Best 13 Chicken Shrimp Gumbo Recipes

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Immerse yourself in the rich flavors of Louisiana with a heartwarming bowl of Chicken Shrimp Gumbo. This classic Southern dish is a symphony of succulent chicken, plump shrimp, and the holy trinity of vegetables (onion, celery, and bell pepper) swimming in a robust broth brimming with aromatic spices. Chicken Shrimp Gumbo is a delightful marriage of hearty and comforting, perfect for a cozy meal with loved ones.

Embark on a culinary journey with our carefully curated collection of Chicken Shrimp Gumbo recipes. Discover variations that cater to every taste bud, from traditional Cajun-inspired gumbo to creative twists that incorporate unique ingredients and cooking techniques. Whether you prefer a mild or spicy gumbo, or a version that showcases the bounty of fresh vegetables or the bold flavors of smoky sausage, we have a recipe that will tantalize your taste buds.

Indulge in the classic Chicken Shrimp Gumbo recipe, a true testament to the culinary heritage of Louisiana. Experience the harmony of tender chicken and succulent shrimp enveloped in a rich, flavorful broth. Explore variations that introduce a variety of vegetables, such as okra, corn, and tomatoes, adding vibrant colors and textures to the gumbo.

For those who crave a bit of heat, dive into the Spicy Chicken Shrimp Gumbo recipe. This fiery rendition cranks up the spice level with a generous helping of cayenne pepper, paprika, and chili powder. Feel the warmth embrace your senses as you savor each spoonful of this tantalizing gumbo.

If you're a seafood enthusiast, the Seafood Gumbo recipe is an absolute must-try. This gumbo extravaganza features an array of seafood treasures, including shrimp, crab, oysters, and fish, all simmering harmoniously in a flavorful broth. Prepare to be captivated by the symphony of briny and savory flavors.

For a lighter take on this classic dish, explore the Chicken and Vegetable Gumbo recipe. This version showcases a medley of fresh vegetables, such as okra, corn, and bell peppers, along with tender chicken, all harmoniously blended in a flavorful broth. Enjoy a guilt-free bowl of gumbo without compromising on taste.

Finally, for a taste of modern culinary artistry, try the Creative Chicken Shrimp Gumbo recipe. This innovative take on the classic gumbo incorporates unique ingredients like sun-dried tomatoes, artichoke hearts, and spinach, creating a vibrant and flavorful dish that will surprise and delight your palate.

No matter your preference, our collection of Chicken Shrimp Gumbo recipes offers something for everyone. From traditional to contemporary, mild to spicy, and hearty to light, there's a gumbo recipe here that will satisfy your cravings and warm your soul. Gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the rich flavors and traditions of Louisiana.

Let's cook with our recipes!

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

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



Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' image

After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.

Provided by SparkleKristy

Time P3DT1h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped

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.

Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO



Shrimp, Chicken, and Andouille Gumbo image

Provided by Jeanne Thiel Kelley

Categories     Soup/Stew     Chicken     Fish     Onion     Pork     Rice     Shellfish     Tomato     Vegetable     Christmas     Super Bowl     Dinner     Sausage     Seafood     Shrimp     Tailgating     Christmas Eve     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 19

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

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



Chicken, Sausage and Shrimp Gumbo image

I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.

Provided by Hey Jude

Categories     Gumbo

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 chicken, cut into pieces
1 lb smoked sausage or 1 lb andouille sausage
1 cup oil
1 1/2 cups flour
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
3 quarts chicken stock
24 button mushrooms
2 cups sliced green onions
1 bay leaf
1 sprig thyme
1 tablespoon chopped basil
salt
cracked pepper, to taste
Tabasco sauce or hot sauce, to taste
1/2 cup chopped fresh parsley
1 (1 lb) package frozen cooked shrimp
4 cups cooked white rice

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



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.

CHICKEN, SAUSAGE, AND SHRIMP GUMBO



CHICKEN, SAUSAGE, AND SHRIMP GUMBO image

Categories     Soup/Stew     Chicken     Shellfish     Stew     Sausage     Fall     Spring     Summer     Winter

Yield 6 servings

Number Of Ingredients 14

1/3 cup all-purpose flour
1/3 cup vegetable oil (not olive oil)
1 large onion, chopped
½ cup chopped green pepper
4 cloves garlic, minced
2 Tbls. Paul Prudhomme's Poultry Magic
4 cups hot water
2 pounds chicken thighs, skinned, boned, and cut into bite-size pieces
12 ounces Andouille or smoked sausage, cut into ½-inh slices and quartered
1 bottle clam juice (optional)
8 oz. shrimp
½ - 1 cup Okra (we use sliced frozen okra)
Hot cooked rice
Filé powder (optional-we don't use)

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



Chicken Shrimp Gumbo image

Very simple, easy and delicious Gumbo. First gumbo I tried and we have made many times with family and friends. Recipe was originally given to us by another friend! Note: We normally make this on the more bland side and then keep a bottle of Tabasco sauce around to spice things up to our liking!

Provided by Virginia Cherry Blo

Categories     Gumbo

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can diced tomatoes
1/3 cup green pepper (chopped)
1/3 cup onion (chopped)
1/4 cup butter
1/4 cup flour
2 teaspoons salt
1 cup uncooked rice
2 cups chicken (cooked and diced)
1 teaspoon thyme
1/4 teaspoon hot pepper sauce (or more to your liking!)
1/2 lb shrimp (peeled and de-veined)
2 tablespoons parsley (chopped)

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.

