Chicken Sausage and Shrimp Gumbo
Dive into the bold, smoky flavors of the South with this hearty Chicken Sausage and Shrimp Gumbo, a Louisiana-inspired classic that’s sure to warm your soul. Featuring tender chunks of chicken breast, spicy andouille sausage, and succulent shrimp, this gumbo is a feast of textures and tastes. The key to its rich depth lies in the homemade chocolate-brown roux, which is carefully crafted by whisking flour into sizzling vegetable oil and cooked to perfection. Aromatic veggies like onion, bell pepper, and celery, combined with Cajun seasoning, thyme, and bay leaves, create a fragrant base, while a six-cup dose of chicken stock ensures a perfectly balanced broth. Simmered to bring out maximum flavor and served over fluffy white rice, every spoonful of this gumbo is a comforting embrace. Perfect for a crowd or meal prep, this recipe is a true celebration of Southern cooking!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 12 ounces Andouille sausage
- 1 pound Shrimp, peeled and deveined
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Onion, diced
- 1 medium Green bell pepper, diced
- 3 pieces Celery stalks, diced
- 4 cloves Garlic, minced
- 6 cups Chicken stock
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked white rice
Instructions
Cut the chicken breasts into bite-sized pieces and slice the andouille sausage into thin rounds. Set aside.
Heat a heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil. Once hot, gradually whisk in the flour to make a roux.
Cook the roux, stirring constantly, until it turns a deep, chocolate-brown color. This will take about 15–20 minutes. Be careful not to burn the roux.
Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir well and cook for 5 minutes, or until the vegetables are softened.
Slowly pour in the chicken stock while stirring to combine.
Add the Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Stir to incorporate.
Add the chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes. Stir occasionally.
Add the shrimp to the pot and cook for an additional 10 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and taste for seasoning, adjusting salt and pepper if needed.
Serve the gumbo hot over cooked white rice, and garnish with fresh parsley.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
