Gumbo has a way of slowing life down. Every time I start stirring a roux, the rest of the day fades into the background, and I fall into the rhythm of watching that flour darken shade by shade. This version, with chicken, sausage, tomatoes, and shrimp, is one I turn to when the weather shifts cooler or when I simply want something hearty that fills the house with the kind of aroma that makes people wander into the kitchen asking how much longer they have to wait.
This gumbo leans into that deep, smoky flavor you only get from a darker roux — the kind that feels almost chocolatey when it’s finished. The shrimp brings a slightly sweet note, the tomatoes brighten things just enough, and the sausage ties everything together with its heat and richness. If you’ve ever had a bowl of gumbo that made you pause between bites, that’s exactly the feeling I hope this version brings to your table.
Why You’ll Love This Gumbo
This gumbo is built for days when you want comfort but also feel like giving yourself time in the kitchen. The slow browning of the roux sets the tone; you commit to the process, and the payoff is worth every stir.
What makes this version special is how the tomatoes balance the heavier elements. They lighten the stew just enough to keep you going back for another spoonful. And the shrimp added right at the end makes the entire pot feel fresher and more layered.
If you’re someone who enjoys a recipe that tastes even better the next day, this gumbo only improves with time. It settles, deepens, and almost feels like it finishes developing while it rests in the fridge.
Main Ingredients
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Dark roux (flour and neutral oil)
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Chicken stock
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Shredded cooked chicken
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Andouille or smoked cajun-style sausage
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Shrimp
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Tomatoes
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Okra or filé
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Onion, celery, bell pepper
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Spices
The beauty of gumbo is that it feels familiar but customizable. You can use rotisserie chicken to save time or simmer your own whole chicken while the roux cooks. The sausage choice shapes the overall flavor, so pick one with the amount of heat you enjoy. And whether you use okra or filé, the dish will still come together the way a gumbo should — thick, rich, and full of depth.
What Is a Roux?
A roux is nothing more than flour and fat cooked together, but in gumbo, it becomes something much more meaningful. As the flour toasts, it shifts from a pale beige to something closer to dark caramel, then deep chocolate. Each stage adds more flavor.
With gumbo, the goal isn’t thickening — it’s flavor. A deeply cooked roux won’t thicken the pot the way a light roux would, so you rely on okra or filé later on. But that dark roux provides the backbone that makes gumbo taste like gumbo.
And yes, making a roux can feel intimidating. I’ve had my share of scorched attempts, even after years of cooking. It happens. But once you understand how to control the heat and stir with purpose, it becomes a relaxing part of the process.
How to Make the Roux
Oven Method
This is the method I reach for when I want a calmer cooking experience. Stir the flour and oil in a large dutch oven and place it in a 350°F oven for anywhere between 2 to 4 hours. The time varies wildly depending on the pot and oven. Sometimes it finishes much sooner. You’re looking for that dark, warm chocolate color. Once it reaches that stage, pull it from the oven — the heat of the pot will continue to darken it a bit more.
Stovetop Method
The stovetop version requires more attention but works well if you enjoy hands-on cooking. Keep the heat low so the roux darkens without burning. Bubbles will appear, then settle, then the roux begins to deepen. Stir constantly with a wooden spatula or spoon so nothing sticks to the bottom. This method rewards patience; rushing only leads to burned flour and disappointment.
Roux Colors
Roux stages go from blond to peanut butter to milk chocolate to dark chocolate. For gumbo, stop at milk chocolate. The pot will carry it even darker once it’s off the heat. A little patience at this stage saves you from having to start over.
The Best Fat for Roux
Neutral oils like canola, vegetable, or peanut oil handle the heat well. Butter works beautifully in lighter roux, but for gumbo, the milk solids burn too easily. If butter is your preference, clarified butter or ghee is a safer choice, though I still prefer oil for a dark roux.
Can You Make the Roux Ahead?
Absolutely. A roux made with oil can sit on the counter for several days or be refrigerated or frozen much longer. If you’ve never made a big batch ahead of time, it’s worth trying — you’ll appreciate how much easier gumbo nights become.
Making the Gumbo
Once the roux is done, everything else falls into place.
Chicken and Stock
You can use shredded cooked chicken or a rotisserie chicken. If I plan ahead, I simmer a whole chicken with aromatics while the roux cooks. The result is a flavorful stock and tender meat that fits right into the pot.
Sausage
A good andouille sets the tone. It brings a smoky kick that balances the stew. If you can’t find andouille, another cajun-style sausage works well, and in a pinch, a basic smoked sausage will still give you something wonderful.
Shrimp
Shrimp cooks fast — too fast for the entire simmering process. Add it at the very end and let the residual heat cook it gently. Tail-on looks prettier, but tail-off is easier to eat. Pick whichever suits your mood.
