Creole Gumbo with Shrimp, Chicken & Sausage

Creole Gumbo with Shrimp, Chicken & Sausage

A rich, tomato-kissed Creole gumbo loaded with smoky sausage, tender chicken, and juicy shrimp.

Serves

6–8 people
Time: ~2½ hours total (most of it is hands-off simmering)

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Ingredients

Proteins

• 1 lb (450 g) chicken thighs, boneless/skinless, cut into bite-size pieces

• 1 lb raw shrimp, peeled & deveined (tails off)

• 12–14 oz Andouille sausage (or smoked sausage), sliced into rounds

Roux

• ½ cup vegetable oil (or canola)

• ½ cup all-purpose flour

Vegetables (the “Holy Trinity” + more)

• 1 large onion, finely diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 1½ cups okra, sliced (fresh or frozen)

Liquids

• 6 cups chicken stock (warm)

• 1 (14.5 oz) can diced tomatoes (Creole-style uses tomatoes)

Seasonings

• 2 bay leaves

• 1½ tsp paprika

• 1 tsp dried thyme

• ½–1 tsp cayenne pepper (to taste)

• 1 tsp black pepper

• 1½ tsp salt, plus more to taste

• 1 tsp Creole seasoning (optional but great)

To Finish

• 2 Tbsp chopped fresh parsley

• 2–3 green onions, sliced

• Cooked white rice, for serving

• Hot sauce, optional

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Step-by-Step Directions

1. Prep everything first

Gumbo moves fast once the roux starts. Dice all vegetables, slice sausage, and season chicken lightly with salt and pepper.

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2. Make the roux (most important step)

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

2. Whisk in flour until smooth.

3. Cook, stirring constantly, scraping the bottom and corners, for 20–30 minutes.

4. The roux should turn the color of dark peanut butter or milk chocolate.

   • If you see black specks or smell burning, start over—burnt roux = bitter gumbo.

👉 Tip: Lower the heat if it darkens too fast.

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3. Build the flavor base

1. Once the roux is ready, immediately add onion, bell pepper, and celery.

2. Stir well—the vegetables stop the roux from cooking further.

3. Cook 5–7 minutes until softened.

4. Add garlic and cook 30 seconds until fragrant.

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4. Add sausage & chicken

1. Stir in the sausage and cook 3–4 minutes to release smoky flavor.

2. Add the chicken pieces and cook 5 minutes, stirring, until lightly sealed (not fully cooked).

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5. Season & simmer

1. Sprinkle in paprika, thyme, cayenne, black pepper, salt, Creole seasoning, and add bay leaves.

2. Stir in diced tomatoes.

3. Gradually pour in warm chicken stock, stirring to keep it smooth.

4. Bring to a gentle boil, then reduce to low simmer.

5. Cover partially and simmer 45–60 minutes, stirring occasionally.

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6. Add okra & shrimp

1. Stir in okra and simmer 10 minutes.

2. Add shrimp, gently stirring.

3. Cook 5–7 minutes, just until shrimp turn pink and are cooked through.

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7. Finish the gumbo

• Remove bay leaves

• Taste and adjust salt, spice, or heat

• Stir in parsley and green onions

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To Serve

• Spoon gumbo over hot white rice

• Add hot sauce if you like extra heat

• Serve with crusty bread or cornbread

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Helpful Tips

• Creole vs Cajun: Creole gumbo includes tomatoes; Cajun usually doesn’t.

• Even better next day: Gumbo tastes amazing after resting overnight.

• Too thick? Add a splash of stock. Too thin? Simmer uncovered a bit longer.

• No okra fan? You can reduce it or replace with a little filé powder added at the end (off heat).