Chicken Shrimp Sausage Gumbo (Print Version)
# Ingredients:
→ Proteins
01 -
½ pound shrimp, peeled and deveined
02 -
½ pound smoked sausage, sliced
03 -
½ pound chicken breast, cooked and shredded
→ Roux and Vegetables
04 -
½ cup all-purpose flour
05 -
½ cup vegetable oil
06 -
1 onion, diced
07 -
1 green bell pepper, diced
08 -
2 celery stalks, diced
→ Broth and Seasonings
09 -
4 cups chicken broth
10 -
1 can (14 oz) diced tomatoes
11 -
2 cloves garlic, minced
12 -
1 teaspoon Cajun seasoning
13 -
1 teaspoon paprika
14 -
1 bay leaf
15 -
Salt and black pepper to taste
→ For Serving
16 -
2 cups cooked white rice
17 -
Chopped fresh parsley for garnish
# Instructions:
01 -
In a large pot, whisk together the flour and vegetable oil over medium heat. Keep whisking constantly until the mixture turns a dark brown color, like chocolate. This takes about 15 to 20 minutes and you can't rush it.
02 -
Add the diced onion, bell pepper, and celery to the roux. Cook for about 5 minutes, stirring often, until the vegetables start to soften.
03 -
Toss in the minced garlic and sliced sausage. Cook for another 3 to 4 minutes, stirring occasionally.
04 -
Add the shredded chicken, diced tomatoes, chicken broth, Cajun seasoning, paprika, bay leaf, salt, and pepper. Stir everything together well.
05 -
Let the gumbo simmer uncovered for 30 to 40 minutes, stirring occasionally. The flavors will blend together and it'll thicken up nicely.
06 -
During the last 5 minutes of cooking, add the shrimp. They cook quickly, so don't add them too early or they'll get rubbery.
07 -
Remove the bay leaf and taste for seasoning. Serve the gumbo hot over white rice and sprinkle with fresh parsley.
# Notes:
01 -
The roux is the most important part - don't rush it or let it burn
02 -
You can use rotisserie chicken to save time
03 -
Andouille sausage is traditional, but any smoked sausage works
04 -
Gumbo tastes even better the next day after the flavors have time to develop
05 -
Store leftovers in the fridge for up to 3 days