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how to make chicken, sausage, and shrimp gumbo
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Chicken, Sausage, and Shrimp Gumbo

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6

Ingredients

  • 4 chicken thighs
  • 1 link (14 oz) andouille sausage, sliced
  • ½ cup flour
  • ¼ cup vegetable oil
  • 3 celery sticks, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 2 quarts chicken broth
  • ½ tbs Tony Chachere's Creole Seasoning
  • 2 bay leaves
  • 1 lb shrimp, peeled and deveined

Instructions

  • Season chicken thighs with creole seasoning. Add to a large pot with oil, sear for about 7 minutes on both sides on medium heat, then set aside. Shred and cut chicken into smaller pieces.
  • In the same pot, add sausage, and sear for about 5 minutes on both sides, then set aside, keeping the excess fat in the pot.
  • Add oil and flour to the pot to make a roux on low to medium heat. Stir constantly for about 30 minutes until it is a chocolate brown color. Do not step away here because it can quickly burn.
  • Add onions, bell pepper, celery, and garlic. Cook until softened.
  • Add chicken broth, chicken, sausage, creole seasoning, and bay leaves. Simmer for at least an hour. Add shrimp during the last 5 minutes so it doesn't overcook.
  • Taste test and adjust to preference.
  • Serve with rice, green onions, and parsley. Hot sauce optional.