Old-Fashioned Southern Gumbo Recipe with Chicken, Shrimp and Andouille Sausage
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Prep Time: 35 minutes
Cook Time: About 2 hours
Total Time: About 2 hours 35 minutes
Servings: 8 to 10
There is nothing quite like a big pot of homemade gumbo slowly simmering on the stove.
This old-fashioned Southern gumbo is loaded with tender chicken, plump shrimp, smoky andouille sausage, and the classic Louisiana combination of onion, celery, and green bell pepper. Everything comes together in a deeply flavorful dark roux that gives the gumbo its rich color and unmistakable toasted flavor.
This is not a quick 30-minute soup.
Great gumbo takes a little patience.
You will brown the meat, slowly cook the roux until it reaches a deep chocolate brown, build layers of flavor with the vegetables and seasonings, and let everything gently simmer before adding the shrimp at the very end.
The result is a hearty, deeply savory Louisiana-style gumbo that is perfect over fluffy white rice with cornbread or crusty French bread alongside it.
If you have never made gumbo before, don't let the roux intimidate you. The instructions below walk you through every stage, including exactly what color to look for and how to tell the difference between a beautifully dark roux and a burned one.
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Why You'll Love This Gumbo Recipe
This gumbo has everything you want in a comforting bowl.
It has smoky andouille sausage, juicy shrimp, fall-apart tender chicken, a rich homemade stock, aromatic vegetables, and a dark roux that develops incredible flavor as it cooks.
It is also a wonderful recipe to make ahead because the flavor becomes even better after sitting overnight in the refrigerator.
What Makes This Gumbo Special?
One small extra step makes a big difference in this recipe.
Instead of throwing away the shrimp shells, they are briefly simmered in the chicken stock before the stock is added to the gumbo.
It takes only about 15 minutes and adds another layer of seafood flavor without turning the gumbo into a seafood-only dish.
You can skip this step and use regular chicken stock if your shrimp are already peeled.
What Is Gumbo?
Gumbo is one of Louisiana's most famous dishes.
There are many different styles and family traditions, including chicken and sausage gumbo, seafood gumbo, shrimp gumbo, okra gumbo, and combinations of several meats and seafood.
There is no single recipe that represents every Louisiana gumbo.
This version combines chicken, shrimp, and smoky andouille sausage with a dark roux and the classic aromatic mixture of onion, celery, and bell pepper.
The result is hearty, smoky, savory, and perfect for a big family dinner.
The Three Foundations of Great Gumbo
Before you begin, it helps to understand what creates the flavor.
The Dark Roux
Flour and oil are slowly cooked together until the mixture becomes deep brown.
The darker the roux becomes, the more toasted and complex its flavor becomes.
The Holy Trinity
Onion, celery, and green bell pepper form the aromatic base of countless Louisiana dishes.
They are added directly to the finished roux.
Slow Simmering
Once everything comes together, the gumbo needs time to simmer so the chicken, sausage, stock, vegetables, roux, and seasonings become one deeply flavorful broth.
Ingredients
Chicken
2 pounds bone-in, skinless chicken thighs
1 tablespoon Cajun or Creole seasoning
1 tablespoon neutral cooking oil, if needed
Shrimp
1 1/2 pounds large raw shell-on shrimp
1/2 teaspoon Cajun or Creole seasoning
Sausage
1 pound andouille sausage, sliced into approximately 1/4-inch rounds
Dark Roux
1 cup neutral vegetable oil
1 cup all-purpose flour
Gumbo
1 large yellow onion, diced
1 large green bell pepper, diced
3 celery stalks, diced
5 to 6 garlic cloves, minced
8 cups low-sodium chicken stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 tablespoon Worcestershire sauce
12 ounces sliced okra, fresh or frozen, optional
1 to 2 teaspoons kosher salt, as needed
1 teaspoon gumbo filé powder, optional
1/2 cup sliced green onions
1/4 cup chopped fresh parsley
For Serving
Hot cooked long-grain white rice
Sliced green onions
Chopped fresh parsley
Louisiana-style hot sauce
Gumbo filé powder, optional
What Kind of Sausage Is Best for Gumbo?
Andouille sausage is the best choice for this recipe.
It has the smoky, spicy, garlicky flavor that works beautifully with the chicken, shrimp, and dark roux.
However, you can still make excellent gumbo if andouille is difficult to find.
