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Chicken, Sausage & Shrimp Gumbo

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Chicken, Sausage and Shrimp Gumbo

A bowl of gumbo with sausage, chicken and shrimp served with rice

Gumbo made the authentic Cajun way!

Real deal gumbo starts with the Holy Trinity of Louisiana cooking (celery, onion and bell pepper.) Next roasted chicken, andouille sausage and shrimp are simmered in chicken broth flavored by a rich, dark roux.

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.

 

A bowl of Cajun gumbo with sausage shrimp and chicken served with rice and sliced green onions

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!

 

 

Shrimp, sausage and chicken in a bowl of gumbo served with rice

Typically served in a bowl with rice, gumbo is filling and hearty.

Gumbo 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.

An overhead view of a bowl of authentic Cajun sausage Gumbo with chicken and shrimp served over rice

The biggest change I made was to use a store-bought rotisserie chicken.

Instead of cooking a whole chicken as instructed in the recipe I took the shortcut and picked up a rotisserie chicken.

Using a store-bought rotisserie chicken 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

5 from 4 votes

Chicken, Sausage and Shrimp Gumbo

Prep Time: 1 hr
Cook Time: 2 hrs
Total Time: 3 hrs
Yield: 12
Course: Main Course
Author: Tricia
PRINT RECIPE
Roasted chicken, andouille sausage and shrimp slow simmered in chicken broth flavored by a rich, dark roux made the Cajun way!  

Ingredients

  • 2 lbs andouille sausage sliced 1/4” thick
  • ¾ cup vegetable oil plus extra for sautéing sausage
  • 1 cup all-purpose flour
  • 2 large onions chopped
  • 4 stalks celery chopped
  • 1 large green bell pepper chopped
  • 4 cloves garlic minced
  • 16 ounce can whole tomatoes (crushed by hand)
  • ½ 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
  • 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)
  • ½ teaspoon filé gumbo powder
  • green onions sliced thin, for garnish
  • cayenne pepper to taste
  • salt & pepper to taste

Instructions

  • Prep all the vegetables and set aside.
  • 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.
  • Heat ¾ 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.
  • 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.
  • 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.
  • Add the shredded chicken, frozen okra and half the sausage to the soup pot. Cover and simmer for 1 hour, stirring occasionally.  
  • 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.  
  • To serve, gently reheat if needed. Season with salt and pepper and remove the bay leaves.  
  • 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!

Recipe Notes

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 613kcal | Carbohydrates: 18g | Protein: 44g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1288mg | Potassium: 754mg | Fiber: 3g | Sugar: 3g | Vitamin A: 732IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 4mg

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

  • Cajun Bourbon Chicken
  • Grilled Cajun Chicken Salad with Creamy Cajun Dressing
  • One Pot Spicy Cajun Chicken & Rice

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47 Comments

  1. Eletta says

    January 25, 2022 at 9:40 am

    5 stars
    This came out amazing!!!! I made this and my family loved it! Husband can’t have spice for health reasons but family was craving gumbo. I was hesitant at first afraid it would be too hot for him. I left out the spicy stuff but then I was worried it would jeopardize the flavor. It didn’t and was an instant hit! I’m adding this to my recipe book yum!

    reply to this comment >
    • Tricia Buice says

      January 25, 2022 at 5:18 pm

      Fantastic Eletta! So glad you and your family enjoyed it. Bravo!

      reply to this comment >
  2. JJ says

    February 26, 2021 at 3:06 pm

    5 stars
    I have done a few Gumbo recipes (Heard of Gumbo thought it’s weird, then I visited New Orleans had some and fell in love, lot better tasting than some can describe) , and for someone living in South-Africa some ingredients are not available, expensive or difficult to get, this one only 2 that is easily replaced with an alternative we can get here.
    This by far are the best recipe I have come across, this will be saved and shared and taste loved.

    I miss my first, the original New Orleans taste from the source.

    reply to this comment >
    • Tricia Buice says

      February 26, 2021 at 3:22 pm

      So glad you enjoyed this recipe JJ. We love it and have found it to be most authentic. Thanks again for trying the recipe and for taking the time to comment.

      reply to this comment >
      • JJ says

        February 26, 2021 at 3:27 pm

        No, Thank you for sharing the love and taste. Just wonderful

        reply to this comment >
  3. Brandy Sparks says

    July 8, 2018 at 12:49 am

    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

      July 8, 2018 at 6:53 am

      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 >
  4. Karen (Back Road Journal) says

    March 6, 2017 at 12:46 pm

    Love gumbo and yours looks very good. I’ll have to dig out my andouille sausage out of the freezer.

    reply to this comment >
    • Tricia Buice says

      March 6, 2017 at 6:17 pm

      Hope you love it too Karen! Thanks 🙂

      reply to this comment >
  5. Dom says

    March 4, 2017 at 4:09 am

    Ooooh yes. Such a hearty bowl of gloriousness that packs a punch too. I’ll have a great big serving please. Looks so pretty too. Love the chunky veg

    reply to this comment >
    • Tricia Buice says

      March 4, 2017 at 8:30 am

      This is a very solid recipe Dom – everybody loved it!

      reply to this comment >
  6. John/Kitchen Riffs says

    March 1, 2017 at 10:55 am

    LOVE gumbo. Or anything Creole/Cajun, really. This looks terrific — lovely recipe. Thanks.

    reply to this comment >
    • Tricia Buice says

      March 1, 2017 at 12:42 pm

      He too John – thank you very much! Have a great week

      reply to this comment >
  7. cheri says

    February 28, 2017 at 6:07 pm

    What a mouth watering bowl of gumbo that you created here Tricia, love that you used okra, so delicious!! Love this time of year.

