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!!!
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
-
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.
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 ! 
This looks so yummy. Will definitely try it. But I don’t know what creole seasoning or gumbo file is and where to buy them.
Kelsey,gumbo file and Creole seasoning are sold in most supermarkets even Walmart- depending on your location. Cajun spice works too.If you can’t find it make your own- It is a combination of various spices featured here hwww.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback”>here
Use okra instead of gumbo file.
This looks like a great recipe. Can I use a slow cooker to make it?
Thanks ! Never made it it a slow cooker. So can’t say for sure.
It’s Louisiana seasoning Tony Hatchery’s it’s green and white. It’s good I use it a lot.
Thanks for sharing Gina.
Zatarans also makes File’. I use it all the time
Thanks for sharing!!!
It’s Tony’s Chachere’s, based out of Opelousas, LA.
Yes it is. The spice is sold all over the United States.
I agree with all of your ingredients except tomatoes. Being creole tomatoes are never used. But I’m always up for news ideas and will try it with the tomatoes. Will comment on it when I make it.
Thanks for chiming in Sweet pea. Do let me know how it works with tomatoes.
I used a can of a mix tomatoes and green chilis. I thought it was good. Thank you so much for this recipe!
Awesome! Thanks for the feedback!
I agree, being from Louisiana all my life I have never put tomatoes in Gumbo. I have sometimes seen tomatoes in Shrimp Creole and Etouffee. I also prefer to all oil instead of a mixture of butter and oil. But the recipe does sound good and I am always up for new stuff to try. Will let you know how it goes.
Yay!Do let me know how it works out .
This is “slap yo mama” good! I like okra in my gumbo so, I added a half pound of frozen cut okra. Perfection!!! Thank you so much for the recipe. It will fast become one of my favorites.
Sharon
YASS!! YASS!!! Thank you so much!
Looking so good. I love this Gumbo. Great idea.
Thanks Yead
Making this tonight. I have File 😉
You are going to love it!!!
So do you mean 1 tabkespoon of okra? And also if i don’t find creole spice i should use cajun spice instead, same quantity?
You can use about 1/2 cup okra . However, you may omit it completely – this gumbo is fairly thick. Yes use cajun spice instead same quantity.
Ok thanks
Couldn’t find crab leg at a moderate price. So I bought crab pieces. Hope it taste close to it.
I am sure it will..the other ingredients would make-up for it.
Very tasty and flavourful. Everyone enjoyed it.
What a nice gumbo!
I do appreciate the comment kevin. Thanks for stopping by!
can u use canned crab meat r frozen
I have used frozen crab meat before but never canned. If you do you should probably add it towards the end.
This sounds like the best recipe I done seen yet been looking all morning I like this. It seem to be the best one yet. I will be making this in the morning thanks alot
Thanks Precious, let me know how it works for you.
Do you need any water for this recipe
No you don’t . However, you may replace the 6 cups of chicken stock with water.
What do you do with the 10 cups of rice ?
You serve it with the gumbo. It’s optional.
Can you put the rice in the pot during the cooking process? If so, when.?
You could. But have never tried it .If you are adding cooked rice last 3-5 minutes would be the best time. Hope this helps
Can you give us the receipe for yogurt cake?
Here it is https://africanbites.com/tangerine-yogurt-cake-gateau-au-yaourt-tangerine/
Made this for my family tonight. It was amazing! Great recipe!
AWESOME! So happy to hear it worked out well for you katy!
Hi! Do you add the bayleaf with the other spices? And should I cover the pot when I let it simmer? Sorry, completely new to Gumbo, but how could I not try it? Smells delish 🙂
Yes, I did. And yes to covering the pot.Thanks! Happy Cooking!!!
This looks so yummy! If I were to use okra instead of file powder, when would I add it? With the shrimp near the end? Or sooner?
Thanks!
With the shrimp near the end.
If you don’t like the stewed tomatoes what else could I use?
Chopped tomatoes
Husband said this is a definite repeater!! I didn’t add the creole spice since Im a big baby but it was delicious. Added okra since that’s what we are use to having in our gumbo , fabulous
AWESOME!! Thanks for taking the time to share your thoughts with us Judy.
Looking forward to making the gumbo , sounds delicious and thanks for the recipe.Will let you know how it turned out for me. Thanks Lina
Hi Lina! Can’t wait to hear the verdict.
I’m creole and never use tomatoes, but I’m always up for news ideas .
