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Chicken, Sausage & Shrimp Gumbo

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!  
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
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

  • 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 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.
  • 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!