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Creole Gumbo with Shrimp, Chicken & Sausage Recipe
Ash Tyrrell

Creole Gumbo with Shrimp, Chicken & Sausage Recipe

I still remember the first time I made a real pot of creole gumbo with shrimp, chicken & sausage from scratch. I stood over that pot stirring the roux for what felt like forever, terrified I'd scorch it, and then it finally turned that deep amber color everyone talks about. I knew right then this wasn't going to be an ordinary weeknight dinner.
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Total Time 2 hours 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3/4 cup vegetable oil or peanut oil – this is the base of your roux so use something with a high smoke point
  • 3/4 cup all-purpose flour – whisked into the oil low and slow this is what gives gumbo its deep color and flavor
  • 1 pound andouille sausage sliced into rounds – smoked andouille sausage, chicken and shrimp gumbo recipe fans agree this is the flavor backbone, so don't swap in a bland breakfast sausage
  • 1 pound boneless chicken thighs cut into bite-size pieces – thighs stay juicy through the long simmer, unlike breast meat which can dry out
  • 1 medium onion chopped – part of the "holy trinity" that builds the base flavor
  • 1 green bell pepper chopped – adds sweetness and rounds out the trinity
  • 2 celery stalks chopped – the third piece of the trinity, don't skip it even if you're tempted
  • 4 garlic cloves minced – fresh garlic makes a real difference here over the jarred kind
  • 1 can 14 oz diced tomatoes – this is what makes it creole style rather than cajun
  • 6 cups chicken stock – use a good quality stock since it's the main liquid in the whole pot
  • 2 bay leaves – pull these out before serving they're only there for flavor
  • 1 teaspoon dried thyme – a classic Louisiana seasoning that pairs perfectly with the roux
  • 2 tablespoons creole seasoning – adjust to taste if you're sensitive to salt or heat
  • 1 pound shrimp peeled and deveined – add these last so they stay tender instead of rubbery
  • 3 tablespoons chopped parsley – for freshness and color at the end
  • 2 green onions sliced – a bright garnish that cuts through the richness
  • Cooked white rice for serving – the classic base every bowl needs

Method
 

  1. I heat the oil in my Dutch oven over medium heat, then whisk in the flour until it's completely smooth. From there, I stir constantly for about 20 to 25 minutes as it slowly darkens. I'm looking for a deep peanut-butter to chocolate brown color, since that's what gives creole gumbo its signature depth.
  2. Once the roux hits that color, I immediately add the onion, bell pepper, and celery to stop it from cooking any further. I stir everything together for about 5 minutes until the vegetables soften slightly. Then I toss in the garlic for just one more minute so it doesn't burn.
  3. In a separate skillet, I brown the sliced andouille sausage until it gets some color on the edges, then set it aside. I do the same with the chicken pieces, browning them lightly since they'll finish cooking in the pot later. This step builds extra flavor before everything joins the gumbo.
  4. Back in the big pot, I pour in the chicken stock a little at a time, whisking so the roux dissolves smoothly instead of clumping. I add the diced tomatoes, bay leaves, thyme, and creole seasoning, then bring the whole thing to a gentle boil before dropping the heat down.
  5. I add the browned chicken and sausage back into the pot and let it all simmer uncovered for about an hour, stirring occasionally. This is where the flavors really deepen and the gumbo starts smelling like something special.
  6. In the last 5 to 7 minutes, I stir in the shrimp so they cook gently in the hot broth without turning tough. Once they're pink and opaque, I remove the bay leaves, stir in the parsley, and it's ready to ladle over rice.

Notes

  • I always make extra roux ahead of time and freeze it in small portions, since it saves me a ton of prep on a busy night
  • I've learned to keep the heat at medium or lower for the roux, because rushing it on high heat is how I've burned batches in the past
  • I like adding the shrimp at the very end since I ruined a whole pot once by putting them in too early
  • I taste and adjust my creole seasoning gradually, since different brands vary a lot in saltiness
  • I always let my gumbo rest for ten minutes off the heat before serving, and I find the flavors settle beautifully