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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!
Course Main
Cuisine Southern
Keyword chicken and sausage gumbo, chicken gumbo, gumbo
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 619kcal
Author Imma


  • 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


  • 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.


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


Calories: 619kcal | Carbohydrates: 59g | Protein: 40g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 235mg | Sodium: 1071mg | Potassium: 706mg | Fiber: 2g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 21.4mg | Calcium: 128mg | Iron: 3.7mg