Any good recommendations on how to make this gluten free?? I’m worried just using gluten free flour for the roux would turn out the same as using wheat flour.. Any insite would be wonderful! I would LOVE to be able to make this dish!
Sorry, I haven’t tried it out with gluten free flour but have seen a couple of recipes using it that turned out good. If you do use it please kindly share with us. Thanks.
This was Fabulous, I added some Okra and File. Only had 4 Cups chicken stock so added 1 Cup White Wine and water. One layer at a time. Thank you, will watch for more of your recipes
Best
Catherine
I ,love this. Gumbo, after going to New Orlreans
I was hook on it i had to buy a cook book witn 3 different recipes on this and i take a, litte of ea, 1 of the recipes.
And i find i have to have orka in ea,
1 but didn’t know it was used as a thickner?
I put orka in other recipes i just love it,
I never had of it till i was in New Orlleans,
I have seen a recipe where they keep rinseing it & rinceing it to get the slime out?
I don’t think it wouldn’t taste the slime off i wouldn’t like it? Also when in.
New Orleans, we ate a fabulas sandwich called Muffaulada,
It was great we bought a jar of there olive spread on it we asked what was the meat and cheese in it they told us when we come home for the longest time we could’t find some of the cheese & meat to make it and we couldn’t find the kind of roll for the sandwich!
So we iponprovised it was ok but the olive salad made it taste it better we even ate the olive salad on other sandwich!
When i ran out of the olive relish i looked on the jar & they put some of the recipe but not all of it so i experaminted & just abt, got it to taste like the real stuff,
I even used the olive relish in my potato salad,
Well someone told us abt a Italian store opening up, so we drove there to see if they had any of the meat & cheese we needed to make the mufalada! Well low & behold they not only had all the meat & cheese they even had the rolls,
We bought the meat cheese & the rolls!
And even had a little spot in the back where u could sit @ a table and chairs, & u can have a sandwich and even had a hat bar where there was hot food,
Like soups, red beans & rice! And other stuff we had the red eans and rice it was not like i made it but ok!
But buy suprised they even had a mufalada sandwich?
It was close to what we had in New Orleans,
I think mine tasted better lol,
But @ least we could buy the meat & cheese we needed!
Well untill about a week ago they closed the Italian store or sm.
Deli/ Resturant now we have to drive 60 miles to ee if we can find some place we can find the meat , cheese & rolll we need !
I know how to make the olive salad myself,
I live in a very sm town, so we have to go to a larger town,
I appreciate the personal experience you’ve shared with us Rose! And hope you’ll let us know what you think of this recipe after you try this out!
Do I leave the juices from the chicken and sausage when I cook the roux??? I am making it now.
Leave it out . Then add when you add the chicken.
Where do I get gumbo file? Is there a recipe for the herbs and spices to grind?
In the Super Market depending on location located at in the spice section- Check your local walmart or on line at Amazon. Sorry there is no recipe for it.
After the butter and flour mixture cool down do I cook the garlic onions peppers and celery with it or separate?
You cook the garlic, onion, peppers and celery with it.
I am SO EXCITED I came across this recipe! I will definitely be making it for game day! ❤
Awesome!! Glad you liked it.
This is a great recipe and easy to follow. I have made gumbo two different ways (including Imma’s version) and both are delicious!
I made a few substitutes. Since I had every bell pepper color except green, I primarily used red with a few slivers of yellow and orange. I also used chicken breasts instead of thighs. I also used brown jasmine rice.
The ingredients were fairly inexpensive except for the shrimp because I was too lazy to peel and devein the shrimp. Plus I wanted colossal shrimp. Don’t judge me! lol
Overal great dish that was an absolute hit!
YES!! Thank you for taking the time to share your thoughts with us.
How much does this make?
It serves about 5-6 depending . More or less.
Delicious
Imma, I just bought the ingredients that I didn’t have for this gumbo today. Couldn’t find the file powder so will try World Market tomorrow. Can’t wait to make this, it’s going to be my weekend project. Looks yummy in the pictures. Thanks in advance, I love gumbo and this sounds just wonderful!
Hi Nina! Hope you found the gumbo powder. It truly is packed with flavor . You are definitely going to enjoy it. Happy Cooking!!!
I love this dish ,not only is it delicious it also healthy. Thanks Imma
Is gumbo traditionally served with gritz or rice and is meant to be spicy with the creole seasoning?
