Saving Room for Dessert

Everyday Recipes - Delicious Travel

Home

42 Comments

Chicken, Sausage & Shrimp Gumbo

This post may contain affiliate links. Please read my disclosure policy.

Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Lousiana cooking (celery, onion and bell pepper), roast chicken, andouille sausage and shrimp are slowly simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Louisiana cooking (celery, onion and bell pepper,) roast chicken, andouille sausage and shrimp are simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

Many folks will be celebrating Fat Tuesday this week which means they will party, and eat hardy before heading into the Lenten season.  Gumbo is a favorite celebratory dish, and perfect if you’re looking for a meaty stew loaded with authentic southern Louisiana flavor.

 

Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Lousiana cooking (celery, onion and bell pepper), roast chicken, andouille sausage and shrimp are slowly simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

Gumbo dates back to the 18th century but I’m not sure of the age of this well loved recipe.

My sister-in-law’s parents (Paul & Margie) were kind enough to share their delicious version of this classic stew with me … and you!  They’ve been making gumbo for many years based on a recipe from an old friend who lives in Shreveport, Louisiana.  Paul and Margie made some tweaks and minor changes over the years, and of course I made a few too.  Hope they don’t mind because we certainly didn’t!

 

 

Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Lousiana cooking (celery, onion and bell pepper), roast chicken, andouille sausage and shrimp are slowly simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

Typically served in a bowl with rice, gumbo is filling and hearty and can be spiced as much, or as little as you like to suit your personal taste.

We’re fond of spicy foods, so we added some cayenne pepper to the pot as well.  The andouille adds a little kick, and lots of flavor, so you may want to try it first before adding cayenne.

 

 

Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Lousiana cooking (celery, onion and bell pepper), roast chicken, andouille sausage and shrimp are slowly simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

The biggest change I made was to use a store-bought rotisserie chicken instead of cooking a whole chicken as instructed in the recipe.

This cut a good amount of time from the recipe prep, and based on the end result, we are pleased!  My senior taste tester (a/k/a traveling husband) said he was pleasantly surprised that a non-Cajun could make something so good.  He means me!

 

Thanks for PINNING!

A bowl of chicken, sausage and shrimp gumbo over rice

Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

PRINT THE RECIPE!

Print
Chicken, Sausage & Shrimp Gumbo
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 
Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Lousiana cooking (celery, onion and bell pepper), roast chicken, andouille sausage and shrimp are slowly simmered in chicken broth flavored by a rich, dark roux made the Cajun way!  
Course: Main Course
Servings: 12
Ingredients
  • 2 lbs andouille sausage sliced 1/4” thick
  • 3/4 cup vegetable oil plus extra for sautéing sausage
  • 1 cup unbleached all-purpose flour
  • 2 large onions chopped
  • 4 stalks celery chopped
  • 1 large green bell pepper chopped
  • 4 cloves garlic minced
  • 1 (16-ounce) can whole tomatoes (crushed by hand)
  • 1/2 cup fresh parsley chopped, plus extra for garnish
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 (16-ounce) package frozen chopped okra (not breaded)
  • 12 cups low-sodium chicken broth
  • 1 whole rotisserie chicken skin and bones removed and discarded, meat shredded
  • 1 pound raw, peeled and deveined shrimp (optional)
  • 1/2 teaspoon filé gumbo powder
  • green onions sliced thin, for garnish
  • cayenne pepper, to taste
  • salt & pepper to taste
Instructions

  1. Prep all the vegetables and set aside.

  2. Heat a tablespoon of vegetable oil in a large skillet. Sauté the sliced andouille sausage until lightly browned then remove to a plate lined with paper towels to drain. Cover the plate and set aside to a warm location until needed.

  3. Heat 3/4 cup vegetable oil in a large soup pot over medium-high heat until shimmering and almost smoking. Add the flour and cook, stirring constantly, until the roux is the color of a copper penny (not an old one!) Add the onions, celery and bell pepper and sauté for 10 minutes, stirring frequently to prevent burning. Add the minced garlic and sauté for a minute or two or until fragrant.

