Warm comforting gumbo filled with andouille sausage, chicken, and shrimp. This chicken sausage gumbo with shrimp is delicious and perfect for a cozy meal.
I miss traveling.
I miss visiting new places, exploring local hangouts, and trying local cuisines. There’s so much that I feel we’re missing out on this past year.
But I’ve been thinking that maybe one of the first places I’ll visit when it’s safe to travel again will be New Orleans. Because the food itself is worth pining after. The beignets, the crawfish boil, the gumbo, the jambalaya, the charbroiled oysters, the snow balls, the pralines. The list seriously continues on and on.
Since I’ve been missing all the food that I won’t be able to eat for awhile, I wanted to make a version of it at home. Obviously, I can’t do gumbo justice. But I miss being able to walk down the streets of New Orleans late night to order warm beignets and a cup of gumbo to go. So for now, making my own gumbo is going to satisfy some of that craving. At least until I can get on a flight and head back to the South to enjoy all that Cajun and Creole cuisine that New Orleans is known for.
If you’ve never had gumbo before, it’s a well-seasoned stew that’s cooked for at least three hours until the onions, celery, bell peppers, and meat have broken down. It’s super flavorful and soo delicious. It’s the kind of meal you’d want to indulge in on a cold winter day as it’s been for many people this past week.
A little over a year ago, my boyfriend Gordon and I took a French Quarter cooking class at Sur la Table. It was such a fun experience learning techniques so I’m ready to try it at home. I hope you enjoy it as much as I do.
In a large pot, preferably a Dutch oven, whisk together vegetable oil and flour over low to medium heat and cook until the mixture turns golden brown, about 15-20 minutes.
Add bell peppers, onions, garlic, celery, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a pinch of salt and pepper. The roux will cover all the vegetables. Cook the veggies for about 5 minutes until they’re soft and tender.
Pour in the broth. Then add the sausage and chicken to the pot. Bring the gumbo to a boil and reduce the heat. Add the okra and let the gumbo simmer, covered, for at least 3 hours or at least until the chicken has fallen apart.
When about ready to serve, add shrimp to the gumbo. Cook for a few minutes until the shrimp has turned from a greyish color to a reddish orange.
Serve the chicken sausage gumbo with shrimp warm over rice.
Enjoy!
- ½ cup vegetable oil
- ½ cup all purpose flour
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 celery sticks, chopped
- 5 cloves of garlic, minced
- 1 medium onion, diced
- 1 – 14 oz can diced tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon Cajun seasoning
- 1 teaspoon chili powder
- 1 teaspoon cayenne powder
- 6 cups chicken or vegetable broth
- 3 andouille sausage, chopped
- ¾ pound chicken thigh
- ½ pound fresh okra
- a dozen prawns
- 6 servings rice
- In a large pot, preferably a Dutch oven, whisk together vegetable oil and flour over low to medium heat and cook until the mixture turns golden brown, about 15-20 minutes.
- Add bell peppers, onions, garlic, celery, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a pinch of salt and pepper. The roux will cover all the vegetables. Cook the veggies for about 5 minutes until they’re soft and tender.
- Pour in the broth. Then add the sausage and chicken to the pot. Bring the gumbo to a boil and reduce the heat. Add the okra and let the gumbo simmer, covered, for at least 3 hours or at least until the chicken has fallen apart.
- When about ready to serve, add shrimp to the gumbo. Cook for a few minutes until the shrimp has turned from a greyish color to a reddish orange.
- Serve the chicken sausage gumbo with shrimp warm over rice.
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