Chicken, Sausage and Shrimp Gumbo Recipe
This chicken, sausage and shrimp gumbo simmers in a flavorful dark roux for a classic taste of New Orleans. Serve over rice for a complete cajun-style meal that is a favorite!
Ingredients
- ⅔ cup vegetable oil , or bacon grease
- ⅔ cup all-purpose flour
- 1 large onion , finely diced
- 1 bell pepper , finely diced
- 2 celery stalks , finely diced
- 4 cloves garlic , minced
- 1 pound andouille sausage , sliced
- 1 pound boneless, skinless chicken thighs , cut into bite-sized pieces
- 1 (14-ounce) can fire roasted tomatoes
- 4 cups chicken broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 1-3 teaspoons cajun seasoning , adjust to your spice level
- Kosher salt , to taste
- Ground black pepper , to taste
- 1 pound shrimp , peeled and deveined
- 1 cup okra , sliced (fresh or frozen)
- 2 tablespoons Worcestershire sauce
- Cooked white rice , for serving
- 4 green onions , thinly sliced, for serving
Instructions
- Roux. In a large pot or Dutch oven, heat 2/3 cup oil over medium-low heat. Whisk in 2/3 cup flour slowly and whisk constantly until it turns a rich brown color (about 20 minutes). Continue stirring being careful not to burn it. This is the roux and you want it to be a thick consistency.
- Holy trinity of veggies. Stir in 1 diced onion, 1 bell pepper, 2 celery stalks, and 4 cloves garlic. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened.
- Add one pound sausage and one pound chicken. Cook, rotating the chicken pieces, 5 to 7 minutes, or until the chicken is browned on all sides. Alternatively you can brown the meat with some oil in a separate skillet and add in.
- Simmer. Stir in 14 ounce can tomatoes, 4 cups chicken broth, 1/2 teaspoon thyme, 2 bay leaves, 1-3 teaspoons Cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, 45 minutes.
- Add shrimp. Stir in one pound shrimp, 1 cup okra, and 2 Tablespoons Worcestershire sauce. Simmer for an additional 10 to 15 minutes, or until the shrimp are cooked through and the okra is tender.
- Remove the bay leaves from the pot. Taste and adjust the seasoning with salt, black pepper, and Cajun seasoning, if desired.
- Serve gumbo warm over cooked white rice and topped with sliced green onions.
Notes
Store: Keep leftovers of gumbo in an airtight container in the fridge for up to 4 days. It's great for making ahead and having dinner leftovers for days!
Freeze: To freeze, allow the gumbo to cool completely and keep it frozen in a freezer-safe container for up to 2 months. Thaw gumbo in the fridge overnight then reheat on the stovetop or microwave.
Nutrition
Calories: 576kcal, Carbohydrates: 17g, Protein: 32g, Fat: 42g, Saturated Fat: 10g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 140mg, Sodium: 1344mg, Potassium: 699mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1054IU, Vitamin C: 34mg, Calcium: 61mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
