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A bowl of New Orleans gumbo with shrimp, chicken, and andouille sausage over white rice.

New Orleans Chicken and Shrimp Gumbo

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A rich Louisiana gumbo with dark roux, chicken, shrimp, and andouille sausage over rice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Roux and Aromatics
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 1 large green bell pepper diced
  • 4 cloves garlic minced
Gumbo
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 12 oz andouille sausage sliced
  • 6 cups chicken stock
  • 1 cup crushed tomatoes
  • 2 cups sliced okra fresh or frozen
  • 2 tsp Creole seasoning
  • 1 tsp dried thyme
  • 1 lb large shrimp peeled and deveined
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine salt or to taste
To Serve
  • 3 cups cooked white rice
  • 1/4 cup scallions sliced
  • 1/4 cup fresh parsley chopped

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Chef's knife
  • Ladle

Method
 

Make the Roux:
  1. Heat the oil in a Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux becomes the color of dark peanut butter, 20 to 30 minutes.
  2. Add the onion, celery, and bell pepper carefully. Stir until softened, about 5 minutes, then add the garlic for 30 seconds.
Simmer the Gumbo:
  1. Add the chicken and sausage, then slowly stir in the stock. Add the tomatoes, okra, Creole seasoning, thyme, Worcestershire sauce, and salt.
  2. Bring to a gentle simmer and cook uncovered for 60 minutes, stirring occasionally, until the chicken is tender and the broth is rich.
Finish and Serve:
  1. Stir in the shrimp and cook for 5 to 7 minutes, until pink and just cooked through.
  2. Spoon rice into bowls, ladle the gumbo over it, and finish with scallions and parsley.

Nutrition

Calories: 610kcalCarbohydrates: 50gProtein: 43gFat: 27gSaturated Fat: 8gCholesterol: 225mgSodium: 1240mgFiber: 5gSugar: 6g

Notes

  • A dark roux brings the characteristic flavor, but never leave it unattended while it cooks.
  • For a seafood-forward version, replace the chicken with crab or add oysters with the shrimp.