Chicken, Sausage, and Shrimp Gumbo

This post may include affiliate links. Please read my disclaimer. 

My chicken, sausage, and shrimp gumbo is a multi-layered experience of flavors and textures that gets better and better with each blissful bite, y’all!! The beloved classic dish overflowing with perfectly seasoned sustenance, this recipe is the one to have to be the one they ask to make the gumbo. Yep and yay…

Chicken, Sausage, and Shrimp Gumbo is a South Louisiana Local Fave

Chicken, sausage, and shrimp gumbo features a trio of land and sea meats and okra in the rich, velvety, roux-based broth indicative of traditional Cajun cuisine. 

This type of gumbo is a New Orleans-area native favorite. Therefore, it’s a bit less famous than chicken and sausage gumbo or seafood gumbo is to people who live elsewhere.

But, to us it’s gumbo gold, y’all!! We adore the mixture of browned, seasoned meats so much so that we eat it just about every chance we can get. So, it’s usually the one we make on birthdays, holidays, family events, and all of the other days in between.

There’s just something so scrumptiously satisfying in the balance of flavors among the smoky browned sausage, seasoned chicken, and plump, spiced shrimp in the broth, y’all!! Each spoonful is even more delicious than the last, with silky smooth okra enhancing the hearty textures of the meats. Indeed!!

Storage

Store the leftover chicken, shrimp, and sausage gumbo in an airtight container in the refrigerator for up to three days. After that, it may technically still be good for another day or two. However, after the third day, the flavors may begin to fade, and the texture may be a bit off. 

Freezing

For best results, freeze the gumbo in vacuum-sealed storage containers for up to three months. You can also freeze the leftovers in plastic freezer bags or airtight containers, but they may lose flavor and texture over time.

Thawing

Thaw the frozen sausage, shrimp, and chicken gumbo leftovers in the refrigerator for 8 to 12 hours. 

Reheating

Reheat the gumbo on the stovetop for about 10 minutes before serving over freshly cooked rice. You can also microwave individual servings. If you do, stir the gumbo after every 45 seconds to ensure even reheating. 

Ingredients & Substitutions

• The Trinity Roux™ is easy to prepare and produces the classic dark brown roux that makes this chicken, shrimp, and sausage gumbo truly authentic. 
• Peeled, deveined shrimp with a 31/35 count per pound are the perfect size for this recipe. If you have jumbo shrimp, cut them into two to three pieces. You can also use smaller shrimp with success. However, very small shrimp will disappear into the gumbo. So, stick with larger ones for the best results.
• Chopped boneless, skinless chicken thigh pieces soak up the dried spices well, and simmer to fall-apart tender in the gumbo. You can also use diced chicken breasts or chicken tenders in a pinch. 
• Andouille sausage, or any other type of smoked sausage, such as chicken, turkey, beef, or deer, works well in this shrimp, chicken, and sausage gumbo recipe. 
• Okra is the customary vegetable that everyone looks for in their bowl of gumbo. I always include it in my gumbo, and highly encourage you to do the same if you want to experience the authentic taste and texture of the beloved dish for yourself. You can use fresh okra. But it does often turn slimy in gumbo. Therefore, I recommend using frozen okra, as I do, because it simmers to the perfect silky consistency each and every time. 

How to Make Chicken, Sausage, and Shrimp Gumbo

To start the recipe, prepare the Trinity Roux™. 

Pour the hot sauce and lemon pepper over the shrimp.

Stir until combined.

Sprinkle the dried spices over the chicken pieces.

Mix until incorporated.

Add the sliced smoked sausage and seasoned chicken thigh pieces to the skillet.

Cook until the sausage browns and the chicken is cooked through.

Add the garlic and cook for another minute.

Pour the mixture over the roux. Then, add the okra.

Then, add the broth and stir until the mixture is well incorporated.

Bring to a boil, then turn the heat down to medium-low.

Simmer for a while, then add the shrimp during the last few minutes of cooking time. 

And that’s it, y’all!!

