Chicken Sausage Shrimp Gumbo (Oven Baked Roux) - This authentic Louisiana chicken sausage gumbo combines tender chicken, smoky andouille sausage, and succulent shrimp in a rich, deeply flavored sauce built on our foolproof oven-baked dark roux. Using this method, you can create restaurant quality gumbo at home without standing over the stove for hours.
There's something profoundly satisfying about a pot of good gumbo simmering away, filling your kitchen with the kind of soul-warming aromas that can only come from Southern Louisiana cooking. During my time working in New Orleans kitchens, I learned that the difference between "meh" gumbo and exceptional gumbo comes down to patience, proper technique, and most importantly, a properly developed dark brown roux that provides both the foundation and that distinctive nutty flavor.
This recipe takes the intimidation out of making your own gumbo by using our oven baked dark roux method, which eliminates the constant stirring and risk of burning. The result is authentic Cajun gumbo that rivals anything you'd find in the French quarter, right from your own kitchen.
We used our blackening seasoning blend to create this hearty shrimp gumbo. If you're looking for other Louisiana dishes, don't miss our one pot pastalaya, or blackened chicken. We even have a killer remoulade sauce!
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What You're Going to Need!
- Andouille Sausage - this is the soul of good gumbo. Real andouille from Louisiana has a distinctive smoky, spicy character that can't be replicated. If you can't find authentic andouille, any smoked sausage works, though the flavor profile will be different.We suggest Aidells brand as the most common grocery store brand nationwide.
- Chicken - boneless and skinless thighs. Thighs have more flavor than breast, and hold up to the longer cooking process better.
- "Holy" Trinity - the aromatic base of Creole and Cajun cuisine: onions, celery, and bell pepper. This vegetable trinity is as essential to Louisiana cooking as mirepoix is to French cuisine.
- Shrimp - medium gulf shrimp are traditional, and we add these toward the end so they don't overcook. The shrimp cook quickly in the hot gumbo, staying tender and sweet.
- Dark Roux - the foundation of any authentic gumbo. We use our foolproof oven-baked dark roux made with equal parts all-purpose flour and vegetable oil. This darker roux provides the deep color and complex flavor that defines Cajun cooking.
- Louisiana Style Hot Sauce - a simple cayenne pepper, salt and vinegar based sauce like Crystal is best. Tabasco is too acidic and sharp for this recipe.
- Worcestershire Sauce - just a hint of this adds a nice zip you can't get otherwise.
- Cajun Seasoning - also sold as blackening spice, this blend typically includes paprika, garlic, and cayenne. Using Creole seasoning is not suggested, as it tends to be much milder and saltier.
- Chicken Bouillon - we like to use Better Than Bouillon brand, for the convenience, but by all means, you can make your own chicken broth, or purchase a good quality one from your local grocery store.
- Garlic - the depth of flavor in fresh minced is needed above and beyond the powder in the Cajun seasoning.
- Bay Leaves - these add aromatic depth during the simmering process.
- Dark Roux - the foundation of any authentic gumbo. We wrote this recipe using our foolproof oven-baked dark roux, made with equal parts all-purpose flour and vegetable oil. This darker roux provides the deep color and complex flavor that defines Cajun cooking.
- Cooked Rice (not pictured) - for serving. Long grain white rice is traditional in Southern Louisiana gumbo. Some folks love it with potato salad!
See recipe card for quantities.
Recipe
Chicken, Sausage, & Shrimp Gumbo Recipe
Ingredients
Equipment
Method
- Cut andouille sausage into ¼ inch slices.
- Cut chicken thighs into ½ inch chunks.
- Peel and small dice onions.
- Clean, core, and small dice bell pepper.
- Remove stem end from celery and small dice.
- Peel and mince garlic cloves.
- Heat stockpot over medium high.
- Add oil to pot.
- Once oil is hot, add sausage.
- Cook while stirring, rendering the fat from the sausage, and lightly browning, about 5 minutes.
- Add chicken, Continuing to stir as needed in order to sear evenly, about 3 to 5 minutes.
- Add the "trinity", onion, bell pepper, and celery to the pot.
- Cook while stirring until onions become translucent, about 8 minutes.
- Add garlic and stir to combine.
- Add shrimp and stir to combine.
- Add the Cajun seasoning and stir just enough to combine and start to cook, a couple of minutes at most.
- Add bay leaves.
- Add hot sauce and Worcestershire.
- Stir the bouillon into the water, and add to pot, increasing the heat to high.
- Bring the soup to a rapid boil.
- Add small amounts, (about 2 Tbsp.) of the roux to the boiling liquid at a time, allowing it to return to a boil be fore adding more, until desired thickness is acheived.
- Taste and adjust seasoning if needed.
- Reduce heat to a low simmer and allow to cook for about 10 minutes, stirring occasionally to prevent burning.
- Serve with cooked fluffy white rice.
Nutrition
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Let us know how it was!How to Make Gumbo From Scratch
- Render the sausage. in a Dutch oven or large stock pot, fry the andouille slices to render out some of it's fat, which adds a layer of smoky, spicy flavor to your gumbo base. Those little crispy edges and reddish fat at the bottom of the pot? That's exactly what you want.
