Gumbo with Shrimp Chicken and Andouille Sausage
- Total Time2 hours
- Yield6-8 1x
If you’re feeding a crowd or want a reliable one‑pot meal, this Gumbo with Shrimp Chicken and Andouille Sausage is a guaranteed hit. It’s rich, hearty, and deeply flavorful—and the best part is that you can make most of it ahead of time. Prepare the base earlier in the day, then simply add the shrimp right before serving for perfectly tender results.
The secret to this gumbo’s deep, unforgettable flavor comes down to three things: a rich, dark roux, the slow‑building heat of cayenne pepper, and the smoky spice of andouille sausage. The roux adds that signature nutty, almost caramelized backbone that defines a great gumbo, while the cayenne and andouille layer in warmth and complexity without overwhelming the dish. Together, they create the bold, well‑rounded flavor that makes this gumbo so satisfying.
Ingredients
- ¼ cup vegetable oil
- ¼ cup white flour
- 2 large onions, finely chopped
- 2 red bell peppers, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- ¼ tsp. cayenne pepper (or less to taste)
- ¼ cup dry white wine
- 1 tsp. dry thyme leaves
- 2 bay leaves
- 1 14.5 -ounce can diced tomatoes with the juice
- 1 8 -ounce bottle clam juice
- 2 cups low sodium chicken broth
- 1 pound andouille sausage, sliced crosswise into ½ slices (Chicken or Pork)
- 1 pound boneless, skinless chicken breasts, poached and shredded
- 1 pound medium shrimp, shelled and deveined
- 1 10-ounce package frozen mixed vegetables or okra
Instructions
How to Make Gumbo: Step‑by‑Step Instructions
- To make the roux, heat the vegetable oil in a large stock pot with tall sides to nearly smoking.
- Add the flour and stir continuously, using a wooden spoon with a long handle as the roux will be very hot.
- Cook the roux for about 10 minutes until it is a dark-reddish brown color. Adjust the heat and stir frequently so the roux does not burn.
- Add the onions, peppers and celery and cook for 20 minutes until the vegetables are nicely browned with an almost pureed consistency.
- Add cayenne pepper and Garlic and cook for 2 minutes until fragrant.
- Add the white wine, then add the thyme and bay leaves and bring to a boil, let simmer till most of the wine has evaporated.
- Add the tomatoes, chicken broth, and sausage and bring to a boil. Then adjust heat to a simmer and cook for 15 minutes.
- Add mixed vegetables or okra and simmer for another 10 minutes.
- To poach the chicken breast, place chicken in a saucepan, pour boiling water over the chicken until covered with water. Bring to a boil and skim off any scum. Reduce heat to a simmer, cover and cook for 12 minutes. Let chicken cool till it is comfortable to handle and shred with 2 forks. Add the shredded chicken to the gumbo base along with the mixed vegetables.
- At this point the base can be cooled and refrigerated. When ready to serve, bring the base back up to a simmer, add the shrimp and cook for about 5 minutes till no longer pink.
- Serve over mounds of steamed rice.
Notes
Tips
- It is VERY important to use a heavy stock pot with tall sides and a utensil with a long handle for stirring as the Roux is dangerously hot!
- I usually use Whole Foods Chicken Andouille Sausage.
- Other sausage I recommend is Aidells Pork Andouille Sausage.
- The original recipe called for chicken thighs which were cooked in the base. I prefer chicken breasts to thighs as they are less fatty. See my post Best Way to Poach Chicken Breasts
- I had trouble finding frozen okra in my local grocery store and prefer the mixed veggies over okra anyway.
- This gumbo will be quite spicy, use less cayenne pepper to decrease the heat level.
- Shortcut: buy pre- chopped onion, celery and green bell pepper (known as “the Trinity” in Cajun/Creole cooking) at the grocery store to save time.
- Want to make low carb? Skip the rice and use okra instead of mixed veggies.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American