Spicy & Delicious Chicken Shrimp and Sausage Gumbo: A Louisiana classic you’ll crave!

Andouille sausage is a traditional choice for gumbo, but you can also use spicy sausage like chorizo, kielbasa, or hot links.

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.

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.

You can use gluten-free flour or cornstarch to make the roux instead of all-purpose flour.

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.

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.