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Home / Courses

Chicken Shrimp and Sausage Gumbo

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Published:4/04/2021Updated:4/04/2021

Chicken Shrimp and Sausage Gumbo – rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and sausage. Everything you want in comfort food is right here. A dish like no other!

Chicken , Shrimp And Sausage Gumbo

I simply love GUMBO! If you aren’t familiar with African cuisine, this gumbo could make a good reference as is just blends right in with the food that I’ve known for my whole life – spicy, substantial, well-seasoned and full of amazing ingredients! I have got to say the combination of flavor is right on point! Now how could anyone not want to make this?

What is Gumbo?

Louisiana is no doubt popular with its vibrant culture, most especially with its Creole and Cajun cuisine. It would take more than just a few sentences to describe the difference between the two, unless you’re willing to sit down and talk it over some bottles of beer or cups of coffee. (You may read this Creole vs Cajun Food).

But I’m here to talk about this gumbo recipe here.

Gumbo is a thick stew-like soup that features various kind of meat (like chicken, sausages and seafood), okra and Creole and Cajun seasonings. But even up to this day, its core ingredients, method of preparation and even its origin is STILL WIDELY DISPUTED. Although, historians would generally agree that with the thickeners commonly use in many gumbo recipes (okra, gumbo file and gumbo roux) it could all be traced back to its  Choctaw Native American, French and West African roots (so that explains!).

Some parts of Louisiana have it seafood-based with tomatoes, while  the southwestern area have it meat-based thickened only with roux. Other uses okra, and some use gumbo file. So once and for all, there is NO right or wrong in preparing this complex dish!

Gumbo vs. Jambalaya

While gumbo could be described in various ways, you can somehow easily distinguish what’s the difference between a gumbo and a jambalaya. Gumbo is more like of a rich, flavorful stew or soup spooned over rice while jambalaya is a rice-based dish similar to that of Spanish paella or biryani. The rice is typically cooked with proteins like chicken and sausages along with the stock and other seasonings.

Easy Jambalaya

Gumbo Ingredients

Don’t let the ingredients list scare you. Making gumbo is simple and is no more complicated than making stew. After you get past the stirring (making the roux) everything else is a breeze. Below are the main components for this gumbo recipe:

Meat

For this recipe, I use skinless chicken thighs, smoked sausages, crab legs and peeled and deveined shrimp.

Holy Trinity

The base for this Southern recipe is the “Holy Trinity” which is a combination of celery, onions and bell pepper. All are sautéed until fragrant to give off that wonderful aroma.

Roux

A roux is derived from French cooking, although gumbo roux is much darker than the mildly toasted roux used in French cuisine. To make a gumbo roux, flour is toasted in fat such as butter or oil, depending on the color of roux you’re going for. Darker roux uses oil to achieve that chocolate-colored or close to burnt color (which I will talk about more below).

Creole Cajun Seasoning

No gumbo would be truly complete without a favorite of ours Creole Cajun Seasoning. This homemade version is salt-free unlike all the other store-bought ones. It has the base for a Cajun seasoning and goes a bit further Creole’s complex mix of herbs and spices. You’ll be surprised how this spice blend can elevate even the most boring dish!

Creole Seasoning

Thickener

Most recipes call for okra as a thickener, but I intentionally omitted it and replaced it with a gumbo file (powdered leaves of the sassafras tree) instead. This serves both as a thickener and adds a distinct flavor to the dish.

What is Gumbo File?

Gumbo file, or also called as file powder, is a powder made from crushed leaves of the Sassafras which is a native to the Southeastern U.S. This is used as a thickener and flavoring in soups and stews. It should be added to gumbo off the heat, just before serving, along with some of your favorite garnishing like green onions or parsley.

You can buy this powder in most supermarkets and specialty stores. Or you can purchase them through online HERE.

How to Make Roux for Gumbo

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. Chicken Shrimp & Sausage Gumbo 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.

Chicken Shrimp & Sausage Gumbo

Can You Freeze Chicken and Sausage Gumbo?

What I love even more with gumbo is that it taste even great the following day! You can store whatever is left in an airtight container and into the fridge for up to 2 days or frozen for up to 4-6 months. And just gently reheat it on the stovetop when ready to serve.

What to Serve with Chicken and Sausage Gumbo?

Gumbo is most often paired with it’s time honored maid – rice. So have some white rice to go with this, or with this Skillet Cornbread or these Cornbread Muffins. This classic Southern Dirty Rice would also make a fantastic pair for this chicken gumbo

If you want to include okra in your gumbo then give this other gumbo a try.

Chicken Shrimp and Okra Gumbo

More Southern Comfort Food

  • Cajun Shrimp and Grits
  • Shrimp Etouffee
  • Southern Baked Mac and Cheese
  • Buttermilk Biscuits
  • Red Beans and Rice

 

How To Make Chicken Shrimp and Sausage Gumbo

 

Chicken and Sausage Gumbo.1Lightly 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. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.

Chicken and Sausage Gumbo.2Cook 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.

Chicken and Sausage Gumbo.3Then 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

Chicken and Sausage GumboBring to a boil and let it simmer for about 45 – 50 minutes. Add the shrimp, simmer for 5 more minutes. Stir in file powder, green onions, and chopped parsley. Adjust thickness soup and flavor with broth or water and salt.