Best Andouille Sausage Substitutes
Cajun smoked sausage: This is one of the best alternatives if you can find it.
Smoked pork sausage: A very good and widely available substitute.
Kielbasa: Milder than andouille, but still smoky and delicious.
Hot smoked sausage: Great if you prefer a spicier gumbo.
Beef smoked sausage: A good pork-free option.
Turkey smoked sausage: A lighter option, although it will not contribute quite as much richness.
Try to choose a fully cooked smoked sausage with plenty of savory flavor.
Italian sausage, breakfast sausage, maple sausage, or other sweet sausages are not ideal substitutes because their seasonings can compete with the traditional gumbo flavors.
Prepare the Shrimp
Peel the shrimp but do not throw away the shells.
Place the peeled shrimp in the refrigerator while you prepare the gumbo.
Place the shrimp shells and chicken stock in a saucepan.
Bring just to a gentle simmer and cook for about 15 minutes.
Do not aggressively boil the shells.
Strain the stock through a fine-mesh strainer and discard the shells.
Keep the stock warm over very low heat.
This quick shrimp-infused chicken stock gives the finished gumbo an extra layer of flavor.
If you purchased peeled shrimp, simply warm the chicken stock and continue with the recipe.
Prepare Everything Before Making the Roux
This step is important.
Once the roux starts getting dark, you will need to stay at the stove.
Dice the onion, bell pepper, and celery before beginning.
Place them together in a bowl next to the stove.
Mince the garlic.
Slice the sausage.
Measure your seasonings.
Have the warm stock ready.
Once you start the roux, you do not want to stop stirring because you suddenly need to chop an onion.
Season the Chicken
Pat the chicken thighs dry.
Season both sides with approximately 1 tablespoon Cajun or Creole seasoning.
Keep in mind that seasoning blends vary dramatically in salt content.
If yours is particularly salty, use a little less and adjust the gumbo later.
Brown the Andouille Sausage
Place a large heavy-bottomed Dutch oven or stockpot over medium heat.
Add the sliced andouille.
Cook for approximately 5 to 7 minutes, turning occasionally, until the sausage begins to brown around the edges and releases some of its flavorful fat.
Use a slotted spoon to transfer the sausage to a plate.
Leave the flavorful drippings in the pot.
Brown the Chicken
Add a small amount of neutral oil if the bottom of the pot seems dry.
Place the chicken thighs in the pot without overcrowding them.
Work in batches if necessary.
Brown for approximately 4 minutes on the first side and another 3 to 4 minutes on the second.
The chicken does not need to be cooked through.
Transfer the chicken to a plate.
How to Make a Dark Roux for Gumbo
This is the most important part of the recipe.
Do not rush it.
A gumbo roux starts with equal amounts of flour and fat and is cooked until the flour becomes deeply toasted.
A light roux can be made quickly.
A dark gumbo roux needs considerably more attention.
Start the Roux
Reduce the heat to medium-low.
Carefully add 1 cup of vegetable oil to the pot.
Gradually whisk in 1 cup of all-purpose flour.
Whisk until completely smooth.
Once the mixture is smooth, switch to a wooden spoon, flat-edged wooden spatula, or other heatproof utensil that allows you to scrape the entire bottom of the pot.
Cook the Roux Slowly
Cook over medium-low to medium heat, stirring almost constantly.
Your spoon should repeatedly pass over the entire bottom of the pot so flour cannot sit in one area long enough to burn.
The roux will change gradually.
Stage 1: Pale
At first, the roux will be pale and creamy.
Stage 2: Blonde
It will begin to turn light golden.
Stage 3: Peanut Butter
The roux will deepen to a warm tan color similar to peanut butter.
Stage 4: Caramel
It will become noticeably brown and begin smelling increasingly toasted.
Stage 5: Chocolate Brown
Continue cooking until the roux reaches a deep brown similar to milk chocolate or slightly darker.
Depending on your pot and stove temperature, this may take approximately 30 to 45 minutes.
Do not worry if yours takes longer.
A slowly cooked roux is much better than a burned roux.
How Dark Should Gumbo Roux Be?
For this gumbo, aim for a rich chocolate brown.
You want a deep reddish-brown to chocolate color with a distinctly toasted, nutty aroma.
The roux will become thinner as it darkens.
This is normal.
