Chicken Shrimp and Sausage Gumbo Recipe
This post may contain affiliate links. Please read our Disclosure Policy.
Chicken Shrimp and Sausage Gumbo has a deep smooth savory flavor with a subtly spicy finish. One bowl is a complete meal.
This delicious recipe was first published on 1/30/18 and has been updated to improve the reader experience.
When you have a big ole bowl of Chicken, Shrimp, and Sausage Gumbo, you know you’ve had a complete meal and you only wish you had room for more. It has a deep savory flavor that’s smooth and ends with a spicy zing.
John and I recently stopped at a restaurant for some soup and a sandwich. John chose their gumbo and said it was so good. He said next time he’d skip the sandwich and go for a bigger serving of soup.
Being a foodie with a desire to please I decided to make him some gumbo. I have this beautiful book that a good friend gifted me called “The Encyclopedia of Cajun & Creole Cuisine” by Chef John D Folse.
This book is a huge compilation of over 10 years of recipes. What I love about this book are the history and the photography. The recipes are made up of ingredients that we recognize using techniques that don’t involve molecular science.
What is the difference between Gumbo & Jambalaya?
Jambalaya is more like a paella, or rice dish. Gumbo is more like a soup that is served over rice. Gumbo starts with a roux and may or may not contain okra or file (dried sassafras leaves) as thickeners.
Both Jambalaya and Gumbo can contain chicken, seafood, and sausage. Their origins are very difficult to track many claiming European or African origins but everyone agrees that they’re the best in Louisiana.
You May Need:
Hostess At Heart participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information.
- The Encylopedia of Cajun and Creole Cuisine – This book is HUGE and has so many recipes, photos,
and history built into it that a food-lover can get lost in it for hours! - Lodge 6-qt Enamel Dutch Oven – I have dutch ovens that cost triple what this one does but it’s my favorite for baking bread or simmering soups on top of the stove!
- Shun 8″ Chefs knife – These knives are definitely an investment but having great knives has made chopping and dicing no chore at all.
How to make Chicken Shrimp Sausage Gumbo
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Step 1: Homemade Chicken Stock for shrimp chicken and sausage gumbo
Using a large dutch oven or stock pot, add one whole chicken. Cover the chicken with chicken stock and add the onion, thyme bundle, celery, carrots, and salt and pepper. Cook.
Remove the chicken from the pan and place it on a platter and allow it to cool. Once cool, remove the meat from the bone. Shread it or chop it into bite-sized pieces. Reserve the homemade chicken stock.
Shrimp Chicken Sausage Gumbo Recipe
Make a Roux
A roux is simply combining a fat, in this case, butter, with flour and cooking it until it’s browned. A liquid is added until you get a thick slurry that resembles gravy. Once you add the liquid, the roux will come together very quickly so have more stock handy. You’ll also want to whisk it continuously.
Add remaining Chicken and Shrimp Gumbo ingredients, except for the shrimp. I add the shrimp right before serving and cook until it turns pink.
Tips for the perfect Chicken Shrimp Gumbo
- I add my shrimp to hot Gumbo shortly before serving it. That keeps the shrimp from overcooking or having a rubbery texture. You can leave it out altogether if you prefer a Chicken and Sausage Gumbo.
- Take your time making the gumbo roux (butter, flour, and stock mix) Let it get brown and develop flavor. Make sure you watch it so it doesn’t burn.
- Prepare your vegetables before you start the roux.
- I recommend using Louisiana hot sauce. It adds heat without changing the flavor which Sriracha tends to do. It’s used in the recipe and I serve it at the table for people that want more spice.
- Slice the sausage before you add it to the sausage chicken and shrimp gumbo.
Popular Variations & Additions
One thing that I took from the Gumbo recipes in this book is that I could make my own according to the flavors that I wanted. It stated that there were as many gumbo recipes as there are families making it. I wanted an easy Gumbo recipe that didn’t take all day to make.
