Gumbo with shrimp, chicken and sausage

Gumbo Recipe with Shrimp, Chicken and Sausage

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The gumbo recipe is a stew made of seafood such as shrimp (or any shellfish), sausage, vegetables, and meat that is cooked in a stock and thickened with a roux. Gumbo originated from Louisiana in the United States of America and it is a popular dish there; it is the official cuisine of the state of Louisiana. It is sometimes referred to as Gumbo Ya ya, because of a chef who claimed that gumbo was so delicious and good that it made you say “Ya ya!”Gumbo yaya is also a phrase in Cajun that means “when everybody is talking at the same time”

Just before I show you how to make gumbo with shrimp, chicken, and sausage; let us delve into the meaning, history and understand what goes in gumbo.

https://youtu.be/1rlnxVOiCZA

Video Transcript of How to Make Gumbo

hi guys welcome back to onyx food hill today i’ll be showing you how to make gumbo, gumbo is a well-seasoned stew that combines several varieties of meat seafood and gravy sauce this sauce has a distinctive flavor due to the method of preparation and the aromatic vegetables added to it so guys today we are going to be making chicken sausage and shrimp gumbo. to make the gumbo we are going to start by boiling our chicken so i’m going to start with the chicken first i have one whole chicken here which i’m going to bring into a medium sized pot so we are going to extract the broth from the chicken that’s why we’re boiling it first so once the chicken is in the pot we’re going to add water to it to cover the chicken totally

once the chicken is fully immersed in the water go ahead and season this with a teaspoon of salt

and two chicken bouillon cubes you can season this to your own taste some crushed garlic cloves

one small roughly chopped onion half teaspoon of dried thyme a teaspoon of black pepper powder

one bay leaf and lastly one roughly chopped celery stick now let’s cover the chicken and bring to a boil for about 30 minutes or until the chicken is fully cooked

the chicken has been cooking for the past 35 minutes so at this point i am sure the chicken is done i’m just going to go ahead and turn off the stove

and then drain the chicken from the stock

and for the broth you can strain it and cover and keep aside for later use once the chicken has cooled down slightly you can just use a fork to shred them into smaller pieces and set

aside

we are only removing the flesh and by the way you don’t need to cook your chicken from scratch if you have already cooked chicken in the fridge you can simply use that or you can opt for roasted chicken as well

once you’re done you can set the shredded chicken aside and let’s move to the next step place a heavy button pot on high heat let the pot heat up for about one to two minutes once it has heated up add in one cup of vegetable oil

let the oil heat up for about a minute also once the oil is heated i’m just going to bring down the heat now we are going to make the roux which is the base of the gumbo and i’ll now be going in with one cup of all purpose flour

so we add this gradually until we are done with the full cup of flour

just make sure as you’re adding the flour you stir this as well to prevent it from turning lumpy

after cooking the roux for 10 minutes it transformed from an off-white color to a creamy color so we are going to still cook this for 20 minutes and then you will see what it looks like and this is exactly 20 minutes later okay so we have gotten to this consistency we are going to still cook this for an extra five minutes making it 35 minutes remember the darker the roux the better the texture and flavor of your gumbo so still cook this and stir it again

just after about 35 minutes we have reached this dark chocolate brown color so at this point we’re just going to stop cooking it here and then increase the heat a little bit to medium and then go in with the holy trinity which consists of the green bell peppers onion and then celery

so that was one cup each of celery onion and bell pepper i’m just going to stir this and cook this until the veggies are a little bit soft

after three minutes of cooking the veggies they are soft and nice we are going to go in with 4 freshly minced garlic cloves

cook the garlic for just 30 seconds or until fragrant

after that go in with six cups of the chicken broth you have extracted earlier on

so you add this gradually as we stir

once the roux has dissolved in the broth we are going to add in the rest of our seasoning so i’m adding in one teaspoon each of onion powder smoked paprika and thyme and half teaspoon each of garlic powder salt black pepper and cayenne pepper finally i’m going in with one tablespoon of cajun seasoning

now we’re going to stir this to combine

so just before this comes to a bowl go in with two bay leaves place a lid over and bring this to a simmer for 20 minutes and allow the flavor to develop so while our gumbo stew is simmering place another pan on the stovetop add about a tablespoon of oil

go in with 4 sliced and andouille sausages

andouille sausage it’s often used to make gumbo because it adds substance and additional flavor to the food if you can’t find this you can use a good quality smoked sausage so we’re going to cook this on one side for 2 minutes and then flip over to the other side and cook for another two minutes meanwhile i’m just going to sprinkle a little bit of cayenne pepper to give it a little spicy taste once your sausages are all brown on all sides you can remove these from the pan and set aside add a little bit of oil to the same pan now go in with your sliced okra

