Cajun Chicken, Sausage & Shrimp Gumbo with Rice

Cajun Chicken, Sausage & Shrimp Gumbo with Rice

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Get ready to bring the bold, spicy flavors of Louisiana to your kitchen with this Cajun Chicken, Sausage & Shrimp Gumbo! This hearty dish combines tender chicken, smoky andouille sausage, and succulent shrimp in a rich, roux-based broth that’s simmered to perfection. Paired with fluffy rice, it’s the ultimate comfort food that warms you from the inside out. I love how the deep, chocolatey roux and Cajun spices create a flavor explosion—it’s worth every minute of stirring. Perfect for a cozy night in or impressing a crowd, this gumbo is a true Southern gem. Let’s get that pot going!

Ingredients

Here’s what you’ll need to whip up this flavorful gumbo and rice:

For the Gumbo:

  • 1 lb boneless, skinless chicken thighs (shredded) – Juicy and perfect for shredding into the mix.
  • 12 oz andouille sausage, sliced – Smoky, spicy, and oh-so-Cajun.
  • ½ lb raw shrimp, peeled and deveined – A sweet seafood finish.
  • ½ cup vegetable oil – The base for that all-important roux.
  • ½ cup all-purpose flour – Thickens the gumbo to silky perfection.
  • 1 medium onion, diced – The savory backbone of the “holy trinity.”
  • 1 bell pepper, diced – Adds color and a mild crunch.
  • 2 celery stalks, chopped – Completes the classic veggie trio.
  • 3 cloves garlic, minced – Bold, aromatic depth.
  • 6 cups chicken broth – Builds the rich, flavorful base.
  • 1 can (14 oz) diced tomatoes (optional) – For a slight tangy twist.
  • 1 tablespoon Worcestershire sauce – Deepens the savory notes.
  • 2 teaspoons Cajun seasoning – The spice that ties it all together.
  • 1 teaspoon smoked paprika – Enhances that smoky vibe.
  • ½ teaspoon thyme – A subtle herby touch.
  • 2 bay leaves – Infuses earthy warmth.
  • Salt & black pepper, to taste – Season to your liking.
  • ½ cup green onions, chopped – Freshness and a mild bite.
  • ¼ cup fresh parsley, chopped – A bright, herbaceous finish.

For the Rice:

  • 2 cups white rice – The perfect fluffy bed for your gumbo.
  • 4 cups water – To cook the rice just right.
  • ½ teaspoon salt – Brings out the rice’s flavor.

Stock up on these ingredients, and you’re ready for a Cajun feast!

Prep Time & Cook Time

  • Prep Time: 15 minutes – Chopping and prepping made easy.
  • Cook Time: 1 hour – Includes simmering time for maximum flavor.
  • Total Time: 1 hour 15 minutes – A little effort for a lot of reward!

Step-by-Step Instructions

Let’s dive into making this gumbo step by step—it’s easier than you think!

  1. Cook the Rice: In a pot, bring 4 cups of water to a boil. Add the salt and rice, stir, then cover and reduce to a simmer. Cook for 15 minutes or until tender. Fluff with a fork and set aside.
  2. Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Stir in the flour and cook, stirring constantly, for 10-15 minutes until the roux turns a deep brown (think milk chocolate). Take your time—this is the heart of the gumbo!
  3. Add the Veggies: Stir in the diced onion, bell pepper, celery, and minced garlic. Cook for 3-4 minutes until the veggies soften and release their aroma.
  4. Build the Gumbo: Add the sliced andouille sausage and shredded chicken thighs to the pot. Pour in the chicken broth, Worcestershire sauce, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Stir well, bring to a boil, then lower to a simmer.
  5. Simmer for Flavor: Let the gumbo simmer uncovered for about 45 minutes, stirring occasionally. This is where the magic happens as the flavors meld together.
  6. Add the Shrimp: Toss in the shrimp during the last 5-7 minutes of cooking. Simmer just until they turn pink and are cooked through—don’t overdo it!
  7. Finish and Serve: Remove the bay leaves. Stir in the chopped green onions and parsley. Ladle the gumbo over a scoop of warm rice in bowls, garnish with extra parsley if you like, and serve hot.

Tips & Tricks

Master your gumbo game with these pro tips:

  • Roux Patience: Don’t rush the roux—low and slow prevents burning and ensures that deep, nutty flavor.
  • Shrimp Timing: Add shrimp late to keep them tender and juicy, not rubbery.
  • Spice It Up: Adjust Cajun seasoning or add a dash of hot sauce for extra heat if you’re a spice lover.
  • Chicken Swap: Use rotisserie chicken (shredded) to save time—just add it later with the shrimp.
  • Thicken It: If you like a thicker gumbo, let it simmer a bit longer or add a sprinkle of file powder at the end.

Serving Suggestions

This gumbo is a meal on its own, but these pairings elevate the experience:

  • Cornbread: A sweet, crumbly side to soak up that rich broth.
  • Coleslaw: A cool, crunchy contrast to the warm spices.
  • Potato Salad: A creamy, Southern-style potato salad for true Cajun vibes.
  • Cold Beer: An ice-cold lager or a sweet tea cuts through the richness perfectly.

Storage & Reheating

Here’s how to enjoy this gumbo later (it gets even better!):

  • Storage: Store gumbo and rice separately in airtight containers in the fridge for up to 4 days.
  • Reheating: Warm gumbo in a pot over medium-low heat, stirring occasionally, for 10-15 minutes. Add a splash of broth if it thickens too much. Reheat rice in the microwave with a damp paper towel over it for 1-2 minutes.
  • Freezing: Freeze gumbo (without rice) for up to 3 months. Thaw overnight in the fridge and reheat gently—cook fresh rice when serving.

Nutrition Info

This gumbo is hearty and soul-satisfying! Here’s an approximate breakdown per serving (based on 6 servings, with rice):

  • Calories: 580 kcal
  • Protein: 32g – From the chicken, sausage, and shrimp.
  • Fat: 32g (Saturated Fat: 8g) – Mostly from the oil and sausage.
  • Carbohydrates: 42g – Mainly from the rice.
  • Fiber: 2g – A little from the veggies.
  • Sugar: 5g – Naturally occurring in tomatoes and broth.
  • Sodium: 1600mg – Varies with broth, sausage, and seasoning; adjust salt as needed.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Cajun Chicken, Sausage & Shrimp Gumbo with Rice is pure comfort in a bowl—a little spicy, a lot flavorful, and totally unforgettable. The rich roux, tender meats, and vibrant veggies make it a dish worth savoring, whether it’s your first gumbo or your hundredth. It’s a labor of love that pays off with every spoonful. Try it out, share it with your crew, and let me know how it goes—or if you add your own Cajun flair! Happy cooking!

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