Name: Chicken, Sausage, and Shrimp Gumbo Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Cajun
Ingredients: 11 tablespoons vegetable oil (divided); 11 tablespoons flour; 1 medium onion (diced); 2 ribs celery (diced); 1 large green pepper (diced); 3 cloves garlic (minced); 1 pound boneless skinless chicken thighs; 3/4 pound large shrimp (deveined and shells/tails removed); 3/4 pound Andouille sausage (sliced); 5 cups low sodium chicken stock (plus more if too thick); 1/4 cup flat leaf parsley (minced); 2 large bay leaves; 1 teaspoon filé powder (for serving, optional); 1 tablespoon Cajun seasoning (divided, plus more to taste); Salt and pepper (to taste); 5 green onions (sliced)

If you’re craving a dish that’s rich, comforting, and packed with layers of flavor, you’re going to love this Chicken, Sausage, and Shrimp Gumbo Recipe. It’s one of those hearty meals that feels like a warm hug on a cool day, and believe me, once you get the hang of it, you’ll come back to it again and again. I first tried making gumbo as a way to bring a little Southern magic to my kitchen, and I was blown away by how the ingredients come together to create such a deep, soulful stew. Stick with me here—I’ll walk you through each step so your gumbo turns out just right, whether you’re a newbie or a seasoned cook.

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Why You’ll Love This Recipe

Authentic Flavor: The dark roux and Cajun seasoning give the gumbo a deep, smoky taste that’s truly irresistible.
Layered Protein Goodness: Combining chicken, sausage, and shrimp adds a wonderful variety of textures and flavors in every bite.
Make-Ahead Friendly: Gumbo actually tastes better the next day, making it perfect for meal prep or entertaining.
Comfort Food Staple: This recipe delivers that cozy, stick-to-your-ribs feel that will have your family going crazy for seconds.

The image shows a close-up of a wooden spoon lifting a rich stew from a pot with a white marbled surface. The stew has three main layers: large pink shrimp with curled tails on the top, slices of browned sausage and chunks of light brown meat mixed with green bell pepper pieces in the middle, all covered in a thick, brown sauce with small bits of herbs. The background shows more stew in the pot, with the same mix of ingredients in a glossy brown broth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This gumbo is a beautiful balance of staples and fresh ingredients. The key is the roux, which takes a bit of patience but transforms everything. When shopping, look for good-quality Andouille sausage—it really makes a difference!

Vegetable oil: Essential for making your roux rich and silky—make sure to have enough on hand since it’s used twice in this recipe.
Flour: This teams up with the oil to create the roux, the foundation of your gumbo’s flavor and color.
Onion: Diced for that classic Cajun “holy trinity” base alongside celery and green pepper.
Celery: Adds a subtle crispness and depth to the stew.
Green bell pepper: Brightens the gumbo with a gentle, earthy flavor.
Garlic: Minced fresh garlic brings out a fragrant punch without overwhelming the other ingredients.
Boneless skinless chicken thighs: Juicy and tender, thighs stay moist and absorb all the gumbo flavors.
Large shrimp: Deveined and peeled for quick cooking and that perfect seafood bite.
Andouille sausage: Smoky, spicy, and packed with Cajun flair—don’t substitute unless you find something similar.
Low sodium chicken stock: You’ll want control over the salt, so starting low lets you adjust as needed.
Flat leaf parsley: Fresh and minced, it adds a vibrant herbal note right before serving.
Bay leaves: Infuse the gumbo with aromatic warmth during that long simmer.
Filé powder: Optional but traditional—sprinkled on top to thicken and add a unique, earthy flavor.
Cajun seasoning: Divided use lets you season each protein for optimal flavor layering.
Salt and pepper: Basic seasonings to taste.
Green onions: Sliced fresh to sprinkle on at the end for a pop of sharpness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like making this Chicken, Sausage, and Shrimp Gumbo Recipe my own depending on what’s in season or who I’m cooking for. It’s super easy to tweak to your liking or dietary needs.

Vegetarian Version: Swap the chicken and sausage for hearty mushrooms or smoked tofu, and use a vegetable broth instead of chicken stock—I’ve done this when friends visit, and it’s surprisingly satisfying!
Spicy Kick: Add extra Cajun seasoning or a dash of cayenne if you love things with a little heat; one time I went heavy on the spices and my family begged me to make it again soon.
Seafood Focus: Use more shrimp or add crab meat for a coastal twist—just be mindful of cooking times for delicate seafood.
Instant Pot Short-Cut: You can make the roux on the stove then finish cooking in the Instant Pot to save simmering time without sacrificing flavor.

How to Make Chicken, Sausage, and Shrimp Gumbo Recipe

Step 1: Mastering the Dark Roux

Start by heating your large Dutch oven over a heat just below medium—you want enough heat to cook steadily without burning. Add 9 tablespoons of vegetable oil, then slowly whisk in the flour. Stir almost constantly for about 40-45 minutes until your roux turns a rich, dark brown—think the color of chocolate. This step is key; I used to rush it and ended up with a bland gumbo, but once I slowed down, the flavor deepened beautifully. Keep a close eye and stir often to prevent burning. Your nose will guide you here—it should smell nutty, not burnt.

