Chicken, Sausage, and Shrimp Gumbo

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Flour and oil. These ingredients make the roux which is the foundation for gumbo. I am using vegetable oil but you can use any neutral-flavored oil, such as avocado oil.
• Aromatics. Celery, onions, and green bell pepper make up the trinity, plus garlic.
• Cajun seasoning. We used Slap Ya Mama’s original Cajun seasoning but you can also make your own homemade Cajun seasoning. Just bear in mind that some brands tend to be higher in sodium than others and additional salt may not be needed.
• Andouille sausage. Pork andouille was used for this recipe but chicken andouille could be used as well. If you’re unable to find andouille, you could use hot dogs or Polish kielbasa. We sliced and seared our andouille sausage, but you can cut it into chunks and skip the searing altogether if you prefer to just let it cook in the pot.
• Chicken. Boneless skinless thighs are preferred for this gumbo recipe since the thighs are more tender and flavorful than chicken breasts which tend to dry out.  If opting for white meat chicken or pulled white meat from a rotisserie chicken, add it towards the end.
• Shrimp. Shrimp is not normally part of a Cajun gumbo and if you’d like to omit it, you can. We love the additional flavor and texture the shrimp lends to the dish and do recommend using it. Like the andouille, you can feel free to chop the shrimp into bite-sized pieces, removing the tails if you prefer.
• Chicken stock. Use a low-sodium chicken stock or even better, use homemade chicken stock.
• Filé powder. To thicken the gumbo.

See the recipe card for full information on ingredients and quantities.

How to make chicken, sausage, and shrimp gumbo

First, make the dark roux

1. Heat a large Dutch oven or heavy pot to medium heat or a touch less.  Add 9 tablespoons of vegetable oil and slowly whisk in 11 tablespoons of flour. (Photo #1)
2. Stirring continuously, cook the roux until it reaches a dark brown-chocolate color. Illustrated below you’ll find the various stages of a roux before it reaches its final stage.  Pictured here is a blonde roux. (Photo #2)

3. After about 20 minutes, your roux will reach the peanut butter color stage.  Continue stirring over heat taking care to not allow the roux to burn. (Photo #3)
4. After 45 minutes to an hour, depending on the level of your heat, you’ll reach the chocolate brown stage shown here.  This is the color you want your roux to be for Cajun gumbo. (Photo #4)

Meanwhile, prep the other ingredients

Each number corresponds to the numbered written steps below.

1. Dice 1 medium onion, 1 large green bell pepper, and 2 celery ribs.  Mince 3 cloves of garlic and slice 3/4 pound of Andouille sausage.  Mince 1/4 cup of flat-leaf parsley. (Photo #1)

2. Heat a large pan to medium heat and pat dry 1 pound of boneless, skinless chicken thighs.  Season both sides with a 1/2 tablespoon of Cajun seasoning. (Photo #2)
3. Add 2 tablespoons of vegetable oil to the pan and sear the chicken thighs for 4-5 minutes on each side until well browned.  Remove the thighs and when cool enough to handle, slice into bite-sized pieces, and set aside. (Photo #3)

4. Add the andouille sausage to the same pan and sear until well browned (should only take a few minutes), then set aside on a plate. (Photo #4)
5. Add 5 cups of low-sodium chicken stock to the pan and with a wooden spoon, scrape the brown bits from the pan and turn the heat down to low. (Photo #5)

6. Add the peppers, onion, and celery to the dark brown roux and cook for 7-10 minutes or until very soft. (Photo #6)
7. Add the garlic and cook for an additional 2-3 minutes, or until fragrant. (Photo #7)

8. Add the warmed chicken stock, chopped chicken, andouille sausage, 2 large bay leaves, and a 1/2 tablespoon of Cajun seasoning.  Bring to a boil and scrape up any brown bits from the bottom with a wooden spoon.  Once boiling, turn the heat down and allow the gumbo to simmer uncovered for 45 minutes. (Photo #8)
9. After 45 minutes add  3/4 pound of large peeled and deveined shrimp along with the minced parsley and cook for 3-4 minutes or until the shrimp are fully cooked, then remove the pot from the heat. (Photo #9)

10. Taste test the gumbo and adjust any salt, pepper, or Cajun seasoning if needed.  Serve the gumbo with white rice, a sprinkle of chopped green onion and parsley, and a sprinkle of filé powder.  Don’t forget the Crystal hot sauce.  Enjoy! (Photo #10)