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Chicken, Sausage, Shrimp Gumbo

Course Main Course
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 2 hours
10 minutes
Total Time 2 hours 15 minutes


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


  • Chop all veggies and set aside.
  • 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 coco color. Be sure not to burn! 
  • Add seasonings, thyme (except file') to roux and stir in. Add veggies and stir to coat with roux. 
  • Add broth, bay leaves, a few rosemary leaves (optional), and file'. Bring to a boil and then simmer for 30 minutes to an hour.
  • Add chicken and sausage. Simmer another 20 minutes with lid on.
  • Add shrimp and simmer with lid on for another 10 minutes. Make sure shrimp is pink and done.
  • Turn off heat. Add additional seasoning if necessary. Add hot sauce to taste. 
  • Serve with rice, chopped fresh parsley, chopped fresh green onion, sprinkled file', and hot sauce to taste.