Chicken, Sausage and Shrimp Gumbo

Recipe by Hey Jude
READY IN: 3hrs 20mins
SERVES: 8-10




  • *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
  • In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
  • Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
  • Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
  • Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
  • Pass additional Tabasco at the table, to taste.
  • *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
  • Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.