Best Southern Chicken Sausage Shrimp Gumbo

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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

Ingredients

• All-purpose flour – gluten-free flours or cornstarch also work 
• vegetable oil or canola oil
• celery
• large onion
• green bell pepper – a variety of peppers can also be used
• jalapeno pepper – optional
• garlic
• Cajun Seasoning
• garlic powder
• onion powder
• fresh thyme or dried
• ground black pepper
• bay leaves
• chicken broth or chicken stock
• gumbo filé powder – ground sassafras leaves, this is an important ingredient
• chicken rotisserie – chicken thighs or a combination of thighs and breasts
• Kiebala Sausage or Andouille Sausage
• parsley
• green onion
• hot sauce

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 also top with homemade croutons or canned Fried Onion Rings, and serve with quick Cast Iron Skillet Cornbread.

Seasoned Oyster Crackers or Mini Saltines are yummy if you like some crunch.

GUMBO RECIPE VARIATIONS

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.

MORE RECIPES YOU’LL LOVE 

Serve with this quick southern skillet cornbread instead of store-bought French Bread.

Make this lighter Light and Creamy New England Clam Chowder Recipe. It’s super delicious!

Sweet and Savory Roasted Butternut Squash Soup with Sausage is always a hit in my house.

Try another classic comfort dish like this Easy Old Fashioned Chicken and Dumplings. You’ll never make it any other way!

Double treat your family with a few southern desserts: cold Key Lime Cast Iron Pie, or the Best Classic Southern Pecan Pie you’ll ever eat!

Hope you’ve made enough for leftovers…it’s always better the next day!

Yummy! Enjoy!!!

KITCHEN ITEMS YOU’LL NEED👇

Excerpts from a conversation with our homesick college kid…

Me – “So what would you like for dinner when you get home?”

Mitch  – “Gumbo”

Me – heavy sigh…”Gumbo AGAINNNN?”

Mitch  – “Yes, Pleasssssseeeee, but teach me how to make it, I want to learn from the best…Mom” 

Me  – “What? Really? Alright!!” there is a God!

Hallelujah! My kid wants to learn how to cook! Glory Be!!

Cajun Chicken, Sausage, and Shrimp Gumbo

Elise

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. 

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine American, Southern

Servings 6

Calories

Ingredients

  

1x2x3x

• 2 cups chopped white or yellow onion more or less to taste
• 4 stalks celery trimmed and de-stringed
• 4 cloves garlic – chopped fine more to taste
• 1 medium jalapeno chopped, optional
• 1 large green bell pepper or 4 or 5 smaller any color
• 1 cup canola oil
• 3/4 cup flour can use gluten free
• 1 tbls creole seasoning more or less to taste
• 2 tsp garlic powder more or less to taste
• 2 tsp onion powder
• 2 tsp ground pepper more or less to taste
• 3 sprigs thyme leaves or if using ground 2 tsp. fresh or ground
• 2 32 oz chicken broth more if to thick
• 1.5 tbls gumbo file' more or less to taste, divided
• 4 whole bay leaves
• 1 link Kiebala Sausage or Andouille Sausage any kind of rope sausage
• 1 whole rotisserie chicken, small deboned, chopped
• 1 pound shrimp fresh, deviened, shelled
• 1 tbls Tabasco or Franks Hot Sauce more or less to taste

Instructions

 

• 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.
  1 tbls creole seasoning, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp ground pepper
• 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.

Notes

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.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword cajun gumbo, cajun seasoning, chicken gumbo, dark roux, sausage, shrimp gumbo

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