- Meat and poultry
- Cuts of chicken
- Chicken thigh
A delicious Creole dish that's perfect for the cold winter months. Serve with bread, rice or pasta.
40 people made this
- 4 skin-on, bone-in chicken breasts
- 8 chicken thighs
- 1 onion, chopped
- 1 green pepper, chopped
- 60g plain flour
- 110g butter
- 450g smoked sausages, sliced
- 600ml water
- 450g prawns, peeled and deveined
- 2 tablespoons Cajun seasoning
MethodPrep:5min ›Cook:3hr30min ›Ready in:3hr35min
- Boil chicken breasts and thighs with onion and pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
- In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausages and water and bring to the boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
- Add prawns and simmer for about 1 more hour, then add seasoning to taste and serve.
Reviews & ratingsAverage global rating:(40)
Reviews in English (34)
This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!-01 Mar 2003
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.-06 Oct 2002
being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family loved it.-28 Oct 2002
Chicken, Sausage and Shrimp Gumbo Recipe
You'll be shocked by how fast and easy this gumbo recipe is to make. It's all about pre-toasted flour!
Sundays call for stews. The kind of stew that simmers all day on the back burner while you tidy up the house, do a few loads of laundry, clip coupons, and pay bills. Stews taste best after a long successful day of errand-running and task managing. If all of your laundry is folded and put away, the stew is transcendent.
Wait, who has time to accomplish that many errands in a day? Who crosses off everything on their to-do list and has a delicious dinner on the table?
That's right, with this easy gumbo recipe, you can have a home-cooked meal without breaking a sweat.
The trick to this speedy gumbo is pre-toasting the flour. Think of your oven as a tanning bed. The flour tans in the warm oven and turns a nice shade of Spring Break bronze.
I recommend making at least 1 cup of browned flour and keep the extra on hand. Use the leftover toasted flour in other stews, gravies, and Béchamel sauces. It's the secret ingredient you didn't know you needed.
Another perk of this gumbo is that it doesn't feed an army. Everyone knows gumbo get spicier with age, so leftovers are sometimes precarious.
This speedy small pot of gumbo lets you have a taste of New Orleans on your plate in two hours. Most of that time is hands-off, letting the sausage and vegetables cook in the broth, mingling with each other for optimal flavor.
While it cooks, you can grab a glass of wine and actually have a real conversation with your spouse. Imagine that.
You can make this more or less spicy, if you like, but I recommend keeping the spice for a the classic flavor! And after all, the couple that eats spicy food together, stays together.
Chicken shrimp & smoked sausage gumbo
Louisiana style chicken, sausage, and shrimp gumbo.
- Author:Jaylynn Little
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1 x
- Category: Dinner
- Cuisine: American
- 1/4 cup vegetable oil
- 2 pounds chicken thighs, skinless
- 14 oz smoked sausage, sliced
- 1/2 cup flour
- 1/4 cup unsalted butter
- 1 green pepper, diced
- 1 large onion, diced
- 1 cup diced celery ( 3 – 4 stalks)
- 1 14oz can of fire roasted diced tomatoes
- 2 tablespoons creole seasoning
- 2 teaspoons smoked paprika
- 1 tablespoon of dried or fresh thyme
- 2 bay leaves
- 4 cups chicken stock
- 2 cups water
- 1 pound of shrimp, deveined
- 1/2 teaspoon parsley
- 1 tablespoon gumbo file
Prepare the veggies
Brown the Chicken & Sausage
- Heat the oil in a large pan, over medium heat.
- Season the chicken with salt and pepper and then place the chicken thighs in the pot with the hot oil. Cook on each side until they are nice and browned. Remove from the pot and set aside.
- Add the sausage to the pot and cook until browned. Remove the sausage and set aside with the chicken thighs.
Making the Roux
- In the same large dutch oven pot over medium heat, add in the flour and butter. Whisk the oil, flour, and butter together until smooth and you have achieved a pretty caramel color.
- Continue to stir, this should take 20-30 minutes. DO NOT AWALK WAY OR STOP STIRRING. YOUR ROUX MIGHT BURN.
- Once your roux reaches a rich caramel color, remove it from the heat and allow it to cool for about 10 minutes.
Making the gumbo
- Return the roux to the heat and stir in the peppers, onions, and celery. Cook for 10 minutes, stirring occasionally.
- Add in the chicken, sausage, fire roasted tomatoes, creole seasoning, smoked paprika, and thyme. Stir everything together and cook for 5-7 minutes.
- Add the bay leaves and pour in the chicken broth and water. Bring to a boil and let simmer for 45-50 minutes.
- Add in the parsley and shrimp, then let it simmer for another 5-10 minutes.
