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My chicken, sausage, and shrimp gumbo is a multi-layered experience of flavors and textures that gets better and better with each blissful bite, y'all!! The beloved classic dish overflowing with perfectly seasoned sustenance, this recipe is the one to have to be the one they ask to make the gumbo. Yep and yay...
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- Chicken, Sausage, and Shrimp Gumbo is a South Louisiana Local Fave
- What to Serve With Chicken, Sausage, and Shrimp Gumbo
- Storage
- Freezing
- Thawing
- Reheating
- Top Chicken, Sausage, and Shrimp Gumbo Tips & Faqs
- Ingredients & Substitutions
- How to Make Chicken, Sausage, and Shrimp Gumbo
- More South Louisiana Locals' Favorite Recipes
- Chicken, Sausage, and Shrimp Gumbo
Chicken, Sausage, and Shrimp Gumbo is a South Louisiana Local Fave
Chicken, sausage, and shrimp gumbo features a trio of land and sea meats and okra in the rich, velvety, roux-based broth indicative of traditional Cajun cuisine.
This type of gumbo is a New Orleans-area native favorite. Therefore, it's a bit less famous than chicken and sausage gumbo or seafood gumbo is to people who live elsewhere.
But, to us it's gumbo gold, y'all!! We adore the mixture of browned, seasoned meats so much so that we eat it just about every chance we can get. So, it's usually the one we make on birthdays, holidays, family events, and all of the other days in between.
There's just something so scrumptiously satisfying in the balance of flavors among the smoky browned sausage, seasoned chicken, and plump, spiced shrimp in the broth, y'all!! Each spoonful is even more delicious than the last, with silky smooth okra enhancing the hearty textures of the meats. Indeed!!
What to Serve With Chicken, Sausage, and Shrimp Gumbo
- Freshly cooked rice is the most traditional pairing with chicken sausage shrimp gumbo. It makes the gumbo hearty and filling, and stretches it to feed even more guests, if necessary.
- Cajun cauliflower 'rice' is the perfect substitute if you want to experience a traditional-style gumbo without regular rice. This cauliflower rice recipe is beginner-friendly, and you can modify it to what you have on hand quite easily.
- Cajun potato salad is also usually served with chicken, sausage, and shrimp gumbo in South Louisiana homes and restaurants. Some of us like a dab on top of our bowl of gumbo, while others like it served in its own dish on the side.
- Cajun deviled eggs also go well with this gumbo. Like the potato salad, they add fresh, bright pops of fresh veggies and herbs in their creamy, luxurious base.
Storage
Store the leftover chicken, shrimp, and sausage gumbo in an airtight container in the refrigerator for up to three days. After that, it may technically still be good for another day or two. However, after the third day, the flavors may begin to fade, and the texture may be a bit off.
Freezing
For best results, freeze the gumbo in vacuum-sealed storage containers for up to three months. You can also freeze the leftovers in plastic freezer bags or airtight containers, but they may lose flavor and texture over time.
Thawing
Thaw the frozen sausage, shrimp, and chicken gumbo leftovers in the refrigerator for 8 to 12 hours.
Reheating
Reheat the gumbo on the stovetop for about 10 minutes before serving over freshly cooked rice. You can also microwave individual servings. If you do, stir the gumbo after every 45 seconds to ensure even reheating.
Top Chicken, Sausage, and Shrimp Gumbo Tips & Faqs
Defrost the shrimp, and chop the chicken, smoked sausage, and trinity veggies the night before you make the gumbo. Seal them in plastic bags or containers and refrigerate overnight. This will shave almost 30 minutes of prep time when you are ready to make the gumbo.
You can use any smoked sausage you have on hand for this chicken, shrimp, and sausage gumbo recipe. This includes andouille, chicken, turkey, beef, or pork smoked sausage.
The secret to a flavorful gumbo is taking the time to properly prepare the roux and seasoning the shrimp and chicken beforehand so they pull the flavors throughout the gumbo as it cooks. It's also important to keep a watchful eye on the gumbo as it simmers to ensure that it does not stick to the bottom of the pot and burn.
Wait until the last 15 minutes of cooking time before adding the shrimp to the gumbo. The shrimp cook in about five minutes, but take just a bit longer to soften into the perfect consistency for serving the dish.
Cover the gumbo pot partially while simmering to keep it over steady low heat that keeps it from boiling over, as it helps to concentrate the flavors.
Make sure to taste the gumbo before serving, and to add more salt, black pepper, and cayenne pepper to the pot, if necessary. If you add too much salt, peel a medium-sized potato and add it to the gumbo whole. Cook for about 5 to 7 minutes, or until the potato starts to soften. Remove the potato whole and discard before serving.
