Best 13 Chicken Shrimp Gumbo Recipes

SHRIMP AND SAUSAGE AND CHICKEN GUMBO

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.

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Steps:

• Separately, chop / prepare all ingredients necessary as defined above and set aside.
• Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
• ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
• Add 2 cups oil and 2 cups flour to the.
• Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
• When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
• Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
• Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
• Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
• Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO

Steps:

• Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
• Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

CHICKEN, SAUSAGE AND SHRIMP GUMBO

Steps:

• *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
• In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
• Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
• Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
• Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
• Pass additional Tabasco at the table, to taste.
• *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
• Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.

CHICKEN, SHRIMP AND OKRA GUMBO

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.

CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Steps:

• In a heavy 4-quart Dutch oven stir together the flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir the roux constantly (about 5 minutes-maybe more, depending on how dark it gets). Roux should be a dark reddish brown. Stir in the onion, green pepper, garlic, and seasoning. Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender. Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and simmer 40 minutes. Stir in the sausage. Cover and simmer about 20 minutes more till chicken is tender. Remove from heat. Skim off fat. (I use a paper towel.) Peel shrimp and put peels in either a steamer or cheesecloth. Add to broth. Simmer for 15 - 20 minutes. Remove peels. About 25 minutes before serving, cook rice. About 10 minutes before serving, add okra. While okra is cooking, cut shrimp into bite-size pieces. Add shrimp about 5 minutes before serving. Cook till heated through. Spoon gumbo over hot cooked rice. Serve with ¼ to ½ teaspoon filé powder to the side of each serving to stir into gumbo, if desired. Makes 6 servings. We usually double this recipe.

CHICKEN SHRIMP GUMBO

Steps:

• Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour. Add tomatoes, cooked chicken, tsp of the salt, thyme, and hot pepper sauce. Cover and simmer for 20 minutes.
• Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice and 1 tsp salt. (You may also want to add additional butter in at this time.) Cover tightly for 20 minutes. Remove from heat and let stand until all liquid is absorbed, about 5 minutes.
• Add shrimp to gumbo and continue to cook for an additional 5 minutes. Stir parsley into rice.
• To serve, combine stew and rice into individual serving bowls.

LOW FAT CHICKEN AND SHRIMP GUMBO

Steps:

• Combine the the first 11 ingredients in a small bowl.
• Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
• sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
• Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
• Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
• peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
• stirring occasionally to check for sticking, about 8 minutes.
• Add the apple juice and remaining seasoning mix, stir, and cook until.
• most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
• chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
• until it is completely absorbed and a paste forms. Cover and cook 1 minute.
• Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
• minutes. Add the collard greens, the remaining mustard greens, onions, and.
• okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
• minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
• shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
• Cover and cook on low for 6 hours.
• Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

CAJUN CHICKEN SAUSAGE SHRIMP & CRAB GUMBO

Steps:

• 1. 1: Warm up a large gumbo pot over medium heat, then reduce to low heat. 2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). 3: Transfer sausage to the gumbo pot. 4: Saute' andouille in the skillet over medium high heat until slightly browned. 5: Transfer andouille to gumbo pot. 6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. 7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. 8: Transfer vegetable and seasoning mixture to gumbo pot. 9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. 10: Transfer chicken to gumbo pot. 11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. 12: Crumble in dark roux. 13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes. 14: Reduce heat to a low simmer for 10 minutes. 15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes 16: Garnish with green onions and serve with potato salad.

SHREVEPORT CHICKEN AND SHRIMP GUMBO

Steps:

• Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
• Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
• Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
• Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
• Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.

CROCKPOT CHICKEN, SAUSAGE & SHRIMP GUMBO

Steps:

• Step One: Brown the kielbasa in a heavy saucepan and add to crockpot. Step Two: Add 1 T. butter to keilbasa drippings and saute onion, red pepper, celery and garlic to tender. Place in crockpot. Step Three: In a separate saucepan, saute thawed okra in 2 T. Butter until ropiness starts to disappear, about 10-15 minutes and add to crockpot. Step Four: Roux 1/3 cup vegetable oil 1/3 cup flour Heat oil over medium heat and then add flour, stirring constantly for 5 minutes. Reduce heat to medium-low (not on simmer) and continue cooking and stirring for 15 minutes until roux is dark and the color of pecans. Add: 3 cups hot chicken broth 1 cup hot water Mix until smooth and place in crockpot. Add chopped chicken, tomatoes, salt, pepper, red pepper & stir all ingredients. Cook on Low Heat setting for 6-7 hours. Add Shrimp during the last 20 minutes and cook until pink. Serve over hot rice.

CHICKEN, SHRIMP & SAUSAGE GUMBO RECIPE - (4.4/5)

Steps:

• Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich dark brown color - just like chocolate. Don't walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes, stirring frequently. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 to 50 minutes .Add the shrimp, simmer for 5 more minutes. Stir in file powder, green onions, and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt to your taste.