Entree: United States – Louisiana – Chicken, Sausage, and Shrimp Gumbo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) raw shrimp, peeled and deveined
- 4 smoked sausage links, approx. 4 oz (115 g) each
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) all-purpose flour
- 8 cups (1.9 L) chicken broth
- 2 tbsp (30 ml) Cajun seasoning
- 1 tsp (2 g) gumbo filé powder
- 1 cup (240 ml) chopped yellow onion
- 1 cup (240 ml) chopped green bell pepper
- 1 cup (120 g) chopped celery (about 3 ribs)
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 1/2 cup (50 g) sliced green onions (scallions)
- 1/4 cup (15 g) chopped fresh parsley
- 2 bay leaves
- 2 cups (370 g) long-grain white rice, uncooked
- salt, to taste
- black pepper, to taste

Show original ingredient measurements

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) raw shrimp, peeled and deveined
- 4 smoked sausage links, approx. 4 oz (115 g) each
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) all-purpose flour
- 8 cups (1.9 L) chicken broth
- 2 tbsp (30 ml) Cajun seasoning
- 1 tsp (2 g) gumbo filé powder
- 1 cup (240 ml) chopped yellow onion
- 1 cup (240 ml) chopped green bell pepper
- 1 cup (120 g) chopped celery (about 3 ribs)
- 4 cloves (approx. 12 g) garlic, minced
- 1/2 cup (50 g) sliced green onions (scallions)
- 1/4 cup (15 g) chopped fresh parsley
- 2 bay leaves
- 2 cups (370 g) long-grain white rice, uncooked
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a large Dutch oven over medium-high heat. Season the chicken thighs lightly with salt and black pepper. Add 2 tbsp (30 ml) of the vegetable oil and brown the chicken thighs, skin-side down first, about 6–8 minutes per side until golden; remove and set aside. Add the sausage links and brown 3–4 minutes per side; remove and slice on a cutting board. Wipe excess fat if the pot is very greasy, leaving a thin film.
2. Reduce heat to medium. Add the remaining vegetable oil to the pot. Sprinkle in the flour and stir constantly to make a roux, cooking until it reaches a deep brown color (like milk chocolate), about 20–30 minutes; adjust heat so it does not burn.
3. Once the roux is dark, add the chopped onion, green bell pepper, and celery (the "holy trinity") and cook, stirring, until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
4. Gradually whisk in the chicken broth to deglaze and smooth the roux. Add the browned chicken thighs, sliced sausage, bay leaves, and 2 tbsp (30 ml) Cajun seasoning. Bring to a simmer, reduce heat to low, cover, and simmer gently for 45–60 minutes until the chicken is tender and flavors have melded. Skim excess fat from the surface as needed.
5. Meanwhile, cook the rice according to package instructions (about 2 cups (480 ml) water per 1 cup (240 ml) rice) so it is ready to serve with the gumbo.
6. Remove the chicken thighs to a cutting board; shred the meat from the bones and discard bones and skin. Return shredded chicken to the pot. Add the raw shrimp and simmer only until shrimp are pink and just cooked through, about 3–5 minutes.
7. Taste and adjust seasoning with salt, black pepper, and additional Cajun seasoning if desired. Remove bay leaves. Just before serving, sprinkle in the gumbo filé powder and stir gently (do not boil after adding filé).
8. Ladle gumbo over cooked long-grain white rice, garnish with sliced green onions and chopped parsley, and serve hot.

1. Heat a large Dutch oven over medium-high heat. Season the chicken thighs lightly with salt and black pepper. Add 2 tbsp (30 ml) of the vegetable oil and brown the chicken thighs, skin-side down first, about 6–8 minutes per side until golden; remove and set aside. Add the sausage links and brown 3–4 minutes per side; remove and slice on a cutting board. Wipe excess fat if the pot is very greasy, leaving a thin film.
2. Reduce heat to medium. Add the remaining vegetable oil to the pot. Sprinkle in the flour and stir constantly to make a roux, cooking until it reaches a deep brown color (like milk chocolate), about 20–30 minutes; adjust heat so it does not burn.
3. Once the roux is dark, add the chopped onion, green bell pepper, and celery (the "holy trinity") and cook, stirring, until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
4. Gradually whisk in the chicken broth to deglaze and smooth the roux. Add the browned chicken thighs, sliced sausage, bay leaves, and 2 tbsp (30 ml) Cajun seasoning. Bring to a simmer, reduce heat to low, cover, and simmer gently for 45–60 minutes until the chicken is tender and flavors have melded. Skim excess fat from the surface as needed.
5. Meanwhile, cook the rice according to package instructions (about 2 cups water per 1 cup rice) so it is ready to serve with the gumbo.
6. Remove the chicken thighs to a cutting board; shred the meat from the bones and discard bones and skin. Return shredded chicken to the pot. Add the raw shrimp and simmer only until shrimp are pink and just cooked through, about 3–5 minutes.
7. Taste and adjust seasoning with salt, black pepper, and additional Cajun seasoning if desired. Remove bay leaves. Just before serving, sprinkle in the gumbo filé powder and stir gently (do not boil after adding filé).
8. Ladle gumbo over cooked long-grain white rice, garnish with sliced green onions and chopped parsley, and serve hot.