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Chicken Shrimp and Sausage Gumbo

Hearty, smoky, rich, and absolutely packed with flavor, this Chicken, Shrimp & Sausage Gumbo is what fall comfort food dreams are made of. Built on a deeply caramelized roux and layered with tender proteins, Creole spices, and soulful aromatics, this gumbo is not just a recipe — it’s an experience. If you’ve never made gumbo from scratch, now’s your time. Grab a Dutch oven, turn up the heat, and prepare for the coziest, most satisfying pot of food you’ll make this season.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Servings: 8

Ingredients

Protein & Seafood

  • 2 lbs skinless chicken thighs cut into chunks
  • Salt and black pepper to taste
  • 8 oz smoked sausage andouille or kielbasa, sliced
  • ½ lb crab legs optional, but amazing
  • 1 lb shrimp peeled and deveined

For the Roux

  • ¼ cup canola oil
  • ¼ cup ½ stick unsalted butter
  • ½ cup all-purpose flour

Vegetables & Aromatics

  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 cup celery about 3 stalks, chopped
  • 2 tsp minced garlic
  • 1 14 oz can chopped tomatoes

Seasonings & Liquids

  • 1 tbsp Creole seasoning
  • 1 tbsp chicken bouillon powder or 1 cube
  • ½ tbsp smoked paprika
  • 1 tbsp fresh or dried thyme
  • 2 bay leaves
  • 6 cups chicken stock or water, in a pinch
  • 1 tbsp gumbo file optional, for finish

Garnish

  • 2 green onions chopped
  • ¼ cup fresh parsley chopped
  • Steamed white rice for serving

Instructions

Brown the Chicken and Sausage

  • Season chicken thighs with salt and pepper. In a large Dutch oven, heat canola oil over medium heat. Sear the chicken pieces until golden brown on both sides. Remove and set aside.
  • Add the sausage to the pot and cook until browned. Remove and set aside with the chicken.

Make the Roux

  • Add butter to the remaining oil in the pot. Stir in the flour and cook over medium heat, stirring constantly, for 20–30 minutes. The mixture should turn a dark chocolate brown color — not burnt, just deeply toasted. Do not walk away. Stir, stir, stir.

Add Aromatics

  • Once your roux is ready, immediately add the diced onion, bell pepper, celery, and garlic. Stir and cook for 8–10 minutes, until softened and fragrant.

Return Proteins and Add Seasonings

  • Return the chicken and sausage to the pot. Stir in crab legs, Creole seasoning, bouillon, paprika, thyme, and bay leaves. Cook for 5 minutes to wake up the spices.

Simmer with Tomatoes and Stock

  • Pour in the canned tomatoes and chicken stock. Bring to a boil, then reduce to a simmer. Cover and let it cook gently for 45–50 minutes.

Add the Shrimp

  • Add the peeled shrimp and simmer for 5 more minutes, until pink and cooked through.

Finish and Garnish

  • Stir in the gumbo file, chopped green onions, and parsley. Taste and adjust seasoning. Add more broth or water if needed to loosen the texture.

Serve

  • Ladle over warm white rice and serve hot. Don’t forget hot sauce on the side.

Notes

Ingredient Swaps

  • No crab? Skip it or sub with more shrimp.
  • No gumbo file? You can leave it out — it’s more traditional than essential.
  • Low spice tolerance? Dial back the Creole seasoning and paprika.

Make-Ahead & Storage

  • Gumbo tastes even better the next day. Store in the fridge for up to 4 days.
  • Freezes beautifully — just cool completely and store in airtight containers for up to 2 months.

Serving Ideas

  • Serve over white rice or dirty rice.
  • Add a side of cornbread or crusty French bread.
  • A sprinkle of hot sauce or a dash of lemon juice brightens the flavor.

Common Mistakes to Avoid

  • Burning the roux – stay close and keep stirring.
  • Overcooking shrimp – add them at the very end.
  • Undersalting – taste before serving; the broth needs balance.