cooking/recipes/cajun/gumbo/gumbo.md

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

:::photos :::

:::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 :::

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