The darker the roux becomes, the less thickening power it has, but the more deeply toasted flavor it develops.
How to Tell if Roux Is Burned
Dark brown does not mean burned.
A properly cooked dark roux should smell nutty and toasted.
A burned roux will smell harsh or scorched and may contain obvious black flecks.
If the roux actually burns, start over.
Unfortunately, adding stock and seasonings will not hide the bitter flavor of burned flour.
Add the Holy Trinity
As soon as the roux reaches the correct color, carefully add the diced onion, celery, and green bell pepper.
The mixture may bubble and release a burst of steam, so add the vegetables carefully.
Stir everything thoroughly.
Cook for approximately 6 to 8 minutes, stirring often.
The vegetables will begin to soften and also help prevent the roux from continuing to darken as quickly.
Add the garlic.
Cook for another 30 to 60 seconds, just until fragrant.
Add the Stock
Begin adding the warm stock gradually.
Add about 1 cup at first and stir thoroughly until incorporated.
The mixture may initially become very thick.
Continue adding the stock a little at a time and stirring until smooth.
Once several cups have been incorporated, you can add the remaining stock more quickly.
Stir well and make sure there are no pockets of roux stuck to the bottom of the pot.
Season the Gumbo
Add:
Bay leaves
Dried thyme
Black pepper
Cayenne pepper
Worcestershire sauce
Stir thoroughly.
Start conservatively with cayenne.
You can always make gumbo hotter later, but you cannot easily take the heat out.
Add the Chicken and Sausage
Return the chicken thighs and browned sausage to the pot.
Bring everything just to a gentle boil.
Immediately reduce the heat to low or medium-low.
You want the gumbo to maintain a gentle simmer.
Do not rapidly boil it.
Partially cover the pot and simmer for approximately 45 minutes.
Stir occasionally, especially along the bottom.
Add the Okra, If Using
Okra is optional in this recipe.
If you enjoy it, add approximately 12 ounces of sliced fresh or frozen okra.
For the best texture, I recommend sautéing it first.
Heat a skillet over medium-high heat with a small amount of oil.
Add the sliced okra and cook for approximately 8 to 10 minutes, stirring occasionally.
Add it to the gumbo.
Continue simmering for another 20 to 30 minutes.
Remove and Shred the Chicken
Carefully remove the chicken thighs from the gumbo.
Place them on a cutting board or large plate.
When cool enough to handle, pull the meat from the bones and discard the bones.
Break or shred the chicken into generous bite-size pieces.
Return the chicken meat to the pot.
Taste Before Adding the Shrimp
Taste the gumbo.
This is the time to adjust the seasoning.
Add additional Cajun or Creole seasoning, salt, black pepper, cayenne, or hot sauce as needed.
Remember that the sausage, stock, and Cajun seasoning may already contribute a significant amount of salt.
Remove the bay leaves.
Add the Shrimp Last
Lightly season the peeled shrimp with about 1/2 teaspoon Cajun or Creole seasoning.
Stir the shrimp into the gently simmering gumbo.
Cook for approximately 3 to 5 minutes, depending on the size of the shrimp.
The shrimp are finished when they turn opaque and curl gently.
Do not continue cooking them for another 15 or 20 minutes.
Overcooked shrimp become tough and rubbery very quickly.
As soon as the shrimp are cooked, remove the pot from the heat.
Finish the Gumbo
Stir in the sliced green onions and fresh parsley.
Taste one final time and adjust the seasoning if necessary.
If using filé powder, you have two options.
You can stir about 1 teaspoon into the gumbo after removing the pot from the heat, or you can place the filé powder on the table and let everyone add a little to their own serving.
Do not vigorously boil gumbo after adding filé powder.
Let the Gumbo Rest
If possible, give the gumbo about 15 to 20 minutes to rest before serving.
This gives the flavors another opportunity to settle together.
And if you think it tastes good tonight, wait until tomorrow.
Gumbo is one of those dishes that often tastes even better the next day.
How to Serve Southern Gumbo
Place a small scoop of hot cooked white rice in the center of each bowl.
Ladle the gumbo generously around and over the rice.
Make sure each serving gets plenty of chicken, sausage, and shrimp.
Finish with sliced green onions and chopped parsley.
Set Louisiana-style hot sauce and filé powder on the table.
