even my 11 month old baby boy slurped up every drop of this delicious gumbo. Thanks!
I’m so happy it turned out well for you. Thank you for dropping by. 🙂
Can I substitute tomato sauce for diced or crushed tomatoes?
Looking forward to making this for New Year’s Eve!!!
You can leave it out completely.
This recipe right here is straight . The whole family loved it thanks for sharing.
Made it as per recipe. Found Gumbo File on Amazon. I did however after tasting, add 2 cups of sliced frozen okra for my personal taste. What a great tasty dish accompanied with both cooked white rice and french bread as recommended. You hit this out of the ballpark and for that we thank you for sharing.
My pleasure! Happy to hear it worked out well
I LOOOOOVVVVEEEEEDDDD THIS RECIPE! I made a gumbo last yr… maybe the yr before and it was good but I love the adaptations to this one. This Is now my go to recipe. It didn’t take too long and the flavors are awesome. I will say the only things I did differently was, I made my roux with bacon fat (delicious btw) I also omitted the file and I used aprox 6 beef bullion cubes. It added so much flavor! Thanks for the this. I can’t wait for an excuse to make it again.
Glad you love it, Michelle! And thank you so much for sharing those tips. You get me wanting to make one over the weekend. 🙂
I roast my thighs separately. Use the separated oil from the drippings for my roux.
I used this recipe as a guide in making my first gumbo last year (had been living in Mobile, AL for many years and never made a gumbo!). I did include okra (omitted the file) and made a few very small changes to the vegetables (minced them very small or decreased the amount — I still have an aversion to onions and celery but I know they impart so much flavor I don’t want to omit them, so if they are smaller, they cook down more and I don’t notice them LOL). The gumbo was fabulous!! I don’t often finish such large dishes by myself (leftovers for dayssss) but I did not waste one single bowl of it! I am living in south Georgia now and the weather has gotten good and cold again. And I have returned to use your recipe again! I will probably make it more heavy on the seafood and light on sausage.. at least that’s the thought I have for now! Thank you so much for this recipe!
Thanks for taking the time to share your thoughts, Melissa. Keep warm and happy weekend!
I am making this as we speak. So far it’s looking delicious and I tasted it. It tastes soooo good. Can’t wait to devour it