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!
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.
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!
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. 
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.
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.
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
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.
Watch How to Make It
Gumbo
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
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:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Patricia Tweedy says
Hi! I want to double this recipe…what quart size pot do you recommend to use?
ImmaculateBites says
Hello, An 8 quart pot or larger would work. I used a 6 quart in this recipe.
Dan says
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
YESS! Thanks Dan.
Etta says
I was wondering what you suggest to cut the carbs. We are basically KETO so do little to no carbs.
Marli Hoyt says
I forgot to let the rue cool down will it still be ok
ImmaculateBites says
Yes it will . You really don’t have too.
April Lajara says
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.
VIC LAURO says
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
Yes you absolutely can sub the crab- replace with more shrimp or just leave it out completely
Ingrid says
I want to try this, but I’m allergic to crab. Can I substitute chicken or Andouille sausage?
ImmaculateBites says
You sure can.
Lindsay LaBennett says
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
YES!!!
Sutton says
Should I use boneless skinless thighs or just skinless?
ImmaculateBites says
Boneless and/or bone-in works just fine. Just take out the skin , especially if you are trying to cut back on calories .
Shamon J says
This bowl of Gumbo came out so dang on good! I follow internet recrpies and the end product is a fail 3 out of 5 then I find myself just trying again and again until I perfect it with my own tweeks. This recipe though y’all, if you follow the directions it will come out ediblly delicious and nutritious:-). I recommend using quality ingredients organic Meats if accessible and organic Seasonings and herbs as well as organic veggies for that mind-blowing goodness! thank you Africanbites!
ImmaculateBites says
Woohoo!!!That’s so sweet of you Shamon! Thank you so much!!!
Alison says
I LOVE this dish! I made it once last year and have been making it almost every other month since, and freeze the extra to have on nights when time is tight! I also use your creole seasoning in so many dishes. Thank you so much for sharing such a delightful recipe!! Yum! 🙂
ImmaculateBites says
Fantastic!! I am so thrilled you love this dish, Alison! Thank you for the feedback!
A'Dailya Bontemps says
My father in law has asked about gumbo for a long time. I decided to make it as his Father’s Day gift. I remember making gumbo with my grandpa growing up but never really knew HOW to make. Just assist. Oh my gosh when I tasted this…I wanted to dish up a bowl immediately. My grocery stores were all out of crab legs (bummer) so I bought crab leg meat instead, takes them experience away from gumbo, but it still tastes phenomenal.
A few slight changes:
1. Used Chicken breast
2. Added more shrimp (I like mine with extra shrimp)
3. Crab leg meat
4. Added 2 more cups of broth to make up for the extra shrimp being added.
Even adding the extra broth, I didn’t need to add any extra seasonings. This will be a recipe I keep forever.
ImmaculateBites says
Aww…. I hope your Father-in-law enjoyed this dish. Thank you so much for taking the time to leave this feedback, A’Dailya :)!
Elliott says
Hi
Recipe looks amazing
I’m cooking for 100 people ! I know ! For a drop off service to say thanks for their service during COVID.
Can I cook all this is one giant saucepan ( I have one ) any tips or changes to the recipe for that size ?
Thanks
ImmaculateBites says
Wow, that is Awesome!
Yes, you can cook this in a giant saucepan. Just make sure to season properly and do not overcook the shrimp! Do let me know how it works out for you.
Carrie Anne says
Hi
This sounds delicious!
Is that boneless skinless chicken or bone in. Can I use boneless?
Thank you 🙂
ImmaculateBites says
Hello,
You sure can.
Patty says
Is the 1/4 cup oil from the chicken added to the roux? Or is the roux just 1/4 cup butter and the 1/2 cup of flour? It seems there is some oil missing in the recipe.
ImmaculateBites says
Hi Patty! You can add about a tablespoon of the oil from the chicken to the roux.
Becky says
Hi. Can you send a link to your Dutch oven? Is it enamel coated? I bought an iron one and the chicken was sticking
ImmaculateBites says
Hi Becky here is the link. https://www.amazon.com/AmazonBasics-Enameled-Covered-Dutch-4-3-Quart/dp/B073Q9WV88/ref=sxin_7?ascsubtag=amzn1.osa.94eb2e55-6549-4629-b3a7-5fdc81acf0f1.ATVPDKIKX0DER.en_US&creativeASIN=B073Q9WV88&cv_ct_cx=cast+iron&cv_ct_id=amzn1.osa.94eb2e55-6549-4629-b3a7-5fdc81acf0f1.ATVPDKIKX0DER.en_US&cv_ct_pg=search&cv_ct_wn=osp-single-source&dchild=1&keywords=cast+iron&linkCode=oas&pd_rd_i=B073Q9WV88&pd_rd_r=bc4e7aa6-9131-4aef-b925-03bdb6248b4b&pd_rd_w=V56qN&pd_rd_wg=Z7qWw&pf_rd_p=b9bea1c2-6981-439e-9086-1a31b4eafe7d&pf_rd_r=HEACKA6G45R9JKNJM3WJ&qid=1587236090&sr=1-2-72d6bf18-a4db-4490-a794-9cd9552ac58d&tag=21oak-20
Cheyenne says
This is my new favorite thing to make. Soooo good.
