Main Course

Chicken, Sausage & Shrimp Gumbo

Name: Chicken, Sausage & Shrimp Gumbo
Prep time: 30 min
Total time: 105 min
Yield: 8–10 servings
Ingredients: 1 lb chicken (I used shredded rotisserie); 1 lb spicy andouille sausage, sliced; Shrimp, peeled and deveined, tails off; 2 green bell peppers, diced; 2 onions, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 cup vegetable oil; 1 cup all-purpose flour; 8–10 cups chicken broth; 1 large can diced tomatoes and green chiles; Thyme, oregano and bay leaves, to taste; 1/2 cup fresh parsley; Paprika, to taste; Salt and pepper, to taste; Hot sauce, to taste; 1/2 cup green onions; Cooked white rice, for serving; Hot honey cornbread, for dipping

Posted October 22, 2026 · by The Hangry Wife

The secret to great gumbo starts long before the first bite. If your roux isn’t this dark, we need to talk 🍲

Sausage, chicken, shrimp, a rich roux, and enough hot sauce to make you forget it’s getting dark at 5pm.

The gumbo is simmering…the voodoo movie is voodoo-ing. Who’s coming over?

Tell me your gumbo hot take. I promise I’ll only judge a little. What would you change? What would you add?

Jump to recipe

Prep: 30 minutes
Total: 1 hr 45 min
Serves: 8–10

Ingredients

1 lb chicken (I used shredded rotisserie)
1 lb spicy andouille sausage, sliced
Shrimp, peeled and deveined, tails off
2 green bell peppers, diced
2 onions, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup vegetable oil
1 cup all-purpose flour
8–10 cups chicken broth
1 large can diced tomatoes and green chiles
Thyme, oregano and bay leaves, to taste
1/2 cup fresh parsley
Paprika, to taste
Salt and pepper, to taste
Hot sauce, to taste
1/2 cup green onions
Cooked white rice, for serving
Hot honey cornbread, for dipping

Instructions

Brown the sausage and chicken in a large pot. Remove and set aside.
Make a roux by whisking the oil and flour over medium heat until it turns a deep brown. Don’t rush it! Keep mixing it. The roux is what gives the gumbo its flavor…DON’T let it burn!
Add the onion, bell pepper, celery, and garlic. Cook until softened.
Slowly stir in the chicken broth. Add the seasonings, parsley, thyme, oregano, bay leaves, chicken, and sausage.
Cover and let it simmer for about 45 minutes, stirring occasionally, until the flavors come together.
Add the shrimp near the end and cook until pink and opaque.
Serve over rice and get ready for the compliments.