It’s traditionally served with rice. And it’s slightly spicy . Not overwhelmingly hot. Served with rice you can barely feel the heat.
This was Sooooooooo delicious! I made it twice in two weeks! I added scallops and it was a hit! Thanks for sharing!
My pleasure! Nice touch with the scallops.
Did you com the scallops first before you added them? I love this recipe and I think scallops would be great in it!
I did not use scallops here. If using scallops I would add it at the very end- about 3-4 minutes , before turning the stove off.
This gumbo was delicious!! Even my extremely picky husband said it was good. This was my 4th recipe and I haven’t been disappointed yet. I am trying 2 more tonight. I am looking forward to it.
Thank you so much for sharing your recipes.
I want to try this, my family is from Louisiana, and it’s hard to get that gumbo that I’m used to, the real deal, this seems pretty close, minus the tomatoes. Anyway, my question is- since we don’t like the crab, and only because it requires wrk breaking through the shell for the meat. I was thinking of real lump crab meat (not the canned stuff) instead. So by using that, would I still need to add it in at the last minute, or can it cook along with the other ingredients?
Thanks
Hi Michelle! Add it at the last minute- about 5 minutes towards the end.
Do you cook or steam the crab legs first before you add or do you just add them uncooked?
Also, why do you have to let the roo cool?
So everything should be at the same temperature. Not a Biggie though. It works just fine without letting it cool.
I just add them. No steaming required.
Thanks for clarifying that your recipe is for Gumbo Filé and not a straight gumbo. The powdered sassafras leaves give it a distinctive flavor and texture. I keep some on hand for times that I wish to make the variation. In my house, and for my money, if a gumbo doesn’t have okra and a roux – it isn’t gumbo. It’s just a soup or stew.
Thanks for taking the time to share with us.
Hello. Got all the ingredients but couldn’t find the gumbo file. But from reading the comment and your responses you said sub with okra. No one in my household don’t like orkra. So what can I do if I don’t have either one.
Just make the gumbo without the file. If you are including everything else it’s still going to be fabulous!
Happy Holidays!!!
Ok. Thanks.
I am drooling at this gumbo. I need to make this soon.
You are going to love it chi-chi!!!
This gumbo looks so good! I’m definitely going to try it. Do you shred the chicken or leave it whole?
I leave it whole. At the end the chicken is falling apart- depending on the size of chicken.
My only comment is….there is no mention of chicken stock as part of the ingredients needed. Had to go back out to get it. Once I got to the part where is says add 6 cups. 🙁
So sorry about the confusion . Hope you enjoyed it .
Do you have a cookbook?
Not at the moment. Definitely by the end of the year.
in regards to step #6 –
“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.”
you dont mention 6 cups of chicken stock in the ingredients list. So should i include 6 cups of chicken stock or was this a typo ?
Yes include 6 cups of stock. I have updated recipe.
Loved the way it tasted. I actually enjoyed the broth before I added the gumbo file. I may use half of the recommendation. But it was my first time making gumbo and definitely not my last thanks to you! Thanks!
My pleasure ! Thanks for taking the time to share your thoughts with us.
These receipts look good, I want to try.
You should it tastes AH-MaZing!!!
I love to cook but have never made gumbo before, even though I love it. I decided to give this recipe a try last week and it was absolutely delicious! This definitely went straight to the top of my favorite recipes list! Thank you so much for sharing it.
Fantastic! Thanks for letting me know .
looks GREAT!!!! i’m going to make this one for my husband, he’s been requesting this recipe, it’s my first time to cook Gumbo!, i’m glad i found this recipe! thank you for sharing it.. god bless you! *^_^*
Awesome! Do let me know how it works out for you. Thanks
This tastes like NOLA!!! Definitely a keeper in my recipe file!!!
WOW! I’ll take that comparison any day. Thank you so much!!!
Okay!!!
Thank you so so much for this recipe. I come to Pinterest daily to look for new things to try and gumbo just happened to be one of them. I made the gumbo, and OH MY GOSH. It it so delicious. I didn’t follow your recipe to the T. I deleted the tomatoes, and instead of chicken we added crawfish. Overall, this is amazing and will definitely be added to our cookbook. Thank you so much. I will definitely be looking forward to creating more of your recipes.
Fantastic!! Yes to crawfish. So glad to hear it worked out well for you Brianna. Thanks for letting me know.
