Gumbo with Chicken, Shrimp, and Andouille Sausage

Gumbo is one of the most iconic dishes of Louisiana, a celebration of bold flavors, rich textures, and cultural history. This Gumbo with Chicken, Shrimp, and Andouille Sausage is a hearty, satisfying dish that brings together the best of Southern cuisine. A dark, nutty roux forms the flavor base, enhanced by aromatic vegetables known as the “holy trinity” (onions, celery, and bell peppers). Tender chicken, smoky Andouille sausage, and succulent shrimp are simmered together with herbs and spices, creating a dish that is both comforting and complex.

I love this recipe because it brings the spirit of New Orleans right into your kitchen. Every spoonful offers a perfect balance of smoky, savory, and slightly spicy flavors. The combination of textures—juicy shrimp, tender chicken, and firm sausage—keeps each bite exciting. It’s a dish that’s perfect for a festive family dinner, a weekend gathering, or a cozy night at home when you crave something special and hearty.

Why I Love This Recipe

I adore this gumbo for its depth of flavor and versatility. The roux, slowly browned to a rich, chocolatey color, is the heart of the dish, providing a nutty, savory foundation that’s unmatched by any store-bought base. The combination of chicken, shrimp, and Andouille sausage ensures every bite is rich, hearty, and deeply satisfying. The magic of gumbo is that it simmers slowly, allowing the flavors to meld, making leftovers even more delicious than the first serving. It’s a labor of love, but one that rewards you with a meal that’s rich, comforting, and undeniably flavorful.

Why It’s a Must-Try

• Authentic Louisiana Flavor: A true taste of New Orleans at home.
• Complex Yet Approachable: Despite the depth of flavor, it’s a straightforward recipe to follow.
• Hearty & Satisfying: Perfect for feeding a crowd or meal prepping for the week.
• Flavor Development: Slow cooking allows flavors to intensify, giving a gourmet taste.
• Versatile: Can be served over rice, with bread, or even with grits.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6–8
• Calories per Serving: ~450 kcal
• Course: Main Dish
• Cuisine: Cajun / Creole / Southern

Ingredients

For the Gumbo

• 1/2 cup (1 stick) unsalted butter or 1/2 cup vegetable oil
• 1/2 cup all-purpose flour (for roux)
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 4 cups chicken broth
• 2 cups water
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound Andouille sausage, sliced into rounds
• 1 pound raw shrimp, peeled and deveined
• 1 (14.5 oz / 410g) can diced tomatoes (optional)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 1/2 cup green onions, sliced (for garnish)
• 1/4 cup fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

Quick Directions

1. Make a dark roux with butter and flour, stirring constantly until deep brown.
2. Sauté onions, bell pepper, celery, and garlic in roux until softened.
3. Add smoked paprika, cayenne, thyme, bay leaves, salt, and pepper.
4. Stir in chicken broth, water, diced tomatoes, Worcestershire sauce, and hot sauce.
5. Add chicken and sausage; simmer 45–50 minutes until chicken is tender.
6. Add shrimp during the last 5 minutes of cooking.
7. Remove bay leaves, adjust seasoning, and serve over white rice with green onions and parsley.

Step-by-Step Preparation Method

Step 1: Make the Roux

• In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat.
• Gradually whisk in flour, stirring constantly.
• Cook until the roux reaches a dark brown color (like milk chocolate), about 15–20 minutes. Be patient—do not rush or burn it.

Step 2: Sauté Vegetables

• Add onion, bell pepper, and celery to the roux, stirring to coat in the roux.
• Cook 5–7 minutes until softened.
• Add garlic and cook 1 minute more.

Step 3: Add Spices

• Stir in smoked paprika, cayenne, thyme, bay leaves, salt, and black pepper.
• Cook for 1–2 minutes to bloom the spices.

Step 4: Add Liquids

• Gradually whisk in chicken broth and water until smooth.
• Stir in diced tomatoes, Worcestershire sauce, and hot sauce if using.

Step 5: Cook Chicken and Sausage

• Add chicken pieces and Andouille sausage slices.
• Bring to a gentle boil, reduce heat, and simmer uncovered for 45–50 minutes, stirring occasionally.

Step 6: Add Shrimp

• Stir in shrimp during the last 5 minutes of cooking until just pink and cooked through.

