Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures. A dark roux forms the foundation to which onion, celery, and green bell pepper are added along with chicken, andouille sausage, and shrimp. Served over rice and topped with green onion and a sprinkle of filé powder, this gumbo is sure to be a favorite in your home!
Serves 6
INGREDIENTS
11 tablespoons vegetable oil divided
11 tablespoons flour
1 medium onion diced
2 ribs celery diced
1 large green pepper diced
3 cloves garlic minced
1 pound boneless skinless chicken thighs
¾ pound large shrimp deveined and shells/tails removed
¾ pound Andouille sausage sliced
5 cups low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning divided, plus more to taste
salt and pepper to taste
5 green onions sliced
INSTRUCTIONS
Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.
Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a ½ tablespoon of Cajun seasoning on all sides.
Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.
Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.
Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.
Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.
After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.
Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.
