Chicken, Shrimp, and Sausage Gumbo

"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."
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photo by anniesnomsblog photo by anniesnomsblog
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Ready In:
4hrs 30mins




  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:

  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:

  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Questions & Replies

  1. Being a northerner, I am not familiar with Southern traditions. What do you do with the file powder?
  2. How many cups or quarts does this recipe make? I'm trying to calculate how many batches would be needed to make 20 quarts of gumbo for a church group. Thanks.
  3. How can i print this? Or at least y add it to my home screen please?
  4. How can i print this? Or at least y add it to my home screen please?
  5. I wish you would tell where these people live.


  1. If it's your first time, buy Roux in a jar. Add 3/4 - 1 cup roux to warm water in stock pot. When dissolved, season to taste with salt, pepper, red pepper, garlic, oregano, basil & bay leaves. It will need plenty of salt due to amount of water. Once the broth is seasoned, you start DUMPING! Put in celery, onions, chopped parsley, sasuage (I use 1 pack of good beef sasuage & 1 pack of beef/pork sausage), chicken (I use wingetts & drumsticks), and cleaned crabs (even if you don't eat the crabs, put in 2 for flavor). Let boil for 10 minutes and then simmer for 1 hour with lid half way on pot. Now, comes the important step the author left out! You MUST skim the grease/fat off the top or you'll be eating bowls of greasy gumbo. Yuck!!! Take big spoon and skim grease into cup & discard fat. Once done, put shrimp into gumbo & TURN OFF the heat and put lid on pot. Leave covered for 20 minutes and internal heat will cook shrimp. Summary: Gumbo is the easiest dish to ever cook. You make roux, season roux & DUMP all other ingredients into pot but shrimp. Then you go about your business for an hour & SKIM fat when cooked & add shrimp when heat is turned off. I'm creole and I make gumbo weekly. Like Italians, Hispanics, Cubans, etc... have foods they eat daily, and/or weekly..., we eat gumbo weekly! Please dont put tomatoe sauce/paste in gumbo & only add okra when you're not a novice.
  2. This has the most wonderful flavour and is totally worth the time it takes to make it! It's so rich and delicious. Just love this so much; probably the best gumbo I've ever had!
  3. DH, DD, DS & I loved this gumbo! I added 2 teaspoons of the cayenne and wowie wow wow! It was just the right spicy we love! I followed the recipe exactly except I had red, yellow and orange bell peppers on hand, so I used them instead of green. Different from any gumbo I have cooked before (no okra) loved all of the different meats in here. Next time I may add some okra just because we love it so much. For PAC 2007 Thanks BBQ Man!
  4. This is an okay version of this classic dish! But, minus 1/2 star for not using okra, and minus 1/2 star for only having the file' on the side - the okra and the file' help thicken the Gumbo. One small, but helpful thing for those of you new to making dark or brick roux. After having my roux turn from dark to charcoal (instead of that tasty brick color), I've started 'cheating' (according to my true Cajon friends). This method is all but fool proof and will save a bunch of burnt pans and ruined roux. I don't use this method on any roux blondish tan or lighter - too long and really not necessary. The secret to this is to use the oven, instead of the stovetop. Preheat oven to 350(f), add equal parts of your choice of fat and all purpose flour, wisk until smooth. Put in to the oven for 1 - 1.75 hours wisking 2-3 times during the time it's in the oven. As this author wrote, be careful, roux is known as Cajun napalm for a good reason! After the roux is done, I throw the 'trinity' (celery, onion, bell pepper) into the finished roux to cook and continue on with the recipe. Oh, one final thought. Lighter rouxs' have much more thickening power than darker ones (I've heard it's 10 x more thickening in light blonde than in brick) but the taste you get with the darker roux is sooo much better. Keep this in mind when determining the amount of okra and file' that will be needed for thickening. Hope this helps new roux rookies!
  5. A great recipe. I had NEVER made Gumbo before and was worried about messing up the roux. Followed the directions and it turned out great! I did add a can of diced tomatoes (drained), and a bag of frozen Okra. I'll definitely make this again!


I live in NE Indiana, and am a self taught cook. I love watching any and all cooking shows (although I watch the shows to learn techniques more than for recipe ideas.) My favorites are Justin Wilson (the cookin cajun), Alton Brown, Iron Chef, Tyler Florence (Food 911 & How to Boil Water), and Martin Yan. Steven Raichlen is a BBQ god (sorry Bobby Flay but you dont even come in 2nd that distinction goes to the Baron of Barbecue Paul Kirk) <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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