Step 7: Finish and Serve

• Remove bay leaves.
• Taste and adjust seasoning with salt, pepper, or hot sauce.
• Serve hot over cooked white rice. Garnish with green onions and parsley.

How to Serve

• Ladle gumbo over steaming white rice in individual bowls.
• Garnish with chopped green onions, parsley, and a few dashes of hot sauce.
• Serve with French bread or cornbread to soak up the delicious sauce.
• Pair with a simple green salad for a complete meal.

Recipe Tips

• Patience with the Roux: Stir constantly and keep medium heat; a properly cooked roux gives gumbo its deep, nutty flavor.
• Shrimp Timing: Add shrimp last to avoid overcooking.
• Adjust Spice: Add cayenne or hot sauce gradually to control heat.
• Leftovers: Gumbo tastes even better the next day as flavors meld.

Variations

1. Seafood-Only Gumbo: Skip chicken and sausage, add crab, crawfish, or extra shrimp.
2. Vegetarian Gumbo: Replace meat with mushrooms, okra, and extra beans; use vegetable broth.
3. Spicy Cajun Gumbo: Increase cayenne and paprika, or add a diced jalapeño.
4. Okra Gumbo: Add 1–2 cups sliced okra for authentic thickened gumbo.
5. Smoky Andouille-Free Gumbo: Substitute smoked sausage or chorizo if Andouille is unavailable.

Freezing and Storage

• Storage: Keep gumbo in an airtight container in the fridge for 3–4 days.
• Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat.
• Rice Tip: Freeze gumbo separately from rice to maintain texture.

Special Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Wooden spoon or whisk (for roux)
• Cutting board and knife
• Measuring cups and spoons

Conclusion

This Gumbo with Chicken, Shrimp, and Andouille Sausage is a hearty, flavorful celebration of Louisiana cuisine. The nutty roux, aromatic vegetables, tender chicken, smoky sausage, and succulent shrimp create a symphony of flavors in every bite. Perfect for family dinners, special occasions, or meal prep, this gumbo is comforting, satisfying, and undeniably delicious. It’s a must-try recipe for anyone wanting a taste of authentic Cajun and Creole cooking at home.

Print Recipe

Gumbo with Chicken, Shrimp, and Andouille Sausage

Author: Laura Bennett Courses: Soups & Drinks

Difficulty: Beginner Prep Time 25 mins Cook Time 90 mins Total Time 1 hr 55 mins

Servings: 8 Calories: 450 kcal

Description

Gumbo is one of the most iconic dishes of Louisiana, a celebration of bold flavors, rich textures, and cultural history. This Gumbo with Chicken, Shrimp, and Andouille Sausage is a hearty, satisfying dish that brings together the best of Southern cuisine.

Ingredients

Scale

1/2x 1x 2x 3x

For the Gumbo

• ¹⁄₂ cup (1 stick)
• ¹⁄₂ cup all-purpose flour (for roux)
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ¹⁄₂ teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 4 cups chicken broth
• 2 cups water
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound Andouille sausage, sliced into rounds
• 1 pound raw shrimp, peeled and deveined
• 1 (14.5 oz / 410g)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• ¹⁄₂ cup green onions, sliced (for garnish)
• ¹⁄₄ cup fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. Step 1: Make the Roux : In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Gradually whisk in flour, stirring constantly. Cook until the roux reaches a dark brown color (like milk chocolate), about 15–20 minutes. Be patient—do not rush or burn it.
2. Step 2: Sauté Vegetables : Add onion, bell pepper, and celery to the roux, stirring to coat in the roux. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
3. Step 3: Add Spices : Stir in smoked paprika, cayenne, thyme, bay leaves, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
4. Step 4: Add Liquids : Gradually whisk in chicken broth and water until smooth. Stir in diced tomatoes, Worcestershire sauce, and hot sauce if using.
5. Step 5: Cook Chicken and Sausage : Add chicken pieces and Andouille sausage slices. Bring to a gentle boil, reduce heat, and simmer uncovered for 45–50 minutes, stirring occasionally.
6. Step 6: Add Shrimp :Stir in shrimp during the last 5 minutes of cooking until just pink and cooked through.
7. Step 7: Finish and Serve : Remove bay leaves. Taste and adjust seasoning with salt, pepper, or hot sauce. Serve hot over cooked white rice. Garnish with green onions and parsley.

Keywords: Gumbo with Chicken, Shrimp, and Andouille Sausage