Chicken And Shrimp Gumbo Recipe

Prepare chicken and sausage

Season the chicken pieces lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add 1 tablespoon of the vegetable oil. When hot, add the sliced Andouille and brown for 3–4 minutes, stirring occasionally, until edges are caramelized. Remove sausage with a slotted spoon and set aside.

Brown chicken

Add another 1 tablespoon of oil to the same pot if needed. Add chicken pieces in a single layer and sear for 2–3 minutes per side until golden (they will not be cooked through). Remove chicken and set aside with the sausage.

Set aside shrimp

Pat shrimp dry with paper towels, toss with a pinch of salt and pepper, and refrigerate until later. Shrimp will be added near the end to avoid overcooking.

With the pot empty of proteins, lower heat to medium-low. Pour in the remaining vegetable oil (roughly 6 tablespoons remain) and bring to a gentle shimmer. Gradually whisk in the flour, stirring constantly to combine. Continue stirring frequently and cook the roux, maintaining a medium-low to medium heat so it doesn't burn. Stir continuously and scrape the bottom to prevent sticking. The roux will go from pale to peanut-butter color to a deep chocolate-brown; this typically takes 20–30 minutes. Aim for a deep brown but not burnt — you should smell a nutty aroma. If the roux darkens too quickly, lower the heat.

Once the roux reaches the desired deep brown color, carefully add the diced onion, bell pepper, and celery. The roux will seize and bubble; stir vigorously to incorporate the vegetables. Cook the mixture for 6–8 minutes over medium heat until vegetables soften and the raw onion smell subsides.

Add the minced garlic and cook 1 minute more until fragrant, stirring constantly so garlic doesn’t burn.

Slowly whisk in about 1 cup of the chicken stock to the roux-vegetable mixture to deglaze and loosen the base, mixing until smooth. Then add the remaining chicken stock and 1 cup water, whisking until fully combined. If using, whisk in the tomato paste now. Bring the gumbo to a simmer over medium heat.

Add the bay leaves, thyme, oregano, smoked paprika, cayenne, and the remaining salt, pepper, and Cajun seasoning. Stir to combine.

Return the browned chicken and Andouille to the pot. Reduce heat to low, cover partially, and simmer gently for 35–45 minutes to develop flavor and to cook the chicken through. Stir occasionally and skim any foam or excess oil from the surface with a spoon.

About 5 minutes before the simmering time is up, taste the gumbo and adjust seasoning with additional salt, Cajun seasoning, or cayenne if needed. Add Worcestershire sauce and optional hot sauce, stirring to combine.

Increase heat slightly so gumbo is at a gentle simmer. Add the prepared shrimp and cook until they are pink and opaque, about 3–4 minutes. Do not overcook shrimp. If shrimp are large, up to 5 minutes may be needed.

Remove bay leaves. Stir in chopped parsley and two-thirds of the sliced green onions, reserving the rest for garnish. Adjust final seasoning to taste.

Ladle gumbo over cooked white rice into bowls and top with remaining green onions. Serve immediately with hot sauce on the side.