Chicken, Sausage, and Shrimp Gumbo

Soulful Harmony: Chicken, Sausage, and Shrimp Gumbo Extravaganza

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Prepare your taste buds for a symphony of flavors with our Chicken, Sausage, and Shrimp Gumbo recipe. This iconic Louisiana dish is a celebration of rich, savory goodness, combining tender chicken, flavorful sausage, and succulent shrimp in a tantalizing roux-based broth. Whether you’re a seasoned gumbo enthusiast or a first-time explorer of Creole cuisine, this recipe promises to transport you to the heart of New Orleans. Let the aroma of spices and the warmth of a well-crafted roux guide you through this culinary journey!

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For the Roux:

  • 1 cup all-purpose flour
  • 1 cup vegetable oil

For the Gumbo:

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound smoked sausage, sliced into rounds
  • 1 pound shrimp, peeled and deveined
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 cup okra, sliced (fresh or frozen)
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Chopped green onions and fresh parsley for garnish
  • Cooked white rice for serving


  1. Craft the Roux: In a heavy-bottomed pot, combine flour and vegetable oil over medium heat. Stir constantly to avoid burning. Continue cooking until the roux reaches a rich, chocolate-brown color. This process may take 20-30 minutes.
  2. Prepare the Trinity: Add diced onions, bell peppers, celery, and minced garlic to the roux. Cook until the vegetables are softened and the aroma fills your kitchen.
  3. Build the Base: Introduce the diced chicken and sliced sausage into the pot. Cook until the chicken is browned, and the sausage releases its smoky flavors.
  4. Spice it Up: Sprinkle in the dried thyme, paprika, cayenne pepper, salt, and pepper. Stir well to ensure the spices coat the meat and vegetables evenly.
  5. Add Liquids and Simmer: Pour in the diced tomatoes (with their juice), sliced okra, chicken broth, and add bay leaves. Bring the gumbo to a boil, then reduce the heat and let it simmer for at least 1 hour to allow the flavors to meld.
  6. Introduce the Shrimp: About 10 minutes before serving, add the peeled and deveined shrimp to the simmering gumbo. Cook until the shrimp turn pink and opaque.
  7. Serve Over Rice: Remove the bay leaves and discard. Serve the gumbo over cooked white rice, garnished with chopped green onions and fresh parsley.

Cook Notes and Variations

  • Seafood Medley: Enhance the seafood profile by adding crabmeat or crawfish to the gumbo along with the shrimp.
  • File Powder: For an authentic touch, stir in file powder (ground sassafras leaves) just before serving to thicken the gumbo.
  • Smoky Essence: Experiment with different types of smoked sausage, such as Andouille, for a deeper and smokier flavor.

Frequently Asked Questions (FAQs)

Q: Can I make the roux in advance?

A: Yes, you can prepare the roux ahead of time and store it in an airtight container in the refrigerator. Bring it to room temperature before using.

Q: What if I can’t find okra?

A: If fresh okra is unavailable, use frozen okra as a substitute. If you’re not a fan of okra, feel free to omit it.

Q: Can I use bone-in chicken instead of boneless?

A: Certainly! Bone-in chicken adds extra flavor. Brown the bone-in pieces first, then remove them and continue with the recipe. Add the bones back during the simmering process for additional richness.

Q: Can I freeze Chicken, Sausage, and Shrimp Gumbo?

A: Absolutely! Allow the gumbo to cool completely before transferring it to airtight containers. Freeze for up to three months. Thaw in the refrigerator before reheating.

Keto and Low-Carb Versions

Keto Option:

Replace the all-purpose flour in the roux with almond flour or coconut flour to reduce the carb content. Omit or reduce the amount of okra to further lower carbs. Serve over cauliflower rice instead of traditional white rice.

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Low-Carb Version:

Use cauliflower rice or spiralized vegetables instead of traditional rice. Choose low-carb vegetables like bell peppers, celery, and tomatoes in moderation. Adjust the roux ingredients with a low-carb thickening agent like xanthan gum.

In conclusion, our Chicken, Sausage, and Shrimp Gumbo is a culinary masterpiece that captures the essence of Creole cuisine. This recipe, with its complex flavors and soulful ingredients, invites you to savor the rich history and traditions of Louisiana. Whether you’re a gumbo enthusiast or a novice eager to explore new culinary horizons, this dish promises a journey of warmth, spice, and unmistakable comfort. So, roll up your sleeves, gather your ingredients, and let the spirit of the bayou infuse your kitchen with this unforgettable gumbo extravaganza!

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