Gumbo Recipe with Chicken, Sausage, and Shrimp

I grew up thinking soup was good, stew was better, and gumbo was magic.One spoonful of this flavorful stew and you taste Louisiana history. It’s certainly part of mine!

Course Main Course

Cuisine American

Keyword Gumbo

Prep Time 20

Cook Time 1

Servings servings

Calories 219kcal

Author Dana DeVolk

Ingredients

225 g ½ lb chicken breast, cubed
225 g ½ lb andouille sausage, sliced 1 cm thick
3/4 cup vegetable oil
3/4 cup all purpose flour
225 g ½ lb large shrimp, peeled and deveined
75 g ½ cup yellow onion, chopped
60 g ½ cup bell pepper (green or red), chopped
50 g ½ cup celery, chopped
2 garlic cloves minced
480 ml 2 cups chicken broth
2 tbsp Cajun seasoning
2.5 ml ½ tsp Worcestershire sauce
10 g 1 tbsp fresh parsley, chopped
Salt to taste

Instructions

Brown the Andouille Sausage
225 g ½ lb andouille sausage, sliced 1 cm thick
In a heavy-bottomed pot over medium heat, sear the sausage slices for 3–5 minutes until browned and caramelized. Remove and set aside.
Make the Roux
In the same pot, add the oil and flour. Stir constantly over medium heat for 15–20 minutes until the roux becomes thick and darker. If it smokes, lower the heat slightly and continue stirring. Be patient—this step builds the foundation of flavor.
3/4 cup vegetable oil, 3/4 cup all purpose flour
Cook the Vegetables
Add chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Add garlic and cook for 1 more minute.
75 g ½ cup yellow onion, chopped, 60 g ½ cup bell pepper (green or red), chopped, 50 g ½ cup celery, chopped, 2 garlic cloves
Add Broth and Seasonings
2 tbsp Cajun seasoning
Pour in the chicken broth and stir well to loosen the roux from the bottom. Add salt, seasoning, thyme, and Worcestershire sauce. Bring to a gentle simmer.
480 ml 2 cups chicken broth, Salt, 2.5 ml ½ tsp Worcestershire sauce
Return Meats to the Pot
Add the seared sausage, pre-cooked chicken, and shrimp. Simmer gently for 15–20 minutes to meld flavors and warm through. Avoid overcooking the shrimp.
225 g ½ lb chicken breast, cubed, 225 g ½ lb large shrimp, peeled and deveined
Finish and Serve
(Optional) For a thicker consistency, sprinkle in ¼ tsp filé powder, stir, and let sit for 2 minutes off the heat.
Serve hot over a bed of white rice and garnish with fresh thyme and parsley.
10 g 1 tbsp fresh parsley, chopped

Notes

Stir roux constantly; walk away and it’s burnt city. Keep that spoon moving!
If roux gets too hot, slide pot off heat to cool briefly; aim for steady medium‑low heat.
Use pre‑cooked chicken and shrimp to control timing; add raw shrimp only for last 5 minutes.
Taste and tweak salt after sausage simmers. Smoked meat adds salt on its own.
Want authentic? Look for filé powder (ground sassafras leaves) in the spice aisle.
Let gumbo rest 10 minutes before serving; it thickens slightly and won’t scald your tongue.

Nutrition