Chicken, Shrimp, and Sausage Gumbo has a deep, smooth and savory flavor with a subtly spicy finish. One bowl is a complete and filling meal
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Author Julie Menghini
1fresh thyme sprigstied together to make a bundle
Salt and pepper
4carrotsthinly sliced (1-1/2 cups)
3celery stalksthinly sliced (1-1/2 cups)
1lbandouille sausageI used turkey andouille
2tbspLouisiana hot sauce
1candiced tomatoes with green chilies
salt and pepper
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.
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.
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.