ImmaculateBites says
I couldn’t agree more!! This is one of my favorites too 🙂 ! Glad you loved it!
Phyllis Jackson says
Made it tonight, my husband is from Louisiana and he was so surprised when I sat this down in front of him. Thank you so much!!!!!!
Aaron says
Omg this comment gave me confidence to go ahead and make it.
ROBERT REENTS says
I’ve always loved gumbo since I first tried it as a young teen. When I started working on boat in Louisiana it was a big perk of the job to have authentic gumbo from people who grew up on the bayou. I learned to make it from a cajun who does it slightly different from your recipe, but it sure sounds good the way you do it.
ImmaculateBites says
Hi Robert! Now that was one Tasty job perk!!! Really looking forward to you trying out this recipe. Do let me know how it works out for you.
mikermeals says
This took awhile but it was worth it! Now I brag to everyone about making the Roux. I paired it with rice and pizza bites from African Bites.
Thank you for a great recipe.
Lisa says
This is absolutely amazing and so fun to make. I’ve never made the roux from scratch and it made so much difference. We have a favorite seafood restaurant that serves catfish Acadian and this roux is what it’s topped with. I am looking forward to making it again.
Imma Adamu says
Awesome!… Let me know how it turned out for sure…Speaking of catfish lets see what I can come up with next!
Brianna says
I’m a southern lady with gumbo standards that fall under the “snobby” category. Can I just say that this recipe was absolutely phenomenal!? You’re a genius. Thank you so much for sharing.
Kay says
I want to use this recipe but am a little confused about the oil in the roux seen in the video. How much oil is supposed to be used for the roux?
ImmaculateBites says
You may add about 1 tablespoon of oil to it .
Bethany says
Made this last Nov and it was amazing! Just bought the ingredients to make it again, can’t wait
Gregory says
Learned to make gumbo from a Coastal Mississippi gal and would use okra instead of tomatoes…..give it a try and see though Cajun taste buds ;~}
Thanks to you Pat, the greatest cook I’ve ever known
LizAnne says
Made for New Years Eve. Delicious recipe. Flavors are outstanding. Easy recipe but it does take time in order to obtain the best flavors. Fun recipe and end result is very rewarding. Thank you for this nice recipe.
Karen says
Can you clarify the amount of oil needed for this gumbo? Is the 1/4 C supposed to be added to the butter to make the roux? Or is that just for browning the chicken?
ImmaculateBites says
Hello Karen. The oil is just for browning the chicken and sausage. Thanks for stopping by!
Kay says
I was also inquiring of the same as the video shows oil being added to the roux. Is this not correct? Should the roux only consist of the butter and flour?
ImmaculateBites says
Hi kay, I usually add butter and oil. The oil It’s optional- use oil and butter or butter alone works just fine.
Daviette says
Hello I want to make this dish but I am looking for something more like potatoes corn etc
ImmaculateBites says
Hello,
Do you mean potatoes corn dish ?
Tina B. says
Hello,
I’ve made Gumbo once in my lifetime. I must admit, it was delicious for my first attempt! All that to say, how does using seafood stock in lieu of chicken help the taste of Gumbo? Your professional response is appreciated.
Thanks,
Tina B.
ImmaculateBites says
Hi Tina,
It wouldn’t make that much of a difference since you are also using chicken . Either stock would do just fine.
Marcell says
I used the recipe back in 2017 and it came out great. I’m going to use it again for New Year’s Day. Question thought can I use the same pan I cooked the chicken and sausage in to make the roux. Or shall I clean it out to make the roux? I did not last time and everyone enjoyed it.
ImmaculateBites says
So happy to hear this . Thanks for taking time out to share this with us. Wishing you all the best for 20220.
Ariana says
Yes! It gives it great flavor.
Carrie says
I made your recipe as a gift for some Amish friends of mine last year. They loved it. Getting ready tomorrow to make another batch for my friends for Christmas present! 🙂
Kathryn says
I made this it was excellent I only added lump crab meat and made the recipe exactly as written.
ImmaculateBites says
Thanks for the feedback.
Tori says
This is great gumbo. Made it last year for New Year’s day and will make it again this new year. I strayed from the recipe a bit and it still turned out great. But I think I will stick closer to your instructions this time with just adding more chicken thighs. Soooo tender!
Shawnee says
I’ve made this recipe before but today I’m making it with smoked turkey. It smells great. I can’t wait to eat dinner.
Char says
Excellent! I made it with leftover smoked turkey and shrimp, added some okra! Delicious:)
WStorey says
I am trying hope it’s delicious looks delicious
Rebecca E Workman says
Pass…there are tomatoes in this. This is not gumbo. With tomatoes its soup
April GAINOUS says
Omit the tomatoes. When you add tomatoes it becomes a Creole Gumbo. Leave them out
May says
You don’t have to add tomatoes, there’s many types of Gumbos some call for okra and some don’t.
Elliott C. Harris says
I’m from New Orleans, La. and I have the BEST GUMBO IN THE WORLD!! I never made a gumbo in under 6 hours, I was craving a Gumbo so I gave your recipe a try 1:45 mins later WOW AMAZING!! It’s not my Gumbo but it will hold me over until Thanksgiving.. thank you for sharing.