Chicken, Sausage & Shrimp Gumbo

All Recipes, Comfort Recipes
October 20, 2026

Chicken, Sausage & Shrimp Gumbo

There’s nothing like a big pot of homemade gumbo! This was my first time making gumbo, and let me tell you, it was worth every minute! From the rich, dark homemade roux to the tender chicken, smoky andouille sausage, and juicy shrimp, this gumbo is packed with flavor. The roux takes a little patience, but trust me, it's worth it!

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Prep Time 20

Cook Time 1 30

Servings 10

Ingredients

For the homemade roux

1 cup vegetable oil
2 cups all-purpose flour

For the gumbo

4 celery stalks diced
1 yellow onion diced
2 green bell peppers diced
2 tablespoons minced garlic
5 boneless skinless chicken thighs
12 oz andouille sausage sliced
12 oz raw shrimp peeled and deveined
64 oz chicken stock
4 cups water
2 bay leaves
2 tablespoons hot sauce optional
Cornstarch slurry or gumbo filé for thickening (optional)
Cooked jasmine rice for serving

Seasonings (measure to taste)

Tony Chachere’s Creole Seasoning
Onion powder
Garlic powder
Paprika
Black pepper

Instructions

Step 1: Prepare the homemade roux

In a heavy-bottomed skillet or pot, combine the vegetable oil and all-purpose flour over medium heat.
Stir continuously, making sure to scrape the bottom and sides to prevent burning.
Continue stirring until the roux develops a deep, dark brown color and a thick, paste-like consistency. This process can take approximately 1 hour.
Once the roux reaches your desired color, remove it from the heat and allow it to cool slightly.
Carefully remove any excess oil that separates from the roux. If needed, gently blot surface oil with a paper towel, avoiding contact with the hot roux. Set aside.

Step 2: Brown the sausage and chicken

Season the chicken thighs with Tony’s Creole Seasoning, onion powder, garlic powder, paprika, and black pepper.
Heat a large, deep pot over medium heat.
Add the sliced andouille sausage and cook until golden brown. Remove from the pot and set aside.
In the same pot, add the seasoned chicken thighs and sear for approximately 4 minutes on each side.
Remove the chicken and set aside. The chicken will finish cooking in the gumbo.

Step 3: Sauté the vegetables

Using the same pot, add the diced celery, onion, and green bell peppers.
Cook until the vegetables begin to soften, stirring occasionally.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Stir in the prepared roux, mixing until the vegetables are evenly coated.

Step 4: Build the gumbo

Slowly pour in the chicken stock and water, stirring well to incorporate the roux.
Season with Creole seasoning, onion powder, garlic powder, paprika, and black pepper to taste.
Add the bay leaves and stir.
Cover the pot and bring to a boil. Allow the gumbo to cook for approximately 20 minutes, stirring occasionally.

Step 5: Add the chicken and sausage

While the gumbo is cooking, dice the seared chicken thighs into bite-sized pieces.
Add the chicken and browned andouille sausage back into the pot.
Stir well and taste the broth, adjusting seasonings as needed.
Continue cooking at a gentle boil or simmer until the chicken is fully cooked and reaches an internal temperature of 165°F.
Remove the bay leaves and skim off any excess oil from the surface using a spoon.

Step 6: Add the shrimp and finish

Stir in 2 tablespoons of hot sauce, if desired.
Add the raw, peeled, and deveined shrimp.
Remove the pot from the heat and gently stir, allowing the residual heat to cook the shrimp until they are pink, opaque, and reach 145°F. If needed, return the pot to low heat briefly to finish cooking.
If you prefer a thicker gumbo, add a small amount of cornstarch slurry and bring back to a simmer until thickened. Alternatively, stir in gumbo filé off the heat, following the package directions.
Taste one final time and adjust seasonings if needed.

Step 7: Serve

Spoon the homemade gumbo over a bed of warm jasmine rice and enjoy!

Notes

Jas’s Kitchen Notes

Be patient with the roux! The dark roux is what gives this gumbo its rich color and deep flavor. Stir constantly and adjust the heat as needed to prevent burning.
Season to your liking. I seasoned throughout the cooking process rather than using exact measurements. Remember that Creole seasoning and andouille sausage can already be salty.
Don’t overcook the shrimp. Add them at the very end so they stay tender and juicy.
Adjust the consistency. Gumbo naturally thickens as it cooks. Add thickener only if needed, especially since the homemade roux already provides body.
Make it your own. Add more hot sauce for extra heat or adjust the amount of rice to your preference.