Description
This classic Chicken, Sausage, and Shrimp Gumbo is a rich, hearty, and deeply flavorful Louisiana dish that features a deeply browned roux, aromatic vegetables, smoky sausage, tender chicken, and succulent shrimp all simmered together to create a perfect balance of spice and comfort.
Ingredients
Scale
Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon)
Vegetables and Seasonings
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 5 cloves garlic, minced
- 2 teaspoons creole seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 (14-ounce) cans diced tomatoes, undrained
- Salt, to taste
- Pepper, to taste
Protein and Add-ins
- 6 to 8 cups chicken stock
- 1 pound andouille or Cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 pound okra, trimmed and chopped (fresh or frozen)
- 1 pound large shrimp, peeled and deveined
To Serve
- Cooked white rice
- Sliced green onion
- Hot sauce, optional
Instructions
- Make the Roux: Begin by making a roux which is the base for the gumbo. You can either bake or cook it on the stovetop. For baking, preheat your oven to 350°F and combine flour and oil in a large oven-proof Dutch oven. Bake uncovered for 2 to 4 hours, stirring 2 to 3 times until it reaches a milk chocolate brown color. For stovetop, combine flour and oil in a large Dutch oven over medium-low heat and stir almost constantly for 30 to 60 minutes until milk chocolate brown, ensuring not to burn the roux.
- Sauté the Aromatics: Place the Dutch oven with the finished roux over medium heat. Add diced celery, onions, and bell peppers to the roux. Cook for 8 to 10 minutes, stirring frequently until vegetables have softened and onions turn translucent.
- Add Garlic and Creole Seasoning: Stir in minced garlic and creole seasoning and cook for about 1 minute until the garlic becomes fragrant.
- Add the Stock and Simmer: Gradually add 6 cups of chicken stock, bay leaves, dried thyme, and undrained diced tomatoes. Stir well, season with salt, pepper, and additional creole seasoning to taste. Bring the mixture to a boil, reduce to a simmer, and cook uncovered for about 45 minutes, stirring occasionally to develop flavors.
- Sauté the Sausage: While the gumbo simmers, heat 1 tablespoon of vegetable oil in a large skillet. Add the sliced andouille or Cajun smoked sausage and brown it to release its smoky flavors, then set aside.
- Add Protein and Thicken Gumbo: Once the gumbo base has simmered, stir in the browned sausage and shredded cooked chicken. Add the chopped okra and continue to simmer uncovered for an additional 30 to 45 minutes until the gumbo thickens. Adjust thickness by adding more broth if needed. Skim off any excess grease that rises to the surface. Remove and discard the bay leaves.
- Cook the Shrimp: Remove gumbo from heat and stir in peeled, deveined shrimp. The residual heat will cook the shrimp through in about 5 minutes until they are pink and opaque.
- Serve: Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and offer hot sauce on the side for those who like extra heat.
Notes
- Be patient with the roux; it develops the deep flavors that define gumbo.
- The browning of the roux can take between 30 minutes to 4 hours depending on method and heat settings.
- Use smoked andouille sausage for authentic smoky flavor; regular sausages will change the flavor profile.
- Okra not only adds flavor but also helps thicken the gumbo.
- Adjust creole seasoning to your taste preference and spice tolerance.
- This gumbo improves in flavor if made a day ahead and reheated.
- Gumbo can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
