Best 7 Chicken Shrimp Sausage 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.

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, 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.

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.

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.