New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe

Learn how to make a delicious New Orleans-style shrimp, chicken, and sausage gumbo from scratch with this detailed recipe.Show more

Here's a step-by-step recipe for New Orleans-style Shrimp, Chicken, and Sausage Gumbo:

Ingredients:
1 whole chicken, cut into pieces
1 cup oil (vegetable or canola)
1 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth (from cooking the chicken)
1 cup okra, sliced
1 lb sausage (e.g., andouille or a spicy pork sausage), sliced
1 lb shrimp, peeled and deveined
2 tablespoons gumbo filet (sassafras powder)
2 tablespoons creole seasoning
1 tablespoon black pepper
1 teaspoon cayenne pepper (adjust to taste)
4 bay leaves
1 teaspoon dried thyme
Salt to taste
2-3 green onions (scallions), chopped
Old Bay seasoning for shrimp
Instructions:
Prepare Chicken Broth:

In a large pot, place the chicken pieces and cover with water.
Season with salt and add a chopped onion and a few cloves of garlic.
Simmer the chicken on medium heat for a few hours until it's tender. Remove the chicken from the broth and let it cool. Once cooled, shred the chicken into bite-sized pieces. Reserve the chicken broth.
Make the Roux:

In a Dutch oven or heavy-bottomed pot, preheat it over medium heat.
Add the oil and let it heat up, then slowly whisk in the flour.
Stir continuously and cook the roux until it turns a rich chocolate-cinnamon color. Be careful not to burn it. This will take some time; be patient.
Add the Trinity:

Stir in the chopped green bell pepper, celery, and onion into the roux.
Cook until the vegetables become translucent.
Incorporate Chicken Broth:

Gradually add the chicken broth you prepared earlier, stirring constantly to avoid lumps. Continue to simmer.
Season the Gumbo:

Add gumbo filet, creole seasoning, black pepper, cayenne pepper, bay leaves, dried thyme, and salt to the roux mixture.
Stir in the minced garlic.
Fry Okra:

In a separate pan, fry the okra until it's no longer slimy. Then, add it to the gumbo.
Sauté the Sausage:

In the same pan used for okra, sauté the sausage slices until they brown. Add them to the gumbo.
Final Touch with Shrimp:

Season the peeled and deveined shrimp with Old Bay seasoning.
Gently fold in the shrimp and the shredded chicken into the gumbo.
Allow the gumbo to simmer for at least another hour to let all the flavors meld together. Taste and adjust seasoning as needed.
Serve and Garnish:

Serve the gumbo hot, preferably over cooked white rice.
Garnish with chopped green onions (scallions).
Enjoy your homemade New Orleans-style Shrimp, Chicken, and Sausage Gumbo!

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