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Chicken, Sausage & Shrimp Gumbo

Chef made up some Soup Shots for 3rd Fridays Local Life in December. ‘Tis the season when a warm, hearty bowl of soup tastes delicious and warms your body and soul.  We have featured our ever-popular Tomato & Cognac Soup recipe on our Kitchen Talk blog in the past (find the recipe here), and it’s often available for sale by the quart in our Dinners on Demand™ freezers also.

Today, we feature our Chicken, Sausage and Shrimp Gumbo. #Yum – Try it at home and enjoy!

Chicken, Sausage & Shrimp GumboChicken, Sausage and Shrimp Gumbo

  • 2 red onions, coarsely chopped
  • 1 yellow bell pepper, seeded and chopped
  • 4 ribs of celery, sliced
  • 3/4 cup finely chopped fresh parsley
  • 2 bay leaves
  • 1 teaspoon thyme
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 12 chicken thighs
  • 1 pound andouille sausage, cooked and sliced 1/2″ thick
  • 8 ounces shrimp
  • approx 1/3 cup vegetable oil
  • 2/3 cup all-purpose flour
  • 6 cups chicken broth
  • 6 ounces tomato paste
  • 14-ounce can whole peeled tomatoes, chopped
  • 1/2 cup scallion greens, minced
  • 1 tablespoon white vinegar
  • 12 cups white rice, cooked

Mix onions, bell pepper, celery, 1/4 cup parsley, bay leaves, thyme, garlic, cayenne and black pepper in a large bowl and set aside.

Cook chicken in large pot over medium heat until browned. Set chicken aside in large bowl.

In same large pot, cook sausage over medium heat, stirring constantly until lightly browned, about 5 minutes. Add to chicken in bowl.

Pour remaining fat from pot into measuring cup, and add vegetable oil to make 2/3 cup total. Pout back into large pot and heat on medium-low, gradually mixing in flour with whisk, about 30 minutes. Stir frequently, careful not to burn.

Add broth to brown mixture in pot. Combine tomato paste with 2 cups water, and add along with chopped tomatoes. Add chicken and sausage. Bring to a boil on high heat; reduce to low and simmer for 1 hour, until thickened.

Chop shrimp and add, stirring in remaining 1/2 cup parsley, scallions and vinegar, then cook for 10 more minutes, stirring occasionally. Remove pot from heat, cover and let stand for 10 minutes.

Discard bay leaves before serving over rice.


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