Creole Chicken, Shrimp & Sausage Gumbo
A delightful stew that brings the rich flavors of Louisiana to your table, combining chicken, shrimp, and smoky sausage in a comforting gumbo.
Ingredients
Main Ingredients
- 0.5 lb chopped chicken thighs Cook to juicy perfection
- 0.5 lb large shrimp, peeled and deveined Add just before finishing cooking
- 0.5 lb sliced andouille sausage Adds a nice, smoky flavor
Aromatic Vegetables
- 0.5 cup diced onion For base flavor
- 0.5 cup diced green bell pepper For base flavor
- 0.5 cup diced celery For base flavor
- 2 cloves minced garlic Enhances savory notes
Roux and Broth
- 0.25 cup all-purpose flour For the roux
- 0.25 cup vegetable oil For the roux
- 4 cups chicken broth Base liquid for the gumbo
Seasonings
- 1 tsp Cajun seasoning For flavor
- 0.5 tsp thyme For flavor
- 1 leaf bay leaf For flavor
- to taste salt
- to taste black pepper
For Serving
- 2 cups cooked white rice To absorb the broth
- to taste fresh parsley, chopped For garnish
Instructions
Make the Roux
- In a heavy pot, heat the vegetable oil over medium heat and whisk in the flour. Stir constantly for 10 to 15 minutes until the roux turns a deep brown color.
Build the Flavor
- Add the diced onion, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until softened, then stir in the minced garlic for an additional minute.
Simmer with the Good Stuff
- Add the chicken thighs, andouille sausage, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and black pepper. Bring to a simmer and bubble uncovered for about 30 to 40 minutes.
Add the Shrimp
- With 5 minutes left in cooking, stir in the shrimp and cook until they turn pink.
Plate & Garnish
- To serve, scoop ½ cup of cooked white rice into a bowl, ladle gumbo around it, and sprinkle with fresh parsley.
Notes
For an extra layer of flavor, consider adding okra or diced tomatoes. To spice it up, consider jalapeños or hot sauce.