Chicken Shrimp Sausage Gumbo

This hearty Chicken Shrimp Sausage Gumbo delivers a warm and rich taste of Southern comfort in every spoonful. With a deeply flavored dark roux, tender shredded chicken, succulent shrimp, and smoky sausage all simmered alongside slow cooked vegetables and a blend of Cajun spices, this gumbo is perfect for cozy dinners or feeding a crowd. Served over fluffy white rice and garnished with fresh parsley, it’s a satisfying meal that invites everyone to gather around the table.

This is my go to dish whenever we want something cozy and hearty during rainy weekends. The first time I successfully made the roux to a perfect deep brown, I felt like I had leveled up in the kitchen now it’s a fun tradition to make it with my kids.

Ingredients

• Shrimp: peeled and deveined for a sweet briny touch look for firm and moist shrimp at the seafood counter
• Smoked sausage: sliced to add a smoky depth choose one that has a slight snap when squeezed in the package
• Chicken breast: cooked and shredded so it absorbs all the gumbo flavors beautifully leftover roast chicken works great for ease
• Flour: essential for creating a dark nutty roux which is the flavor base of the gumbo use fresh all purpose flour for best results
• Vegetable oil: serves as the fat for the roux pick a neutral oil with a high smoke point to avoid bitterness
• Onion: diced for natural sweetness and flavor depth yellow onions with firm skins are ideal
• Green bell pepper: diced adds brightness and a fresh note choose shiny skins with no soft spots
• Celery: diced for aroma and it’s part of the classic “holy trinity” of gumbo vegetables crisp stalks make prepping easier
• Chicken broth: provides a savory backbone homemade or low sodium helps control salt and enhances flavor
• Canned diced tomatoes: add a tangy body and richness select varieties without extra seasoning for purity
• Garlic: minced for a warm zesty kick fresh cloves always offer the best flavor
• Cajun seasoning: delivers the signature spice and gumbo character find a mix you enjoy in your spice cabinet
• Paprika: brightens color and layers gentle smokiness into the stew
• Bay leaf: contributes a subtle herbal note whole unbroken leaves are freshest
• Salt and black pepper: to taste balance and round out the flavors
• Cooked white rice: essential for serving make sure it is fluffy without clumps for the perfect texture
• Chopped parsley: fresh for a burst of herbaceous brightness as a finishing touch

Instructions

Make the Roux:

Whisk the flour and oil together in a large, heavy pot over medium heat. Stir constantly using a wooden spoon or whisk to ensure the flour cooks evenly. Continue patiently cooking for about 15 to 20 minutes until the mixture reaches a deep chocolate brown. This slow toasting builds the gumbo’s signature depth and nutty flavor so do not rush or walk away.

Sauté the Vegetables:

Add the diced onion, bell pepper, and celery into the roux. Stir often and cook for five to eight minutes, until the vegetables soften and the mixture becomes fragrant. The roux will coat the vegetables well, which helps distribute flavor throughout the gumbo.

Add Garlic and Sausage:

Stir in the minced garlic and sliced sausage. Let them cook together for three to four minutes so the sausage browns slightly and the garlic releases its rich aroma without burning or tasting raw.

Build the Stew:

Add the shredded chicken, canned diced tomatoes, chicken broth, Cajun seasoning, paprika, bay leaf, and a generous pinch of salt and black pepper. Stir everything together well then bring the pot to a gentle simmer. This step is key for melding all those classic gumbo flavors.

Long Simmer:

Reduce the heat to low and let the gumbo simmer uncovered for 30 to 40 minutes. Stir every so often to prevent sticking at the bottom. During this time, the broth thickens and the flavors deepen beautifully.

Finish with Shrimp:

Add the peeled shrimp in the final five minutes of cooking. Shrimp cooks quickly and should stay tender and pink. Be sure not to overcook by watching closely.

Final Touches and Serve:

Remove and discard the bay leaf. Ladle the gumbo over hot, fluffy cooked rice. Just before serving, sprinkle generously with fresh chopped parsley for a bright herbal lift.

This gumbo is all about the roux. I remember my grandmother carefully stirring her pot slowly, coaxing the color just right. The first time I made a deep brown roux without burning it I cheered openly. Now it’s my favorite part of the process especially when cooking with the kids.

Storage Tips

Store leftover gumbo in the fridge for up to three days with flavors deepening overnight. Reheat gently on the stove while stirring frequently to avoid sticking. For longer storage, portion gumbo into airtight containers and freeze for up to two months but wait to add rice until serving to keep textures fresh.

Ingredient Substitutions

Chicken can be swapped for turkey or tofu bites for a lighter or vegetarian twist. If seafood allergies are a concern, skip shrimp and substitute with extra sausage or add okra for added thickness and authenticity. Andouille or kielbasa sausages also work well if you want to try some regional variety.

Serving Suggestions

Serve this gumbo with warm jasmine or basmati rice. Garnish with extra parsley or thinly sliced scallions. For those who like a little heat, a dash of hot sauce on top or a side of crusty bread makes a perfect pairing for soaking up every last bit.

Take your time stirring slowly and with patience as the roux is the heart of your gumbo. Add the shrimp at the end so they stay juicy and tender.

Common Questions About the Recipe

→ What is the purpose of the roux in gumbo?

The roux thickens the stew and adds a deep, toasted flavor, creating a savory base that binds the ingredients together.

→ When should I add the shrimp to the pot?

Add shrimp during the last five minutes of cooking to keep them tender and prevent rubberiness.

→ Can I substitute the sausage or chicken?

Yes, andouille or other smoked sausages work well, and chicken thighs can be used instead of breasts for a richer taste.

→ Why is the 'holy trinity' important in this dish?

Onion, bell pepper, and celery create the aromatic foundation that defines the classic flavor of this dish.

→ How should this stew be served?

Serve hot over fluffy white rice and garnish with chopped parsley for freshness and added flavor.