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Chicken sausage and shrimp gumbo with okra

Chicken, Sausage, and Shrimp Gumbo with Okra

This Chicken, Sausage, and Shrimp Gumbo with Okra will satisfy all your cravings for deep south soul food. This recipe stores & reheats like a dream making it the perfect "cook once, eat multiple times" meal!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Course: Main Course, Soup
Cuisine: Cajun
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. Add the sausage to the pot and char (about 5 minutes). Add in diced tomatoes, chicken broth, cajun seasoning, and bay leaves. Whisk until smooth, increasing heat to high while whisking.
  3. 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.
  4. 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

*Using a pre-made roux will drastically cut down the cooking time. If you want to prepare your own roux, check out all my tips in my Ultimate Guide To Making Perfect Roux!
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.