    reply to this comment >
    • Tricia Buice says

      February 28, 2017 at 7:10 pm

      Thank you Cheri! It is a good solid recipe for sure 🙂

      reply to this comment >
  8. GiGi Eats says

    February 28, 2017 at 3:16 pm

    MMMMM chicken sausage & shrimp = YES PLEASE!!! 😀 😀 😀 😀

    reply to this comment >
    • Tricia Buice says

      February 28, 2017 at 3:31 pm

      It’s a hardy bowl of deliciousness Gigi! Thanks for stopping by.

      reply to this comment >
  9. Pam says

    February 28, 2017 at 1:54 pm

    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

      February 28, 2017 at 3:31 pm

      Hi Pam! I hate learning the hard way – haha. Okra is the best in this stew. Enjoy and thanks!

      reply to this comment >
  10. Karly says

    February 28, 2017 at 12:34 pm

    Wow, do I love Fat Tuesday. This stuff looks like the perfect celebratory meal! Drooling already 🙂

    reply to this comment >
    • Tricia Buice says

      February 28, 2017 at 3:30 pm

      Thank you so much Karly! Great to hear from you. I was just over at your blog checking our your latest post 🙂 Have a great week!

      reply to this comment >
  11. Larry says

    February 28, 2017 at 7:40 am

    Looks like a very good recipe and if it tasted just half as good as it looked I can understand your husbands comment. Good job and recipe saved.

    reply to this comment >
    • Tricia Buice says

      February 28, 2017 at 11:27 am

      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 >
  12. tanna says

    February 28, 2017 at 6:58 am

    5 stars
    Nothing like a good pot of gumbo!! And, on Mardi Gras, too!! High compliment from a Cajun! 😉 blessings and hugs ~ tanna

    reply to this comment >
    • Tricia Buice says

      February 28, 2017 at 11:25 am

      Thanks Tanna 🙂 Have a great day!

      reply to this comment >
  13. Susan says

    February 27, 2017 at 6:43 pm

    Gumbo is something I have never tried making but your photos certainly make me want to try it! It looks delicious, Tricia!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 9:23 pm

      It is super tasty Susan – worth every minute in the kitchen!

      reply to this comment >
  14. Kathy Walker says

    February 27, 2017 at 6:33 pm

    What a delicious looking gumbo! I love Cajun food…there is so much flavor!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 9:22 pm

      We love a good spicy dish and gumbo begs for spice! Thank you so much Kathy.

      reply to this comment >
  15. Monica says

    February 27, 2017 at 5:38 pm

    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 >
    • Tricia Buice says

      February 27, 2017 at 9:22 pm

      Thank you so much Monica! It’s not a 30 minute meal but it is very do-able 🙂 I bet you spoil your family all the time!

      reply to this comment >
  16. [email protected] is How I Cook says

    February 27, 2017 at 1:42 pm

    My MIL grew up outside New Orleans. We’ve travelled down that way-but it’s been a long time. Love it and the food! This is a good one. Can’t wait to try it!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 9:21 pm

      Thank you Abbe! I would love to visit New Orleans – but maybe not around Mardi Gras 🙂

      reply to this comment >
  17. [email protected] says

    February 27, 2017 at 12:35 pm

    I am like Sue, I never made a gumbo or cooked with okra. This looks like great party food. Have a great week Tricia, I will pin this recipe.

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 12:53 pm

      Those folks in Louisiana sure know how to party! This is delicious and a must try one of these days 🙂 Thanks for pinning Gerlinde!

      reply to this comment >
  18. Monique says

    February 27, 2017 at 12:09 pm

    I have never made nor had one..sounds comforting!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 12:52 pm

      It is very comforting Monique! Packed with flavor, it’s satisfying and filling too 🙂

      reply to this comment >
  19. Gina D from Texas says

    February 27, 2017 at 10:43 am

    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

      February 27, 2017 at 11:38 am

      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 >
  20. sue | theviewfromgreatisland says

    February 27, 2017 at 10:29 am

    Can you believe it, I’ve never made a gumbo! I think I’m a little intimidated by the okra, I’ve never cooked with it before. But this looks so warming and wonderful, you’ve convinced me to give it a whirl.

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 10:42 am

      It’s such a wonderful southern dish Sue. And okra is no big deal! We love it pickled 🙂 Have a terrific week!

      reply to this comment >
  21. Chris Scheuer says

    February 27, 2017 at 9:58 am

    This looks wonderful Tricia! Gumbo is one of our favorite dishes and I love that there are so many delicious varieties. Using a rotisserie chicken is such a great time-saving idea!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 10:41 am

      Thanks Chris – it is a delicious meal and so filling. Gotta love it!

      reply to this comment >
  22. [email protected]'s Recipes says

    February 27, 2017 at 8:34 am

    Awesome flavour, Tricia!So cool that you even used okra here..I would definitely come back for a second!

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 10:41 am

      Thank you Angie! Second helpings is a must! Have a great week.

      reply to this comment >
  23. Jennifer @ Seasons and Suppers says

    February 27, 2017 at 8:30 am

    So beautiful and all those flavours! I saw fresh okra at the grocery store yesterday and immediately thought I should pick some up and make a gumbo. And then this pops in to my life. Meant to be 🙂

    reply to this comment >
    • Tricia Buice says

      February 27, 2017 at 10:40 am

      Thank you Jennifer. fresh okra is a sure sign of spring! Such a great dish with so many variations. Enjoy!

      reply to this comment >

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