The best southern Chicken, Sausage, and Shrimp Gumbo is a delicious Cajun staple famous for its savory dark roux broth loaded with chicken, sausage, shrimp, and the holy trinity. This dish is considered the crown jewel of New Orleans-style cuisine because of its unique flavors only found in Cajun dishes.
There are many different ways to make gumbo, but true Cajun-style gumbo uses gumbo file powder, has a thin dark broth, and is served with white rice and fresh parsley on top. You’ve got to taste the authentic nutty and spicy flavors of real Cajun Chicken Gumbo with sausage and seafood to understand true Louisianian cuisine and the “soul” of all southern kitchens.
WHY YOU’LL LOVE THIS CAJUN GUMBO
Making a big pot of gumbo is really easier than you think. Once the proper roux cooking is mastered then you’re home free.
It’s a perfect comfort food for a chilly fall weekend.
This chicken and sausage gumbo with shrimp makes enough to serve for a gameday dinner or freeze for later.
WHAT YOU’LL NEED FOR THIS GUMBO RECIPE
All-purpose flour – gluten-free flours or cornstarch also work
vegetable oil or canola oil
green bell pepper – a variety of peppers can also be used
chicken rotisserie – chicken thighs or a combination of thighs and breasts
Kiebala Sausage or Andouille Sausage
HOW TO MAKE GUMBO
STEP 1: Chop the celery, onion, peppers, and mince the garlic pods. Set aside.
STEP 2:This Roux step is very important. If this is your first time to make a roux then please go slow on a low burner temperature.
Use a large soup pot with a heavy bottom like a large Dutch Oven. Place the oil and all-purpose flour in the bottom of the pot and mix using a wooden spoon until the oil flour are combined and smooth. Turn on the burner to a medium-low heat and start slowly stirring. This is key.
Keep on stirring until the roux reaches a dark brown color. This step takes some time but I promise it’s worth it. Note: If you burn the roux you will have to throw it out and start over.
The color in the picture below took about 45 minutes.
STEP 4: Once you have a dark brown roux, add the chopped vegetables, Cajun Seasoning, garlic, and onion powder to the hot roux and mix until all the veggies are coated in the roux mixture.
STEP 5: Pour the 2 cartons of chicken broth or 8 cups of chicken stock into the soup pot.
STEP 6: Add 2 teaspoons of filé, bay leaves, and fresh thyme sprigs. If you’re not using fresh thyme then use 2 teaspoons of jarred dried thyme.
STEP 7: Bring the gumbo to a rolling boil.
STEP 8: Turn the heat down to a simmer and cover for an hour.
STEP 9: While it’s simmering, make the rice.
STEP 10: Tear and cut the rotisserie chicken into large chunks. Slice the sausage and fry the amount you want to serve in a cast iron skillet or non-stick skillet, drain on paper towels. Peel and devein the raw shrimp.
STEP 11: After the gumbo has simmered for an hour, add the chicken. Let simmer for 15 minutes.
STEP 12: Turn the heat up to medium-high and wait for it to gently boil. Then add raw shrimp. The shrimp should not take more than 5 minutes to cook. When the shrimp are pink and they float then it’s done.
STEP 13: Turn the heat off, add another 2 teaspoons of gumbo filé then stir. Let the gumbo rest for about 15 minutes before serving. Taste for seasoning adjustments.
STEP 14: Ladle the gumbo into a bowl, top with fresh chopped parsley, and a sprinkle of a little more filé. Serve with rice and sausage.
Whew, the Gumbo is done! Now it’s time to sit back and enjoy the goodness and watch the football game.
HOW TO SERVE GUMBO
Serve gumbo with stovetop rice or baked rice, white or brown. Chop up fresh parsley, green onions, and pan-fried Kiebala Sausage or Andouille Sausage, hot sauce, and don’t forget the French bread to sop up this unforgettable broth.
You can almost add any ingredients to this dish and call it gumbo, the key is the nutty, dark milk chocolate roux color.
Any and all varieties of seafood, veggies, meat; shrimp, sausage, chicken, deer, alligator, rabbit, turtle, frog legs… you name it, it’s all considered Gumbo as long as the roux is cooked right.
