Andouille Sausage, Chicken, And Shrimp Gumbo Recipe

Name: Andouille Sausage, Chicken, And Shrimp Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces clarifed butter; 4 ounces all-purpose flour; 2 onions, small dice; 2 green peppers, small dice; 4 stalks celery, small dice; 3 garlic cloves, minced; 32 ounces stock (chicken or beef); 2 -3 teaspoons cajun seasoning; 1 lb boneless chicken parts, cooked; 1 lb tail-off shrimp, cleaned and deshelled; 1 lb andouille sausage, sliced into 1/8-inch rounds; 1/4 - 1/2 teaspoon file powder; 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste); 1 lime, cut into wedges

Servings: persons

4 ounces clarifed butter
4 ounces all-purpose flour
2 onions, small dice
2 green peppers, small dice
4 stalks celery, small dice
3 garlic cloves, minced
32 ounces stock (chicken or beef)
2 -3 teaspoons cajun seasoning
1 lb boneless chicken parts, cooked
1 lb tail-off shrimp, cleaned and deshelled
1 lb andouille sausage, sliced into 1/8-inch rounds
1/4 - 1/2 teaspoon file powder
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 lime, cut into wedges

1
In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
2
add onion, carrot, and celery to roux and cook until tender.
3
Add garlic and cook briefly until fragrant.
4
Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
5
Add cajun seasoning and file powder.
6
Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
7
Adjust seasoning with salt and pepper.
8
Serve with rice and a wedge of lime.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces clarifed butter, 4 ounces all-purpose flour, 2 onions, small dice, 2 green peppers, small dice, and more.

Yes, Andouille Sausage, Chicken, And Shrimp Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille Sausage, Chicken, And Shrimp Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions