Chicken, Shrimp & Sausage Gumbo

Name: Chicken, Shrimp & Sausage Gumbo
Total Time: 3 hours (Prep: 45 mins, Cook: 2 hours 15 mins)
Servings: 8-10
Difficulty: Intermediate/Advanced
Dietary Tags: Gluten-Free (with proper roux), Dairy-Free, Southern Classic

Introduction

This Chicken, Shrimp & Sausage Gumbo is more than a recipe—it’s a culinary journey to the heart of Louisiana. The dish represents generations of tradition, where French, Spanish, African, and Native American influences simmer together in a single pot. The soul of this gumbo lies in the roux, a patiently cooked mixture of flour and oil that transforms from pale cream to the color of dark chocolate, developing nutty, toasty flavors that form the foundation of the entire dish. Combined with the “Holy Trinity” of Cajun cooking (onions, bell peppers, and celery), tender chicken, smoky andouille sausage, and plump Gulf shrimp, this gumbo is a celebration of texture and depth. It’s a labor of love meant for sharing, perfect for Sunday gatherings, holidays, or any occasion that calls for extraordinary comfort food.

Equipment Needed

• Heavy-bottomed Dutch oven or cast-iron pot (8-qt minimum)

• Long-handled wooden spoon or whisk (for roux)

• Large cutting board and sharp chef’s knife

• Measuring cups and spoons

• Small bowls for mise en place

• Ladle

• Tongs

Ingredients

For the Roux & Broth Base:

• 1 cup (125g) all-purpose flour (for gluten-free, use a 1:1 GF blend)

• ¾ cup (180ml) vegetable oil or canola oil

• 1 gallon (16 cups) chicken stock, preferably homemade or low-sodium

• 2 bay leaves

For the “Holy Trinity” & Seasonings:

• 2 large yellow onions, diced

• 2 green bell peppers, diced

• 4 celery stalks, diced

• 8 cloves garlic, minced

• 1 bunch green onions, sliced (white and green parts separated)

• ½ cup fresh parsley, chopped

• 2 tablespoons Creole or Cajun seasoning (like Tony Chachere’s or Slap Ya Mama)

• 1 tablespoon dried thyme

• 2 teaspoons smoked paprika

• 1 teaspoon cayenne pepper (adjust to taste)

• 2 teaspoons filé powder (optional, for serving)

• Salt and black pepper to taste

For the Proteins:

• 2 lbs (900g) bone-in, skin-on chicken thighs

• 1 lb (450g) andouille sausage, sliced into ¼-inch rounds

• 1½ lbs (680g) large shrimp (21/25 count), peeled and deveined

• 2 tablespoons vegetable oil, divided

For Serving:

• Steamed long-grain white rice

• Hot sauce (Crystal or Tabasco)

• Extra sliced green onions

• Crusty French bread

Instructions

Phase 1: Prepare and Brown the Proteins

Time: 30 minutes | Intensity: Medium

1. Season the Chicken: Pat chicken thighs dry with paper towels. Season generously with salt, black pepper, and 1 tablespoon of the Creole seasoning.

2. Brown the Chicken: In your Dutch oven over medium-high heat, add 1 tablespoon of oil. Working in batches to avoid crowding, sear the chicken thighs skin-side down until deeply golden brown, about 5-7 minutes per side. Transfer to a plate. The chicken will finish cooking in the gumbo.

3. Brown the Sausage: In the same pot, add the sliced andouille sausage. Cook for 4-5 minutes until browned and some fat has rendered. Remove sausage with a slotted spoon and set aside with the chicken. Leave the flavorful fat in the pot.

Phase 2: The Sacred Roux

Time: 35-45 minutes | Intensity: High (Constant Attention Required)

1. Combine: Reduce heat to medium. To the fat in the pot, add the remaining 1 tablespoon of oil and the ¾ cup of vegetable oil. Heat until shimmering. Gradually whisk in the flour until smooth.

