Real Recipes From Real Home Cooks ®

chicken/sausage/shrimp gumbo

a recipe by
Janice Splaha
North Versailles, PA

This recipe takes time, but it is so delicious its worth it. I always have all the ingredients measured and set aside before I start. I use Tony Cachetes Creole Seasoning and the amount you use should be dictated by your taste. I also use Green Onions instead of scallions. I hope you try this dish and that you love it as much as we do,

serves 6 to 8
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken/sausage/shrimp gumbo

  • 1/2 lb
    chicken thighs, skinless and boneless
  • 1/2 lb
    smoked sausage
  • 1/2 lb
    medium raw shrimp, shells on,
  • 1/2 c
    cold water
  • 1/8 c
    creole seasoning, divided
  • 3 Tbsp
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 1/4 c
    green bell pepper, small dice
  • 1/4 c
    celery, small dice
  • 1/4 c
    onion, small dice
  • 1/2 Tbsp
    minced garlic (or to taste)
  • 4 Tbsp
    tomato paste
  • 2
    bay leaves
  • 24 oz
    chicken broth, save rest of can
  • 1/4 tsp
    cayenne pepper (or to your taste)
  • 1 bunch
  • long grained rice (or as much as you need)
  • file powder to serve on side

How To Make chicken/sausage/shrimp gumbo

  • 1
    measure and set out ingredients.
  • 2
    Slice sausage into one inch rounds. Cut Chicken thighs into bite sized pieces. Peel and devein Shrimp, saving shells to make stock.
  • 3
    Brown sausages slices and set aside. Season Chicken and Shrimp, in separate bowls with a sprinkle of Creole Seasoning and set aside. (use the amount to your taste)
  • 4
    In a small pan add water and shells. Simmer for 15 minutes, covered. remove from heat for another 15 minutes, covered. Strain stock and reserve for later.
  • 5
    TO MAKE THE ROUX. In a heavy bottomed pot heat oil over medium/medium low heat..Add the flour, all at once stiring CONSTANTLY with a wooden spoon. Cook until it turns a dark brown color, aprox 20 to 30 minutes. Do not rush by turning up the heat as it will burn very quickly.
  • 6
    Add the onion, bell pepper, celery and garlic. Continue constant stirring. Cook until softened, aprox 5 to 10 minutes.
  • 7
    Add the Bay leaves. Stir the tomato paste in and cook, stirring for a couple of minutes. Pour the Chicken stock and shrimp stock in and stir until roux is combined.
  • 8
    Add the sausage, the remainder of the creole seasoning and the rest of the cayenne pepper. Raise the heat to bring to a soft boil. Boil for 10 minutes.
  • 9
    Reduce heat to simmer, add the chicken, cover and simmer for 20 minutes. Check the consistency. You can add a little reserved chicken stock or a little water if you desire. Continue to simmer another 10 to 15 minutes.
  • 10
    Add the shrimp and stir. The shrimp will cook quickly As soon as they turn pink, you're ready to serve.
  • 11
    TO SERVE. Place a mound of cooked rice in the center of each bowl and ladle the Gumbo over top. Sprinkle some scallions on top. Serve file powder on the side. ENJOY !!