---
title: "Chicken, Sausage, and Shrimp Gumbo"
slug: "gumbo"
date: "2026-02-10"
lastUpdated: "2026-02-13"
category: "cajun"
tags: ["cajun", "stew"]
cookTime: 150
prepTime: 20
servings: 12
author: "jake"
description: "A dish with Cajun and Creole roots made with chicken, sausage, and shrimp."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon)
- 3 ribs celery, diced small
- 2 large yellow onions, diced small
- 2 large green bell peppers, seeded and diced small
- 5 cloves garlic, minced
- 2 teaspoons creole seasoning
- 6 to 8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 (14-ounce) cans diced tomatoes
- 1 pound andouille or cajun smoked sausage, sliced
- 6 cups shredded cooked chicken*
- 1 pound okra, trimmed and chopped** ((frozen works, too))
- salt
- pepper
- 1 pound large shrimp, peeled and deveined***
- cooked white rice, sliced green onion, and hot sauce for serving

## Instructions
1. In a large dutch oven, heat **vegetable oil** over low heat. Add **flour** and stir essentially constantly until the roux becomes dark brown. This can take between 30-60 mins depending on the stove.
2. Place the dutch oven with the finished roux over medium heat and add **celery**, **onion**, and **bell pepper**. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the **onions** are translucent.
3. Add the **garlic** and **creole seasoning** and cook for about 1 minute or until the **garlic** is fragrant.
4. Gradually add **chicken stock**, **bay leaves**, and **thyme** and undrained **tomatoes**. Stir to combine. Add **salt**, **pepper**, and additional **creole seasoning** to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
5. At the same time, in a large skillet, heat 1 tablespoon of **oil**, add the sliced **sausage** and brown.
6. Once the gumbo has simmered, add the cooked **sausage** and shredded **chicken**. Stir to combine.
7. Add the **okra** and simmer uncovered for an additional 30 to 45 minutes or until thickened.
8. Add additional **broth**, if desired. Spoon away any excess grease that may accumulate on the top. Remove the **bay leaves**.
9. Once cooked, remove from the heat and stir in the **shrimp**. The hot stock will cook the **shrimp** through in about 5 minutes.
Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this.
If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
The roux should be a dark brown color and have a nutty aroma.

## Notes
### A Darker Roux is a Tasty Roux
- A dark roux adds deep flavor but can burn easily. Stir constantly over low heat, judging completeness by color, smell, and taste. The ideal finished roux should be chocolate brown, with a nutty aroma and smooth taste.
- Toward the end of cooking, every 15 seconds or so precipitate will form in the roux. Scrape this off the bottom using a spoon or whisk.

## References
- Reference Recipe **[HERE](https://southernbite.com/chicken-sausage-and-shrimp-gumbo/)**
</RecipeCard>