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What to Serve With Gumbo
Gumbo is substantial enough to be a complete meal, but a few simple Southern sides turn it into an incredible dinner.
White Rice
Hot long-grain white rice is the essential accompaniment.
Do not overwhelm the bowl with rice.
You want enough to soak up the flavorful broth while keeping the gumbo itself as the star.
Southern Cornbread
Warm cornbread is fantastic alongside gumbo.
Classic skillet cornbread, buttermilk cornbread, or jalapeño cornbread all work beautifully.
Potato Salad
Creamy Southern potato salad and gumbo are a surprisingly delicious combination.
Some Louisiana diners even put a scoop of potato salad directly into the gumbo.
Others prefer it on the side.
Either way, the creamy, cool potatoes are delicious with the spicy, rich broth.
French Bread
Crusty French bread is ideal for soaking up the last of the gumbo from the bowl.
Hush Puppies
Crispy hush puppies make a fun Southern side, especially when serving gumbo for a casual gathering.
Collard Greens
Slow-cooked collard greens provide a savory vegetable side that stands up well to the bold gumbo.
Fried Okra
If you leave okra out of the gumbo, crispy fried okra is a great way to serve it on the side instead.
Corn on the Cob
Simple buttered corn on the cob is especially good if you are serving gumbo to a crowd or family with children.
Simple Green Salad
If you want something lighter, serve gumbo with a simple green salad and a tangy vinaigrette.
The acidity helps balance the richness of the gumbo.
Tips for Making the Best Gumbo
Don't Rush the Roux
If there is one piece of advice to remember, it is this.
Take your time.
The roux is one of the biggest sources of flavor in the entire dish.
Use Chicken Thighs
Chicken thighs stay tender during the long simmer and contribute more flavor than chicken breasts.
Bone-in thighs add even more flavor to the broth.
Choose a Good Smoked Sausage
Andouille is ideal, but any high-quality smoked sausage is better than using a sausage with the wrong flavor profile.
Don't Overcook the Shrimp
Shrimp go in at the very end.
A few minutes is all they need.
Don't Oversalt Early
Sausage, Cajun seasoning, stock, and Worcestershire sauce can all contain salt.
Taste near the end and adjust.
Make It a Day Ahead
If you are serving gumbo for a party or Sunday dinner, consider preparing it ahead of time.
Gumbo reheats beautifully, and the flavors become even more developed overnight.
If making it ahead, you can even wait and add the shrimp while reheating the gumbo the next day.
Should Gumbo Have Tomatoes?
Some gumbo recipes contain tomatoes and others do not.
Louisiana gumbo traditions vary by region, family, and style.
This particular recipe is built around a dark roux, chicken, andouille sausage, and shrimp, so tomatoes are not necessary.
Leaving them out allows the toasted roux, smoky sausage, chicken stock, and seafood flavors to remain prominent.
Does Gumbo Have to Have Okra?
No.
Although okra has an important place in gumbo history and is used in many versions, not every gumbo contains okra.
In this recipe, you can use it or leave it out according to your preference.
What Is Gumbo Filé?
Gumbo filé is made from dried and ground sassafras leaves.
It contributes an earthy flavor and can also slightly thicken gumbo.
It should generally be added after cooking or sprinkled onto individual bowls rather than boiled aggressively.
How Thick Should Gumbo Be?
Gumbo should have some body, but it does not need to be as thick as gravy.
A dark roux provides flavor and some thickening, while optional okra or filé can give the broth additional body.
If the gumbo becomes thicker than you prefer, stir in a little additional chicken stock.
If it seems too thin, let it gently simmer uncovered for a little longer before adding the shrimp.
Can I Use Peeled Shrimp?
Absolutely.
The shrimp-shell stock is simply an extra flavor-building step.
If you buy peeled and deveined shrimp, warm your chicken stock and follow the rest of the recipe normally.
Can I Use Frozen Shrimp?
Yes.
Thaw frozen raw shrimp completely before adding them to the gumbo.
Pat them dry and add them during the final few minutes of cooking.
Do not use pre-cooked shrimp unless necessary because they can easily become overcooked when reheated in the gumbo.
Can I Make Gumbo Ahead of Time?
Yes.
Gumbo is an excellent make-ahead meal.
Prepare the gumbo through the chicken and sausage simmering stage.
For the absolute best shrimp texture, refrigerate the gumbo without the shrimp.
