Chicken, Sausage, and Shrimp Gumbo

The History and Origins of Gumbo

While there is much debate about the origins of gumbo, it is most likely a fusion of several dishes from many different areas of the world.

Why Louisiana? Gumbo probably became a popular fusion dish in Louisiana since so many cultures came together where the Mississippi River meets the Gulf of Mexico. Acadians from France, by way of Canada, brought the French concept of roux, and the idea of a seafood and vegetable stew would be similar to their traditional bouillabaisse. The Spanish likely contributed the peppers to the “holy trinity” of onion, celery, and green bell pepper. The key thickening agents, okra and gumbo filé, were contributions from West Africans and Native Americans, respectively, who used them for thickening traditional stews.

What’s in a Name Enslaved Africans brought okra (known as several variations of “gombo” in West African languages) from coastal West African cities. Still today, most gumbos are thickened with okra or gumbo filé, which is powdered sassafras leaves.

Where’s the okra? For ease and speed, this gumbo recipe doesn’t use okra or gumbo filé, though it does use a roux and the addition of less traditional black-eyed peas for extra thickening power. For an authentic gumbo recipe try our New Orleans “Best” Gumbo recipe, which features frozen chopped okra that you can keep in your freezer for whenever you have a hankering for a tasty gumbo dish.

What is Gumbo Made With?

you are making Cajun gumbo or Creole gumbo, it will include a roux, vegetables, and seasoning. It will also usually contain meat, seafood, or both.

Roux: Authentic gumbo starts with a roux, a cooked mixture of oil and all-purpose flour. Roux should be stirred often while cooking to avoid burning. The darker the roux, the more flavor it has, but what it gains in flavor, it loses in thickening power. The chocolate-colored roux used for the gumbo base packs plenty of flavor, but it can’t thicken like a white or blonde roux, so other thickeners are often added as well.

Vegetables: Chicken gumbo and seafood gumbo both use the same base vegetables of chopped onion, green bell pepper, and celery. Sometimes seafood gumbos will also contain tomatoes.

Seasoning: Creole seasoning or Cajun seasoning are the main seasonings for gumbo. Both contain salt, black pepper, white pepper, onion powder, garlic powder, and paprika. Creole seasoning also contains herbs such as rosemary, thyme, and oregano. Cajun seasoning often includes cayenne pepper. Either type works well in this recipe. When using Creole seasoning, you can always add a bit of cayenne pepper to boost the heat.

Meat and Seafood: Smoked, sliced andouille sausage appears in most gumbos. This simple recipe uses chicken and shrimp as well, but the possibilities are endless. Many gumbo recipes go wild with chicken gizzards and oysters; others, like some versions of gumbo z’herbes, are vegetarian, using greens to bulk up the soup. For a traditional seafood gumbo, just remove the chicken and sausage. For a classic gumbo, remove the shrimp. Our version has all 3 for the heartiest variation possible, but it is traditional to choose one or the other

How to Make a Gumbo Dish

This simple spin on classic chicken and sausage gumbo adds shrimp and black-eyed peas for heartiness and thickness. This shortcut version of the thick southern stew comes together quickly in one pan, with just a few simple steps (see full recipe below):

Make the Roux

In a Dutch oven, oil and flour come together to make the magical deep brown concoction known as a dark roux. The key to making a good roux, which serves as the base for your gumbo, is patience . Although this is the speedy variation, good flavor takes time and color equals flavor, so don’t rush it. Just be sure to stir to keep it from burning!

Sauté the Veggies and Add Remaining Ingredients

Next, add the seasoning, chopped onion, green bell pepper, and celery. The vegetables go in first because cooking them in the roux produces tons of extra flavor and helps them soften quickly. Cook for 3 minutes until softened and then stir in everything but the shrimp. The broth, chicken, sausage, and peas need to simmer until the mixture thickens slightly and the flavors are combined.

Add the Shrimp

Lastly, stir in the shrimp. We add them during the last few minutes to prevent overcooking. Now just dish it up with your favorite sides and enjoy!

How to Store Gumbo Leftovers

Gumbo stores well, though recipes with shellfish should be refrigerated for no longer than 24 hours. Enjoy it the next day or freeze to reheat later. When spooning gumbo into containers, evenly distribute the chicken, sausage, and shrimp among containers.

Whether refrigerating or freezing, refrigerate gumbo covered in shallow containers to cool it down rapidly.

Refrigerating Leftovers: To store in refrigerator, cover tightly and refrigerate for up to 1 day.

Freezing Leftovers: Add cooled gumbo to freezer-safe food storage containers, leaving 1/2 to 1 inch at the top of the container for expansion. Resealable freezer plastic bags can work too, if freezer space is tight. Cooling completely before freezing helps prevent freezer burn which happens when steam freezes on the tops and sides of containers.