- Vegetables. Most of my soups and stews start with carrots, onion, and celery. The fancy name for that combination is mirepoix. We love the earthy flavor of mushrooms in gumbo but realize they’re not for everyone. Feel free to add any vegetable that you like.
- Andouille sausage. This sausage is perfectly spiced for this recipe. If you don’t have it you can use any smoked sausage. Or, don’t leave it out and make a shrimp gumbo recipe no sausage recipe.
- Chorizo sausage can be used but I don’t care for the flavor or the greasiness of this sausage in this recipe.
- Polish kielbasa is another alternative. You may want to adjust the seasonings since this is such a mild sausage.
If you enjoyed this recipe, take a look at these!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Chicken Shrimp and Sausage Gumbo
Equipment
Ingredients
Chicken Stock
- 5 lb chicken
- 3 qts chicken stock
- 1 onion diced
- 3 celery ribs sliced
- 3 carrots sliced
- 1 fresh thyme sprigs tied together to make a bundle
- Salt and pepper
Gumbo
- 1 onion diced
- 4 carrots thinly sliced (1-1/2 cups)
- 3 celery stalks thinly sliced (1-1/2 cups)
- 1 red pepper diced
- 1 lb andouille sausage I used turkey andouille
- 1 lb mushrooms sliced
- 1 lb shrimp large
- 2 tbsp Louisiana hot sauce
- 1/2 cup butter unsalted
- 1/2 cup flour
- 1/4 cup garlic minced
- 10 oz diced tomatoes with green chilies (Rotel)
- 1 tbsp thyme
- 1/4 cup parsley chopped
- salt and pepper
Instructions
Chicken Stock
- Combine all of the chicken stock ingredients together and cook until chicken is completely cooked. Remove chicken and thyme bundle. Let chicken cool until you can remove the skin and the meat from the bone. Shred the chicken into bite-sized pieces.
Gumbo
- In a large dutch oven melt butter over medium-high heat. Add flour and whisk together until golden brown. Add chicken stock 1/2 cup at a time to make a thick slurry (up to 4 cups). Bring to a boil and add Gumbo vegetables, sausage, garlic, mushrooms, and thyme. Cook for 15 minutes.
- Add remaining chicken stock and chicken back into the dutch oven. Add the can of tomatoes with chilies and when it is hot add shrimp and cook only until the shrimp turn pink (just a few minutes). Salt and pepper to taste and stir in parsley.
- Serve over cooked rice. Refrigerate any leftovers.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
This gumbo is perfection!! I have made it twice already! So good!
Thank you, Michaela! I’m wishing I had a pot of it now.
The flavors in this gumbo were spot on! I’ve not been able to replicate the delicious gumbo I had in New Orleans until this recipe. Thanks so much!
It definitely reminds me of what we had in New Orleans too. Thank you!
This recipe is spot on! Delicious flavor, comforting, and filling. YUM!
Thank you, Sheila!
The flavors in this is so good! Such a hearty meal. I made it on a cold day and it hit the spot!
Thank you, Mindy!
You can’t go wrong with a gumbo on a chilly day! The addition of shrimp made our entire family so happy.
It’s definitely comfort food! Thank you!
My husband loves gumbo, this was my first time and your recipe was spot-on! He practically licked his bowl, instead he mopped everything up with some homemade sourdough bread I had (your recipe too!)
We love it too and with a slice of sourdough it’s over the moon delicious. Thank you, Kathleen!
I am making my first gumbo as I type. Boiling a whole chicken. I will debone it and shred it. I too will be adding mushrooms because i love them. I came to the internet to see if it were a thing. I guess its its nothing new under the sun. As for proteins I am adding shrimp, spicy sausage, chicken, and lump crab. I pray that I get the roux right. Send up a culinary prayer for me chefs and soux chefs.