 

Watch How to Make It

This post was first published on January  2014 and has been updated with added write up and a video.
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Gumbo

Chicken Shrimp and Sausage Gumbo - rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and sausage. Everything you want in a comfort food is right in here. A dish like no other!
4.87 from 99 votes
Prep: 30 mins
Cook: 1 hr 20 mins
Total: 1 hr 50 mins
Southern
Servings 10

Ingredients

  • ¼ cup canola oil
  • 2 pounds chicken skinless chicken thigh
  • 8 oz smoked sausage
  • ¼ cup unsalted butter
  • ½ cup flour
  • 1 medium onion diced
  • 2 teaspoons minced garlic
  • 1 medium green bell pepper diced
  • 1 cup chopped celery (about 3 sticks)
  • ½ pound crab legs
  • 1 tablespoon Creole seasoning.
  • 1 tablespoon chicken bouillon powder or 1 cube
  • ½ tablespoon smoked paprika
  • 1 tablespoon thyme fresh or dried
  • 2 bay leaves
  • 1 14- oz can tomatoes (chopped)
  • 6 cups chicken stock (sub with water)
  • 1 pound shrimp (peeled and deveined)
  • 1 tablespoon gumbo file
  • 2 green onions , chopped
  • ¼ cup chopped parsley
US Customary - Metric

Instructions

  • 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.
  • In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour 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. 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.
  • Stir in file powder, green onions, and chopped parsley.
  • Adjust thickness soup and flavor with broth or water and salt.

Tips & Notes:

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 619kcal (31%)| Carbohydrates: 59g (20%)| Protein: 40g (80%)| Fat: 23g (35%)| Saturated Fat: 7g (44%)| Cholesterol: 235mg (78%)| Sodium: 1071mg (47%)| Potassium: 706mg (20%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)
Author: Imma
Course: Main
Cuisine: Southern
Keyword: chicken and sausage gumbo, chicken gumbo, gumbo
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Nutrition Facts
Gumbo
Amount Per Serving
Calories 619 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 235mg78%
Sodium 1071mg47%
Potassium 706mg20%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 4g4%
Protein 40g80%
Vitamin A 865IU17%
Vitamin C 21.4mg26%
Calcium 128mg13%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo

Reader Interactions

Comments & Reviews
  1. Patricia Tweedy says

    Posted on 9/11 at 2:22PM

    Hi! I want to double this recipe…what quart size pot do you recommend to use?

    • ImmaculateBites says

      Posted on 9/12 at 9:55AM

      Hello, An 8 quart pot or larger would work. I used a 6 quart in this recipe.

  2. Dan says

    Posted on 8/28 at 11:07AM

    Imma, honestly this the BOMB!! Me and gf love it!! Every Thursday we cook this…..and today too. Follow the recipe to letter. People doing this, Don’t change anything. It is comfort food to the max!!! Little bit of rice and, surprisingly, coriander on top. Trust me you’ll think different. Love from Dan (UK) ps even better next day

    • ImmaculateBites says

      Posted on 8/31 at 2:41PM

      YESS! Thanks Dan.

  3. Etta says

    Posted on 8/23 at 5:07PM

    I was wondering what you suggest to cut the carbs. We are basically KETO so do little to no carbs.

  4. Marli Hoyt says

    Posted on 8/15 at 2:16PM

    I forgot to let the rue cool down will it still be ok

    • ImmaculateBites says

      Posted on 8/15 at 6:19PM

      Yes it will . You really don’t have too.

  5. April Lajara says

    Posted on 8/15 at 8:36AM

    I love this recipe and so does my husband. I actually put in two jalapenos chopped up with the onions and peppers. I also have baked two lobster tail till almost done. Take the meat from the lobster chop it up and towards the end put it in so it does not over cook. So its got a kick to it, with chicken, sausage, shrimp, crab and lobster. It’s soooo good.

  6. VIC LAURO says

    Posted on 8/5 at 10:43AM

    Hi
    What can i sub the crab for or can i just leave it out, i dont want to loose any flavour, what about some fish sauce.
    THANKS
    VIC

    • ImmaculateBites says

      Posted on 8/5 at 3:06PM

      Yes you absolutely can sub the crab- replace with more shrimp or just leave it out completely

  7. Ingrid says

    Posted on 7/24 at 8:01AM

    I want to try this, but I’m allergic to crab. Can I substitute chicken or Andouille sausage?

    • ImmaculateBites says

      Posted on 7/24 at 10:17AM

      You sure can.

  8. Lindsay LaBennett says

    Posted on 7/22 at 7:16AM

    This was SOOO GOOD! I followed the recipe with these changes:
    – I used a little bit of a cornstarch slurry since I didn’t have the gumbo file
    – I used Maryland blue crab legs
    – I used three chicken drums instead of thighs (meat fell off the bone)
    This will be my go-to recipe from now on!! My entire house smelled phenomenal. And it was even better the next day!

    • ImmaculateBites says

      Posted on 7/22 at 5:55PM

      YES!!!

    • Sutton says

      Posted on 7/28 at 7:25AM

      Should I use boneless skinless thighs or just skinless?

      • ImmaculateBites says

        Posted on 7/29 at 12:44PM

        Boneless and/or bone-in works just fine. Just take out the skin , especially if you are trying to cut back on calories .

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Hello! I'm Imma! Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! In your kitchen. It's much more fun together. Join me.

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