Chicken, Shrimp, and Sausage Gumbo

Name: Chicken, Shrimp, and Sausage Gumbo
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Cuisine: American, Southern, Cajun And Creole
Ingredients: 1 lb kielbasa, sliced into 1/2 inch thick medallions; 1 lb andouille sausage, sliced into 1/2 inch thick medallions; 2 lbs boneless skinless chicken thighs, cut into bite size pieces; 2 lbs shrimp, peeled and deveined (save the shells to make a stock); 2 cups cold water; 1/4 cup creole seasoning, divided (I use Tony Cacheres); 3/4 cup vegetable oil; 1 cup all-purpose flour; 1 1/2 cups onions, small dice; 1 cup green bell pepper, small dice; 1 cup celery, small dice; 2 tablespoons garlic, minced (or to taste); 8 ounces tomato paste; 3 bay leaves; 96 ounces chicken broth; 1 -2 teaspoon cayenne (more or less to taste); 1 bunch scallion, small dice; cooked long-grain rice (as much as you think you'll need); file powder (served on the side)

Instructions

Prep:2hCook:2h 30min

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Updated at: Wed, 22 Oct 2025 07:50:42 GMT