Chicken Shrimp Sausage Gumbo (Print Version)
A hearty Southern stew with chicken, shrimp, smoked sausage, and aromatic vegetables served on rice.
# What You'll Need:
→ Protein
01 -
1 pound peeled and deveined shrimp
02 -
12 ounces smoked sausage, sliced
03 -
2 cooked chicken breasts, shredded
→ Roux Base
04 -
1 cup all-purpose flour
05 -
1/2 cup vegetable oil
→ Vegetables
06 -
1 medium yellow onion, diced
07 -
1 green bell pepper, diced
08 -
2 celery ribs, diced
09 -
4 cloves garlic, minced
→ Liquids & Canned Goods
10 -
4 cups low sodium chicken broth
11 -
1 can (14.5 ounces) diced tomatoes, undrained
→ Seasonings
12 -
2 tablespoons Cajun seasoning
13 -
1 tablespoon paprika
14 -
1 bay leaf
15 -
Salt and black pepper, to taste
→ Serving
16 -
4 cups cooked white rice
17 -
1/4 cup chopped fresh parsley
# Steps to Follow:
01 -
In a large heavy pot over medium heat, whisk together flour and vegetable oil. Stir constantly with a wooden spoon until the mixture reaches a deep chocolate brown color, about 15 to 20 minutes.
02 -
Add diced onion, green bell pepper, and celery to the roux. Cook, stirring often, for 5 to 8 minutes until vegetables soften and aromatic.
03 -
Stir in minced garlic and sliced sausage. Cook for 3 to 4 minutes until sausage browns slightly and garlic releases fragrance.
04 -
Add shredded chicken, diced tomatoes with juices, chicken broth, Cajun seasoning, paprika, bay leaf, salt, and black pepper. Stir well and bring to a gentle simmer.
05 -
Reduce heat to low. Let the gumbo simmer uncovered for 30 to 40 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and broth to thicken.
06 -
Stir in the shrimp during the last 5 minutes of cooking, allowing them to turn pink and firm without overcooking.
07 -
Remove bay leaf. Ladle gumbo over warm cooked white rice and garnish with chopped fresh parsley before serving.
# Additional Notes:
01 -
Carefully monitor the roux to avoid burning, as it forms the flavorful foundation of the dish.
02 -
Add shrimp at the end to keep them tender and prevent rubberiness.
03 -
Let the gumbo rest briefly after cooking to enhance flavor integration.