Chicken, Sausage, and Shrimp Gumbo
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5.0
30 reviews
Excellent
Chicken, Sausage, and Shrimp Gumbo
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Chicken, sausage, and shrimp gumbo is a Cajun-style stew that's made with a chocolate-brown roux, onion, celery, and green bell pepper, and simmered with chicken, Andouille sausage, and shrimp. Serve with rice, a sprinkle of gumbo filé, and green onion.
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Ingredients
- 11 tablespoons vegetable oil divided
- 11 tablespoons flour
- 1 medium onion diced
- 2 ribs celery diced
- 1 large green pepper diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken thighs
- 3/4 pound large shrimp deveined and shells/tails removed
- 3/4 pound andouille sausage sliced
- 5 cups low sodium chicken stock plus more if too thick
- 1/4 cup flat leaf parsley minced
- 2 large bay leaves
- 1 teaspoon File powder for serving, optional
- 1 tablespoon Cajun Seasoning divided, plus more to taste
- salt and pepper to taste
- 5 green onions sliced
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Instructions
- Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.
- Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a 1/2 tablespoon of Cajun seasoning on all sides.
- Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.
- Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.
- Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.
- Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.
- After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.
- Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.
Notes
- Slap Ya Mama original Cajun seasoning was used, but any Cajun seasoning will work. Keep in mind that some brands will have much more sodium than others so adjust salt accordingly.
- Filé powder is ground sassafras leaves and is traditionally used as a thickener and a slight flavor enhancer.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
16.3g
(5%)
Protein
50g
(100%)
Fat
42.4g
(65%)
Saturated Fat
10.7g
(54%)
Cholesterol
225mg
(75%)
Sodium
748mg
(31%)
Potassium
568mg
(16%)
Fiber
2.7g
(11%)
Sugar
1.1g
(2%)
Calcium
109mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 16.3g | 5% |
| Protein | 50g | 100% |
| Fat | 42.4g | 65% |
| Saturated Fat | 10.7g | 54% |
| Cholesterol | 225mg | 75% |
| Sodium | 748mg | 31% |
| Potassium | 568mg | 12% |
| Fiber | 2.7g | 11% |
| Sugar | 1.1g | 2% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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