Chicken Shrimp and Sausage Gumbo
Dive into the rich, bold flavors of the South with this Chicken, Shrimp, and Sausage Gumbo, a hearty and satisfying one-pot meal perfect for any occasion! Featuring tender chicken thighs, plump shrimp, and smoky andouille sausage, this classic Cajun recipe is built on a deeply flavorful roux and layered with the "holy trinity" of onion, bell pepper, and celery. Simmered to perfection with Cajun seasoning, thyme, and optional okra, this gumbo offers a luscious, slightly spicy broth that’s perfectly paired with fluffy white rice. Ready in under two hours, this comforting dish is ideal for cozy dinners or entertaining guests. Garnish with fresh scallions and a dash of hot sauce for an authentic finishing touch! Perfect for lovers of Creole cuisine, this gumbo recipe will bring a taste of Louisiana straight to your table.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 1 lb Shrimp (peeled and deveined)
- 12 oz Andouille sausage (sliced)
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion (diced)
- 1 large Green bell pepper (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken broth
- 14.5 oz Canned diced tomatoes (with juices)
- 2 cups Okra (sliced, optional)
- 2 Bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- for serving Cooked white rice
- optional Scallions (sliced, for garnish)
- for serving Hot sauce
Instructions
Season the chicken thighs with a pinch of salt, pepper, and Cajun seasoning. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat a drizzle of vegetable oil over medium-high heat. Brown the chicken thighs on both sides (about 3-4 minutes per side). Remove and set aside.
Add the sliced andouille sausage to the pot and cook until browned. Remove and set aside with the chicken.
In the same pot, heat 1/2 cup of vegetable oil over medium heat. Gradually whisk in 1/2 cup of all-purpose flour, stirring constantly to create a roux. Cook the roux while stirring for 20-25 minutes, or until it turns a deep chocolate brown color. Be careful not to burn it.
Once the roux is ready, stir in the diced onion, bell pepper, and celery (the holy trinity of Cajun cooking). Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Slowly whisk in the chicken broth to incorporate the roux. Stir in the canned diced tomatoes (with juices), bay leaves, Cajun seasoning, dried thyme, kosher salt, and black pepper.
Return the browned chicken thighs and andouille sausage to the pot. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
Add the sliced okra (if using) and cook for another 15 minutes. If the gumbo is too thick, you can add more broth to reach your desired consistency.
Add the shrimp to the pot during the last 5-7 minutes of cooking. Cook until the shrimp are opaque and pink.
Adjust the seasoning with more salt, pepper, or Cajun seasoning if needed. Discard the bay leaves before serving.
Serve the gumbo hot over cooked white rice. Garnish with sliced scallions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1156 mg | 25% | |
*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.