- Sear the chicken. Add the chicken pieces and allow them to get a light sear in that delicious andouille fat.
3.Season in layers. Add some Cajun seasoning and salt at this point, so that it has a chance to fully adhere to the meats, as well as to fry a bit and wake up the essential oils that give it it's full impact.
4.Add Shrimp. Add these last, so that they don't become overcooked and grainy.
5.Build your aromatic base. The holy trinity - onions, celery, and bell pepper - forms the vegetable foundation of every good gumbo. Sauté until the onions are translucent and the vegetables have softened. This is where the Cajun cooking really begins, and your kitchen will start smelling like New Orleans. Those browned bits stuck to the bottom of the pot from the chicken and sausage? They're dissolving into the vegetables, adding even more depth.
6.Stir it up. Stir everything through, not only to mix evenly, but also to facilitate the vegetables sweating and giving up their liquid.
7. Add Garlic. Adding this earlier will result in burnt garlic, which no one likes.
8. Bay Leaves. Bay leaves are liquid soluble exclusively, so save them until the last minute.
9. Add Liquid. Either prepared chicken broth, or the bouillon dissolved into water. Increase the heat to high and bring to a full rolling boil.
10. Add the dark roux gradually. This is where the prepared roux really pays off. Add a bit at a time, as shown here. Stir it through and you will notice it acting not only as a thickening agent, but also the flavor and aroma will totally change. Add as little or as much as you would like, tasting and checking the consistency as you go. Simmer briefly and serve with white rice, hot sauce, and even some file' powder if desired.
Chef Tip
Adjust the heat level to your preference. Cajun seasoning blends and cayenne pepper can very widely in their spiciness. Start conservatively - you can always add more heat at the end, but you can't take it away. Many people prefer to keep the base gumbo moderately spiced and let diners add hot sauce to their individual bowls.
Make the roux ahead of time. Our oven method produces roux that stores beautifully in the refrigerator for at least 6 months, and if you want to freeze it, it's practically good for years. Having pre-made roux on hand means that you can have gumbo on the table in under 2 hours rather than the 4-5 hours when you factor in traditional roux making time.
The overnight trick. Gumbo is famously even better the next day. The flavors continue to develop and meld as it sits. If you're making this for a special occasion, consider preparing it the day before, refrigerating it overnight, and reheating gently before serving.
Substitutions & Variations
Protein Options: This version uses a classic combination of chicken, sausage, and shrimp, but you can make your own gumbo with whatever proteins you prefer. Some folks prefer chicken sausage gumbo, while others prefer seafood, like shrimp gumbo, or with fish, crab, even oysters. Duck is another traditional option that's incredible in gumbo.
Sausage Alternatives: If you can't find authentic andouille sausage at your grocery store, look for any smoked sausage with some spice to it. Kielbasa can work in a pinch, though you'll want to add extra cayenne pepper to compensate for the milder flavor. Proper andouille is a course grind with plenty of fat, and is seasoned with only red pepper, garlic, and salt.
Vegetarian Version: For a vegetarian gumbo, omit the proteins and load up on veggies - okra, mushrooms, celery root, beans, additional bell peppers, and corn all work beautifully. Use vegetable or mushroom broth instead of chicken.
Storage & Helpful Hints
Store leftover gumbo in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even more delicious. Some would argue that day-two gumbo is the best gumbo.
Reheat gently over medium heat, adding a splash of chicken broth if it's thickened too much.
For longer storage, gumbo freezes beautifully for up to 3 months. Cool it completely before transferring to freezer safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating.
Always store the rice separately from the gumbo. Rice gets mushy when stored in liquid, so keep them in separate containers and combine only when serving.
If you're making a large batch, consider portioning into individual servings before freezing. This makes weeknight dinners incredibly easy - just thaw a single portion and serve over freshly cooked rice.
Make a double batch of roux using our oven method and store the extra. having dark roux ready to go means you can make gumbo on a whim.
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FAQ
Cajun gumbo typically features a darker roux and often includes game meats or whatever proteins are available - it's country cooking at its finest. Creole gumbo, associated more with New Orleans cooking, often includes seafood, uses a slightly lighter roux, and sometimes incorporates tomatoes. Both are delicious, and there's significant overlap. This recipe leans toward the Cajun style with its dark brown roux but includes the shrimp common in Creole cooking. In Southern Louisiana, you'll find as many variations as there are cooks, and that's part of the beauty of gumbo - it's like the true melting pot, a very adaptable dish.
While you can adapt this recipe for slow cookers or pressure cookers, I don't recommend it. The browning steps and incorporation of the roux at a high boil just work best on the stovetop. That said, after you've built your gumbo on the stovetop, you could transfer everything to a slow cooker to simmer. The Instant Pot is a wonderful time saving device normally, but really won't be able to do so for this dish. The Dutch oven or pot method isn't difficult - it just requires patience rather than hands-on time.
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