Chicken, Sausage & Shrimp Gumbo

Chicken, Sausage & Shrimp Gumbo


Excellent recipe.  I wouldn't change a thing.

-Sweet Mama Janisse



For 6 Serving(s) ()


  • 4 Minced Garlic Cloves
  • 0.3 cup(s) All-Purpose Flour
  • 0.3 cup(s) Cooking Oil
  • 1 Large Chopped Onion
  • 0.5 cup(s) Chopped Green Pepper
  • 0.5 cup(s) Chopped Celery
  • 0.5 teaspoon(s) Ground Black Pepper
  • 0.5 teaspoon(s) Ground Red Pepper
  • 4 cup(s) Water
  • 2 pound(s) Chicken Thigh Meat (Skinned & cut into bite size pieces)
  • 12 ounce(s) Andouille or Smoked Sausage (Cut into ½ inch slices)
  • 1 pound(s) Fresh or Frozen Shelled Shrimp
Fairly cheap

Chicken, Sausage & Shrimp Gumbo Directions

  1. In a heavy 4-quart Dutch oven, stir together the flour and oil until smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.
    Reduce heat to medium.  Cook and stir the roux constantly about 15 minutes more or until the roux has formed a reddish brown color.

  2. Stir in the onion, green pepper, celery, garlic, black pepper and red pepper.  Cook and stir over medium heat for 3 to 5 minutes or until vegetables are tender.

  3. Gradually stir the hot water into the vegetable mixture.  Stir in chicken, bring mixture to boiling.  Reduce heat, cover and simmer for 40 minutes.

  4. Stir in the sausage.  Cover and simmer about 20 minutes more till chicken is tender.  Remove from heat.  Skim off fat.

  5. Add shrimp, return to heat.  Cover and simmer for 5 to 10 minutes.  Spoon over hot cooked rice.  Serve with ¼ to ½ teaspoon file powder to the side of gumbo to stir in and garnish with okra.

Nutrition facts

(lactose free)