- Stir in the gumbo file.
- Serve over rice, grits, or with your favorite fresh bread.
You can adjust the seasonings to your preference. I did not add salt to this recipe because the creole seasoning contains enough salt for my liking. I encourage you to adjust as you please. Enjoy!
Keywords: How to make gumbo, chicken and sausage gumbo recipe
Pork, Shrimp, and Chicken Sausage Gumbo
- 4 smoked andouille chicken sausages, sliced
- 1.5 cups raw, deveined shrimp
- 1 cup leftover easy shredded pork
- 6 cups broth (I used half vegetable, half chicken broth)
- 1 yellow onion, diced
- 1 cup celery, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 bay leaves
- salt and pepper, to taste
- fresh parsley, to garnish
- 3 tablespoons bacon fat (or other kind of fat)
For the rice
- 1 head of cauliflower, stem and leaves removed, chopped in florets
- 1/2 cup vegetable broth
- 1 tablespoon bacon fat (or other kind of fat)
- 1 garlic clove, minced
- salt and pepper, to taste
- Place a large saucepan over medium heat. Add your bacon fat along with your 4 garlic cloves, onion, celery, and bell peppers. Cook until onions become translucent.
- Then add all your spices and tomato paste.
- Pour in your broth and bay leaves and let simmer for 10 minutes.
- Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
- Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
- While your gumbo is cooking, make your rice.
- Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
- Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
- Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
- The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
- Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!
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How to: saute the vegetables
Starting with celery and onions, saute in the sausage grease for 5 minutes. Season heavily with your favorite Cajun spice blend (cayenne pepper, oregano, paprika, garlic powder, onion powder.)
Next, add bell pepper and optional jalapenos if you want extra spice. Stir and cook 2-3 minutes.
Finally, add garlic and mushrooms. Cook for 1-2 minutes and add tomato paste.
How to make Seafood, Chicken, and Andouille Sausage Gumbo .
My mom’s parents came from Baton Rouge, so with that being said… We love us some Gumbo! No seriously! In addition to the turkey’s, hams, and roasts – during the holidays you can always count on us making some good southern style gumbo as well. Keep in mind that I said southern style gumbo! I’m talking Seafood, Chicken, and andouille sausage gumbo! Not the gumbo with just chicken and okra, or just sausage, and rice. REAL GUMBO. Honey we go in. Our gumbo consist of shrimp, crab, chicken, sausage, okra, and more. We usually serve it with rice, and cornbread- but of course during the holidays we serve a bowl of our gumbo with everything else such as: super cheesy southern baked macaroni and cheese, southern style green beans, potato salad, and a ton of other things ( somehow people manage to eat it all too!).
To be honest you don’t have to serve gumbo with a ton of other things ( we are just greedy!) You can certainly just make gumbo, and serve it with rice. In this post I’m going to show and tell you how I make MY gumbo.
As much as I love seafood, chicken, and sausage gumbo I usually only make it during the holidays or for other special occasions. Why? Because it can be quite expensive. Unless you live in a area where you can fish and get your own crab, and shrimp – you may end up paying a pretty penny for all of the ingredients for a nice authentic gumbo recipe. Therefore I don’t make gumbo as much as I’d like to!
I use Alaskan King Crab for my gumbo. In my area, a pound of Alaskan King Crab Legs clusters run $15 and up a pound. Depending on how many people you are cooking for, this can get really pricy. If you are on a strict budget stop by your local seafood market and see if the have any crab claws on sale. In the past I have gotten crab claws for as low as $5 a pound. Also, if you have a different crab preference, you can use that as well!
As far as shrimp I use two different kinds of shrimp. One of the shrimps that I like to use is dried shrimp. Dried shrimp is pretty much what is sounds like. It is dehydrated shrimp! The dried shrimp adds a lot of shrimp/ seafood flavor to the gumbo so I try my best not to skip out on it. Some people may have a hard time finding dehydrated shrimp, but I always find my dried shrimp at my local Asian markets.
*** Keep in mind that once you add the dry shrimp into the gumbo, it will hydrate. It won’t remain dry. LOL. *****
The other shrimp that I use in my gumbo recipe is white tail shrimp. I like my shrimp to be on the larger side, but that’s just my preference. Also white tail shrimp is a preference of mine as well, You can certainly use a different shrimp for your gumbo recipe.
Tip: When I buy my shrimp I buy it peeled and de veined. It saves me a lot of time! I freaking hate cleaning shrimp!