  4. Add the tomatoes, parsley, thyme, red pepper flakes, and bay leaves. Cook for 10 minutes, stirring frequently, while slowly adding a small amount of chicken broth if needed, to prevent burning.

  5. Add all the remaining chicken broth to the pot with the vegetables, and bring to a boil. Cover the pot and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.

  6. Add the shredded chicken, frozen okra and half the sausage to the soup pot. Cover and simmer for 1 hour, stirring occasionally.  

  7. Turn off the heat and add the remaining sausage, the filé gumbo powder and the shrimp (if using). Stir well, cover and rest for 30 minutes.  

  8. To serve, gently reheat if needed. Season with salt and pepper and remove the bay leaves.  

  9. Serve over hot cooked rice and garnish with fresh chopped parsley and green onions if desired.  Serve with cayenne pepper or hot sauce for those that want a little more spice!

Here are a few more Cajun style recipes you might enjoy:

You’ll need a good soup pot for your gumbo!  (click on the photo for more information)

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you.

I hope you all had a lovely spring-like weekend.  We had temperatures in the 70’s on Saturday with a nice thunderstorm in the afternoon.  We have robins in our yard digging for worms and getting ready to make little robins.  Our giant weeping willow has leaves on it, but it’s always first to bloom.  I think the ground hog got it wrong this year – but I guess that’s not the first time.  Are you celebrating Fat Tuesday or Mardi Gras this year?  Maybe next year I’ll make a King Cake to celebrate!

Thanks again to Margie and Paul for sharing their wonderful recipe with us!  And thank you so much for stopping by!

Tricia

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Pasta e Fagioli Soup RecipeHomemade Chicken and DumplingsHearty Beef and Gnocchi Soup RecipeDelicious Soup RecipesA bowl of corn and potato chowder with baconCreamy Cheesy Corn & Potato Chowder
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

42 Comments

  1. Brandy Sparks says

    Hi, is this recipe spicy? I can’t handle much spice but want 2 try this dish so bad. Also I want 2 just use chicken breast how many do you think would work? Thank you so much

    reply to this comment >

    • Tricia Buice says

      Hi Brandy! If you want dial down the heat, I would leave out the crushed red pepper flakes. I think two chicken breasts would be fine if that’s what you have on hand. Depending on the size of the breasts, I would use 3 for a meatier gumbo instead of the whole rotisserie chicken. This is such a wonderful recipe – so glad you’re going to give it a try 😉

      reply to this comment >

  7. Pam says

    Gumbo with the holy trinity and andouille sausage works for me, it looks delicious, Tricia! I’m non-Cajun too and like to make gumbo and I notice that you make it the authentic way with filé gumbo powder also. I learned the hard way years ago to remove the pot from heat before adding it, it turned into a stringy mess. Thanks for the recipe! And I’ll even add the okra next time. 🙂

    reply to this comment >

    • Tricia Buice says

      Thanks Larry – my husband is well traveled and a fearless eater. He loves to try new things and has found himself in Louisiana from time to time eating amazing gumbo. He thought my pot of gumbo was pretty great considering I’ve never been to New Orleans! It’s a wonderful bowl of deliciousness – you should try it!

      reply to this comment >

  13. Monica says

    Trying to make something like gumbo is an intimidating thing but you make me feel like it’s do-able. I am a fan of using rotisserie chicken for a shortcut and really, this looks fabulous. Your family is so lucky to feast on all this good food!

    reply to this comment >

  17. Gina D from Texas says

    Can you leave out the andouille sausage (my husband won’t eat pork) and okra (neither of us likes it)? I know I know … my mother’s side of the family in Louisiana would have a heart attack if they knew I even asked this. LOL.

    Do you think it would it still taste ok in your opinion?

    reply to this comment >

    • Tricia Buice says

      Hi Gina! I don’t think leaving out the okra will affect the taste at all. However, the sausage plays a big part in this dish so I am sure the taste will be different. Perhaps you could use a nitrate free, all natural turkey or chicken sausage? Either way – the base of the stew is terrific but without sausage it will be different but that may not be a terrible thing! Thanks so much for the great question Gina. Have a wonderful week!

      reply to this comment >
shares