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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
Cook Time 2 hours
10 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories

Ingredients
  

  • 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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