Chicken, Shrimp, And Sausage Gumbo Recipe

Name: Chicken, Shrimp, And Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb kielbasa, sliced into 1/2 inch thick medallions; 1 lb andouille sausage, sliced into 1/2 inch thick medallions; 2 lbs boneless skinless chicken thighs, cut into bite size pieces; 2 lbs shrimp, peeled and deveined (save the shells to make a stock); 2 cups cold water; 1/4 cup creole seasoning, divided (I use Tony Cacheres); 3/4 cup vegetable oil; 1 cup all-purpose flour; 1 1/2 cups onions, small dice; 1 cup green bell pepper, small dice; 1 cup celery, small dice; 2 tablespoons garlic, minced (or to taste); 8 ounces tomato paste; 3 bay leaves; 96 ounces chicken broth; 1 -2 teaspoon cayenne (more or less to taste); 1 bunch scallion, small dice; cooked long-grain rice (as much as you think you'll need); file powder (served on the side)

Servings: persons

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

1
In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
2
In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
3
Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
4
To make the roux:
5
In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
6
Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
7
Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
8
Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
9
Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
10
Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
11
Now check the consistency. You can always add a little water or broth if necessary.
12
Simmer for another 15-20 minutes.
13
Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
14
To serve:
15
Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
16
Sprinkle some scallions on top and serve with the file powder on the side.
17
Enjoy!

2341

kcal

Calories

Fat

Carbs

326

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 19 ingredients. The key ingredients include: 1 lb kielbasa, sliced into 1/2 inch thick medallions, 1 lb andouille sausage, sliced into 1/2 inch thick medallions, 2 lbs boneless skinless chicken thighs, cut into bite size pieces, 2 lbs shrimp, peeled and deveined (save the shells to make a stock), and more.

Yes, Chicken, Shrimp, And Sausage 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, Shrimp, And Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions