Chicken Shrimp And Sausage Gumbo

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Chicken Shrimp And Sausage Gumbo, y’all help me make her day with compliments …Be kind 🥰
Spice up your weeknight meals with the best Gumbo Recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole Seasoning, paprika, and gumbo file. And it’s cooked in a richly-flavored broth and roux, making every spoonful of this gumbo is simply delicious and comforting.

classic gumbo recipe in a pan
If you’re looking for the best Louisiana Gumbo recipe, then you’ve come to the right place. (Ahem!) Many years of trial and error have finally led this gumbo lover to the perfect recipe. And now, I can proudly share this recipe with you. Not to brag, but this gumbo will surely be your new favorite! 😉
Gumbo has always been my favorite Southern dish (along with Baked Mac and Cheese, Southern Fried Chicken, Buttermilk Biscuits, oh, the list goes on! I guess, I just love food. 😁).

This one became my favorite because it has the right amount of heat from Creole Seasoning and sweet tartness from tomatoes. It is also highly seasoned with herbs and spices, such as paprika and thyme.

And, of course, – bell pepper, celery, and onion, which gives the most authentic flavor to our easy gumbo recipe.

All these flavors simply blend in perfect harmony. You’ll fall in love with this fantastic dish in no time. 💖

 

Ingredients:

 

  •  3 sticks Celery
  •  3 cloves Garlic
  •  1 Green bell Pepper
  •  2 green onions
  •  1 medium yellow Onion
  •  ½ cup all-purpose flour
  •  ½ cup oil
  •  1 lb Shrimp large, Peeled, and deveined
  •  1 lbs. Andouille Sausage
  •  1½ lb boneless chicken cut into cubes
  •  1 tbsp Cajun or Creole Seasoning
  •  ½ lb. Lump Crab Meat
  •  14 0z diced tomatoes 1 can
  •  2 tsp dried thyme
  •  1 tbsp gumbo file
  •  okra optional
  •  2 Bay Leaves
  •  1 tbsp chicken bouillon powder
  •  ½ cup fresh Parsley
  •  salt and pepper to taste
  •  6 cups stock

 

Instructions

 

Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. You can also use a sharp knife to finely chop. Set aside.

Make the roux: Heat the oil in a large, heavy saucepan. Add the flour and whisk quickly to dissolve the flour. Turn the stove down to medium-low and cook for about 30 minutes, constantly stirring until the roux becomes a dark caramel color.

Once you get to the desired color, toss in the onion, green onions, bell pepper, garlic, and celery. This immediately drops the temperature of the roux and prevent it from burning.

Bring the mixture to a simmer over medium heat, and cook until vegetables are tender—about 10 minutes.

Meanwhile, add the sausage to the skillet on medium-high heat and brown them on both sides. This will help to render some fat off the sausage. Remove from heat and set aside.

Season the chicken with 2 tsp of cajun seasoning and brown them in the same pan with the rendered oil (add more if needed) for about 4 minutes. Remove and set aside.

Deglaze the pan with the chicken and shrimp stock. Then add the stock to the simmering pot of veggies, add the cajun seasoning, bouillon powder, thyme, sausage, chicken, and bay leaves. Stir, and bring to a boil over medium-high heat. Once it comes to a rolling boil, reduce the heat to medium and leave to simmer for one hour.

Add the shrimps and okra and cook for another 5 to 6 minutes or until the shrimps become pink.

Stir in file powder, green onions, and chopped parsley. Remove and discard the bay leaves and adjust the seasoning if necessary.

 

Serve over white rice, pair with cornbread, french bread, garlic bread or biscuits. Enjoy!

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