so i’m using four small pieces of okra so i just sliced them and we are just going to brown them a little bit to reduce the sliminess and just after about two minutes to three minutes the okra pieces are slightly brown so we are going to take this out of the pan as well and set aside

now let’s get back to our gumbo stew so this has been simmering for about 20 minutes and we’re just going to bring in everything so i’m going with the fried sausage

the shredded chicken

and then the okra as well now stir this to combine

and then taste for pepper and salt

so i’m just going to go in with half a teaspoon of bouillon cube because i feel like it needs that and also half a teaspoon of cayenne pepper if you don’t like it hot you can skip the pepper stir this and bring to a boil again for another 10 minutes if you have time you can cook this a little bit longer that way the flavor of the gumbo is really going to develop and turn out really savory

so after thirty minutes you can come back to the gumbo and stir this this is what it looks like it’s beginning to thicken up so now we are going to go in with one and a quarter cup of fresh shrimp

and one and a quarter teaspoon of gumbo file okay this is usually added towards the end it’s also an ingredient that helps to thicken the gumbo also go in with a handful of chopped scallion stir this to combine and cook for another extra 10 minutes on low heat

and here we go guys our gumbo tastes really amazing and it’s so rich and loaded okay just look at the consistency is not overly thick and it’s not watery as well okay so at this point we are just going to take out the bay leaves

go ahead and turn off the heat our mouthwatering is ready and this is best paired with rice and just before we consume this let’s garnish this with some spring onions

this is a perfect comfort food that goes with anything our gumbo tastes and looks so delicious i hope you try it out and let me know what you think about it in the comment section below if you love this video please remember to give me a thumbs up you can share the video with your friends and also please subscribe to the channel if you have not subscribed yet and click the bell button so you don’t miss any video until next time guys i love to see you very soon bye for now

What is Gumbo?

Gumbo is a Louisiana stew made of seafood such as shellfish (shrimp) and/or meat (such as chicken and sausages) and cooked with stock which is thickened with a dark roux. It is usually served over boiled white rice.

Jambalaya Vs Gumbo (some differences between gumbo and jambalaya)

1. It is easier to prepare Jambalaya than to prepare gumbo, Etouffee (étouffée), and creole recipes.
2. The rice for Jambalaya is cooked in a rich stock made by cooking the vegetables, meat, and seafood (similar to Jollof Rice); whereas the rice for Gumbo is cooked separately.
3. One clear difference between gumbo and jambalaya is that Gumbo is a stew usually served over cooked white rice whereas jambalaya is a rice dish cooked in a rich stock.

Variations

Cajun vs. Creole gumbo

Gumbo can either be Cajun or Creole, depending on the ingredient combinations. The creole gumbo is common in New Orleans and southeastern Louisiana whereas cajun gumbo is common in southwestern Louisiana.

Creole Gumbo

Creole Gumbo contains dark chocolate-colored roux, file powder, and shellfish such as shrimp. In some traditional creole gumbo, tomatoes are used.

Cajun Gumbo

Cajun gumbo also uses shellfish but may contain chicken as well; it is also garnished with parsley and green onions. Both Cajun and Creole gumbo may have sausage or ham added.

Meatless Gumbo Z’herbes (gumbo of greens)

There is a variety of gumbo that is cooked with vegetables such as turnips, mustard greens, and spinach; and has no meat in it; this originated among the Catholics who do not eat meat during Lent. It is called meatless gumbo z’herbes (which means “gumbo of greens“). It contains green vegetables that have been slowly cooked.

With the relaxation of Lenten restrictions, this variety has become less common and even has additions such as ham or crabmeat. This type of gumbo recipe is similar to potage aux herbes (“soup with greens”) and the callaloo recipe.

Seafood Gumbo

In this variety, seafood combinations are used such as shrimp, crab meat, and oysters. Seafood gumbo traditionally has fewer vegetables but often has tomatoes added to it. The main thickener used for seafood gumbo is okra rather than roux or filé powder.

Gumbo Ingredients

Gumbo Ingredients
Some ingredients for making Gumbo.
  • 1 whole Chicken
  • 4 pieces of Andouille Sausages (or any smoked sausages)
  • 1 and 1/4 cup of Shrimp (as seafood)
  • Holy Trinity of Celery, Onions, and Green Bell Peppers (1 cup each).
  • 3 roughly chopped garlic cloves and 3 minced garlic cloves
  • 1 and 1/4 tsp of Gumbo filet (gumbo file)
  • 1 and 1/4 tsp of salt
  • 1 tsp of onion powder
  • 3 bay leaves
  • 1 cup of vegetable oil
  • 1 cup of all-purpose flour
  • 3 chicken bouillon cubes
  • 1 small roughly chopped onion
  • 1/2 tsp of dried thyme
  • 1 and 1/4 tsp of black pepper powder
  • A handful of chopped scallion
  • 1 roughly chopped celery stick

What is Gumbo Filé? (filé powder)

This is a powder that is made by grinding the dried leaves of the Sassafras tree. It is used as a spice for flavor and also as a thickener for soups or stews, especially in Louisiana Creole cuisines.

