Best gumbo this side of Louisiana! This Chicken, Shrimp, and Sausage Gumbo is a spicy, flavorful soup packed with plenty of seafood, lots of veggies, and immersed in a rich, tasty roux. Serve this hearty seafood gumbo over rice for the perfect one-pot comfort food dinner.
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Hearty Soups for Fall & Winter
I love to make soup when the weather turns chilly. They're filling, nutritious, and make great one-pot dinners. Some are easier to make while others may involve a few steps but win you over with their intense flavor. This cajun-style gumbo recipe is one of my favorites and a take-off from one I tasted at the Green Turtle Inn in Islamorada, Florida.
Some soups bring the flavors of the season like Sweet Potato Squash Soup or Turkey Soup and some are just pure comfort food like Chicken Gnocchi Soup or Split Pea Soup. Then there are regional favorites like Chicken Tortilla Soup or this spicy New Orleans chicken and sausage gumbo.
What is Gumbo?
Traditional gumbo is a hearty dish that's somewhere between a soup and a stew. It contains a rich stock, meat or seafood (or both), a thickener (gumbo filé powder or okra), and the Creole holy trinity of onion. bell peppers, and celery.
Gumbo originated in southern Louisiana from the Creole people during the 18th century. It is a wonderfully flavorful and easy-to-make all-in-one dish that is super healthy too. You can add just about any meat or shellfish, along with vegetables, okra, and, a rich stock, to suit your family's tastes. It's a favorite in our house that they ask for again and again.
National Gumbo Day is October 12th.
Why You'll Love This Chicken and Sausage Gumbo with Shrimp
Gotta Love the Spice - with plenty of black pepper and cayenne pepper, as well as the strong, earthy flavor of cumin, this authentic New Orleans gumbo has its fair share of spice. Of course, you can always add hot sauce too! (that's a definite for me!)
Plenty of Seafood - not to be outdone with shrimp and sausage versions of gumbo, this one has crawfish too!
One Pot Dinner - It may need a little time to simmer to bring out all the flavors but making a meal in one pot makes for an easy dinner with little cleanup.
Nutritious & Delicious - chock full of protein with seafood and chicken and an array of veggies, this soup packs a delicious, nutritious punch.
Ingredients
Don't be intimidated by the long list of ingredients. It's a labor of love well worth the effort. Once you taste the layers of rich flavor and the kick of cajun seasoning you'll be hooked!
- Butter
- All-purpose flour
- Garlic
- Fresh parsley
- Green bell pepper
- Celery
- Yellow onion
- Okra - I used frozen sliced okra
- Black pepper
- Cayenne pepper
- Cumin
- Onion Powder
- Paprika
- Chicken stock - is preferred over chicken broth due to its deeper flavor. You can also use your own homemade chicken stock.
- Chicken
- Andouille sausage
- Crawfish tails (optional)
- Shrimp, shelled & deveined - add ½ pound of shrimp if not using crawfish
- White wine
- Hot sauce
Benefits of Okra
Are you wondering whether you should add the okra? Here's some incentive to do just that.
Okra is a low-calorie, high-fiber, nutrient-dense vegetable. It also has one of the highest levels of antioxidants which, when incorporated into a healthy diet, may help prevent heart disease and cancer. Check out more benefits of eating okra at Healthline.com.
Best Sausage for Gumbo
An authentic sausage gumbo recipe is made with andouille sausage. It's a smoked sausage used in Cajun cuisine. It's available at regular grocery stores in the section with other sausages and hot dogs.
The best substitute for andouille sausage in gumbo is Polish sausage (kielbasa) or Portuguese chorizo (not raw Mexican chorizo).
How to Make Roux for Gumbo
- Heat a large pot over high heat.
- Place butter in the pan and cook, whisking continuously until it turns a dark brown.
- Add a cup of flour to the pan. Note that a proper roux always has equal parts butter and flour.
- Stir continuously with a whisk or wooden spoon until the mixture thickens and turns a brown color.
- When your roux reaches the desired color, remove it from the heat and continue stirring for a minute or two to cool slightly. This dark roux, with its wonderful nutty flavor, is your thickening agent for your cajun gumbo. Note that lighter rouxs will have more thickening power than a darker roux.
- Use the roux immediately or store it in an airtight container in the refrigerator for up to a week.