Ingredients & Substitutions
- The Trinity Roux™ is easy to prepare and produces the classic dark brown roux that makes this chicken, shrimp, and sausage gumbo truly authentic.
- Peeled, deveined shrimp with a 31/35 count per pound are the perfect size for this recipe. If you have jumbo shrimp, cut them into two to three pieces. You can also use smaller shrimp with success. However, very small shrimp will disappear into the gumbo. So, stick with larger ones for the best results.
- Chopped boneless, skinless chicken thigh pieces soak up the dried spices well, and simmer to fall-apart tender in the gumbo. You can also use diced chicken breasts or chicken tenders in a pinch.
- Andouille sausage, or any other type of smoked sausage, such as chicken, turkey, beef, or deer, works well in this shrimp, chicken, and sausage gumbo recipe.
- Okra is the customary vegetable that everyone looks for in their bowl of gumbo. I always include it in my gumbo, and highly encourage you to do the same if you want to experience the authentic taste and texture of the beloved dish for yourself. You can use fresh okra. But it does often turn slimy in gumbo. Therefore, I recommend using frozen okra, as I do, because it simmers to the perfect silky consistency each and every time.
How to Make Chicken, Sausage, and Shrimp Gumbo
To start the recipe, prepare the Trinity Roux™.
Pour the hot sauce and lemon pepper over the shrimp.
Stir until combined.
Sprinkle the dried spices over the chicken pieces.
Mix until incorporated.
Add the sliced smoked sausage and seasoned chicken thigh pieces to the skillet.
Cook until the sausage browns and the chicken is cooked through.
Add the garlic and cook for another minute.
Pour the mixture over the roux. Then, add the okra.
Then, add the broth and stir until the mixture is well incorporated.
Bring to a boil, then turn the heat down to medium-low.
Simmer for a while, then add the shrimp during the last few minutes of cooking time.
And that's it, y'all!!
Each spoonful of this gumbo with chicken, sausage, and shrimp is overflowing with fabulous flavor variations!! The citrusy hot sauce-studded shrimp, browned smoked sausage, and Cajun-spiced chicken are all melt-in-your-mouth tender, too.
Each bite is just as satisfying and just a little bit different. It's sooo good, y'all, and you're having all three meats at one time. So, with each bite, you feel you're enjoying something truly special, something you want to savor and remember forever. For sure!!
Share a bowl with those whose presence is just as pleasantly familiar as it is exhilaratingly distinct. Much food love, and see y'all on the yum side...
More South Louisiana Locals' Favorite Recipes
Chicken, Sausage, and Shrimp Gumbo
Ingredients
For the Roux
- 1 doubled Trinity Roux™
For the Seasoned Shrimp
- 1 pound shrimp, peeled and deveined 31/35 is the ideal size, but any size will do
- 2 teaspoons hot sauce
- 1 teaspoon lemon pepper or lemon zest
For the Seasoned Chicken
- 1 pound boneless, skinless chicken thighs, chopped
- 1 tablespoon dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ¾ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne
For the Chicken, Sausage, and Shrimp Gumbo
- 2 tablespoons butter or oil
- 1 pound smoked sausage, sliced into thin circles andouille, chicken, beef, pork, deer, or turkey sausage
- 1 tablespoon minced garlic about 4 medium-sized cloves
- 9 cups chicken broth
- 2 cups okra I prefer to use frozen okra, see notes
- white rice and potato salad for serving
Instructions
- Prepare the doubled Trinity Roux™ in a large pot.
- Season the shrimp with the hot sauce and lemon pepper.
- In a separate bowl, season the chicken with the dried parsley flakes, paprika, salt, black pepper, and cayenne.
- Melt the butter or oil in a large skillet over medium-high heat. (You may not need the oil or butter if you are using pork sausage, which usually releases a lot of fat. For all other types of sausage you will likely need the extra fat to ensure that they do not burn).
- Add the sliced smoked sausage and seasoned chicken thigh pieces to the skillet.
- Cook, stirring often, until the sausage is browned and the chicken is cooked through.
- Add the minced garlic to the pan, and cook for another minute before removing from heat.
- Transfer the browned sausage, chicken, and garlic to the pot with the roux. Add the broth and okra to the pot, and stir until the mixture is well incorporated.
- Bring to a boil, then turn the heat down to medium-low.
- Partially cover the pot, then simmer for 45 minutes, stirring often.
- Add the seasoned shrimp into the pot, then cook for an additional 15 minutes. (While the shrimp cook in about 5 minutes, they do not reach their ideal soft and succulent texture until cooked for the additional 10 minutes).
- Serve with white rice and potato salad.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
