Shrimp and Chicken Gumbo Recipe

Smoky andouille and zesty Cajun spices elevate this shrimp and chicken gumbo to a soul-warming feast you’ll always want in your winter rotation. It’s delicious with hot white rice, jalapeño cornbread, cold lager, potato salad; in fact most things.

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Shrimp and Chicken Gumbo Recipe Ingredients

Proteins & Base:

• 1 lb large shrimp, peeled and deveined
• 1 lb Andouille sausage, sliced
• 1/4 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 and crab boil
• 1/2 tsp paprika

To Serve:

• 2 cups cooked white rice

How To Make Shrimp and Chicken Gumbo Recipe

1. Season the shrimp: Toss the peeled and deveined shrimp with half a tablespoon of Cajun seasoning and the paprika, then leave them to hang out and marinate in those bold flavors while the rest of the gumbo begins to take shape.
2. Brown the sausage: Heat a splash of oil in a large skillet over a medium-high heat and sear the andouille sausage slices for about 3 minutes per side, or until they are beautifully browned and have developed a bit of a crispy edge; remove them from the pan and set aside.
3. Sauté the veggies: Using the same pan to catch all those smoky sausage drippings, throw in the bell peppers, celery, and onion, sautéing them for about 4 minutes until softened and translucent, then add the minced garlic and stir for one more minute before pulling the whole lot off the heat.
4. Make the roux: Grab a fresh, clean pan and add the flour to dry-toast it over a medium-low heat, stirring non-stop with a wooden spoon for 18 to 20 minutes until it reaches a deep, dark chocolate-brown color. Once the color is perfect, stir in the butter until the mixture is smooth, glossy, and smells intensely nutty.
5. Build the gumbo: In a large, heavy-bottomed pot, combine the browned sausage, sautéed vegetables, the rich dark roux, and the fire-roasted tomatoes. Pour in the chicken broth and stir in all the seasonings—the bay leaves, oregano, pepper, thyme, Cajun spice, and crab boil—until everything is well combined.
6. Simmer low and slow: Cover the pot and leave the gumbo to simmer gently for 45 minutes; don’t try to rush this part, as this is when the roux and the juices from the tomatoes and sausage melt together into that classic, deep flavor.
7. Finish with shrimp: Stir in the seasoned shrimp and let them cook for a final 5 to 6 minutes until they have curled slightly and turned a perfect, opaque pink.
8. Serve: Ladle the thick, fragrant gumbo over bowls of hot white rice and scatter the sliced green onions over the top for a final bit of fresh color and crunch. Bring it to the table and tuck in!

Recipe Tips

• How to master the roux: Patience is key when toasting the flour; do not turn up the heat to speed things up or the flour will burn and turn bitter rather than nutty.
• Why use fire-roasted tomatoes: The char on the tomatoes adds an extra layer of smokiness that complements the andouille sausage perfectly.
• How to prevent overcooked shrimp: Only add the shrimp at the very end of the cooking process; they cook incredibly fast and will become rubbery if simmered for too long.
• How to adjust the thickness: If your gumbo is too thick for your liking, whisk in an extra 1/2 cup of chicken broth during the final simmer.

What To Serve With Shrimp and Chicken Gumbo Recipe?

This Shrimp and Chicken Gumbo Recipe is a rich, smoky meal that needs a rustic pairing! A side of Sweet Jalapeño Cornbread is the classic choice for soaking up the dark roux. For a lighter touch, a side of Creamy Southern Potato Salad adds a lovely coolness that contrasts with the Cajun heat! A cold Mexican Lager or a Sparkling Lemonade pairs wonderfully with the savory, spiced broth.

How To Store Shrimp and Chicken Gumbo Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days; the flavor actually improves the next day as the spices continue to meld.
• Reheat: Warm gently on the stove over medium-low heat; add a splash of broth if the gumbo has thickened too much in the fridge.
• Freeze: You can freeze the gumbo base for up to 3 months, but it is best to leave the shrimp out and add them fresh when you reheat the dish to ensure they stay tender.

Shrimp and Chicken Gumbo Recipe Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 145 mg
• Sodium: 1120 mg
• Total Carbohydrates: 18 g
• Protein: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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