Shrimp & Chicken Gumbo

What could be better then a pot of Gumbo on a cold winter day?


The most important part of Gumbo is making the roux take your time and let the roux get a dark chocolate brown color.


In a large HEAVY stock/soup pot (I use cast iron) heat 1  cup oil and 1  cup flour stirring constantly, until roux is a dark chocolate brown color.


Ingredients for Gumbo


2 pounds of boneless skinless chicken breast cut into one inch chucks

2 pounds of peeled and deveined shrimp

1 pound of smoked sausage Andouille or another kick-up sausage cut in ¼ slices.

1 medium chopped onion

1 medium chopped bell pepper

2 stalks of chopped celery

2 toes of garlic chopped

1 to 2 teaspoons of Creole seasoning (careful you will get some heat from the sausage)

8 cups chicken stock or seafood stock

2 cups sliced fresh or frozen okra (optional)

2 Tablespoons of chopped green onions

2 Tablespoons of chopped parsley  


In a large skillet brown sausage add chicken, onions, celery, peppers garlic and 1 teaspoon of Creole seasoning. Continue cooking until chicken and veggies are tender about 5 minutes.


Add skillet of chicken and veggies to roux with chicken stock and simmer at least one hour.  Right before serving add shrimp & okra bring to a full heat. Add parsley and green onions and serve. Can be served over rice. 

4 Comments on “Shrimp & Chicken Gumbo

  1. Folks I had the pleasure of having this last night for dinner and it was awesome.

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