Chicken Sausage Gumbo with Shrimp
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Warm comforting gumbo filled with andouille sausage, chicken, and shrimp. This chicken sausage gumbo with shrimp is delicious and perfect for a cozy meal.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the chicken sausage gumbo with shrimp warm over rice.
Recipe by Cooking with a Wallflower at