Chicken, Sausage, and Shrimp Gumbo

New Orleans-style sausage and shrimp gumbo, with a roux made from scratch.

Ingredients

For the roux

• 3/4 cup canola (or vegetable) oil
• 1 cup all-purpose flour

For the gumbo

• 2 lbs andouille sausage, sliced into 1/4“ rounds
• 2 lbs raw shrimp, peeled and deveined
• 2 lbs boneless, skinless chicken thighs, cut into 1“ pieces
• 2 white onions, diced
• 2 green bell peppers, diced
• 2 stalks celery, diced
• 1 jalapeño pepper, seeded and minced
• 6 cloves garlic, minced
• 4 bay leaves
• 2 Tbsp Creole seasoning
• 2 Tbsp Tabasco hot sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp cayenne pepper
• 4 cups chicken stock
• 8 ounces tomato paste
• 1 tsp fresh thyme
• Salt and pepper, to taste

For serving

• Green onions, sliced
• Long-grain white rice, cooked
• Gumbo filé powder

Directions

1. Season chicken with salt and pepper. Heat 2 Tbsp oil in a pan over medium-high heat, and cook until browned on each side, about 10 minutes.
2. While chicken is cooking, heat the oil in a large dutch oven over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 25 minutes, or until the roux darkens to the color of a bar of milk chocolate.
3. Once roux is correct color, stir in the onions, bell peppers, jalapeño pepper, and celery, and continue to cook, stirring as needed (about 8-10 minutes). Add garlic, bay leaves, thyme, chicken, and andouille sausage next. Cook for another 2 minutes until fragrant.
4. Add Creole seasoning, Worcestershire sauce, Tabasco sauce, and cayenne pepper, along with stock and tomato paste. Stir until combined. Bring to a boil, then lower heat. Cover and simmer for 20 minutes.
5. Add shrimp and stir. Continue to simmer for an additional 10-15 minutes. Taste and season with salt and black pepper if needed.
6. Before serving, remove bay leaves. Serve over white rice and add green onions as garnish.