Chicken, Sausage, and Shrimp Gumbo
User Reviews
5
Chicken, Sausage, and Shrimp Gumbo
Description
The Chicken, Sausage, and Shrimp Gumbo begins with careful preparation of a dark brown roux made from vegetable oil and flour, cooked slowly to develop a deep, nutty base. Diced onion, celery, green pepper, and garlic add essential aromatic flavor. Chicken thighs are seared with Cajun seasoning, adding savory notes alongside browned andouille sausage. These proteins combine with shrimp and a chicken stock enriched with herbs and spices. The dish stews together until the flavors meld into a thick, comforting gumbo showcasing a balance between spice, smokiness, and the rich umami of the roux and meats.
Gumbo is traditionally served hot as a filling main dish, often alongside rice for a satisfying meal with diverse textures from tender shrimp, chicken, and sausage pieces. The inclusion of file powder at serving lends an authentic herbal depth and slight thickening.
For seasoning, adjust salt cautiously due to varying sodium levels in Cajun spice blends. Leftovers keep well refrigerated up to three days and reheat gently to maintain flavor and texture.
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 chicken thigh boneless, skinless
- 3/4 pound Shrimp deveined and shells/tails removed, large
- 3/4 pound andouille sausage sliced
- 5 cups chicken stock plus more if too thick, low sodium
- 1/4 cup flat leaf parsley minced
- 2 large bay leaf
- 1 teaspoon file powder for serving, optional
- 1 tablespoon Cajun seasoning divided, plus more to taste
- salt to taste
- black pepper to taste
- 5 green onions sliced
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
- Use any Cajun seasoning, but adjust salt as some blends contain more sodium.
- File powder adds traditional flavor and thickens the gumbo slightly; use as desired when serving.
- Store leftovers in the refrigerator for up to 3 days and reheat carefully on the stove or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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