Okra or Filé
Fresh okra, frozen okra — either one works. If you cook it long enough, the texture softens and thickens the gumbo beautifully. If you prefer to skip okra, filé powder does the job. Add it at the end and use it lightly to avoid a stringy texture.
Tips and Tricks
Use the biggest dutch oven you have. Gumbo likes space, and roux cooks more evenly in a wide pot.
Let the gumbo simmer low and slow once everything is combined. Those flavors need time to settle.
If the gumbo tastes good but feels a little flat, a splash of stock or a small pinch of salt usually wakes it up.
Serve it over rice that holds its shape. Gumbo is rich, and the rice helps balance the bowl.
Variations
You can build your gumbo around what you enjoy most:
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Swap the chicken for turkey
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Use crab or crawfish with the shrimp
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Add more heat with extra spices
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Omit the tomatoes if you prefer a non-tomato version
Gumbo is forgiving. It adjusts easily to what you have or what you’re craving.
Best Served With
This gumbo sits beautifully next to warm rice, but cornbread or crusty bread turns it into a full, comforting meal. If you’re feeding a crowd, a simple green salad on the side gives the table a nice balance.
How to Store Leftovers
Gumbo keeps well in the refrigerator for several days and the flavor deepens as it sits. Freeze it without the shrimp for best results. If you’re freezing leftovers with shrimp in it already, the shrimp may soften slightly upon reheating but the flavor stays strong.
FAQs
Can I make the roux ahead of time?
Yes. Store it in the fridge or freezer until you need it.
Why did my roux burn?
The heat was too high or it wasn’t stirred enough. Low heat and patience prevent scorching.
Should I use okra or filé?
Use whichever texture you prefer. Okra thickens with body, while filé thickens lightly at the end.
When should I add the shrimp?
Add it at the very end and let the heat of the gumbo cook it for about five minutes.
Chicken, Sausage, and Shrimp Gumbo
This hearty chicken, sausage, and shrimp gumbo is slow-simmered comfort in a bowl.
Ingredients
- 6 to 8 cups chicken stock
- 6 cups shredded cooked chicken
- 1 pound andouille or Cajun smoked sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 pound okra, trimmed and chopped
- 3 ribs celery, diced
- 2 large green bell peppers, chopped
- 2 large yellow onions, diced
- 2 (14-ounce) cans diced tomatoes
- 5 cloves garlic, minced
- 1 cup all-purpose flour
- 1 cup vegetable oil, plus 1 extra tablespoon
- 2 teaspoons Creole seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and pepper to taste
- white rice, green onion, and hot sauce for serving
Instructions
- To make the roux, whisk the flour and oil together in a Dutch oven. You can let it slowly deepen in the oven or stir it patiently on the stovetop until it reaches a smooth, milk-chocolate color. Keep scraping the bottom as it cooks so it turns nutty and brown without burning.
- Once the roux is ready, keep the pot over medium heat and add the celery, onions, and bell peppers. Stir as they soften and turn glossy. When the vegetables are tender, mix in the garlic and a little Creole seasoning so the aromatics bloom.
- Slowly pour in the chicken stock along with the bay leaves, thyme, and tomatoes. Season the mixture and bring it to a steady simmer. Let the pot bubble gently for about forty-five minutes so the flavors deepen.
- While the gumbo simmers, brown the sausage in a separate skillet with the remaining tablespoon of oil until the edges crisp slightly.
- Stir the browned sausage and shredded chicken into the simmering pot. Add the okra and let everything cook uncovered until the gumbo thickens, skimming excess oil from the surface as needed. When the pot has reached a rich, hearty consistency, remove the bay leaves.
- Turn off the heat and stir in the shrimp. The residual heat from the gumbo will cook them through in just a few minutes, keeping them tender.
- Serve the gumbo over warm white rice with sliced green onions and a splash of hot sauce.
Notes
- Simmering a whole chicken with aromatics is a great way to get both tender shredded meat and flavorful homemade stock, but rotisserie chicken and boxed broth work well too.
- Okra naturally thickens the gumbo, but filé powder is a traditional alternative—add it at the end, using a light hand to avoid stringiness.
- Shrimp with tails left on add extra flavor, but tail-off shrimp make serving easier.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 987Total Fat 65gSaturated Fat 14gUnsaturated Fat 52gCholesterol 309mgSodium 1326mgCarbohydrates 27gFiber 3gSugar 4gProtein 67g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Gumbo isn’t just a recipe — it’s a cooking experience that rewards slowness, attention, and a little heart. Once the roux reaches that perfect shade and everything goes into the pot, the kitchen fills with a warmth that feels familiar even if you didn’t grow up eating gumbo. This version, with chicken, sausage, shrimp, and tomatoes, brings comfort and depth in every bowl. It’s the kind of meal that makes the table feel full, even on quiet days.
