Real Recipes From Real Home Cooks ®

chicken/sausage/shrimp gumbo

Recipe by
Janice Baughman-Splaha
wickenburg, AZ

This recipe takes more time than I usually devote to a dish, but my oh my, it is so delicious it’s worth it. I have all the ingredients measured out before I start. I use Tony Cachetes Creole seasoning and the amount listed in the ingredients is a suggestion, use the amount to satisfy the spiciness you want. I do not serve the file powder on the side. Again, your choice. I also use green onions instead of scallions. I hope you try the recipe and that you’ll love it as much as we do.

yield 6 serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken/sausage/shrimp gumbo

  • 1/2 lb
    smoked sausage
  • 1/2 lb
    chicken thighs, skinless and boneless
  • 1/2 lb
    medium sized shrimp, raw, 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
    onions, small dice
  • 1/2 Tbsp
    minced garlic (or to taste)
  • 4 Tbsp
    tomato paste
  • 2
    bay leaves, dried
  • 24 oz
    chicken broth
  • 1/4 tsp
    cayenne pepper (more or less to taste)
  • 1 bunch
  • long grained rice (as much as you think you’ll need)
  • file powder to serve on side

How To Make chicken/sausage/shrimp gumbo

  • 1
    Slice sausage into 1/2 inch slices. Cut chicken thighs into bite-size pieces. Peel and devein shrimp. SAVE SHELLS TO MAKE STOCK.
  • 2
    Brown Sausage slices and set aside. In a small pan add water and shrimp shells. Simmer for 15 minutes, covered. Remove from heat and let set another 15 minutes, covered. Strain stock and reserve for later.
  • 3
    Season chicken and shrimp, separately with a sprinkle of creole seasoning, set aside
  • 4
    TO MAKE THE ROUX. in a heavy bottom pot, heat oil over medium/medium low heat. Add the flour all at once stirring 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. It will burn very quickly.
  • 5
    Add the onion, bell pepper, celery and garlic. Continue the constant stirring. Cook until softened. aprox 5 to 10 minutes.
  • 6
    Add the bay leaves. Stir in the tomato paste and cook, stirring for a couple of minutes. Pour the chicken stock and shrimp stock in a stir until the roux is combined.
  • 7
    Add the sausage, the remainder of the creole seasoning and the cayenne pepper. Raise the heat to bring to a soft boil. Boil for 10 minutes.
  • 8
    Reduce heat to simmer. Add the uncooked chicken, cover and simmer for 20 minutes.
  • 9
    Check the consistency. You can add a little broth or a little water now if needed.
  • 10
    Continue to simmer another 10 to 15 minutes.
  • 11
    Add the shrimp and stir. The shrimp will cook quickly. As soon as they turn pink, you’re ready to serve.
  • 12
    TO SERVE Place a mound of cooked rice in the center of each bowl and ladle the Gumbo over.
  • 13
    Sprinkle some scallions on top. Serve File powder on the side. ENJOY !!

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