Ha, Tarzah! I’m sure your gumbo will be amazing. Don’t let that roux scare you, it’s not scary once you’ve done it. I love that you’re adding lump crab. Delicious! I hope you’ll let me know what you think.
I’ve not met a version of gumbo that I haven’t like. Your version sounds very good…I like the addition of mushrooms.
Thank you, Karen! I love mushrooms and put them in places they probably don’t belong LOL!
Those photos of your gumbo look mouthwatering! I love a good gumbo complete with shrimp chicken and andouille and the spicier the better. This looks like it would make a great last minute dinner and love that there would be leftovers for the week’s lunches.
I love gumbo and this one turned out so good!
Thank you so much, April!
Thank you, April!
I have never made gumbo before but now I have to! This looks phenomenal!
Thank you Madi! It is actually a very clean recipe and delicious.
This looks delicious!! You have really out done yourself, Michelle! I am so making this!
Thank you Michaela! We love Gumbo and I love that extra heat can be added at the table since John likes his so much more than me.
What a fantastic looking dish Julie!! The flavors and colors are out of this world!! I absolutely love hearty dishes like this with a great tradition behind them. Definitely keeping this in mind when Mardi Gras rolls around!
Thank you so much, Angela! Simple and easy and almost one of those garbage sink recipes where everything comes out of the fridge in one delicious dish.
What a fabulous recipe! This gumbo is packed with flavor. Adding this to my menu this week. My family is going to love it!
Thank you, Sandra! We loved this gumbo and I was so happy to see that they make andouille with turkey too. It saved a couple calories so I could afford a cold one to wash it all down.
I drool every time I look at this recipe, man that gumbo looks amazing! Beautiful photos, delicious recipe – I think I’d stick to the Louisiana Hot Sauce too. Hmm…. really need to plan a road trip to Louisiana via Nebraska!
I would LOVE it if you made your way to Nebraska. We’d have a great time. Might want to wait though it’s snowing and was -15 this morning.
We make gumbo often…. becasue its easy to throw together without too much planning ahead (we always have sausage and shrimp in our house!). Im cutting veggies now to give your take on it a spin! If it tastes even half as good as it looks Im going to be a happy camper!
Thank you, Michele! How did your gumbo turn out? We always have shrimp and chicken in the house and I was so happy to find a turkey andouille which was a less fat version. I’ll save a calorie where I can so I can have a beverage to wash away my savings!
Gumbo is a traditional southern dish and I especially love it because you can make it your own. Looks real good (except for mushrooms – I am funny about some ingredients). I just read that David Lebovitz doesn’t like green peppers – I can’t even imagine not liking that veggie 🙂 Ina doesn’t like cilantro (good because I don’t either).
I know you don’t like mushrooms Judi that’s just funny but I can see why people don’t like them. I love them and cilantro too. I can’t stand liver or oysters!
What a beautiful slurpable bowl of gumbo Julie. Those colors and flavors are outstanding! When we lived in Texas, I remember our neighbor giving me a lesson on how to make a roux for a gumbo, not sure I ever got it the way she did, nor had I ever heard of it before. The shrimp and sausage, oh yessssss please! I love the Louisana Hot sauce too, it makes it more authentic doesn’t it? Well done! Can’t wait to taste it all again, we had quite a feast of all that great food in New Orleans a couple years back when we went with a couple of our British friends who were visiting. We’re off to Jazz Fest in April too with a few friends, I can’t wait for the food 🙂 I should try and take a course somewhere and learn something that I’ve never made before. Mardi Gras is fast approaching and this bowl of gumbo I’m sure will be a crowd pleaser.
Thank you, Loretta! A jazz fest sounds like tons of fun and a perfect event to get some good ole spicy food! Is it local or are you getting out the suitcases? I think what they call a roux is the beginnings of a gravy. Butter and flour mixture is universal right? I’m thinking I’d love to be anywhere warm right now. It’s snowing and so cold.