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Louisiana Shrimp, Chicken & Beef Sausage Gumbo
SimplySeafood

Louisiana Shrimp, Chicken and Sausage Gumbo

This Louisiana shrimp, chicken and sausage gumbo starts with a deep, slow-cooked roux and simmers tender shrimp, shredded chicken, and smoky beef sausage into a rich, hearty Southern classic. Serve it hot over white rice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Cajun, Southern
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb smoked beef sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 lb cooked chicken, shredded
  • 14.5 oz diced tomatoes, 1 can, optional
  • 6 cup chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp cayenne pepper, optional
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 6 cup cooked white rice, for serving

Equipment

  • Large pot or Dutch oven
  • whisk
  • Wooden spoon
  • ladle

Method
 

  1. In a large pot or Dutch oven, whisk the vegetable oil and flour together over medium heat. Cook, whisking constantly, for 20 to 30 minutes, until the roux turns a deep, glossy brown.
  2. Stir in the onion, green bell pepper, and celery. Sauté for about 5 minutes until softened and coated in the roux.
  3. Stir in the garlic and smoked beef sausage. Cook for a few minutes until the sausage begins to brown and the pot smells rich and savory.
  4. Add the chicken stock, bay leaves, thyme, paprika, cayenne if using, diced tomatoes if using, salt, and black pepper. Stir well to dissolve the roux into the liquid.
  5. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, until the gumbo thickens slightly.
  6. Stir in the shredded chicken and simmer for another 10 minutes until warmed through.
  7. Stir in the shrimp and cook for about 5 minutes, until pink, tender, and curled into a loose C shape.
  8. Remove the bay leaves, stir in the parsley, and adjust the seasoning. Serve hot over a scoop of white rice in each bowl.

Notes

Stir the roux constantly. Even a brief pause can scorch it and make the flavor bitter.
The roux can be prepared up to 1 week ahead and refrigerated.
Add the shrimp last so they remain tender instead of overcooking.
The gumbo freezes well without the rice. Prepare fresh rice when reheating.
If the gumbo becomes too thick, thin it with warm stock rather than water.