In this gumbo recipe, file powder is used as a flavoring agent, and therefore in small amounts, and not as a thickener because we are also using roux and okra which also thickens the stew.

How to Make Gumbo with Chicken and Sausages

 Cooking and Shredding the chicken

  • Place a large pot on the stovetop; add the chicken pieces into the pot.
  • Pour about 6 cups of water to cover the chicken parts.
Cook the chicken for at least 30 minutes
Cook the chicken for at least 30 minutes or 1 hour.
  • Season the chicken with a teaspoon of salt, 2 chicken bouillon cubes, 3 crushed garlic cloves, 1 small roughly chopped onion, 1/2 tsp of dried thyme, 1 tsp of black pepper powder, 1 bay leaf, and 1 roughly chopped celery stick.
  • Cover and cook the chicken for 30 minutes. Remove the chicken after 30 minutes and allow it to cool down. Keep the chicken stock aside, you will need it later.
  • When the chicken has cooled down, shred it into smaller pieces and keep it aside. If you have roasted chicken or already cooked chicken, you can skip the process.
Shred the chicken into smaller pieces
Shred the chicken into smaller pieces.

Making the Roux for Gumbo

  • Place a large pot on the stovetop, add 1 cup of vegetable oil
  • When the oil is heated, add 1 cup of flour and stir continuously until you have a dark chocolate color. This should take about 35 minutes.
Dark colored roux for gumbo
Cook and stir continuously until you have a dark-colored roux for gumbo.

This procedure of making the gumbo roux adds flavor and color to the gumbo recipe. Once the dark color is formed after continuous stirring, the gumbo roux is ready.

Making Gumbo Base

  • Once the roux for gumbo has been made; add the Holy Trinity, which consists of 1 cup each of chopped green bell pepper, celery, and onions. Stir and cook until the vegetables are soft.
Add the chopped onions, celery, and green bell peppers
Add the chopped onions, celery, and green bell peppers. Equal quantities of these 3 are referred to as the Holy Trinity in creole recipes.
  • Add the minced garlic and cook for 30 seconds.
  • Next, add 6 cups of the chicken broth you extracted from cooking the chicken and stir everything to dissolve the dark gumbo roux.
Add the meat stock to the gumbo roux base
Add the meat stock to the gumbo roux base.
  • Now, season the gumbo stew with 1 tsp of onion powder, 1 tsp of smoked paprika, 1 tsp of thyme, 1/2 tsp of garlic powder, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, and 1 tbsp of cajun seasoning. Stir everything to combine.
  • Add 2 bay leaves, cover, and simmer for 20 minutes for the flavor to develop.
  • As the stew is cooking, place a pan on the stovetop, add 1 tbsp of oil, allow the oil to heat up, and then add the sliced andouille sausages.
  • Fry the sausages on both sides until they are brown. Remove from pan and set aside.
Fry the sausages on both sides until they are brown in color
Fry the sausages on both sides until they are brown in color.
  • Add 1 tbsp of oil to the same pan and go in with the sliced okra. Stir fry the okra on both sides for about 3 minutes until they are a bit brown to reduce their sliminess. Remove and keep aside.
Stir fry the okra lightly to reduce the sliminess
Stir fry the okra lightly to reduce the sliminess.
  • Return to the simmering gumbo stew; add the shredded chicken, fried sausages, and stir-fried okra. Stir to combine.
  • You can taste salt and pepper. In mine, I had to add 1/2 tsp of bouillon cube and 1/2 tsp of cayenne pepper again. Stir, cover, and bring to a boil for 30 minutes.
  • After 30 minutes, add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 tsp of gumbo file; also, add a handful of chopped scallion.
Add the shrimp
Add the shrimp and the file powder.
  • Stir to combine and cook for 10 minutes on low heat.
  • After 10 minutes, your Homemade Gumbo is ready, take out the bay leaves and turn off the heat. You can serve it over boiled rice.
Gumbo with shrimp, chicken and sausage

Gumbo Recipe: How to Make Gumbo with Shrimp, Chicken and Sausage

Bongdap Nansel Nanzip
Gumbo is a Louisiana stew made of seafood such as shellfish (shrimp), vegetables and/or meat (such as chicken and sausages) and cooked with stock which is thickened with a dark roux. It is usually served over boiled white rice.
Prep Time 1 hr
Cook Time 2 hrs
Course stew
Cuisine Cajun, Creole, Louisiana
Servings 10 people
Calories 136 kcal

