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Chicken, shrimp & smoked sausage gumbo

Chicken shrimp & smoked sausage gumbo

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  • Author: Jaylynn Little
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Cuisine: American


Louisiana style chicken, sausage, and shrimp gumbo.


Units Scale
  • 1/4 cup vegetable oil
  • Salt
  • Pepper
  • 2 pounds chicken thighs, skinless
  • 14 oz smoked sausage, sliced
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 green pepper, diced
  • 1 large onion, diced
  • 1 cup diced celery (3-4 stalks)
  • 1 14oz can of fire roasted diced tomatoes
  • 2 tablespoons creole seasoning
  • 2 teaspoons smoked paprika
  • 1 tablespoon of dried or fresh thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 2 cups water
  • 1 pound of shrimp, deveined
  • 1/2 teaspoon parsley
  • 1 tablespoon gumbo file


Prepare the veggies

  1. Dice the green pepper, onion, and celery. Set aside.

Brown the Chicken & Sausage

  1. Heat the oil in a large pan, over medium heat.
  2. Season the chicken with salt and pepper and then place the chicken thighs in the pot with the hot oil. Cook on each side until they are nice and browned. Remove from the pot and set aside.
  3. Add the sausage to the pot and cook until browned. Remove the sausage and set aside with the chicken thighs.

Making the Roux

  1. In the same large dutch oven pot over medium heat, add in the flour and butter. Whisk the oil, flour, and butter together until smooth and you have achieved a pretty caramel color.
  2. Continue to stir, this should take 20-30 minutes. DO NOT AWALK WAY OR STOP STIRRING. YOUR ROUX MIGHT BURN.
  3. Once your roux reaches a rich caramel color, remove it from the heat and allow it to cool for about 10 minutes.

Making the gumbo

  1. Return the roux to the heat and stir in the peppers, onions, and celery. Cook for 10 minutes, stirring occasionally.
  2. Add in the chicken, sausage, fire roasted tomatoes, creole seasoning, smoked paprika, and thyme. Stir everything together and cook for 5-7 minutes.
  3. Add the bay leaves and pour in the chicken broth and water. Bring to a boil and let simmer for 45-50 minutes.
  4. Add in the parsley and shrimp, then let it simmer for another 5-10 minutes.
  5. Stir in the gumbo file.
  6. Serve over rice, grits, or with your favorite fresh bread.


You can adjust the seasonings to your preference. I did not add salt to this recipe because the creole seasoning contains enough salt for my liking. I encourage you to adjust as you please. Enjoy!