2. Cook and Stir: This is a meditation. Cook the roux, stirring constantly with a wooden spoon or whisk. It will go through stages: pale blond (5 mins), peanut butter (10-15 mins), milk chocolate (20-25 mins), and finally, the target dark chocolate brown (30-40 mins). Do not walk away. A burned roux is bitter and must be discarded.

3. The Aroma is Your Guide: When ready, it should be the color of a rusty penny or dark chocolate and smell intensely nutty. Immediately proceed to the next step to stop the cooking.

Phase 3: Build the Gumbo Base

Time: 20 minutes | Intensity: Medium-High

1. Add the Trinity: Carefully add the diced onions, bell peppers, and celery to the hot roux (it will sizzle and steam vigorously). Stir constantly for 5-7 minutes until the vegetables soften and begin to sweat.

2. Add Garlic and Seasonings: Stir in the minced garlic, the white parts of the green onions, the remaining Creole seasoning, dried thyme, smoked paprika, and cayenne. Cook for 2 more minutes until fragrant.

3. Deglaze and Simmer: Slowly pour in the chicken stock while whisking constantly to incorporate the roux smoothly. Add the bay leaves and the browned andouille sausage. Bring to a boil, then reduce heat to a low simmer.

Phase 4: The Long Simmer

Time: 1 hour 15 minutes | Intensity: Low

1. Add the Chicken: Carefully place the seared chicken thighs (with any accumulated juices) into the simmering pot. Partially cover and let simmer gently for 1 hour.

2. Shred the Chicken: After an hour, remove the chicken thighs to a plate. Once cool enough to handle, shred the meat, discarding the skin and bones. Return the shredded chicken to the pot. Discard bay leaves.

3. Adjust and Taste: Let the gumbo simmer for another 15 minutes. This is the time to taste and adjust seasoning with salt, pepper, or more Creole seasoning. The gumbo should be rich and deeply flavorful. If it’s too thick, add a bit more stock or water.

Phase 5: Finish with Shrimp and Herbs

Time: 10 minutes | Intensity: Low

1. Add the Shrimp: Stir in the raw shrimp and the green parts of the green onions. Simmer gently for 3-5 minutes, just until the shrimp turn pink and curl. Do not overcook.

2. Final Herbs: Turn off the heat. Stir in the chopped parsley. Let the gumbo rest, uncovered, for 10 minutes to allow the flavors to marry completely.

Phase 6: Serve the Tradition

Time: 5 minutes | Intensity: Low

Ladle the hot gumbo over scoops of steamed white rice in shallow bowls. Offer hot sauce, extra green onions, and a sprinkle of filé powder at the table (note: never boil gumbo after adding filé, as it can become stringy). Serve with crusty French bread for dipping.

Recipe Notes

• The Roux is Everything: This is the most critical step. Use a timer, but trust your eyes and nose more. A dark roux provides incredible flavor but less thickening power, which is why we simmer it longer.

• Andouille Sausage: Authentic smoked andouille is key. If unavailable, use another smoked sausage like kielbasa, but add ½ teaspoon of liquid smoke to the broth.

• Okra Option: For a traditional gumbo with okra, add 1 pound of sliced fresh or frozen okra when you add the “Holy Trinity.” It acts as a natural thickener.

• Make-Ahead Magic: Gumbo tastes even better the next day. Prepare through Phase 4 (shredding the chicken). Cool, cover, and refrigerate. The next day, reheat gently and complete Phase 5 with the shrimp and fresh herbs.

• Freezing: Freeze the gumbo (without the shrimp) for up to 3 months. Thaw overnight and reheat gently, adding fresh shrimp when you warm it.

Nutrition Information (Per Serving, approximately 1½ cups gumbo + ½ cup rice)

Nutritional values are approximate and can vary based on specific brands of sausage, stock, and exact cuts of meat. Sodium can be significantly reduced by using homemade, no-salt-added stock and a low-sodium Creole seasoning blend.