Shrimp And Chicken Gumbo – Easy Cheesecake Factory  Copycat

This Shrimp & Chicken Gumbo is a cozy, slow-simmered stew packed with bold Cajun flavor, smoky sausage, and tender shrimp. It’s hearty enough for cold nights, but simple enough to throw together with pantry staples and a bit of patience. One pot, real depth, and yes — the roux is worth it.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hour
• Flavor: spicy, buttery, smoky
• Great for: lazy Sundays, cold evenings, leftover magic

Why I Like This Recipe

Didn’t plan this. Just opened the fridge, saw some shrimp I forgot I bought, and went from there. Made a roux while half-watching a stream and forgot about everything else. It’s comforting in that way. Big flavor, low fuss (except the stirring part — yeah, that’s real).

Ingredients

Proteins & Base

• 1 lb large shrimp, peeled + deveined
• 1 lb Andouille sausage, sliced
• ¼ cup all-purpose flour
• 2 tbsp butter
• 2 tbsp oil

Veggies

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 2 green onions, thinly sliced
• 3 garlic cloves, minced

Liquids & Flavor

• 2 cups chicken broth
• 1 (14.5 oz) can fire-roasted tomatoes
• 2 bay leaves
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp thyme
• 1 tbsp Cajun seasoning
• 1 tbsp shrimp & crab boil
• ½ tsp paprika

To Serve

• 2 cups cooked white rice

How To Make Shrimp And Chicken Gumbo

1. Season the shrimp: Toss shrimp with ½ tbsp Cajun seasoning + paprika. Let it hang out while everything else cooks.
2. Brown the sausage: Heat a splash of oil, medium-high heat. Get the sausage browned and a little crispy, about 3 mins per side. Set it aside.
3. Sauté the veggies: Same pan — throw in the peppers, celery, and onion. Cook till softened, maybe 4 mins. Add garlic, stir for one more minute. Pull it off the heat.
4. Make the roux: Grab a clean pan. Add flour and dry-toast it on medium-low, stirring non-stop. When it’s chocolate-brown (after 18–20 mins), add butter and stir until it’s smooth and glossy.
5. Build the gumbo: In a large pot, combine sausage, veggies, the roux, tomatoes, broth, and all seasonings (bay leaves, oregano, pepper, thyme, Cajun spice, crab boil). Stir it up.
6. Simmer low and slow: Cover. Let it simmer for 45 minutes. Don’t rush this part — everything melts together here.
7. Finish with shrimp: Add the seasoned shrimp and let them cook for 5–6 minutes. Just until pink. That’s it.
8. Serve: Ladle over hot rice. Top with green onion if you’re feelin’ cute.

Tips for Success

• Roux needs constant stirring — don’t walk away
• Use fire-roasted tomatoes if you can, they add a smoky layer
• Don’t overcook the shrimp. They get weird and rubbery fast
• Taste before salting — the seasoning packs a punch
• Let it rest 5–10 minutes before serving — it settles nicely

Storage and Reheating

• Fridge: Let it cool, then store sealed for up to 3 days.
• Freezer: Freeze without rice in airtight containers. Up to 3 months.
• Reheating: Low heat in a pot, splash of broth or water helps loosen it up. Microwave works too, but stove’s better.

Frequently Asked Questions

• Can I skip the shrimp?
  Totally. Just double the sausage or toss in chicken thighs. It’s flexible.
• What’s shrimp & crab boil?
  It’s a seasoning concentrate — adds major seafood flavor. Liquid or powder both work.
• Is the roux supposed to look burnt?
  Not burnt, but yes, dark. Think deep brown. Stop before it smells bitter.
• Can I make it less spicy?
  Yep, go easy on the Cajun seasoning and skip the crab boil if needed.
• Do I need rice?
  No, but it soaks up the broth beautifully. Grits or crusty bread work too.

Common Mistakes and How to Dodge Them

• Rushing the roux: It’s tempting to crank the heat. Don’t. Medium-low, slow stir. Burnt roux = bitter gumbo.
• Overcooking the shrimp: They go in at the end, and they only need a few minutes. Set a timer if you’re distracted.
• Too much salt too early: Cajun seasoning, sausage, and crab boil all bring salt. Wait till the end to taste and adjust.
• Skipping the simmer: That 45 mins isn’t optional. It’s what gives gumbo its depth. Shortcuts won’t taste the same.
• Using raw flour in the pot: Nope. That’s not a roux. Toasting the flour builds flavor. Skipping it? Different dish entirely.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 140mg
• Sodium: 980mg
• Potassium: 480mg
• Total Carbohydrate: 19g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 23

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