Now let’s talk about the most time consuming part of the gumbo… The Roux! In the past I’ve watched several people make their roux different ways. I’ve watched my mom, I’ve watched my aunts, heck- I’ve even watched chefs on tv make their roux. After all that “watching”, no ones roux worked for me. So that’s when I sat down, and said ” DO YOU!”. I make my roux different from a lot of people. I make it thinner than what you may be use to seeing, BUT- just trust when I tell you that it will all come together! I start off with my vegetable oil, and then I heat it up. I then add in my flour, and cook the roux until it is a peanut butter brown color. This step takes about 30 minutes over medium heat! I know.. It’s time consuming! So what I do is, listen to music while make my roux ( usually 90’s r&B). It relaxes me, and it helps me stay awake during the boring roux process.
For gumbo, I like to use a lot of sausage! I prefer to use chicken andouille sausage that I buy from Trader Joe’s. I really love Trader Joe’s andouille sausage. It’s packed with flavor, and it’s nice and spicy. Although I prefer using andouille sausage for my gumbo, some people don’t. My mom is one of those people. My mother prefers to use Louisiana Hot Links in her gumbo. I must admit, that it’s pretty good, but I prefer andouille sausage!
If you can’t or don’t want any spiciness to your gumbo you can use a regular smoked sausage! When I make gumbo for people that can’t tolerate spicy food, I use beef smoke sausage. They also have smoked chicken, pork, and turkey sausage available!
So now that I’ve done all the small talk ( or not so small talk!) let’s get to my recipe!
This dish uses A LOT of meat! Chicken, shrimp, and andouille sausage pack this dish with protein and great flavor.
Following basic food safety guidelines, cut the chicken first into small pieces on a separate cutting board and with a separate knife.
Using a separate knife and cutting board, slice the andouille sausage into medallions and peel the shrimp if needed.
In a large cooking pot or sauce pan, cook the chicken over medium heat with a little bit of olive oil. Cook for 5 minutes until brown and then flip to the other side and cook for another 5 minutes or until done. Remove from pan.
Cook the shrimp until bright pink all the way through, roughly 4-5 minutes, stirring occasionally. Remove from pan.
Add sliced sausage to the pan and cook until brown on both sides, about 5 minutes total. The sausage comes pre-cooked so this step is just for browning. Remove from pan.
Chicken and Sausage Gumbo Recipe
1 tablespoon olive oil
1 pound andouille sausage, sliced 1/2 inch thick
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
1/4 cup olive oil
1/2 cup flour
2 teaspoons Cajun spice
1 large onion, diced
1 bell pepper, diced
3 celery ribs, diced
4 cloves garlic, minced
1/2 teaspoon Kosher salt
6 cups chicken stock
1 (15 oz) can diced tomatoes
Salt and Pepper (to taste)
Hot pepper flakes (to taste)
1. Heat 1 tablespoon vegetable oil in the pressure cooker (our favorite &ndash Instant Pot ) on sauté. For traditional stove top cooking &ndash use a large stockpot.
2. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.
3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
4. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker/stockpot. Cook, stirring constantly, for 4 minutes.
5. Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.
Pressure cook the gumbo:
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn&rsquot sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
Traditional stove top cooking:
Follow above directions using a large pot and bring to boil and simmer for 45 minutes to an hour.
Follow above directions and cook in your slow cooker on low for 6 hours, high for 2 hours.
To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, add salt, pepper and red pepper flakes to taste.
Shrimp, Sausage and Chicken Gumbo
Note: This recipe requires file powder – go buy some if you don’t have it in your pantry!
- 2 Tablespoons Butter
- ½ whole Onion, Diced
- 2 stalks Celery, Diced
- ½ whole Red Pepper, Diced
- 2 teaspoons Minced Garlic
- 1 teaspoon Kosher Salt
- 4 cups Chicken Stock
- ¼ teaspoons Cayenne Pepper, Or Less Depending On Spiciness Of Sausage
- ¼ teaspoons Freshly Ground Black Pepper
- ½ pounds Sausage
- 3 pieces Chicken, Cooked And Cubed
- ¼ cups Butter
- ¼ cups Flour
- 1 Tablespoon Filé Powder
- ¾ pounds Shrimp
- 8 cups Cooked Rice
In a Dutch oven, melt butter and saute onion, celery, pepper, and garlic with kosher salt for 7 minutes. Add chicken stock, cayenne and black pepper. Cover and simmer.
Slice sausage and brown in a skillet, about 10 minutes. Remove it from the skillet and add to gumbo along with the cooked chicken.
In the same skillet, melt 1/4 cup butter. Whisk in the flour, heat and stir the roux for 3 minutes. Add to gumbo along with file powder. Stir well. Add the shrimp, turn off the heat, and let sit 10 minutes before serving. Serve over rice.
Notes about this recipe
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