Best 5 Chicken Sausage Shrimp Okra Gumbo Recipes

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Tantalize your taste buds with a culinary journey to the heart of Louisiana with this delectable Chicken Sausage, Shrimp, and Okra Gumbo recipe. This classic Cajun dish is a symphony of flavors, combining the richness of chicken and shrimp with the earthy goodness of okra in a deeply flavorful broth. The gumbo is a brimming pot of goodness, featuring succulent chicken sausage, plump shrimp, and tender okra bathed in a rich, savory broth thickened with a roux. A holy trinity of aromatic vegetables forms the base of this flavorful broth, while a medley of Creole spices adds a vibrant kick. This recipe also includes a vegetarian version, with hearty protein-packed black-eyed peas replacing the meat, offering a delicious and nutritious alternative. Whether you prefer the classic meat-based gumbo or the plant-based delight, this recipe has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SHRIMP AND SAUSAGE GUMBO RECIPE



Shrimp and Sausage Gumbo Recipe image

If there's a more satisfying meal to make for cool weather, we haven't found it.

Provided by Pam Lolley

Time 4h

Yield Makes 12 cups

Number Of Ingredients 20

1 pound smoked spicy-hot sausage (such as Conecuh), cut into ½-inch-thick slices
½ cup salted butter
½ cup all-purpose flour
2 medium-size yellow onions, chopped (about 3 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
3 large celery stalks, chopped (about 1 cup)
3 garlic cloves, minced
2 (32-oz.) cartons chicken broth
1 pound fresh okra, trimmed and cut into ½-inch pieces (about 2 ¾ cups)
(14.5-oz.) can petite diced tomatoes, undrained
3 bay leaves
2 teaspoons salt
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 ½ teaspoons dried thyme
1 teaspoon black pepper
2 pounds unpeeled raw medium shrimp, peeled and deveined
¼ cup chopped fresh flat-leaf parsley
Hot cooked rice
Sliced scallions, filé powder (optional)

Steps:

  • Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
  • Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
  • Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
  • Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Steps:

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

CHICKEN, SHRIMP, AND SAUSAGE GUMBO



Chicken, Shrimp, and Sausage Gumbo image

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Provided by B-B-Q Man

Categories     Gumbo

Time 4h30m

Yield 14-18 serving(s)

Number Of Ingredients 19

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

Steps:

  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:.
  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:.
  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3

CHICKEN, SHRIMP AND OKRA GUMBO



Chicken, Shrimp and Okra Gumbo image

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.

Provided by PaulaG

Categories     Gumbo

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 lb medium shrimp, peeled, deveined
cajun seasoning
3 tablespoons olive oil
1 lb okra, trimmed and sliced
1 tomatoes, chopped fine
2 medium yellow onions, peeled, chopped fine
2 celery ribs, sliced thin
1/4 cup bell pepper, chopped fine
2 boneless skinless chicken breasts, cut in 1-inch dice
1 (10 1/2 ounce) can Ro-Tel tomatoes
3 -5 garlic cloves, minced
1 tablespoon tomato paste
6 green onions, minced
1 bay leaf
1 teaspoon white vinegar
1 1/2 quarts chicken stock
1 (8 ounce) bottle clam juice
1 teaspoon paprika
1/2-1 teaspoon cayenne pepper
3 -6 dashes Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard or 1 tablespoon creole mustard
1/4 cup parsley, chopped
1 tablespoon Kitchen Bouquet
salt and pepper
hot cooked rice
green onion top, minced

Steps:

  • Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
  • In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
  • Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
  • Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
  • Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
  • Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

SAUSAGE AND SHRIMP GUMBO



Sausage and Shrimp Gumbo image

This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h5m

Yield 6

Number Of Ingredients 16

1 (14 ounce) package Hillshire Farm® Smoked Sausage
¼ cup cooking oil
¼ cup flour
1 onion, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
Salt to taste
½ pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice

Steps:

  • Cut sausage into 1/2-inch slices; set aside.
  • Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
  • Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
  • Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
  • Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
  • Ladle gumbo into bowls with rice.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g

Tips:

  • Mise en place: Before you start cooking, gather and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need on hand.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your gumbo. Use fresh vegetables, herbs, and seafood whenever possible.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Season your gumbo to taste: Gumbo is a versatile dish that can be adjusted to your own personal preferences. Taste your gumbo as you cook it and adjust the seasonings accordingly.
  • Serve your gumbo with your favorite sides: Gumbo is often served with rice, cornbread, or potato salad. You can also add a dollop of sour cream or hot sauce for extra flavor.

Conclusion:

Chicken sausage, shrimp, okra gumbo is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own personal preferences. With its rich flavor and variety of textures, gumbo is a dish that is sure to please everyone at the table.

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