Chicken, Sausage, and Shrimp Gumbo

What is Gumbo?

Gumbo is a beloved Louisiana dish with deep Creole and Cajun roots. At its heart, gumbo is a thick, stew-like mixture made with a roux (a cooked butter and flour base), the "holy trinity" of vegetables (onion, celery, and green bell pepper), and either okra or filé powder to thicken it.

From there, it can go in many directions: seafood gumbo, chicken and sausage gumbo, or a mix of both like this one! The name itself hints at African origins ("gombo" means okra), and it's evolved over centuries into one of the most iconic Southern comfort foods around.

Oh, and National Gumbo Day is October 12th.

Why You'll Love This Chicken, Shrimp, and Sausage Gumbo Recipe

If you're looking for the ultimate from-scratch gumbo with bold flavor and tender seafood, this one's for you! It's rich, satisfying, and totally worth every minute of simmering.

If you've only ever had gumbo made with canned soup shortcuts, you're in for a treat. Making it from scratch with a deep brown roux and real spices gives it incredible flavor that can't be beat.

Here are a few reasons this recipe will be your new go-to:

Authentic and hearty: True Cajun comfort food; a little smoky, a little spicy, and full of soul.

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.

Made from scratch - The homemade roux gives this gumbo its signature rich flavor and velvety texture. No shortcuts or canned soup here!

Full of flavor: Every spoonful has layers of spice, savory sausage, tender chicken, and perfectly cooked shrimp.

Plenty of Seafood - not to be outdone with shrimp and sausage versions of gumbo, this one has crawfish too!

Feeds a crowd: This gumbo makes plenty, so it's perfect for family dinners or gatherings.

Ingredients and What They Bring to the Gumbo

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, you'll be hooked!

Butter and Flour - The base of the roux. Cooked low and slow until golden brown, it gives gumbo its nutty aroma and thick, rich consistency.

Celery, Onion, and Green Bell Pepper - The holy trinity of Cajun cooking! They're sautéed until soft and bring sweetness and depth to the dish.

Garlic and Parsley - Add brightness and balance.

Spices - Black pepper, cumin, cayenne, onion powder, and paprika give the gumbo its Cajun-style kick.

Chicken Stock and White Wine - Combine for a flavorful liquid base that pulls everything together.

Chicken and Andouille Sausage - Add heartiness and smoky, savory flavor.

Shrimp and Crawfish - Tender seafood that cooks quickly at the end and gives the gumbo its signature coastal flair.

Okra - Thickens the gumbo naturally and adds traditional flavor.

Hot Sauce - Optional, but adds a perfect little heat to finish.

Green Onions and Parsley - For a fresh pop of color and flavor right before serving.

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

Making the perfect roux is the secret to a great gumbo! It's what gives the dish its deep flavor, rich color, and signature Cajun taste. A little patience and constant stirring are all it takes to create that perfect golden-brown base.

1. Heat a large pot over high heat.
2. Place butter in the pan and cook, whisking continuously until it turns a dark brown.
3. Add a cup of flour to the pan. Note that a proper roux always has equal parts butter and flour.
4. Stir continuously with a whisk or wooden spoon until the mixture thickens and turns a brown color.
5. 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.
6. Use the roux immediately or store it in an airtight container in the refrigerator for up to a week.

How to Make Chicken Sausage and Shrimp Gumbo

No shortcuts here - just a classic Southern gumbo made from scratch, one delicious layer at a time. Here's what to do after making the roux:

1. Lower to medium heat and add onion, bell pepper, celery, garlic, and parsley to the roux.
2. Sprinkle in black pepper, cayenne pepper, cumin, onion powder, and paprika. Stir and let simmer until onions are translucent, about 5 minutes.
3. Increase the heat to medium-high and pour in the wine, whisking to prevent lumps.
4. Continue whisking while adding chicken stock. Bring to a boil.
5. Add raw chicken and andouille sausage. Reduce the heat to low and cook for 1-½ to 2 hours.
6. Turn the heat up to medium-high, bring to a boil, then finish by adding shrimp, crawfish, if using, and frozen okra. Cook for an additional 5 minutes.

7. Give it a taste and adjust the seasoning with additional salt and pepper if needed. I didn't find that it needed anything extra.

Make Ahead for Easy Day-of Serving

Gumbo actually gets even better when made ahead. Those bold Cajun flavors have time to deepen and blend together. Here's how to make gumbo in advance:

1. Prepare except for adding the shrimp, crawfish, and frozen okra.
2. Allow it to cool to room temperature.
3. Place it in an airtight container in the refrigerator.
4. When ready to serve, reheat the gumbo in a large pot or Dutch oven over medium heat, stirring often.
5. When the gumbo is warmed, add the shrimp, crawfish, and okra and continue cooking until the shrimp is done, about 3-5 minutes.

What to Serve with Gumbo

This gumbo shines all on its own, but these sides make it even better:

• Bread - Buttermilk Biscuits, French Bread, Garlic Bread, or other White Bread for dunking into that flavorful broth.
• Southern Cornbread - Slightly sweet and crumbly to soak up every drop, Buttermilk Cornbread or Hush Puppies will add some texture to the meal.
• Rice - In Creole cuisine, gumbo is traditionally served over white rice. You can also use jasmine or brown rice.
• Coleslaw or Green Salad - Crisp and cool to balance the spice.
• Hot Sauce - Always on the table for those who like it fiery!

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.

Frequently Asked Questions

Got questions about making gumbo? You're not alone! Here are some of the most common things readers ask when cooking up this rich, flavor-packed Southern classic, from ingredients and substitutions to spice levels.

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!