Chicken-And-Shrimp Gumbo Recipe

Name: Chicken-And-Shrimp Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sausage, cut into 1/4-inch-thick slices; 1/2 cup peanut oil; 3/4 cup all-purpose flour; 1 large onion, coarsely chopped; 1 red bell pepper, coarsely chopped; 1 cup thinly sliced celery; 2 garlic cloves, minced; 2 teaspoons Cajun seasoning; 1/8 teaspoon ground red pepper (optional); 1 (48-oz.) container chicken broth; 2 pounds skinned and boned chicken breasts; 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count); Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce

Servings: persons

1 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
3/4 cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48-oz.) container chicken broth
2 pounds skinned and boned chicken breasts
1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count)
Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce

1
Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.
2
Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
3
Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.
4
Stir in shrimp; cook 5 minutes or just until shrimp turn pink.
5
Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.

782

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

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound andouille sausage, cut into 1/4-inch-thick slices, 1/2 cup peanut oil, 3/4 cup all-purpose flour, 1 large onion, coarsely chopped, and more.

Yes, 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!

Chicken-And-Shrimp Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions