This Chicken, Sausage, and Shrimp Gumbo with Okra will satisfy all your cravings for deep south food. This recipe stores & reheats like a dream making it the perfect “cook once, eat multiple times” meal!
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Gumbo is not a typical one-pot meal. It takes a bit more nurturing and time on the stove if you choose to make the roux from scratch. However, today we will use a bit of a short cut to make this recipe SO much easier and quicker! This recipe is considered a creole gumbo because it is a butter/flour roux and contains tomatoes, but if you read all about creole vs cajun food in my jambalaya blog – then you already knew that!
You can be assured that this recipe is authentic because it’s coming from a true Cajun woman. I grew up in New Orleans and lived there for 22 years before moving to OKC. When it comes to cajun cooking, I know what I’m talking about. I am sort of new to cooking gumbo, however, I have tasted countless versions of gumbo across many restaurants and friend/family households. The flavor of this recipe measures up to the best of the best gumbo recipes in my opinion!
In this recipe, I use my salt-free cajun blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free cajun seasoning on the market. But feel free to use whatever cajun blend you have on hand.
In this blog, we will learn the difference between mirepoix and the holy trinity, what to serve with gumbo, my top gumbo tips, and storage & reheating information. Of course, you will also learn how to make the best Chicken, Sausage, and Shrimp Gumbo with Okra.
This post is all about Chicken, Sausage, and Shrimp Gumbo with Okra.
Mirepoix vs The Holy Trinity
Mirepoix is a French flavor base. The Cajuns have their version called The Holy Trinity. The major difference lies in the ratio of ingredients and the great debate about carrots vs green bell peppers!
Mirepoix Formula
2 parts onions + 1 part carrots + 1 part celery
The Holy Trinity Formula
3 parts onions + 2 parts celery + 1 part green bell pepper
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What Can I Serve With Gumbo
Rice is essential to serve with gumbo, but if you want to lighten it up and add veggies, you could substitute cauliflower rice or do 1 part white rice to 1 part cauliflower rice.
When I put my dietitian cap on, gumbo is already a complete meal because you have your protein, starchy carbs, fats, and veggies all in one. So, you technically don’t have to serve anything with it!
However, if you are interested in adding something else to the meal, I would suggest starting with:
- a simple salad
- jalapeno cornbread
- iced tea
- lemonade
- Arnold Palmers (iced tea + lemonade)
- dry white wine
- fresh fruit
- hushpuppies
- potato salad (fun fact: many Cajuns will put potato salad in their gumbo!)
- saltine crackers
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My 5 Top Gumbo Tips
Decrease The Slime
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Sautéing fresh okra before putting it in the gumbo helps get rid of that slimy layer that okra normally has. This was a game-changer for me! The other option to avoid the slimy texture is to use pre-cut frozen okra.
Light Vs Dark roux
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This recipe uses a pre-made dark roux, which is our major shortcut! A light roux takes about 10 minutes, whereas a dark roux can take up to an hour. If you prefer a dark roux, one way to speed up the process is to toast the flour in a pan in the oven until it is a golden brown color! Or shorten the process even more by investing in a pre-made roux like me! If you want to make your own roux, be sure to check out my Ultimate Guide To Making Perfect Roux!
Don’t burn it!
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Roux is known to burn easily! Keep a close eye on it. It’s no fun to start over. Keep the heat low and stir almost constantly. Once the roux is done, the rest is easy and relatively low maintenance! Again, for a full breakdown, check out my Ultimate Guide To Making Perfect Roux!
Shredded Chicken Short Cuts
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For the shredded chicken, you can either cook chicken breasts (plain) and shred it yourself or use a pre-cooked chicken (like a rotisserie chicken!). I had some extra raw chicken breasts, so I boiled them for 15-18 minutes, drained the water, then used a hand mixer (affiliate link) to get that perfect shred with minimal effort.
MISE EN PLACE
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Mise en Place is a French culinary term that translates to “putting in place.” Take the time to prep, organize, and chop everything you need ahead of time. It helps with staying organized and having a stress-free experience in the kitchen!
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Store & Reheat
As a general rule of thumb, gumbo tends to store and reheat well because the liquid helps it retain its flavor and quality. Just one more reason to love this recipe!
Store
Fridge: Transfer gumbo to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of gumbo). Store in the fridge for up to 4 days.
Freezer: You can also freeze the gumbo for up to 3 months. Place the gumbo in the fridge to thaw overnight for best results.
Reheat
Microwave: Place gumbo in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Place gumbo in a pot over medium heat. Once the gumbo is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
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Chicken, Sausage, and Shrimp Gumbo with Okra
Ingredients
- 1 tbsp butter
- 3/4 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 12 oz andouille sausage cut into 1/4-inch thick disks
- 2 15.5-oz cans diced tomatoes
- 6 cups chicken broth
- 1/4 cup The Spice Girl Kitchen Cajun Seasoning
- 2 bay leaves
- 1/2 cup pre-made dark roux *see notes
- 1 lb frozen gulf shrimp, thawed
- 1 cup okra, chopped
- 4 cups cooked shredded chicken
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- cooked rice, for serving
- green onion, for garnish
Instructions
- In a large heavy bottom pot, melt the butter, add in onion, celery, and green bell pepper, and stir until soft (about 5 minutes). Add garlic and cook for 1 additional minute.
- Bring to a boil. Reduce to a simmer and simmer for 15 minutes, stirring occasionally. Add in the pre-made roux, stir, and let simmer for 5 minutes.
- Add raw shrimp, shredded chicken, and okra. Return to a simmer. Cook for 5 minutes or until shrimp are opaque. Salt to taste. Serve with rice and garnish with green onions. Enjoy!
Video
Notes
Shredded Chicken Short Cuts
-
For the shredded chicken, you can either cook chicken breasts (plain) and shred it yourself or use a pre-cooked chicken (like a rotisserie chicken!). I had some extra raw chicken breasts, so I boiled them for 15-18 minutes, drained the water, and then used a hand mixer (affiliate link) to get that perfect shred with minimal effort.
Store & Reheat
As a general rule of thumb, gumbo tends to store and reheat well because the liquid helps it retain its flavor and quality. Just one more reason to love this recipe!Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of gumbo). Store in the fridge for up to 4 days. Freezer: You can also freeze the soup for up to 3 months. Place the soup in the fridge to thaw overnight for best results.Reheat
Microwave: Place gumbo in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Chicken, Sausage, and Shrimp Gumbo with Okra!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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