Ultimate Cajun Chicken, Shrimp, and Sausage Gumbo
Dive into a bowl of rich, flavorful gumbo that combines tender chicken, juicy shrimp, and two types of savory sausage in a luxurious, dark roux. This gumbo recipe is inspired by traditional Louisiana cooking and has been refined over time to bring out the best of its unique spices and textures. With its layers of flavor and hearty ingredients, this dish not only nourishes the body but also warms the soul. Perfect for gatherings, this gumbo captures the essence of Cajun cuisine and will impress your family and friends with its complexity and depth. Although it requires a bit of time and patience to prepare, the end result is a deliciously rewarding experience that is worth every minute spent in the kitchen.
18
Servings
N/A
Calories
19
Ingredients
Ingredients
Kielbasa
1 lb (sliced into 1/2 inch thick medallions)
Andouille sausage
1 lb (sliced into 1/2 inch thick medallions)
Boneless skinless chicken thighs
2 lbs (cut into bite-size pieces)
Shrimp
2 lbs (peeled and deveined, save shells for stock)
Cold water
2 cups (for shrimp stock)
Creole seasoning
1/4 cup (divided (I use Tony Cacheres))
Vegetable oil
3/4 cup
All-purpose flour
1 cup
Onions
1 1/2 cups (small dice)
Green bell pepper
1 cup (small dice)
Celery
1 cup (small dice)
Garlic
2 tablespoons (minced (or to taste))
Tomato paste
8 ounces
Bay leaves
3
Chicken broth
96 ounces
Cayenne pepper
1-2 teaspoons (more or less to taste)
Scallions
1 bunch (small dice)
Cooked long-grain rice
as needed (for serving)
File powder
to taste (served on the side)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Cajun Chicken, Shrimp, and Sausage Gumbo?
It is a rich, flavorful dish that combines tender chicken, juicy shrimp, and two types of savory sausage in a luxurious, dark roux, capturing the essence of Cajun cuisine.
How many servings does this recipe yield?
This recipe is designed to serve 18 people.
What types of sausage are included in this gumbo?
The recipe calls for 1 lb of Kielbasa and 1 lb of Andouille sausage, both sliced into medallions.
How should the chicken be prepared?
Use 2 lbs of boneless skinless chicken thighs, cut into bite-size pieces.
What is the recommendation for preparing the shrimp?
Use 2 lbs of shrimp, peeled and deveined, and save the shells to create a flavorful stock.
How do I make the shrimp stock?
Combine the saved shrimp shells with 2 cups of cold water to create a stock for the gumbo.
What are the primary vegetables used in this gumbo?
The recipe uses the 'Holy Trinity' of Cajun cooking: 1 1/2 cups of onions, 1 cup of green bell pepper, and 1 cup of celery, all small diced.
What kind of roux is used in this recipe?
A dark roux is used, made from 3/4 cup vegetable oil and 1 cup of all-purpose flour.
What seasoning brand is suggested for this dish?
The recipe suggests using Tony Chachere's Creole seasoning.
How much Creole seasoning is required?
A total of 1/4 cup of Creole seasoning is used, divided throughout the cooking process.
Why is tomato paste included in this gumbo?
8 ounces of tomato paste are added to provide depth of flavor and richness to the base.
How much liquid is needed for the gumbo base?
You will need 96 ounces of chicken broth in addition to the homemade shrimp stock.
Is this gumbo recipe spicy?
Yes, it includes Creole seasoning and 1-2 teaspoons of cayenne pepper, which can be adjusted to your taste preference.
What is File powder and how is it used?
File powder is a traditional gumbo thickener made from dried sassafras leaves, served on the side for individuals to add to their own bowls.
How is the gumbo served?
It is typically served over cooked long-grain rice and garnished with diced scallions.
Can I adjust the amount of garlic?
Yes, the recipe suggests 2 tablespoons of minced garlic, but you can adjust this to your personal taste.
What kind of oil should I use for the roux?
Vegetable oil is recommended for making the roux.
How many bay leaves are needed?
The recipe calls for 3 bay leaves to be simmered in the gumbo.
What is the texture of the vegetables?
The onions, bell peppers, celery, and scallions should all be a small dice for a consistent texture.
How thick should the sausage medallions be?
Both the Kielbasa and Andouille should be sliced into 1/2 inch thick medallions.
Is this a quick recipe to prepare?
No, it requires time and patience, especially for developing the dark roux and simmering the flavors.
What makes this gumbo 'Ultimate'?
Its complexity, depth of flavor, and the combination of chicken, shrimp, and two types of sausage make it a standout dish.
What type of rice is recommended?
Cooked long-grain rice is the traditional choice for serving with this gumbo.
What garnish is used at the end?
A bunch of small-diced scallions is used as a fresh garnish.
Can I use different types of chicken?
While the recipe specifies chicken thighs for their tenderness, you could use other cuts, though thighs are preferred for flavor.
How much shrimp is needed?
The recipe requires 2 pounds of shrimp.
Is the roux difficult to make?
A dark roux requires constant stirring and patience to prevent burning while achieving the desired deep color.
What is the role of the scallions?
The scallions add a mild onion flavor and a pop of color when used as a garnish.
Does this recipe include seafood?
Yes, it features 2 lbs of shrimp and a stock made from shrimp shells.
What are the main tags associated with this recipe?
The recipe is tagged as gumbo, cajun, southern cooking, seafood, comfort food, and spicy.