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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.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 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.