Ingredients
  

  • 1 whole chicken
  • 4 pieces Andouille Sausages - or any smoked sausages.
  • cup Shrimp (as seafood)
  • 1 cup chopped Celery
  • 1 cup chopped Onion
  • 1 cup chopped Green Bell Pepper
  • 3 cloves Garlic - minced
  • 3 cloves Garlic - roughly chopped.
  • tsp Gumbo file (filé powder)
  • tsp Salt
  • 1 tsp Onion powder
  • 3 pieces Bay leaves
  • 1 cup Vegetable oil - butter or lard can be used for making the roux.
  • 1 cup All-purpose Flour
  • 3 cubes Chicken Bouillon
  • 1 whole small roughly chopped Onion
  • ½ tsp dried thyme
  • tsp Black pepper powder
  • 1 handful chopped Scallion
  • 1 piece roughly chopped Celery stick

Instructions
 

 Cooking and Shredding the chicken

  • Place a large pot on the stovetop; add the chicken pieces into the pot.
  • Pour about 6 cups of water to cover the chicken parts.
  • Season the chicken with a teaspoon of salt, 2 chicken bouillon cubes, 3 crushed garlic cloves, 1 small roughly chopped onion, 1/2 tsp of dried thyme, 1 tsp of black pepper powder, 1 bay leaf, and 1 roughly chopped celery stick.
  • Cover and cook the chicken for 30 minutes. Remove the chicken after 30 minutes and allow it to cool down. Keep the chicken stock aside, you will need it later.
  • When the chicken has cooled down, shred it into smaller pieces and keep it aside. If you have roasted chicken or already cooked chicken, you can skip the process.

Making the Roux for Gumbo

  • Place a large pot on the stovetop, add 1 cup of vegetable oil
  • When the oil is heated, add 1 cup of flour and stir continuously until you have a dark color. This should take about 35 minutes.

Making Gumbo Base

  • Once the roux for gumbo has been made; add the Holy Trinity, which consists of 1 cup each of chopped green bell pepper, celery, and onions. Stir and cook until the vegetables are soft.
  • Add the minced garlic and cook for 30 seconds.
  • Next, add 6 cups of the chicken broth you extracted from cooking the chicken and stir everything to dissolve the dark gumbo roux.
  • Now, season the gumbo stew with 1 tsp of onion powder, 1 tsp of smoked paprika, 1 tsp of thyme, 1/2 tsp of garlic powder, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, and 1 tbsp of cajun seasoning. Stir everything to combine.
  • Add 2 bay leaves, cover, and simmer for 20 minutes for the flavor to develop.
  • As the stew is cooking, place a pan on the stovetop, add 1 tbsp of oil, allow the oil to heat up, and then add the sliced andouille sausages.
  • Fry the sausages on both sides until they are brown. Remove from pan and set aside.
  • Add 1 tbsp of oil to the same pan and go in with the sliced okra. Stir fry the okra on both sides for about 3 minutes until they are a bit brown to reduce their sliminess. Remove and keep aside.
  • Return to the simmering gumbo stew; add the shredded chicken, fried sausages, and stir-fried okra. Stir to combine.
  • You can taste salt and pepper. In mine, I had to add 1/2 tsp of bouillon cube and 1/2 tsp of cayenne pepper again. Stir, cover, and bring to a boil for 30 minutes.
  • After 30 minutes, add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 tsp of gumbo file; also, add a handful of chopped scallion.
  • Stir to combine and cook for 10 minutes on low heat.
  • After 10 minutes, your Homemade Gumbo is ready, take out the bay leaves and turn off the heat. You can serve it over boiled rice.

Video

Notes

  1. The use of okra in gumbo recipes is becoming less popular because it is not palatable.
  2. The use of roux for gumbo has become increasingly popular compared to other forms of thickeners such as okra and filé powder. While making the roux for gumbo, butter is commonly used in modern recipes but lard was traditionally used. In this recipe, vegetable oil was used; it all depends on the flavor you want to add to your gumbo recipe.
  3. The addition of filé powder should be towards the end of the cooking process to prevent the gumbo from having a fibrous or mucilaginous texture.
Keyword Gumbo, Gumbo Recipe, Gumbo with Chicken and Sausage, How to Make Gumbo, Seafood Gumbo

 

What is the difference between gumbo and jambalaya?

Gumbo is a stew served over white rice whereas jambalaya is a rice dish in which the rice is cooked in a rich stock together with vegetables and other ingredients.

What gives gumbo its flavor?

Gumbo is flavored by the dark roux formed by continuous cooking of the flour and fat until it turns dark brown in color. It is also flavored by the addition of filé powder.

 

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