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Hearty Gumbo with Chicken, Shrimp, and Sausage

A soulful Southern classic gumbo loaded with chicken, shrimp, and smoked sausage simmered in a rich, flavorful roux-based broth. Perfect for cozy family meals and crowd-pleasing gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Cajun, Creole, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Gumbo
  • 0.5 lb shrimp peeled and deveined
  • 0.5 lb smoked sausage
  • 0.5 lb chicken breast cooked and shredded
  • 0.5 cup flour
  • 0.5 cup vegetable oil
  • 1 whole onion diced
  • 1 whole green bell pepper diced
  • 2 stalks celery diced
  • 4 cups chicken broth
  • 14 oz diced tomatoes canned
  • 2 cloves garlic minced
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 1 whole bay leaf
  • salt and black pepper to taste
  • 2 cups cooked white rice
  • chopped parsley for garnish

Equipment

  • Large Pot
  • Whisk
  • Knife
  • Cutting Board
  • Ladle

Method
 

  1. Step 1: In a large pot over medium heat, whisk together the flour and vegetable oil to make the roux. Stir continuously until the roux turns a rich, dark brown color, about 10-15 minutes.
  2. Step 2: Add diced onion, green bell pepper, and celery to the roux. Cook until softened and fragrant, about 5 minutes.
  3. Step 3: Stir in minced garlic and sliced smoked sausage. Cook for 3-4 minutes to release smoky flavor.
  4. Step 4: Add shredded chicken, diced tomatoes, chicken broth, Cajun seasoning, paprika, bay leaf, salt, and black pepper. Stir well to combine all flavors.
  5. Step 5: Let gumbo simmer uncovered for 30-40 minutes, stirring occasionally to thicken the broth.
  6. Step 6: Add shrimp during the last 5 minutes of cooking to ensure they remain tender and juicy.
  7. Step 7: Remove the bay leaf, then ladle gumbo over warm cooked white rice. Garnish with chopped parsley and serve immediately.

Notes

Gumbo flavors improve the next day—store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to keep shrimp tender. For variations, swap shrimp with crab or crawfish, use andouille sausage for spicier flavor, add okra or green chilies for texture and heat, or serve over cauliflower rice or creamy grits for a low-carb option.