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cajun chicken sausage shrimp & crab gumbo

(2 ratings)
Recipe by
Lorrie Butler
Katy, TX

I have been making gumbo since my early 20's and I have never measured any of the ingredients. I always just cook by sight but I did try to measure them for this posting. I like my gumbo slightly spicy so you may want to use less cajun spices and eliminate the pepper sauce.

(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For cajun chicken sausage shrimp & crab gumbo

  • 2 lg
    chopped onions
  • 1 lg
    chopped bell pepper
  • 2 c
    chopped green onions
  • 4 oz
    parsley or parsley flakes (desired amount)
  • 1 jar
    savoie's roux or 1 lb. homemade roux *
  • 2 lb
    cajun smoked sausage
  • 1 lb
    pork tasso
  • 4 lb
    skinless boneless chicken
  • 3 clove
    chopped or minced garlic
  • 5 Tbsp
    cajun seasoning
  • 2 c
    chopped celery
  • 1
    bay leaf
  • 2 lb
    andouille sausage
  • 1 pinch
    oregano, dried or fresh
  • 1 pinch
    thyme, dried or fresh
  • 1 Tbsp
    hot pepper sauce
  • 4 can
  • 2 can
    chicken broth
  • 1/4 c
    chicken bouillon granules
  • 1 lb
    shrimp, peeled and deveined
  • 5
    cleaned gumbo crabs,

How To Make cajun chicken sausage shrimp & crab gumbo

  • 1
    1: Warm up a large gumbo pot over medium heat, then reduce to low heat. 2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). 3: Transfer sausage to the gumbo pot. 4: Saute' andouille in the skillet over medium high heat until slightly browned. 5: Transfer andouille to gumbo pot. 6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. 7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. 8: Transfer vegetable and seasoning mixture to gumbo pot. 9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. 10: Transfer chicken to gumbo pot. 11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. 12: Crumble in dark roux. 13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes. 14: Reduce heat to a low simmer for 10 minutes. 15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes 16: Garnish with green onions and serve with potato salad.