Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures. A dark roux forms the foundation to which onion, celery, and green bell pepper are added along with chicken, andouille sausage, and shrimp. Served over rice and topped with green onion and a sprinkle of filé powder, this gumbo is sure to be a favorite in your home!
This post may contain affiliate links. Our disclosure policy.
Chicken, sausage, and shrimp gumbo, or gumbeax, has been one of my favorite dishes for years now.
I first had it some 20+ years ago while in New Orleans and knowing how much I loved it, Tara would often make it for me every year on Father’s Day.
Cajun gumbo, or rather the roux that forms its base, is a labor of love requiring the cook to stir the roux over heat for anywhere from 45-60 minutes.
While gumbo requires time and patience, it is by no means difficult and is 1000% worth the wait.
I love to serve my gumbo over rice but it’s also great with cornbread and potato salad.
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
- 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)
- 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)
- 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)
- 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.
- 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)
- 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)
- 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)
- 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)
- 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)
- Add the peppers, onion, and celery to the dark brown roux and cook for 7-10 minutes or until very soft. (Photo #6)
- Add the garlic and cook for an additional 2-3 minutes, or until fragrant. (Photo #7)
- 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)
- 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)
- 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)
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
Top tips
- The roux. Making a roux for gumbo takes time but is not difficult. The roux needs to be continuously stirred to prevent burning and it’s important to not cook over too high heat. Using a flat-ended spoon, or roux spoon makes the job so much easier. Your roux can be made a few days in advance and stored in the refrigerator. Refer to the process images above for the different stages of the roux, and keep in mind that depending on the heat level of your stove, it may take anywhere from 40-60 minutes to reach the dark brown/chocolate-colored stage.
- The Trinity. The holy trinity in Cajun cooking includes green bell pepper, celery, and onion and that’s what is used for this gumbo. Try to stick to tradition here and opt for the trinity over the classic French mirepoix of carrots, celery, and onion.
- Gumbo filé. Filé powder is used as a thickening agent for gumbo and isn’t added until the very end when the pot is removed from the heat. We like to sprinkle some filé on top of our gumbo after it’s served. Filé powder is made from ground sassafras and adds another layer of flavor to an already delicious dish.
More recipes we think you’ll love
- Cajun shrimp and sausage pasta – the trinity, shrimp, and sausage tossed with pasta.
- Jambalaya – one pot Creole rice dish with chicken, shrimp, and andouille.
- Shrimp and Grits – creamy cheesy grits topped with succulent shrimp, peppers, and onions.
- Baked Cajun chicken legs – easy oven-baked legs with Cajun seasoning.
If you’ve enjoyed this Cajun Chicken, Sausage, and Shrimp Gumbo Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
Chicken, Sausage, and Shrimp Gumbo
Chicken, sausage, and shrimp gumbo is a Cajun-style stew that's made with a chocolate-brown roux, onion, celery, and green bell pepper, and simmered with chicken, Andouille sausage, and shrimp. Serve with rice, a sprinkle of gumbo filé, and green onion.
Ingredients
- 11 tablespoons vegetable oil divided
- 11 tablespoons flour
- 1 medium onion diced
- 2 ribs celery diced
- 1 large green pepper diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken thighs
- 3/4 pound large shrimp deveined and shells/tails removed
- 3/4 pound Andouille sausage sliced
- 5 cups low sodium chicken stock plus more if too thick
- 1/4 cup flat leaf parsley minced
- 2 large bay leaves
- 1 teaspoon filé powder for serving, optional
- 1 tablespoon Cajun seasoning divided, plus more to taste
- salt and pepper to taste
- 5 green onions sliced
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.
- Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a 1/2 tablespoon of Cajun seasoning on all sides.
- Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.
- Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.
- Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.
- Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.
- After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.
- Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.
Notes
- Slap Ya Mama original Cajun seasoning was used, but any Cajun seasoning will work. Keep in mind that some brands will have much more sodium than others so adjust salt accordingly.
