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A hot, steaming bowl of gumbo recipe filled with shrimp, sausage, and okra

Classic Chicken, Sausage, and Shrimp Gumbo

This hearty gumbo features a rich, dark roux, tender chicken, savory sausage, and plump shrimp, all simmered together with aromatic vegetables and Creole seasoning for a flavorful Southern classic.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 large yellow onions chopped
  • 2 green bell peppers chopped
  • 4 stalks celery chopped
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 1 lb boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 lb smoked sausage (andouille or kielbasa) sliced
  • 1 lb large shrimp peeled and deveined
  • 1 can (14.5 oz) diced tomatoes optional
Seasoning & Garnish
  • 1 tbsp Creole seasoning
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper or to taste
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)
  • Cooked white rice for serving
  • Hot sauce for serving (optional)

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Whisk

Method
 

Make the Roux
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, for 25-40 minutes until a dark chocolate-colored roux forms.
Sauté Aromatics
  1. Add onions, bell peppers, and celery to the dark roux, stirring to coat; cook for 8-10 minutes until softened. Stir in minced garlic and cook for one minute until fragrant.
Build the Broth
  1. Slowly whisk in chicken broth to prevent lumps. Add Creole seasoning, thyme, cayenne, and bay leaves; simmer covered for 30-60 minutes to meld flavors.
Add Meats
  1. Stir in chicken pieces, sliced sausage, and optional diced tomatoes. Simmer gently for 15-20 minutes until the chicken is cooked through.
Finish with Shrimp
  1. Just before serving, add shrimp to the simmering gumbo and cook for 3-5 minutes until they turn pink and opaque.
Season and Serve
  1. Remove bay leaves, adjust seasoning with salt, pepper, and cayenne as desired. Ladle gumbo over white rice, garnish with parsley, and serve with hot sauce if desired.

Notes

Achieving a dark roux is key for flavor; don't rush the process. If you prefer a milder taste, adjust the amount of cayenne pepper. Gumbo often tastes even better the next day as the flavors continue to deepen.