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Shrimp and Chicken Gumbo Recipe

Shrimp and Chicken Gumbo

Wholesome Cove
This Shrimp and Chicken Gumbo is a deeply flavored, soul-warming Louisiana classic built on a rich dark chocolate roux, the Cajun Holy Trinity of vegetables, smoky andouille sausage, tender shredded chicken, and plump shrimp. Every bowl delivers layers of bold Creole seasoning, the natural body of okra, and a broth so good you'll want to drink it straight from the pot. It's a true one-pot comfort meal that gets even better the next day.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot At least 6-quart capacity; essential for an even roux
  • Wooden spoon or silicone spatula For stirring the roux continuously
  • Large mixing bowl
  • Chef's knife and cutting board
  • Measuring cups and measuring spoons
  • Ladle For serving
  • Instant-read meat thermometer For checking chicken doneness at 165°F / 74°C
  • Medium saucepan For cooking rice separately
  • Slotted spoon or spider strainer

Ingredients
  

For the Roux

  • 1/2 cup vegetable oil or lard 120 ml
  • 1/2 cup all-purpose flour 65 g

For the Gumbo

  • 1.5 lbs bone-in, skin-on chicken thighs 680 g, about 4 thighs
  • 1 lb large raw shrimp, peeled and deveined 450 g, 21-25 count
  • 12 oz andouille sausage 340 g, sliced into 1/4-inch rounds
  • 1 cup yellow onion 150 g, diced
  • 1 cup celery 100 g, diced
  • 1 cup green bell pepper 150 g, diced
  • 4 garlic cloves minced
  • 1 cup fresh or frozen okra 120 g, sliced into 1/2-inch rounds
  • 14.5 oz canned diced tomatoes 411 g, drained
  • 6 cups low-sodium chicken broth 1.4 L
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tsp salt plus more to taste
  • 2 tbsp Creole seasoning divided; such as Tony Chachere's

For Serving

  • cooked long-grain white rice
  • 2 green onions sliced, for garnish
  • fresh parsley chopped, for garnish
  • hot sauce for serving

Instructions
 

  • Pat chicken thighs dry, season both sides with 1 tablespoon Creole seasoning, salt, and black pepper. Heat 1 tablespoon oil in the Dutch oven over medium-high heat and sear the chicken skin-side down for 5-6 minutes, then flip for 3-4 minutes; remove to a plate (chicken does not need to be fully cooked).
  • In the same pot, add the sliced andouille and cook over medium-high heat for 3-4 minutes until browned on both sides. Remove with a slotted spoon to the plate with the chicken, leaving all rendered fat in the pot.
  • Reduce heat to medium, bring the fat in the pot to 1/2 cup (120 ml), add the flour all at once, and stir continuously for 20-30 minutes until the roux reaches a dark chocolate or brick-red color. Do not stop stirring and do not let it burn.
  • Add the diced onion, celery, and bell pepper to the roux and stir constantly over medium heat for 5-6 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  • Stir in the drained diced tomatoes, then gradually add the chicken broth one cup at a time, stirring well after each addition. Add the bay leaves, thyme, smoked paprika, oregano, cayenne, Worcestershire sauce, and remaining 1 tablespoon Creole seasoning; stir to combine.
  • Return the browned chicken thighs to the pot, bring to a boil, then reduce to low, cover, and simmer for 35-40 minutes until fully cooked through. Remove chicken, discard skin and bones, shred the meat with two forks, and set aside.
  • Return the andouille sausage and shredded chicken to the pot and stir in the sliced okra. Simmer uncovered for 15-20 minutes, stirring occasionally, until the gumbo thickens; taste and adjust salt, pepper, and cayenne.
  • Add the peeled and deveined shrimp to the pot and cook for 4-5 minutes until pink and curled. Remove and discard the bay leaves.
  • Ladle the gumbo over cooked long-grain white rice in deep bowls and garnish with sliced green onions, fresh parsley, and hot sauce on the side.

Notes

  • Do not rush the roux — stirring for a full 20-30 minutes over medium heat is non-negotiable for authentic gumbo flavor. A burned roux cannot be saved; start over if you see dark flecks or smell bitterness.
  • Use a heavy Dutch oven or cast iron pot for the roux; thin-bottomed pans create uneven hot spots that cause scorching.
  • Always brown your chicken and sausage first — the fond left in the pot adds a critical layer of depth to the final dish.
  • Add shrimp in the last 4-5 minutes only; overcooking makes them rubbery and tough.
  • No okra? Substitute 1-2 teaspoons of file powder stirred in off the heat at the very end for a traditional thickener.
  • Make-ahead tip: Prepare the gumbo a full day ahead without the shrimp, refrigerate overnight, and add the shrimp during reheating. The flavor improves significantly after resting.
  • Storage: Refrigerate in an airtight container for up to 4 days. Store rice and gumbo separately to prevent the rice from absorbing all the broth.
  • Freezer: Freeze gumbo (without shrimp) for up to 3 months. Thaw overnight in the refrigerator and add fresh shrimp when reheating.
  • For Cajun-style gumbo, omit the diced tomatoes — tomatoes are a Creole (New Orleans) addition that is not traditional in rural Cajun cooking.
  • Reheat gently over medium-low heat with a splash of broth to loosen; do not boil or the shrimp will toughen.

Nutrition

Serving: 1BowlCalories: 480kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 195mgSodium: 820mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 35mgCalcium: 10mgIron: 20mg
Keyword Creole gumbo, gumbo with andouille sausage, Louisiana gumbo recipe, shrimp and chicken gumbo, Southern comfort food
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