Description
A hearty and flavorful Cajun Chicken, Sausage, and Shrimp Gumbo made with a rich dark roux, sautéed vegetables, tender chicken thighs, smoky Andouille sausage, and succulent shrimp. This classic Louisiana stew is simmered to perfection and served over white rice with a garnish of green onions, parsley, and optional filé powder for an authentic taste experience.
Ingredients
Scale
Roux
- 11 tablespoons vegetable oil (divided)
- 11 tablespoons flour
Vegetables
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 1 large green pepper (diced)
- 3 cloves garlic (minced)
Meats and Seafood
- 1 pound boneless skinless chicken thighs
- 3/4 pound large shrimp (deveined and shells/tails removed)
- 3/4 pound Andouille sausage (sliced)
Liquids and Seasonings
- 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)
Instructions
- Make the Dark Roux: Heat a large Dutch oven or heavy pot over a heat just below medium. Add 9 tablespoons of vegetable oil. Slowly whisk in the flour and cook, stirring frequently to prevent burning, until the roux reaches a deep chocolate-brown color, about 40-45 minutes.
- Season and Sear Chicken: Meanwhile, heat a large pan over medium heat. Pat the chicken thighs dry and season all sides with 1/2 tablespoon of Cajun seasoning. Add the remaining 2 tablespoons of vegetable oil to the pan, then sear the chicken thighs for 4-5 minutes per side until well browned. Remove and chop into bite-sized pieces once cooled.
- Sear Sausage and Deglaze Pan: In the same pan, add the sliced Andouille sausage and cook until browned, about 4-5 minutes total. Remove to a plate. Add the chicken stock to the pan and cook over low heat, scraping up the brown bits with a wooden spoon.
- Sauté Vegetables in Roux: Once the roux is dark brown, add the diced onion, green pepper, and celery. Stir and cook in the roux until the vegetables soften, about 7-10 minutes. Add the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Combine and Simmer: Add the chopped chicken, seared sausage, chicken stock from the pan, bay leaves, and remaining Cajun seasoning to the roux pot. Bring to a boil, scraping up any browned bits, then reduce heat and simmer uncovered for 45 minutes.
- Add Shrimp and Finish: Stir in the shrimp and minced parsley. Cook for 3-4 minutes until the shrimp is fully cooked. Remove the pot from heat, taste, and adjust salt, pepper, and Cajun seasoning as needed.
- Serve: Serve the gumbo over white rice with a sprinkle of sliced green onions, chopped parsley, and optionally, a dusting of filé powder for authentic flavor.
Notes
- Use a heavy pot or Dutch oven for even heat distribution when making the roux.
- Constant stirring and attention are needed while making the roux to prevent burning and achieve the perfect dark color.
- Adjust Cajun seasoning levels to your spice preference.
- Filé powder is traditional but optional; it adds a unique flavor and thickens the gumbo slightly.
- This gumbo pairs beautifully with white rice and a side of crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 654
- Sugar: 1.1 g
- Sodium: 748 mg
- Fat: 42.4 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: 31.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 2.7 g
- Protein: 50 g
- Cholesterol: 225 mg
