Chicken, Shrimp, and Sausage Gumbo
This Louisiana chicken, shrimp, and sausage gumbo builds on a dark roux base simmered for 45–60 minutes, then finished with the Cajun holy trinity and shrimp for a rich, authentic Creole dish.
This Louisiana chicken, shrimp, and sausage gumbo builds on a dark roux base simmered for 45–60 minutes, then finished with the Cajun holy trinity and shrimp for a rich, authentic Creole dish.
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In a bowl, season the cubed chicken breast with garlic powder, paprika, cayenne pepper, Cajun seasoning, black pepper, and oil. Toss to coat.
In a large pot or Dutch oven, bring 13 cups of water to a boil. Whisk in the dark roux until it is completely dissolved.
Allow the roux and water mixture to boil for 45 to 60 minutes to cook out the raw flour taste. Skim any oil that rises to the top.
While the roux is boiling, heat a separate skillet over medium-high heat. Brown the sliced sausage, then remove from the skillet and set aside.
In the same skillet, brown the seasoned chicken pieces. Once cooked, remove from the skillet.
Add the diced onion, bell pepper, and celery (the trinity) to the skillet and sauté until softened.
Add the minced garlic to the vegetables and cook for another minute until fragrant.
After the roux has boiled, add the cooked chicken, sausage, and the sautéed vegetable mixture to the pot.
Season the gumbo with more Cajun/Creole seasoning, black pepper, cayenne pepper, the bay leaf, and the optional shrimp powder. Stir to combine.
Reduce the heat to a simmer, cover the pot with the lid slightly ajar, and let it cook for another 25-30 minutes.
A few minutes before serving, add the raw shrimp and the gumbo filé to the pot. Cook until the shrimp are pink and opaque, about 3-5 minutes.
Serve the gumbo hot over a bed of white rice, garnished with sliced green onions. Enjoy with a side of potato salad, if desired.
Store cooled gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add fresh shrimp and filé just before serving to preserve texture.
large pot or Dutch oven · large skillet
Boil for 45 to 60 minutes to cook out the raw flour taste. Skim any oil that rises to the top during this time.
Yes. The recipe calls for 8 oz dark roux, which can be pre-made or homemade. Follow the same 45–60 minute boiling step to develop flavor.
Add raw shrimp a few minutes before serving, along with the gumbo filé. Cook until pink and opaque, about 3–5 minutes.
Okra is the traditional substitute (about ½ cup, added mid-simmer) or skip it for a brothier gumbo. Filé is added at the end for thickening and flavor.
Yes. Prepare through step 10 (before adding shrimp), cool, and refrigerate up to 3 days. Reheat, then add shrimp and filé just before serving.
