Chicken Shrimp Sausage Gumbo

This classic gumbo brings together juicy chicken tender shrimp and smoky sausage in a rich deeply flavored stew served over fluffy white rice. My family always crowds the kitchen when I simmer a big pot of gumbo and the aroma alone never fails to bring everyone to the table.

It brings everyone together in my house. I started making gumbo on rainy weekends and now it is my go to dish whenever we want something warming and satisfying. The leftovers taste even better the next day.

Ingredients

• Shrimp: peeled and deveined for sweet briny flavor. Look for firm moist shrimp at the seafood counter
• Smoked sausage: sliced for depth and a smoky bite. Try to find one with a nice snap when you squeeze the package
• Chicken breast: cooked and shredded it takes on the gumbo flavors beautifully. I use leftover roast chicken for convenience
• Flour: essential for a dark nutty roux that forms the gumbo’s base. Use all-purpose and check freshness for best browning
• Vegetable oil: works for building your roux. Choose a neutral oil with a high smoke point
• Onion: diced for sweetness and depth. Pick yellow onions with tight skins
• Green bell pepper: diced for bright flavor. Look for a glossy skin and no soft spots
• Celery: diced for aroma and that classic gumbo vegetable trio. Crisp stalks make dicing easier
• Chicken broth: forms the savory backbone. Use low sodium if you want to control salt or homemade for best flavor
• Canned diced tomatoes: add tang and body. Choose a variety with no added flavors for a clean tomato taste
• Garlic: minced for zest and warmth. Fresh cloves will have the best punch
• Cajun seasoning: brings the heat and that unmistakable gumbo taste. Check your spice cabinet for a blend you love
• Paprika: enhances color and adds a gentle smoky layer
• Bay leaf: infuses a subtle herbal depth. Pick whole unbroken leaves
• Salt and black pepper: to taste helps round out all the flavors
• Cooked white rice: essential for serving. Make sure it is fluffy no clumps
• Chopped parsley: for a burst of freshness. Fresh leaves are key for the finish

Step-by-Step Instructions

Make the Roux:

Whisk together the flour and oil in a large heavy pot over medium heat. Stir constantly with a wooden spoon or whisk until the mixture turns a deep chocolate brown shade which takes patience and about 15 to 20 minutes. This step is crucial for your gumbo’s signature flavor

Sauté the Vegetables:

Add the diced onion bell pepper and celery to the roux. Cook stirring often for five to eight minutes until the vegetables are soft and the mixture is fragrant. The roux will cling to the vegetables which is what you want

Add Garlic and Sausage:

Stir in your minced garlic and sliced sausage. Give them three to four minutes so the sausage browns slightly and the garlic smells rich not raw

Build the Stew:

Drop in the shredded chicken the can of diced tomatoes broth Cajun seasoning paprika bay leaf plus a good pinch of salt and black pepper. Mix well and bring everything to a gentle simmer

Long Simmer:

Turn your heat to low and let the gumbo bubble away uncovered for thirty to forty minutes. Stir every so often so nothing sticks to the bottom. The broth gets thicker and the flavors meld

Finish with Shrimp:

Add your peeled shrimp for the final five minutes of cooking. They will turn pink and firm up quickly so do not walk away

Final Touches and Serve:

Fish out the bay leaf then ladle your gumbo over hot cooked rice. Sprinkle with chopped parsley just before serving for a fresh herbal lift

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This gumbo is all about the roux I remember watching my grandmother stir the pot in slow circles coaxing the color just right The first time I got it deep brown without burning it I cheered and now it is my favorite part to make with the kids

Storage Tips

Gumbo keeps beautifully in the fridge for up to three days The flavors intensify overnight Reheat gently on the stove stirring so nothing sticks For longer storage freeze portions in airtight containers for up to two months just hold off on adding the rice until you serve

Ingredient Substitutions

You can swap the chicken for turkey or even tofu bites for a lighter spin No shrimp or seafood allergies skip the shrimp and double up on sausage or add okra for extra thickness Andouille or kielbasa sausages both work if you want to try something new

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Serving Suggestions

Spoon your gumbo over warm jasmine or basmati rice Garnish with extra fresh parsley or even a bit of thinly sliced scallion Sometimes I add a dash of hot sauce for a punch or serve with crusty bread for dipping

Gumbo Roots and Tradition

Gumbo is a beloved Louisiana dish that blends French African and Native American cooking traditions The iconic dark roux and the trio of onions celery and peppers set the stage for endless combinations Most family recipes are fiercely guarded but everyone agrees you must take your time with the roux

Recipe FAQs

→ What is the purpose of the roux in gumbo?

The roux acts as a thickener and base for gumbo, adding a deep, toasted flavor and helping to bind all the ingredients together.

→ When should I add the shrimp to the pot?

Add shrimp during the last five minutes of cooking to ensure they stay tender and do not become rubbery.

→ Can I substitute the sausage or chicken?

Yes, you can use andouille or other smoked sausages, and substitute chicken thighs for breasts if preferred.

→ Why is the 'holy trinity' important in this dish?

Onion, bell pepper, and celery—known as the 'holy trinity'—set the aromatic base and classic flavor for Louisiana gumbo.

→ How should gumbo be served?

Serve gumbo hot over a bed of white rice and garnish with chopped parsley for a flavorful and comforting meal.