How to Make Gumbo
- Lower to medium heat and add onion, bell pepper, celery, garlic, and parsley to the roux.
- Sprinkle in black pepper, cayenne pepper, cumin, onion powder and paprika. Stir and let simmer until onions are translucent, about 5 minutes.
- Increase to medium-high heat and pour in the wine, whisking to prevent lumps.
- Continue whisking while adding chicken stock. Bring to a boil.
- Add raw chicken and andouille sausage. Reduce heat to low and cook for 1-½ to 2 hours.
- Turn heat up to medium-high, bring to a boil, then finish by adding shrimp, crawfish, if using, and frozen okra. Cook an additional 5 minutes.
- Give it a taste and adjust the seasoning with additional salt and pepper if needed. I didn't find that it needed anything extra.
When dinner rolls around, dish it up in serving bowls with rice in the bowl, in a mound on top, or as a side dish. Garnish each bowl with green onions. Always serve with hot sauce for that authentic Louisiana kick. Now for the best part, this delicious recipe is even better the next day! Enjoy!
What to Serve with Gumbo
- Bread - Buttermilk Biscuits, Cornbread, Hush Puppies, French Bread, Garlic Bread, or other White Bread.
- Rice - In Creole cuisine, gumbo is traditionally served over white rice. You can also use jasmine or brown rice.
- Simple Green Salad
Make Ahead
- Prepare except for adding the shrimp, crawfish, and frozen okra.
- Allow it to cool to room temperature.
- Place it in an airtight container in the refrigerator.
- When ready to serve, reheat the gumbo in a large pot or Dutch oven over medium heat, stirring often.
- When the gumbo is warmed, add the shrimp, crawfish, and okra and continue cooking until the shrimp is done, about 3-5 minutes.
How to Store, Freeze, and Reheat
To Store: Cool the gumbo to room temperature. Place it in an airtight container and store it in the fridge for up to 3 days.
To Freeze: Cool the gumbo to room temperature or cooler. Place it in freezer-safe containers or plastic freezer bags. Freeze for up to 4 months. Thaw it in the fridge overnight.
To Reheat: Place the gumbo in a pot over medium low heat. Stir occasionally until it is warmed.
More Hearty Soups and Stews
- Creamy Chicken Corn Chowder
- Crockpot Chicken Tortilla Soup
- Mexican Pork Stew
- Seafood Stew
- Vegetable Beef Soup
Find lots of delicious and easy soup recipes right here on 2CM!
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Seafood Gumbo with Chicken and Sausage
Ingredients
- 1 cup butter
- 1 cup flour
- 1 cup celery, chopped
- 1 cup onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup chopped parsley
- 1 Tablespoon minced garlic
- 2 teaspoons black pepper
- 2 teaspoons cumin
- ¾ teaspoon cayenne pepper
- ½ Tablespoon onion powder
- ½ Tablespoon paprika
- 7 cups chicken stock
- 1 cup white wine
- 1 pound raw chicken, chopped
- ¾ pound Andouille sausage, sliced
- 1 pound shrimp (add an additional ½ pound shrimp if you can’t find crawfish)
- ½ pound crawfish tails
- 1 ½ cups sliced okra, frozen (if fresh, add in when other vegetables are added)
- Hot sauce to taste (can be added to the entire pot or let everyone adjust their serving to their preferred heat)
- Garnish: chopped green onions or parsley
Instructions
- Make a roux -In a large heavy-bottomed pan melt the butter on high heat until it turns golden to medium brown, stirring constantly and being careful not to let it burn.
- Lower heat to medium and stir in flour.
- Continue stirring until roux is brown in color and free of lumps.
- Add vegetables (except for okra) and seasoning and continue stirring.
- When onions are translucent in color, increase heat and add chicken stock and wine. Stir with whisk to prevent lumps and bring to a boil.
- Add chicken and andouille sausage. Reduce heat to low and continue to cook 1-½ hours.
- Turn up to medium-high heat, bring to a boil, then finish by adding shrimp, crawfish, if using, and frozen okra. Cook an additional 5 minutes.
- Adjust seasoning with salt & pepper. Add hot sauce to taste or let each person add their own.
- Garnish with chopped green onions and serve the gumbo with white rice.
Notes
Nutrition
This post has been updated with new photos, an improved recipe, and more helpful information. It was first posted on October 12, 2014.