Do you add the butter and flour to the oil that the chicken and sausage were cooked?
Yes I do. Make sure there are no burns in the pan before doing so.
This was absolutely amazing! It was pretty expensive to make, but well worth it. My husband and I have decided that next time we make it, we are going to break apart the crab first, and put it in the same time you put in the shrimp. So, that we can cut down on shells, and just get straight to eating!
I had never had gumbo before, and I am so glad I did this recipe for my first. AMAZING!
That’s a great idea Sara! So glad to hear I made your first experience enjoyable. Thanks for taking the time to let me know.
Happy Friday!!!
THIS MY SECOND TIME MAKING THIS GUMBO. OUTSTANDING!!!
I ADDED A MEDIUM POBLANO PEPPER AND 2 MEDIUM JALAPENO PEPPERS INCLUDING THE SEEDS. I USED A POUND OF CRABS. THIS GUMBO IS BETTER THEN THE FIRST COOKED GUMBO. TODAY, I STARTED FOLLOWING YOU. WE ARE A FAMILY OF SPICEY TASTE BUDS. PREVIOUSLY, I M
ADE THE SPICEY CHICKEN LEGS. KEEP UP THE GOOD COOKING.✌.OUTSTANDING. JESUS’S PEACE, LOVE AND BLESSINGS.
Thank you so much!!!! Glad my recipes are working out well for you.You are too kind.
So excited that I came across this recipe and it was totally by mistake. It looks a little scary to me, especially using crab legs. But, I think I’m gonna give it try next week. Can’t wait.
Thanks…. Lauren
Hi Lauren! It’s not as scary as it looks . Just follow the steps and you will nail it with or without the crab legs. Do let me know how it works out for you.
Have you ever frozen this and used later? Or do you always make it fresh? I wanted to know if it was freezable.
I have done so many times. And it works out just fine. Freeze , when you are ready defrost in the fridge overnight and reheat . Works for me all the time.
This is a great recipe! The only adaptation I did was omit the file gumbo powder didnt have any so i just used more roux and okra to thicken. But this is a great yummy easy to follow recipe! Will be making it again and again especially for mardi gras in feb! Thanks!
That’s so wonderful to hear! thank you for letting me know! Yes , this would be PERFECT for Mardi Gras
Yummy! I love all your recipes. Pls what is gumbo file? I wanna try this recipe.
Gumbo filé powder,is powdered leaves of the sassafras tree, used in Southern Cooking. It’s available in most Super Markets, if you live in the United States. You may omit if not readily available
My family loved this gumbo I made it a couple days ago, and my husband said he needed his own pot of this (lol)
I have added this recipe to my favorite column
thanks Baltimore,MD
Fantastic ! Thanks for taking the time to let me know.
This was by far the best gumbo I’ve ever had! I will admit that I was a bit skeptical at first because of the tomatoes, but it worked (I used Rotel to give it a bit of spice)! The crab was a nice touch as well. This recipe is definitely a keeper, thanks for sharing!
Jenn,thank you so much!!! So sweet of you to take the time to let me know.
My whole family just love this..Thanks for sharing
Awesome! Thank you so much!!!
It’s funny to me that people are complaining about tomatoes being in this recipe, stating that is not what’s in “Louisiana Gumbo” but gumbo in Louisiana would never exist if West Africans were not enslaved in Louisiana to begin with. “Gumbo is a stew that originated in West Africa but is more known for being a dish in the state of Louisiana in the 18th century.” A lot of soups and stews form West African culture has tomatoes. In fact, a lot of southern American cuisine came from the recipes that slaves brought with them from West Africa.
Anyway, I am making this right now, and will be putting tomatoes in it, because my African ancestry has me putting tomatoes in most of my soups and stews!
Preach it Sister, couldn’t have said it any better! Thank you for taking the time to share your thoughts with us. Bon Apetit!
Hi Imma,
I have made this several times now… I have SO MUCH FUN cooking it. It is my boyfriends absolute favorite thing too.. he won’t even let me cook it for a group because he wants it as his special dish HAHA. ridiculous I know. Just had to thank you for sharing.
xxx
Morgan
WHOOT! I’m so pleased to hear that Morgan, thanks so much for letting me know!
It wasn’t delicious!! The sauce burned on me the first time, but once I tried it the second time it came out perfect.
WooHoo! Sorry about the burned sauce but glad to hear it worked out on the second try!