Nutrition Facts : Calories 281.5, Fat 8.6, SaturatedFat 5.1, Cholesterol 94, Sodium 1208.2, Carbohydrate 39.5, Fiber 2.8, Sugar 5.5, Protein 11.9

LOW FAT CHICKEN AND SHRIMP GUMBO



Low Fat Chicken and Shrimp Gumbo image

Make and share this Low Fat Chicken and Shrimp Gumbo recipe from Food.com.

Provided by MsPia

Categories     Gumbo

Time 45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 25

2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne
2/3 lb chicken breast, diced into 1/2-inch cube
2/3 lb shrimp, peeled & deveined
1/2 quart mustard greens, chopped
1/2 quart onion, chopped
1 1/3 cups green bell peppers, chopped
1 1/3 cups celery, chopped
1/2 quart okra, sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour, browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens, chopped
1 quart cooked rice

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



Slow Cooker Chicken Gumbo with Shrimp image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h15m

Yield 8

Number Of Ingredients 13

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

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.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g

CAJUN CHICKEN SAUSAGE SHRIMP & CRAB GUMBO



Cajun Chicken Sausage Shrimp & Crab Gumbo image

I have been making gumbo since my early 20's and I have never measured any of the ingredients. I always just cook by sight but I did try to measure them for this posting. I like my gumbo slightly spicy so you may want to use less cajun spices and eliminate the pepper sauce.

Provided by Lorrie Butler

Categories     Seafood

Time 1h45m

Number Of Ingredients 21

2 large chopped onions
1 large chopped bell pepper
2 c chopped green onions
4 oz parsley or parsley flakes (desired amount)
1 jar(s) savoie's roux or 1 lb. homemade roux *
2 lb cajun smoked sausage
1 lb pork tasso
4 lb skinless boneless chicken
3 clove chopped or minced garlic
5 Tbsp cajun seasoning
2 c chopped celery
1 bay leaf
2 lb andouille sausage
1 pinch oregano, dried or fresh
1 pinch thyme, dried or fresh
1 Tbsp hot pepper sauce
4 can(s) water
2 can(s) chicken broth
1/4 c chicken bouillon granules
1 lb shrimp, peeled and deveined
5 cleaned gumbo crabs,

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



Shreveport Chicken and Shrimp Gumbo image

We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish.

Provided by mya_friend

Categories     Gumbo

Time 2h15m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 20

2 tablespoons flour
2 tablespoons oil
1 cup chopped yellow onion
1/3 cup sliced green onion
1/2 cup chopped green pepper
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 teaspoon salt
3 cups chicken broth
2 cups of spicy v-8 vegetable juice
1/4 teaspoon crushed thyme
1/2 teaspoon cayenne pepper
2 bay leaves
28 ounces whole tomatoes, cut up with juice (undrained)
16 ounces frozen okra
1 1/2 lbs medium shrimp, deveined and shelled
2 cups chicken, cooked and cut into 3/4 inch pieces
1/2 teaspoon Tabasco sauce
4 cups cooked rice
2 teaspoons gumbo file powder (ground Sassafras leaves)

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.

Nutrition Facts : Calories 326.3, Fat 6.1, SaturatedFat 1, Cholesterol 129.6, Sodium 734.5, Carbohydrate 43.5, Fiber 4, Sugar 8, Protein 24.4

CROCKPOT CHICKEN, SAUSAGE & SHRIMP GUMBO



CROCKPOT CHICKEN, SAUSAGE & SHRIMP GUMBO image

Categories     Soup/Stew     Chicken

Yield 6-8 people

Number Of Ingredients 18

1-16 oz. package Kielbasa or Smoked Sausage, sliced in 1/4 inch rounds
3 T. butter, divided
1 large onion, chopped
1/2 red or green pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1-9 or 10 oz. package frozen sliced okra, thawed
1/3 cup oil
1/3 cup all-purpose flour
3 cups hot chicken broth
1 cup hot water
1 1/2cups chopped cooked chicken (I use the deli-roasted chicken)
1 can diced tomatoes, undrained
1/2teaspoon salt
1/2teaspon black pepper
1/4 teaspoon ground red pepper
12 oz. peeled and deveined raw shrimp
3 cups cooked hot rice

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)



Chicken, Shrimp & Sausage Gumbo Recipe - (4.4/5) image

Provided by paulmartinjr

Number Of Ingredients 22

1/4 cup canola oil
1 (8-ounce) package smoked sausage
2 pounds chicken thighs, skinless
1/2 cup flour
1/4 cup unsalted butter
1 medium green bell pepper, diced
1 medium onion diced
1 cup celery, chopped, about 3 stalks
2 teaspoons garlic, minced
1 (14-ounce) can tomatoes, chopped
1/2 pound crab legs
1 tablespoon Creole seasoning.
1/2 tablespoon smoked paprika
1 tablespoon chicken bouillon powder or 1 cube
1 tablespoon thyme, fresh or dried
2 bay leaves
6 cups chicken stock
1 pound shrimp, 41/50 count, peeled and deveined
1/4 cup parsley, chopped
2 green onions, chopped
1 tablespoon gumbo file
10 cups rice, cooked

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your gumbo will taste. If possible, use locally sourced and organic ingredients.
  • Don't overcrowd the pot: When cooking the chicken and shrimp, don't overcrowd the pot. This will prevent the ingredients from cooking evenly.
  • Season to taste: Gumbo is a versatile dish that can be seasoned to your liking. Taste the gumbo as you cook it and adjust the seasonings accordingly.
  • Let the gumbo rest: After you've cooked the gumbo, let it rest for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Chicken and shrimp gumbo is a delicious and hearty dish that's perfect for a special occasion or a casual weeknight meal. With its rich and flavorful broth, tender chicken and shrimp, and variety of vegetables, gumbo is a surefire crowd-pleaser. Follow these tips and you'll be able to make a delicious gumbo that your family and friends will love.

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