Gumbo with Chicken Sausage and Shrimp: The Easy Way

This recipe for Gumbo with Chicken Sausage and Shrimp is the way we cook it. I know it’s not like your grandma’s. But believe me when I say, this simple version, is pretty good!

Now, I know folks can get really passionate about their gumbo. And I respect that. But in the spirit of sharing, allow me to share my simple version with you. On the other hand, I’d like to also say, please feel free to put whatever you like in your version of gumbo.

I do not like okra, so, guess what? My Gumbo with Chicken, Sausage and Shrimp does not have any in it. It’s also true that that there are two camps on tomatoes. So, there exists gumbo with tomatoes and gumbo without tomatoes. This one does not have tomatoes either. Now, before we get started, I’m giving you a fair warning. I keep this recipe really simple.

So, get ready because our recipe of Chicken, Sausage, and Shrimp Gumbo excludes okra and tomatoes. But, no matter how you feel about gumbo I think everyone can agree that you absolutely have to have a good roux to make a good gumbo.

What is a roux?

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. It also serves as the thickening agent and flavor base of your gumbo broth. As your roux cooks, the flour toasts and develops a deep, rich flavor. Some people like a lighter roux and that’s ok. Actually, a lighter roux will thicken your gumbo better than a darker roux that has cooked longer.

For this Gumbo with Chicken Sausage and Shrimp recipe we will cook our roux until it is a rich, chocolate-brown color. This also infuses our gumbo with a rich nutty flavor.

How to make Oven Roux

It’s actually pretty simple, and sometimes preferred by restaurant chefs and cooks. Subsequently, to make an oven roux you simply combine equal parts of fat and all-purpose flour in a Dutch oven. Now, simply bake at 350°F for 2 to 4 hours.

In fact, just bake it until the roux is the color you prefer. This recipe recommends a chocolate brown color.

Just be aware the time can vary based on the oven, the type of pot, and the elevation, so keep watch. This way of making roux allows more flexibility and it’s almost a hands-off approach. Cooking your roux in the oven also takes away the need to constantly stir the pot and stand over a hot stove as your roux darkens.

a serving of gumbo with chicken sausage and shrimp in a green bowl on a green cloth

Can I Make the Roux On the Stovetop?

Sure, you can. In fact, this is the more traditional way. Cooking over low heat is the safest way to make a successful roux. It’s easy to burn if you cook at higher temperatures. It takes practice. If it scorches, you’ll need to start over because there’s really no way to save it, (that I know of anyway). Stirring constantly is a requirement to keep the roux from burning.

Once the roux gets hot enough, it starts to bubble, this is good. Once those bubbles start to go away the roux should start to darken.

Adding the Aromatics for Gumbo with Chicken Sausage and Shrimp

Aromatics

2 large onion, diced
2 green bell pepper, diced
3 large stalks celery, diced
2 cloves garlic, diced
These aromatic vegetables contribute depth and complexity to the gumbo, enhancing its overall flavor profile.

Now that the roux is perfected, we can add our aromatics followed by the meats and broth. Introduce diced onion, bell pepper, garlic, celery, and sausage to the roux. Cook for an additional 2-3 minutes until the mixture is well combined and aromatic. Now add your chicken stock and allow the gumbo to simmer and meld the flavors, creating a savory and aromatic masterpiece.

Meats for The Gumbo With Chicken Sausage and Shrimp

Chicken:

Chicken, often used in gumbo recipes, contributes a savory and tender element to the dish. Whether it’s boneless, skinless chicken thighs or a whole chicken cut into pieces, the slow-cooking process allows the meat to absorb the rich flavors of the broth.

Sausage:

Sausage, a Southern staple, brings a hearty and smoky dimension to gumbo. Andouille sausage, with its robust flavor and slightly spicy kick, is a popular choice, though other varieties can be used to suit personal preferences. The sausage not only adds depth to the gumbo but also releases its flavors into the broth as it simmers.

