Chicken, Sausage and Shrimp Gumbo a southern dish made with shrimp, sausage, chicken and okra best served over a bed of white rice or with a side of crackers.
Watch the video for this recipe!
Chicken, Sausage and Shrimp Gumbo has plenty of veggies and meat to fill you up. Plus, the addition of the dried shrimp gives the gumbo that extra seafood flavor.
If you're new to making gumbo, it may take some time to learn how to make the roux, but were simplifying the process by using Tony Chachere's Instant Roux Mix.
All you have to do is mix it with water and your roux is done! Serve up a bowl of gumbo with a side of white rice or saltine crackers.
For an extra burst of flavor, top your bowl of gumbo with a sprinkle of gumbo file seasoning and then stir throughout the bowl.
More recipes ---> Barbecue Pork Chops, Dutch Oven Fried Chicken Wings, Creamy Mac N Cheese, Green Beans, Lemon, Garlic and Onion Roasted Chicken, Purple Hull Peas and Okra, Fried Potatoes and Onions, Baked Macaroni and Cheese, Southern Fried Cabbage, Dirty Rice, Red Beans and Sausage
Ingredients needed for the Gumbo:
- Boneless skinless chicken thighs
- Smoked beef sausage- sliced
- Cooked, peeled, and deveined shrimp
- Dried shrimp
- Bag of frozen okra
- Bell pepper
- Yellow onion
- Minced garlic
- Vegetable oil
- Tony Chachere’s Instant Roux
- Tony Chachere’s creole seasoning
- Gumbo file’
- Water
- Saltine crackers or white rice
Steps to make the Gumbo:
Season the chicken thighs with 2 tablespoons of creole seasoning. In a skillet, cook the chicken thighs on each side until they are brown. Once the thighs are brown remove them from the skillet and sit them aside to cool.
Add the sliced sausage to the skillet and brown them on each side. While your sausage is browning, cut the chicken thighs into strips. In a large stockpot, add the vegetable oil and heat under medium heat.
Add the bell pepper and cook for two minutes, stirring occasionally. Stir in the onion and cook for one minute, stirring occasionally.
Add the minced garlic and stir. Whisk in the roux and six cups of cool water into the mixture. Add the chicken and sausage to the pot and stir. Stir in two additional cups of water.
Cover the pot and simmer for 15 minutes. Stir in the okra, 1 ½ tablespoons of creole seasoning, and gumbo file’ seasoning. Simmer for 20 minutes covered, stirring occasionally.
Stir in fresh and dried shrimp. Allow to simmer for an additional 15-20 minutes. Add additional water if the roux is too thick. Lastly, serve with a side of rice or crackers. Sprinkle gumbo file' seasoning over your gumbo for added flavor.
Gumbo can be made in so many different ways. You can also add crab, oysters, andouille sausage, etc.
I am not a fan of either oysters or crab, just preference, but give me shrimp any day. Hence the double shrimp in this recipe. Really just make it your own.
This recipe is so versatile you can switch it up any way you like. I don't know about you all, but in my family, we eat gumbo over rice with a side of crackers, just saying.
Enjoy!
Frequently Asked Questions:
Add more creole seasoning, cajun seasoning or gumbo file'.
Store it in an airtight container in the refrigerator for up to four days. The gumbo can also be frozen for up to three months.
The Gumbo is great served with rice, crackers or both.
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Ingredients
- 6 boneless skinless chicken thighs
- 14 oz smoked beef sausage- sliced
- 1 lb shrimp - cooked, peeled, and deveined
- ¾ oz dried shrimp
- 12 oz frozen okra
- ½ c green bell pepper - diced
- ½ c yellow onion - diced
- 2 tsps minced garlic
- 2 tbsps vegetable oil
- 1 c Instant Roux
- 1 ½ tablespoon Creole seasoning
- 2 tbsps Creole seasoning
- 1 ½ tbsps Gumbo file’
- 8 cups water
- saltine crackers or white rice optional
Instructions
- Season the chicken thighs with two tablespoons of creole seasoning.
- In a skillet, cook the chicken thighs on each side until brown.
- Once the thighs are brown, remove them from the skillet and sit them aside to cool.
- Add the sliced sausage to the skillet and brown on each side.
- While your sausage is browning, cut the chicken thighs into strips.
- In a large stockpot, add oil and heat under medium heat.
- Add the bell pepper and cook for two minutes, stirring occasionally.
- Stir in the onion and cook for one minute, stirring occasionally.
- Add the minced garlic and stir.
- Whisk in the roux and six cups of cool water into the mixture.
- Add the chicken and sausage to the pot and stir.
- Stir in two additional cups of water.
- Cover the pot and allow to simmer for 15 minutes.
- Stir in the okra, 1 ½ tbsps of creole seasoning, and gumbo file’ seasoning.
- Simmer for 20 minutes covered, stirring occasionally.
- Stir in the fresh and dried shrimp. Allow to simmer for an additional 15-20 minutes. Add additional water if the roux is too thick.
- Lastly, serve with a side of rice or crackers. Sprinkle extra gumbo file' seasoning over your gumbo for added flavor.
Shannon says
I love gumbo! Never thought to add dry shrimp though. Will have to give this a try!!
Ashley says
The dry shrimp adds so much more flavor! Let me know how it comes out.
Mascha says
This looks absolutely delicious and, the way you explain it, easy to make! Will have to see if I can get the ingredients here
Ashley says
Thank you! Where are you from? Some of the ingredients have links to them to make them easier to find.