Cajun Chicken, Shrimp & Sausage Gumbo: A Louisiana Classic

When it comes to Louisiana cuisine, few dishes are as iconic—or as satisfying—as gumbo. With roots in Cajun and Creole cooking, gumbo is a melting pot of flavors that reflects the cultural diversity of the American South. Rich, hearty, and layered with smoky, spicy depth, gumbo is more than a soup or stew—it’s a tradition, a celebration, and a taste of Louisiana in every bite.

This recipe brings together three stars of Southern cooking: tender chicken, smoky sausage, and succulent shrimp. Combined with the “holy trinity” of Cajun vegetables, a dark roux, and bold spices, this gumbo delivers all the richness and complexity that makes the dish legendary.

Whether you’re new to gumbo or perfecting your family recipe, this guide will take you step by step through making the ultimate Cajun Chicken, Shrimp & Sausage Gumbo at home.

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Ingredients

Here’s what you’ll need for a big pot of gumbo (serves 8–10):

• 1 lb chicken thighs or breasts, cut into chunks

• 1 lb smoked sausage (andouille preferred), sliced

• 1 lb shrimp, peeled and deveined

• ½ cup vegetable oil

• ½ cup all-purpose flour

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 6 cups chicken stock (or seafood stock)

• 2 bay leaves

• 1 tsp dried thyme

• 2 tsp Cajun seasoning (store-bought or homemade)

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust to taste)

• Salt & black pepper, to taste

• 1 cup okra, sliced (optional, but traditional)

• 2 tbsp Worcestershire sauce

• 2 tbsp hot sauce (like Tabasco, optional)

• 4 green onions, chopped (for garnish)

• Fresh parsley, chopped (for garnish)

• Cooked white rice, for serving

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Step-by-Step Recipe

Step 1: Make the Roux (The Heart of Gumbo)

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.

2. Slowly whisk in the flour to form a paste.

3. Cook, stirring constantly, until the roux turns a deep chocolate brown (about 20–25 minutes). Be patient and don’t walk away—this is the soul of your gumbo!

👉 Pro Tip: A wooden spoon or whisk works best for stirring. If the roux burns, you’ll need to start over.

Step 2: Add the Holy Trinity

• Stir in onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Add garlic and cook 1 more minute.

Step 3: Build the Base

• Slowly pour in chicken stock while stirring to avoid lumps.

• Add bay leaves, thyme, Cajun seasoning, paprika, cayenne, Worcestershire sauce, and hot sauce. Bring to a simmer.

Step 4: Add the Meats

1. Stir in chicken and sausage. Simmer uncovered for about 45 minutes, until chicken is cooked through and flavors meld.

2. Skim off excess fat from the surface if needed.

Step 5: Add Shrimp and Okra

• Add shrimp and okra (if using) during the last 5–7 minutes of cooking. Shrimp cook quickly, so don’t overdo it.

Step 6: Taste and Adjust

• Remove bay leaves. Taste gumbo and adjust salt, pepper, and spice levels to your liking.

Step 7: Serve

• Ladle gumbo over bowls of hot cooked rice.

• Garnish with parsley and green onions. Serve with extra hot sauce on the side.

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Pro Tips for the Best Gumbo

• Patience with the roux – The darker the roux, the richer the flavor. Aim for a dark chocolate color.

• Don’t overcook shrimp – Add them last for juicy, tender bites.

• Andouille sausage is best – It adds authentic smoky flavor. If unavailable, use smoked kielbasa.

• Stock matters – Chicken stock works fine, but seafood stock elevates shrimp gumbo.

• Make ahead – Gumbo tastes even better the next day as the flavors develop.

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Variations

• Seafood Gumbo – Skip chicken and sausage, add crab, crawfish, and extra shrimp.

• Turkey Gumbo – Use leftover Thanksgiving turkey instead of chicken.

• Vegetarian Gumbo – Skip the meat, add extra okra, mushrooms, and beans with vegetable stock.

• File Gumbo – Stir in ground sassafras leaves (filé powder) at the end for traditional Creole flavor.

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What to Serve with Gumbo

• Steamed white rice – The classic base.

• Cornbread or French bread – Perfect for soaking up the broth.

• Potato salad – A Louisiana favorite side served alongside gumbo.

• Collard greens or turnip greens – Adds balance to the richness.

• Iced tea or Abita beer – Southern drinks that complete the experience.

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Storage & Reheating

• Refrigerate: Store cooled gumbo in an airtight container for up to 4 days.

• Freeze: Freeze gumbo (without rice) for up to 3 months. Thaw overnight before reheating.

• Reheat: Gently reheat on the stovetop, adding a splash of stock if too thick.

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Nutrition (Approx. per serving, without rice)

• Calories: ~420

• Protein: 35g

• Fat: 20g

• Carbs: 20g

• Fiber: 4g

• Sodium: 1050mg

(Values vary based on sausage type and seasoning used.)

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Common Mistakes to Avoid

1. Burning the roux – It will ruin the gumbo’s flavor. Start over if it scorches.

2. Overcooking shrimp – They’ll turn rubbery if left too long.

3. Adding too much salt early – Stock and sausage already contain sodium.

4. Skipping the trinity – Onion, celery, and bell pepper are essential to Cajun flavor.

5. Serving without rice – Gumbo isn’t gumbo without rice.

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FAQs About Cajun Gumbo

1. What’s the difference between Cajun and Creole gumbo?
Cajun gumbo often uses a dark roux and is more rustic, while Creole gumbo may include tomatoes and filé powder.

2. Can I make gumbo in a slow cooker?
Yes—make the roux separately, then combine all ingredients (except shrimp) and cook on LOW for 6–8 hours. Add shrimp in the last 15 minutes.

3. Do I have to use okra?
No—okra is traditional but optional. Some prefer filé powder instead.

4. Can I make gumbo gluten-free?
Yes—use a gluten-free flour blend for the roux.

5. How spicy is gumbo?
It depends on your Cajun seasoning and hot sauce—adjust cayenne to your heat preference.

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Why This Recipe Works

• Dark roux foundation – Creates a rich, nutty base.

• Trio of meats – Chicken, sausage, and shrimp give layers of flavor.

• Balance of spices – Smoky, savory, and spicy without overpowering.

• Traditional method – Honoring Cajun cooking while being approachable for home kitchens.

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Final Thoughts

Cajun Chicken, Shrimp & Sausage Gumbo is more than just a dish—it’s Louisiana’s heritage in a bowl. From the deep, smoky roux to the tender meats and bold seasonings, gumbo represents the heart of Cajun cooking: big flavors, comforting meals, and food made to be shared.

Serve it with rice, pass around the hot sauce, and enjoy a pot of gumbo that will have everyone asking for seconds. Whether you’re cooking for Mardi Gras, a family gathering, or just a cozy dinner at home, this gumbo recipe brings true Southern comfort to your table.