Each spoonful of this gumbo with chicken, sausage, and shrimp is overflowing with fabulous flavor variations!! The citrusy hot sauce-studded shrimp, browned smoked sausage, and Cajun-spiced chicken are all melt-in-your-mouth tender, too.

Each bite is just as satisfying and just a little bit different. It’s sooo good, y’all, and you’re having all three meats at one time. So, with each bite, you feel you’re enjoying something truly special, something you want to savor and remember forever. For sure!!

Share a bowl with those whose presence is just as pleasantly familiar as it is exhilaratingly distinct. Much food love, and see y’all on the yum side…

More South Louisiana Locals’ Favorite Recipes

For the Seasoned Shrimp

• 1 pound shrimp, peeled and deveined 31/35 is the ideal size, but any size will do
• 2 teaspoons hot sauce
• 1 teaspoon lemon pepper or lemon zest

For the Seasoned Chicken

• 1 pound boneless, skinless chicken thighs, chopped
• 1 tablespoon dried parsley flakes
• ½ teaspoon paprika
• salt, black pepper, and cayenne pepper to taste I used about ¾ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne

For the Chicken, Sausage, and Shrimp Gumbo

• 2 tablespoons butter or oil
• 1 pound smoked sausage, sliced into thin circles andouille, chicken, beef, pork, deer, or turkey sausage
• 1 tablespoon minced garlic about 4 medium-sized cloves
• 9 cups chicken broth
• 2 cups okra I prefer to use frozen okra, see notes
• white rice and potato salad for serving

Cook ModePrevent your screen from going dark

• Prepare the doubled Trinity Roux™ in a large pot.

• Season the shrimp with the hot sauce and lemon pepper.

• In a separate bowl, season the chicken with the dried parsley flakes, paprika, salt, black pepper, and cayenne.

• Melt the butter or oil in a large skillet over medium-high heat. (You may not need the oil or butter if you are using pork sausage, which usually releases a lot of fat. For all other types of sausage you will likely need the extra fat to ensure that they do not burn).

• Add the sliced smoked sausage and seasoned chicken thigh pieces to the skillet.

• Cook, stirring often, until the sausage is browned and the chicken is cooked through.

• Add the minced garlic to the pan, and cook for another minute before removing from heat.

• Transfer the browned sausage, chicken, and garlic to the pot with the roux. Add the broth and okra to the pot, and stir until the mixture is well incorporated.

• Bring to a boil, then turn the heat down to medium-low.

• Simmer for 45 minutes, stirring often.

• Add the seasoned shrimp into the pot, then cook for an additional 15 minutes. (While the shrimp cook in about 5 minutes, they do not reach their ideal soft and succulent texture until cooked for the additional 10 minutes).

• Serve with white rice and potato salad.

Chop the veggies, smoked sausage, and chicken the night before you plan to make the gumbo. Defrost the shrimp, too. This prep will shave almost half an hour of your gumbo-making time the next day. 
All smoked sausages can work in this recipe, including andouille, pork, beef, turkey, or chicken. 
Store the leftovers in an airtight container in the fridge for up to three days, after which it may begin to lose its flavor. Freeze the gumbo in zippered plastic bags or plastic containers for up to a month, and in vacuum-sealed bags or containers for up to three months. 
Take the necessary time to prepare the Trinity Roux™ before making the gumbo. Getting the roux right really is the secret to making a good gumbo. You also need to stir the gumbo regularly to prevent any ingredients from sticking to the bottom of the large, heavy pot and burning.
Add the shrimp during the last 15 minutes of chicken, sausage, and shrimp cooking time. They cook in 5 minutes, but need a bit more time to soften and absorb the other flavors in the pot. 
Taste and adjust seasonings before serving. Adding just a bit more salt, black pepper, and cayenne pepper will ‘wake up’ the other flavors in the dish, transforming a good gumbo into a great one. 
 

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

See our full nutrition disclaimer here.

Calories: 409kcal | Carbohydrates: 13g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 1822mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 2mg