Chicken, Sausage and Shrimp Gumbo

Chicken, Sausage and Shrimp Gumbo Recipe from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Chicken, Sausage and Shrimp Gumbo is a classic Creole dish that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Louisiana cuisine and is known for its rich flavors and unique combination of ingredients.

History

Gumbo has its roots in West Africa, where okra was used as a thickening agent in soups and stews. When African slaves were brought to Louisiana, they brought their culinary traditions with them, which eventually evolved into the gumbo we know today. The addition of French, Spanish, and Native American influences have also shaped the dish into what it is now.

Ingredients

1 chicken, cut into pieces
1 lb (454 g) smoked sausage or andouille sausages
1 cup oil
1.5 cup flour
2 cup chopped onions
2 cup chopped celery
1 cup chopped bell peppers
0.25 cup diced garlic
3 qt (2.84 liter) chicken stock
24 button mushrooms
2 cup sliced green onions
1 bay leaf
1 sprig thyme
1 tbsp chopped basil
salt, to taste
cracked pepper, to taste
tabasco sauce or hot sauce, to taste
0.5 cup chopped fresh parsley
1 (1 lb (454 g)) package frozen cooked shrimp
4 cup cooked white rice

How to prepare

Remove as 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. Sauté for 3–5 minutes or until vegetables are wilted. Add chicken and sausage, blending well into vegetable mixture. Sauté for 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 for approximately one hour. Stir occasionally and skim 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.
You may 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.

Variations

Use different types of sausage such as chorizo or Italian sausage for a different flavor profile.
Add okra for a traditional touch or substitute it with file powder for thickening.
Use different types of seafood such as crab or crawfish for a seafood gumbo variation.

Cooking Tips & Tricks

Make sure to constantly stir the roux when making it to prevent burning.

- For a richer flavor, you can use homemade chicken stock instead of store-bought.

- Adjust the amount of hot sauce to your preference for spiciness.

- Let the gumbo simmer for a longer time to allow the flavors to meld together.

Serving Suggestions

Serve the gumbo over hot steamed white rice and garnish with chopped green onions and parsley. Pair it with a side of cornbread or crusty French bread.

Cooking Techniques

Browning the roux to a deep golden color is crucial for developing flavor in the gumbo.

- Slow cooking the gumbo allows the flavors to meld together and the chicken to become tender.

Ingredient Substitutions

You can use boneless, skinless chicken thighs instead of a whole chicken for convenience.

- Andouille sausage can be used instead of smoked sausage for a spicier flavor.

Make Ahead Tips

Gumbo tastes even better the next day as the flavors have had time to develop. You can make it ahead of time and reheat it before serving.

Presentation Ideas

Serve the gumbo in a large bowl with a scoop of rice in the center and garnish with chopped parsley and green onions. Add a sprinkle of hot sauce for extra heat.

Pairing Recommendations

Pair Chicken, Sausage and Shrimp Gumbo with a crisp green salad or a side of pickled okra for a well-rounded meal. A glass of cold beer or a glass of sweet tea complements the dish perfectly.

Storage and Reheating Instructions

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Calories: 450 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Gumbo is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

Contains shellfish (shrimp) and gluten (flour).

Summary

Chicken, Sausage and Shrimp Gumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Chicken, Sausage and Shrimp Gumbo is a flavorful and comforting dish that is perfect for a cozy meal. With a rich history and a unique combination of ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Chicken, Sausage and Shrimp Gumbo. It was a hot summer day and I was visiting my dear friend Marie in New Orleans. Marie was a fantastic cook and she always seemed to have a new recipe up her sleeve. As soon as I walked into her kitchen, I could smell the delicious aroma of spices and herbs wafting through the air.

Marie greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special recipe to share with you today, my dear friend," she said, as she handed me a tattered old recipe card. "This is my family's secret recipe for Chicken, Sausage and Shrimp Gumbo. It has been passed down for generations and I think you will love it."

I eagerly scanned the recipe card, taking in the list of ingredients and instructions. The combination of tender chicken, spicy sausage, plump shrimp, and a rich roux made my mouth water. I could hardly wait to get started.

Marie guided me through the process, showing me how to make the perfect roux by slowly cooking flour and oil until it turned a deep, caramel color. She taught me how to season the gumbo with a blend of herbs and spices, including thyme, bay leaves, and cayenne pepper. And she showed me how to add the chicken, sausage, and shrimp at just the right moment to ensure they were cooked to perfection.

As the gumbo simmered on the stove, filling the kitchen with its tantalizing aroma, Marie regaled me with tales of her own grandmother, who had learned the recipe from a French Creole chef many years ago. She told me how her family would gather around the table on special occasions to enjoy a steaming bowl of gumbo, served with a side of crusty French bread.

By the time the gumbo was ready, my stomach was growling with anticipation. Marie ladled the rich, flavorful broth into bowls and topped them with generous portions of chicken, sausage, and shrimp. We sat down at the table and dug in, savoring each spoonful of the warm, comforting stew.

The flavors of the gumbo danced on my palate, each bite a perfect balance of spice, savory meat, and tender vegetables. I closed my eyes and let out a contented sigh, feeling grateful for the opportunity to learn this treasured recipe from my dear friend.

After that day, I made Chicken, Sausage and Shrimp Gumbo for my family and friends on many occasions. Each time, I would think back to that summer day in New Orleans, when Marie had shared her family's secret recipe with me. The gumbo became a staple in my own kitchen, a dish that brought people together and created lasting memories.

Now, as I prepare the gumbo for my own grandchildren, I pass on the tradition and stories that have been woven into this timeless recipe. I tell them about Marie, about her grandmother, and about the love and care that goes into making a pot of gumbo from scratch.

And as we gather around the table to enjoy a steaming bowl of Chicken, Sausage and Shrimp Gumbo, I know that the recipe will continue to be a cherished part of our family for generations to come.