Shrimp and Chicken Gumbo is a classic Louisiana bayou dish combining succulent shrimp and tender chicken in a flavorful roux-based broth. This dish is packed with bold Cajun spices and diced vegetables and served over rice.
It’s a hearty, satisfying meal perfect for a cozy night. This recipe is easy to follow and can be on your table in under an hour. Whether you’re a gumbo pro or trying it for the first time, this recipe is sure to become a new family favorite. So, let’s start cooking a delicious pot of Shrimp and Chicken Gumbo!
Ingredients:
- 1 lb uncooked shrimp, peeled and deveined
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 lb of Andouille or any spicy sausage, sliced
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced bell peppers
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 tsp Cajun seasoning
- 1/2 tsp hot sauce
- 1 bay leaf
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked rice, for serving
Instructions:
- Heat the oil over medium heat in a large pot or Dutch oven.
- Add the flour and stir until it turns a dark brown roux, about 20 minutes.
- Add the onions, celery, bell peppers, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the sausage to the pot and cook for 5 minutes, until browned.
- Add the chicken broth, tomatoes, Cajun seasoning, hot sauce, and bay leaf. Bring to a boil, reduce the heat and simmer for 20 minutes.
- Add the shrimp and chicken and simmer for 10 minutes until the shrimp are pink and the chicken is cooked.
- Remove the bay leaf. Stir in the green onions and parsley.
- Serve over cooked rice.
- Enjoy!
FAQ About this Chicken Shrimp and Sausage Gumbo
What kind of sausage should I use in this gumbo recipe?
Andouille sausage is a traditional choice for gumbo, but you can also use spicy sausage like chorizo, kielbasa, or hot links.
Can I use pre-cooked shrimp and chicken in this recipe?
Yes, if you’re using pre-cooked shrimp and chicken, you can add them in at the end, just before the green onions and parsley and cook for a minute or two until heated.
Can I make this gumbo recipe in advance?
Gumbo improves as it sits, making it a great make-ahead dish. You can store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Can I make this recipe gluten-free?
You can use gluten-free flour or cornstarch to make the roux instead of all-purpose flour.
Can I make this recipe spicier?
If you want to make this recipe spicier, you can add extra hot sauce or Cajun seasoning to taste. You can also add a diced jalapeno or cayenne pepper to the gumbo while cooking.
Can I make this recipe vegetarian/vegan?
This recipe can be adapted to be vegetarian/vegan by omitting shrimp, chicken, and sausage and adding more vegetables like okra, eggplant, and mushrooms. Use vegetable broth instead of chicken broth.