Okra and tomatoes or no okra and tomatoes is a never-ending debate. There are basically two kinds of Louisiana Gumbo, Creole and Cajun. Creole typically has stewed tomatoes and okra and minimal filé, if any. Cajun does not have tomatoes included and okra is very optional. Gumbo filé powder is mandatory in Cajun Gumbo.
You can substitute the regular all-purpose flour with either cornstarch or gluten-free flours. I’ve done this before and there was absolutely no difference in taste or color of the roux.
Instead of a rotisserie chicken, use about 6 bone-in chicken thighs or boneless-skinless chicken thighs. Season the chicken thighs with salt and pepper and then brown in 1/4 cup of canola oil over medium-high heat in the large Dutch oven you will use for the gumbo. Pan fry until they are done on the outside. Add the chicken thighs in Step 7.
GUMBO TOP TIPS
The roux is the most important step in this dish. Take your time and get it right. If you burn it, you will need to start over.
Adding the main seasonings after the cut veggies and before the broth will “toast” the flavors of the Cajun seasonings.
The best way to make delicious and memorable gumbo is to take your time just like this recipe instructs. The flavors have to meld together and only time can do that.
HOW TO STORE
Chicken, Sausage, and Shrimp Gumbo stores really well stored in an airtight container for about 3 days in the fridge. Just like most soups, it gets better with a little rest.
It also freezes very well too. Store in a freezer-safe container with an airtight lid. It will be good for up to 3 months.
2cupschopped white or yellow onionmore or less to taste
4stalkscelerytrimmed and de-stringed
4clovesgarlic – chopped finemore to taste
1 mediumjalapenochopped, optional
1large green bell pepper or 4 or 5 smallerany color
1 cup canola oil
3/4cupflourcan use gluten free
1tblscreole seasoningmore or less to taste
2tspgarlic powdermore or less to taste
2tspground peppermore or less to taste
3sprigsthyme leaves or if using ground 2 tsp.fresh or ground
232 ozchicken brothmore if to thick
1.5tblsgumbo file'more or less to taste, divided
4whole bay leaves
1link Kiebala Sausage or Andouille Sausageany kind of rope sausage
1wholerotisserie chicken, smalldeboned, chopped
1 poundshrimpfresh, deviened, shelled
1 tblsTabasco or Franks Hot Saucemore or less to taste
Chop all veggies and set aside.
2 cups chopped white or yellow onion, 4 stalks celery, 4 cloves garlic – chopped fine, 1 medium jalapeno, 1 large green bell pepper or 4 or 5 smaller
Add flour and oil to a large dutch oven. Stir constantly over low medium heat, making sure mixture is smooth and lump free. Cook until color is medium to dark rich chocolate color. Be sure not to burn!
1 cup canola oil, 3/4 cup flour
Once you have a dark brown roux, add the chopped vegetables, Cajun Seasoning, garlic and onion powder to the hot roux and mix until all the veggies are coated in the roux mixture.
Add broth, bay leaves, and file'. Bring to a boil and then cover and simmer for 1 hour.
3 sprigs thyme leaves or if using ground 2 tsp., 2 32 oz chicken broth, 1.5 tbls gumbo file', 4 whole bay leaves
Add cut up chicken to the gumbo and pan fry the sausage, set aside. Simmer another 20 minutes with lid on.
1 link Kiebala Sausage or Andouille Sausage, 1 whole rotisserie chicken, small
Add shrimp and simmer with lid on for another 10 minutes. Make sure shrimp is pink and done.
1 pound shrimp
Turn off heat. Add additional seasoning and file' if necessary. Add hot sauce to taste.
1 tbls Tabasco or Franks Hot Sauce
Serve with rice, chopped fresh parsley, chopped fresh green onion, sprinkled file’, and hot sauce to taste.
The roux is the most important step in this dish. Take your time and get it right. If you burn it, you will need to start over.Adding the main seasonings after the cut veggies and before the broth will “toast” the flavors of the Cajun seasonings. The best way to make delicious and memorable gumbo is to take your time just like this recipe instructs. The flavors have to meld together and only time can do that.