Chicken, Sausage, and Shrimp Gumbo
This Louisiana-style gumbo is rich, smoky, and deeply savory, with a dark roux, tender chicken, and a final handful of shrimp. Serve it over rice with hot sauce on the side and let everyone choose their own heat level.
Total
135 min
Servings
6 to 8 servings
Level
Medium
Gumbo is a slow-simmered Louisiana stew built on a roux, which is flour cooked in fat until it turns brown and nutty. The darker the roux, the deeper the flavor, so this recipe gives you clear visual cues and enough time to do it without rushing.
This version uses chicken thighs, smoked andouille sausage, shrimp, and the classic “holy trinity” of onion, celery, and bell pepper. Okra helps thicken the pot and adds a traditional earthy flavor.
Make the rice while the gumbo simmers, then ladle the stew over the top. A sprinkle of scallions and a dash of hot sauce make it feel complete.
01What you'll need
Ingredients
20 items · 6 to 8 servings
- 1/2 cup neutral oil, such as vegetable or canola oil
- 1/2 cup all-purpose flour
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 12 ounces smoked andouille sausage, sliced into 1/4-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon Cajun or Creole seasoning, preferably salt-free or low-salt
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 6 cups low-sodium chicken stock
- 1 tablespoon Worcestershire sauce
- 1 can (14.5 ounces) diced tomatoes, optional
- 2 cups sliced okra, fresh or frozen
- 1 pound large raw shrimp, peeled and deveined
- 1 teaspoon filé powder, optional, plus more for serving
- Cooked white rice, for serving hot sauce, for serving sliced scallions or parsley, for serving
02How to make it
Step-by-step
1. Prep the ingredients
Dice the onion, bell pepper, and celery before you start the roux. Gumbo moves quickly once the roux is ready, and having everything cut and measured keeps the flour from burning while you work.
2. Cook the roux
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the flour and whisk until smooth. Cook, stirring often with a wooden spoon or heatproof spatula, for 20 to 30 minutes, until the roux turns the color of milk chocolate. Lower the heat if it smells scorched or dark specks appear.
3. Add the vegetables
Carefully stir in the onion, bell pepper, and celery. The roux will steam and sizzle, so stand back a little. Cook for 5 to 7 minutes, stirring often, until the vegetables soften. Stir in the garlic and cook for 1 minute.
4. Brown the sausage and chicken
Add the andouille, chicken, salt, black pepper, Cajun or Creole seasoning, thyme, and bay leaves. Stir well so the meat is coated in the roux. Cook for 6 to 8 minutes, until the sausage releases some fat and the chicken is no longer raw on the outside.
5. Simmer the gumbo
Slowly pour in the chicken stock while stirring to loosen the roux from the bottom of the pot. Add the Worcestershire sauce and the diced tomatoes, if using. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring now and then.
6. Add the okra
Stir in the okra and continue simmering for 20 to 25 minutes, until the chicken is tender and the gumbo has thickened slightly. If the pot gets too thick, add a splash of stock or water.
7. Cook the shrimp
Add the shrimp and simmer for 3 to 5 minutes, just until they turn pink and opaque. Opaque means you can no longer see through the shrimp. Do not boil hard after adding them, or they can turn rubbery.
8. Finish and serve
Turn off the heat. Remove the bay leaves. Stir in the filé powder, if using, after the pot is off the heat so it does not become stringy. Taste and add more salt or seasoning if needed. Serve over hot cooked rice with scallions, parsley, hot sauce, and extra filé powder at the table.
03From our kitchen
Cook's tips
- Make-ahead: Gumbo often tastes even better the next day. For the best texture, make it through the okra step, cool it, and refrigerate. Reheat gently, then add the shrimp right before serving.
- Storage: Refrigerate cooled gumbo in airtight containers for up to 3 days. Keep the rice separate so it does not soak up all the broth.
- Freezing: Gumbo freezes well before the shrimp is added. Freeze for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh shrimp at the end.
- Roux safety: Hot roux is very hot and sticky. Stir carefully, use a long spoon, and keep children away from the stove during this step.
- No andouille? Use another smoked sausage, such as kielbasa. The flavor will be a little different but still good.
- No okra? You can leave it out and rely on the roux for body. If using filé powder, add it only after turning off the heat or sprinkle it over each bowl.
Cook's note
Gumbo varies from kitchen to kitchen. Some cooks use tomatoes, some do not; some use okra, filé powder, or both. This recipe includes tomatoes as an optional ingredient so you can cook it closer to the style you like.
04Frequently asked
Questions & answers
How dark should the roux be for gumbo?
Aim for a milk chocolate to dark chocolate color. A lighter roux will still thicken the gumbo, but it will taste less toasty. If the roux turns black or smells burnt, start over because that bitterness will carry through the whole pot.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier during the long simmer. If using chicken breast, cut it into larger pieces and watch the pot so it does not overcook.
Do I have to use shrimp?
No. You can skip the shrimp and add more chicken or sausage. You can also use crabmeat or crawfish tails if they are available, adding them near the end so they only heat through.
Why did my gumbo come out too thick?
The roux, okra, and rice can all make gumbo feel thick. Stir in warm chicken stock or water, a little at a time, until it has the consistency you like.
What is filé powder?
Filé powder is ground sassafras leaves. It is used in some Louisiana gumbos as a seasoning and light thickener. Add it off the heat or at the table, because boiling it can make the texture stringy.
05Keep cooking
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