Shrimp:


Shrimp, a coastal favorite, introduces a seafood element that enhances the overall complexity of gumbo. The sweetness of the shrimp balances the savory notes of the chicken and sausage, creating a harmonious blend of flavors. It’s crucial to add the shrimp towards the end of the cooking process to ensure they remain plump and succulent.

Cooking Process

In a large Dutch oven, heat two tablespoons of oil over medium heat. Brown the chicken pieces on both sides for approximately 6 minutes. Set the chicken aside on a plate to be added later.

Combine Meats and Broth:

After the roux is done, add the browned chicken, chicken broth and sausage to the pot. Bring the mixture to a boil, then lower heat and allow the gumbo to simmer. As the gumbo simmers, the chicken becomes tender, and the sausage imparts its smokiness.

Garnish the Gumbo with Chicken, Sausage, and Shrimp

Now, you’re ready to serve the Gumbo with Chicken Sausage and Shrimp with a toasted piece of Homemade White Bread. Also, fresh green onions add a burst of freshness and color to the finished dish, providing a visually appealing touch.

Conclusion

In conclusion, preparing this Gumbo with Chicken Sausage and Shrimp is a labor of love, requiring patience and attention to detail.

Our Gumbo With Chicken, Sausage, and Shrimp is simple and amazing. The combination of these three proteins adds layers of flavor and texture, making each bite a delightful experience.

Whether enjoyed with a side of rice or a slice of crusty French bread, gumbo is a dish that satisfies the palate.

So, gather your ingredients, embrace the spirit of the South, and savor the warmth of a bowl filled with the tantalizing goodness of gumbo.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you think!

Happy cooking and bon appétit!

a serving of gumbo with chicken sausage and shrimp in a green bowl on a green cloth

Gumbo With Chicken, Sausage, and Shrimp

homemadefoodfromscratch
This recipe for Chicken Sausage and Shrimp Gumbo is so easy to make. And believe me, this simple version, is pretty good too!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Equipment

  • 1 stockpot

Ingredients
  

Roux

  • 1 cup peanut oil, canola oil, or butter
  • 1 cup all purpose flour

Aromatics

  • 2 large onion diced
  • 2 green bell pepper diced
  • 3 large stalks celery diced
  • 2 cloves garlic diced

Meats

  • 1 pound andouille or kielbasa sausage sliced
  • 1 pound diced chicken breast or preferred chicken pieces
  • 1 pound large shrimp

Seasoning

  • 8 cups chicken stock
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoons cayenne pepper
  • Freshly ground black pepper to taste
  • 1 teaspoon creole seasoning optional

Garnish

  • 3 green onions thinly sliced, plus more for garnish

Instructions
 

Prepare the Chicken Breast

  • In a large Dutch oven, heat two tablespoons of oil over medium heat. Brown the chicken pieces on both sides about 6 minutes. Set the chicken aside on a plate to be added later.

Prepare the Roux

  • In a large Dutch oven, heat1 cup of Oil or butter over low heat. Once melted add the flour a little at a time, constantly stirring. Work slow and low so that the roux browns and doesn't burn. Should look like dark caramel.

Add the Aromatics

  • Add the onion, bell pepper, garlic, celery and sausage. Cook for an additional 2-3 minutes, until the roux and vegetables, and sausage are combined. This should smell amazing.
  • Now, add the chicken and chicken broth. Bring the mixture to a boil.

Seasoning

  • Add the salt and cayenne pepper, and reduce the heat to medium low. Simmer for 50 minutes, stirring occasionally.
  • At about the one-hour point, add the one pound of shrimp. Simmer another 10 minutes, or until the shrimp has cooked and absorbed a little seasoning.
  • When ready to serve the gumbo, add the green onions.
  • Serve with white rice and hot sauce.

Notes

Nutrition Information:
Serving: 480g| Calories: 416kcal (21%)| Carbohydrates: 18g (6%)| Protein: 37g (74%)| Fat: 17g (26%)| Saturated Fat: 7g (44%)| Cholesterol: 148mg (49%)| Sodium: 602mg (26%)| Potassium: 650mg (19%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)
Keyword chicken sausage and shrimp gumbo

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