Chicken Sausage Shrimp Gumbo

Chicken Sausage Shrimp Gumbo is loaded with tender chicken, smoky andouille sausage, shrimp, okra, and a rich Cajun broth. This easy Louisiana-inspired recipe is perfect for family dinners and tastes even better the next day.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 10

Course: Dinner, Main Course, Soup, Stew

Cuisine: American, Cajun, Creole, Southern

Calories: 335

Ingredients Equipment Method Video Notes

Ingredients

1 tbsp butter
1 medium yellow onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
12 oz andouille sausage cut into 1/4-inch thick half moons
2 15.5-oz cans diced tomatoes
6 cups chicken broth
1/4 cup The Spice Girl Kitchen Cajun Seasoning or sub your favorite 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 white rice, for serving
green onion, for garnish

Equipment

Large heavy-bottom Dutch oven or stockpot: for building the gumbo
Wooden spoon or silicone spatula: for stirring and scraping the bottom of the pot
Chef’s knife + cutting board for chopping the vegetables
Measuring cups and spoons for measuring ingredients
Can opener: for the diced tomatoes
Ladle: for serving

Method

In a large heavy-bottom pot, melt the butter, add in the onion, celery, and green bell pepper, and stir until soft (about 5 minutes). Add garlic and cook for 1 additional minute.
Add the sausage to the pot and char (about 5 minutes). Add in diced tomatoes, chicken broth, cajun seasoning, and bay leaves. Stir together.
Increase heat to high and bring to a boil. Once boiling, 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

Make the Roux: A dark roux is the foundation of authentic gumbo. Stir constantly and keep the heat low to avoid burning. For shortcuts, use a quality pre-made roux or check out my Ultimate Guide to Making Roux.
Okra or Filé Powder: Okra naturally thickens gumbo and adds flavor, but you can also stir in a pinch of filé powder at the end for authentic Cajun flair.
Proteins: This recipe uses chicken, sausage, and shrimp, but you can swap shrimp for crab, crawfish, or oysters for a seafood gumbo. If you don’t eat shellfish, stick with chicken and sausage.
Mise en Place: Prep and chop everything before you start cooking—gumbo moves fast once the roux is ready.
Serving: Always serve gumbo over white rice. Traditional sides include French bread, potato salad, or coleslaw. *see the body of the blog for even more serving ideas
Nutrition (per serving, 10 servings): Approximately 335 calories, 16g fat, 13g carbs, 34g protein, and 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

Storage & Freezing:

Store leftovers in the refrigerator for 3–4 days; the flavor actually gets better overnight.
Freeze gumbo in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of stock if it’s too thick.

Troubleshooting:

Too Thin? Simmer uncovered to reduce, add a bit more roux, or stir in filé powder at the end.
Too Thick? Stir in a splash of chicken stock or water to loosen it.