Description
Welcome to the ultimate Southern comfort food experience! If you’re craving a hearty, flavorful, and soul-warming meal, then this Chicken, Sausage, and Shrimp Gumbo recipe is exactly what you need. This classic Southern dinner is packed with rich flavors, tender proteins, and a thick, savory broth that will transport you straight to Louisiana. Whether you’re a fan of authentic Creole recipes or just looking for a delicious home-cooked meal, this gumbo is the perfect dish to satisfy your cravings.
Ingredients
Protein & Base:
- 1 lb boneless, skinless chicken thighs, cut into pieces
- 1 lb smoked sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 6 cups chicken broth
Vegetables & Aromatics:
- 1 onion, diced
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
Roux & Seasonings:
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 tbsp Cajun seasoning
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp thyme
- 1 bay leaf
Additional Ingredients:
- 1 cup okra, sliced (optional)
- 2 tsp hot sauce (adjust to taste)
- 1 tsp Worcestershire sauce
- 2 cups cooked rice, for serving
Instructions
In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in the flour and stir continuously for about 15-20 minutes until it turns a deep brown color. Be careful not to burn it—this is the foundation of your gumbo’s deep flavor.
Add the diced onions, bell peppers, and celery to the roux. Stir and cook for about 5 minutes until softened. Add garlic and cook for another minute.
Add the chicken pieces and sliced sausage to the pot. Cook for about 8 minutes, stirring occasionally, until browned.
Pour in the chicken broth, diced tomatoes, bay leaf, Cajun seasoning, black pepper, paprika, and thyme. Stir well, scraping up any bits stuck to the bottom of the pot. Bring to a simmer and let it cook for at least 45 minutes, stirring occasionally.
Stir in the shrimp, okra, hot sauce, and Worcestershire sauce. Let the gumbo simmer for another 10 minutes until the shrimp is cooked through and the flavors meld together.
Remove the bay leaf, taste and adjust seasonings if needed. Serve hot over a bowl of fluffy white rice.
Notes
- Use high-quality smoked sausage like Andouille for the best flavor.
- Don’t rush the roux—the darker it gets, the richer the gumbo will taste.
- For a spicier gumbo, add extra Cajun seasoning or a pinch of cayenne pepper.
- Make it ahead of time—gumbo tastes even better the next day as flavors deepen overnight.