Step 2: Sear the Proteins with Care

While the roux develops, heat a separate pan over medium heat. Pat the chicken thighs dry and season them with half a tablespoon of Cajun seasoning—you want good coverage here. Add the remaining 2 tablespoons of oil to the pan, then sear chicken for 4-5 minutes per side until beautifully browned. Remove and chop into bite-sized pieces once cooled. Next, sear the Andouille sausage slices in the same pan, browning them for about 4-5 minutes. Those browned bits left in the pan? Don’t waste them! Add chicken stock to the pan and scrape those up with a wooden spoon to capture all that flavor.

Step 3: Building Flavor with Veggies and Simmering

Back to your roux pot: once it’s that lovely dark color, toss in the diced onion, green pepper, and celery. Cook until soft—about 7-10 minutes—stirring frequently. Then add minced garlic and cook another 2-3 minutes until fragrant. This base is what gives your gumbo that iconic depth. Add the chopped chicken, sausage, scraped-up chicken stock, bay leaves, and the rest of the Cajun seasoning. Bring the pot to a boil, then reduce heat and simmer uncovered for 45 minutes. This slow simmer is what melds the flavors and tenderizes everything beautifully.

Step 4: Finish With Fresh Shrimp and Herbs

After simmering, stir in the shrimp and parsley and cook just 3-4 minutes until the shrimp turn pink and opaque. Timing is everything here—you don’t want overcooked shrimp or rubbery bites. Remove your pot from heat, then taste and adjust salt, pepper, and Cajun seasoning as needed. Serve it up with white rice, a sprinkle of green onions, parsley, and if you like, a dash of filé powder for that traditional finish.

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Pro Tips for Making Chicken, Sausage, and Shrimp Gumbo Recipe

Patient Roux Cooking: Take your time with the roux and don’t rush—the color and aroma are your indicators for perfection.
Layered Seasoning: Season proteins individually before adding to the pot for deeper flavor integration.
Scrape the Pan: Always deglaze your pan with stock after searing protein to capture those caramelized flavors.
Don’t Overcook Shrimp: Add shrimp at the very end and watch carefully—they only need a few minutes to cook through.

How to Serve Chicken, Sausage, and Shrimp Gumbo Recipe

This is a close-up of a white bowl filled with a rich, brown broth that has a glossy texture. Floating in the broth are three bright orange shrimp with green herbs on top, several thick slices of glossy brown sausage, and chunks of dark green bell pepper. There are bits of green onion scattered on top and some shredded white rice mixed into the broth. A spoon rests in the bowl, holding two sausage slices and some broth with herbs. The bowl is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my gumbo with plenty of fresh green onions and parsley—it adds crunch and brightness that balances the richness. A sprinkle of filé powder if you have it is a nice traditional touch that also thickens the stew slightly. It’s a simple finish that really elevates the dish.

Side Dishes

This gumbo pairs beautifully with fluffy white rice—it’s classic and perfect for soaking up all that delicious sauce. Cornbread or warm French bread on the side also works wonderfully for sopping up every last bit. When I serve this for guests, I always add a crisp green salad to lighten the meal.

Creative Ways to Present

For special occasions, I like serving gumbo in individual bowls with a scoop of rice nestled in the center, topped with garnishes arranged like little bouquets. You can also serve it in bread bowls for a fun twist that doubles as edible serving ware—guests love it!

Make Ahead and Storage

Storing Leftovers

I usually cool the gumbo to room temperature then transfer it to airtight containers before refrigerating. It keeps well for 3-4 days, and honestly, the flavors develop even more overnight. Just be sure to remove the bay leaves before storing.

Freezing

Freezing gumbo works great if you want to prep ahead. I portion it into freezer-safe containers and it freezes well for up to 3 months. When reheating, thaw overnight in the fridge for best texture and flavor.

Reheating

I reheat my gumbo gently on the stove over low heat, stirring often and adding a splash of chicken broth if it’s too thick. This keeps the shrimp tender and avoids overcooking the chicken and sausage.

FAQs

Can I use chicken breast instead of thighs in this gumbo?

You can use chicken breast, but thighs tend to stay more tender and juicy throughout the long simmering process. If you prefer breast, I recommend not overcooking it and possibly adding it later in the cooking time to avoid dryness.
What is the purpose of the roux in gumbo?

The roux provides a nutty, deep flavor and thickens the gumbo, giving it that classic velvety texture. The darker the roux, the richer the taste, but be careful not to burn it.
Is filé powder necessary, and can I skip it?

Filé powder is traditional and adds a unique earthy flavor while thickening the gumbo slightly. However, it’s optional—you can leave it out if you don’t have any, and your gumbo will still be delicious.
How spicy is this Chicken, Sausage, and Shrimp Gumbo Recipe?

The spice level is moderate thanks to the Cajun seasoning, but you can adjust it up or down easily by controlling how much seasoning you add. Feel free to add cayenne or hot sauce for more heat!
Can I make this gumbo in an Instant Pot?

Yes! You can make the roux on the stove, then use an Instant Pot to combine the remaining ingredients and pressure cook. This shortens simmer time while preserving flavors. Just add shrimp at the end and cook separately or in “keep warm” mode.

Final Thoughts

This Chicken, Sausage, and Shrimp Gumbo Recipe has become a staple in my kitchen when I want something soul-satisfying and packed with bold Cajun flavors. It takes a bit of love—mainly in that roux—but every minute is worth it when you dish up a bowl of this goodness. Whether it’s a chilly night in or a festive gathering, this gumbo delivers comfort and joyous flavor that everyone appreciates. Give it a try, and I promise you’ll feel like you’ve brought home a little piece of Louisiana to your own table.