- Filé powder is ground sassafras leaves and is traditionally used as a thickener and a slight flavor enhancer.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition
Calories: 654kcal | Carbohydrates: 16.3g | Protein: 50g | Fat: 42.4g | Saturated Fat: 10.7g | Cholesterol: 225mg | Sodium: 748mg | Potassium: 568mg | Fiber: 2.7g | Sugar: 1.1g | Calcium: 109mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
Follow Me
Bonjour James. . . I am originally from New Orleans with family on Long Island. This recipe is very close to the one I have been using for over 40 years for my gumbo, but I do see many comments about the lack of Okra, a must for me.
Phyllis in Washington State.
Thanks for the comment Phyllis!
Can I substitute Gluten-free flour instead?
Hi Deirdre, we haven’t tested the roux with GF flour so can’t say for sure what the results would be.
Could I add okra to this gumbo? If so, when is best to add it?
Hi Wendi, you could add okra if you’d like. We haven’t tested it so can’t say exactly when to add, but you could probably add when you add the sausage and chicken.
Love your recipes!
So happy to hear that!
Love all your recipes just made pasta with broccoli Rob and sausage did not use peppers but I enjoyed it. I loved your shoemaker chicken. I use your recipes a lot. I look for you every day. Love it.
We’re shappy to hear that, kathryn!
I love your YouTube channel and blog. Thanks for amazing recipes. Coming from a southern girl who lived in N”awlins for many years…. Not sure if you know that the meaning of gumbo is okra. Gumbo without okra is not truly gumbo. You should give it a try. The flavor is amazing.
Thanks for the information, Noel! We will definitely give it a try one of these days.
First, can I use chicken breast meat instead of thighs?
Also, can I make this a day ahead for company?
Hi Cindy, yes, you can use chicken breasts, and yes you can make a day ahead.
This is the best gumbo ever. Time consuming but worth the effort. I make a double batch in two pots, stirring each pot with a different hand. It is even better the next day. Rave reviews from my family!
Jim, can the gumbo go into the freezer?
We’re so happy you and your family enjoyed, Carol! Yes, you can freeze the gumbo.
I love all your recipes. I’ve watched you on Facebook. Where are your videos now?
Thanks, Delores. Jim posts videos to Facebook every day around 10:15 am ET and new videos are uploaded to YouTube every Thursday at 10:30 am. The videos for recipes can also be found within the recipe card here on the website. Note, not all recipes have a video.
Absolutely delicious recipe – thanks for sharing!
There are a lot of gumbo recipes out there, but this one checked all my boxes – the combo of andouille/chicken thigh/shrimp and the proper 45 minute roux to get it nice and dark.
So happy you enjoyed, Bill!
My husband LOVED this recipe!!! And I love sip and feast!!!
Hi Angela, I’m so happy you both enjoyed and really appreciate the comment!
I love gumbo. I want to make this but my wife is Glunten free. Can I use gluten free flour?
Hi Werner, I haven’t tested the recipe with GF flour so I can’t say for sure. If you do try it, let us know how it turns out.
I’ve used corn starch in gumbo and it worked really well.
Hi Jim… The Lemon Garlic shrimp is OUT OF THIS WORLD and so easy! I made it 3 times in less than 2 weeks.
Thank you for our new Friday dinner. No more pizza.
(Great recipe for those who must eat Gluten Free.)
Hi Marilyn, thanks for the comment and so happy you enjoyed the lemon garlic shrimp. If you wouldn’t mind leaving a comment on that recipe (since this one’s for the gumbo), that would be appreciated!
Jim, please make a video of this one! I want to make it, but want to see you make it first, lol! Thanks. Your YT channel is the best.
Hi Lynn, the gumbo video has been filmed! It’s in the process of being edited and will be up in a few weeks. Thanks for the support and hope you enjoy it when you do make it!
I made this for the first time and added in okra as well. It was so good, I’m definitely making it again. Thanks for the recipe!
Hi Tori, so happy you enjoyed the gumbo and appreciate the comment!
Used a little less chicken broth but it turned out great! A little thicker more like a stew
Hi Richard, so happy you enjoyed this one and really appreciate the comment!