The following day, bring the gumbo to a gentle simmer and add the raw shrimp during the final 3 to 5 minutes.
How to Store Leftover Gumbo
Cool leftover gumbo promptly.
Transfer it to airtight containers and refrigerate.
For best quality, store the rice separately so it does not absorb all of the broth.
Enjoy refrigerated gumbo within 3 to 4 days.
Can You Freeze Gumbo?
Yes.
Chicken and sausage gumbo freezes particularly well.
Shrimp can also be frozen in gumbo, although freshly cooked shrimp will have the best texture.
If you know in advance that you are making the gumbo for the freezer, consider freezing it before adding the shrimp.
When ready to serve, thaw the gumbo overnight in the refrigerator, bring it to a gentle simmer, and cook fresh shrimp directly in the reheated gumbo.
Freeze rice separately or prepare fresh rice when serving.
A Pot of Gumbo Worth the Time
Some recipes are meant to get dinner on the table as quickly as possible.
Gumbo is different.
Making a really good pot of gumbo is about slowing down and building flavor one step at a time.
Brown the sausage.
Brown the chicken.
Take your time with the roux.
Let the onion, celery, and bell pepper soften in that deeply toasted roux.
Gradually add the flavorful stock.
Then let the chicken and sausage simmer until everything tastes like it belongs together.
Finally, add the shrimp for just a few minutes so they remain plump and tender.
Serve it over hot rice, put some cornbread on the table, and you have the kind of warm, hearty Southern dinner people come back for another bowl of.
Printable Old-Fashioned Southern Gumbo Recipe
Old-Fashioned Southern Gumbo with Chicken, Shrimp and Andouille Sausage
Prep Time: 35 minutes
Cook Time: About 2 hours
Total Time: About 2 hours 35 minutes
Servings: 8 to 10
Ingredients
Chicken
2 pounds bone-in, skinless chicken thighs
1 tablespoon Cajun or Creole seasoning
1 tablespoon neutral cooking oil, if needed
Shrimp
1 1/2 pounds large raw shell-on shrimp
1/2 teaspoon Cajun or Creole seasoning
Sausage
1 pound andouille sausage, sliced into 1/4-inch rounds
Dark Roux
1 cup neutral vegetable oil
1 cup all-purpose flour
Gumbo
1 large yellow onion, diced
1 large green bell pepper, diced
3 celery stalks, diced
5 to 6 garlic cloves, minced
8 cups low-sodium chicken stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
12 ounces sliced okra, optional
1 to 2 teaspoons kosher salt, as needed
1 teaspoon gumbo filé powder, optional
1/2 cup sliced green onions
1/4 cup chopped fresh parsley
For Serving
Hot cooked long-grain white rice
Sliced green onions
Chopped parsley
Louisiana-style hot sauce
Gumbo filé powder, optional
Instructions
Peel the shrimp, reserving the shells. Refrigerate the peeled shrimp.
Combine the shrimp shells with the chicken stock in a saucepan. Bring to a gentle simmer and cook for about 15 minutes. Strain and discard the shells. Keep the stock warm.
Dice the onion, bell pepper, and celery and place them together in a bowl. Mince the garlic and prepare all remaining ingredients before starting the roux.
Pat the chicken thighs dry and season with 1 tablespoon Cajun or Creole seasoning.
Heat a large heavy-bottomed Dutch oven over medium heat. Brown the sliced andouille sausage for about 5 to 7 minutes. Remove with a slotted spoon and set aside.
Add a small amount of oil if needed. Brown the chicken thighs for approximately 4 minutes on the first side and 3 to 4 minutes on the second. Remove and set aside.
Reduce heat to medium-low. Carefully add 1 cup vegetable oil.
Gradually whisk in 1 cup all-purpose flour until smooth.
Cook the roux over medium-low to medium heat for approximately 30 to 45 minutes, stirring almost constantly and scraping the entire bottom of the pot. Continue until the roux reaches a rich milk-chocolate to dark-chocolate brown.
Immediately and carefully add the onion, celery, and bell pepper. Stir well.
Cook the vegetables in the roux for approximately 6 to 8 minutes, stirring frequently.
Add the garlic and cook for another 30 to 60 seconds.
Slowly add the warm stock, starting with about 1 cup. Stir thoroughly until smooth, then continue gradually adding the remaining stock.
Add the bay leaves, thyme, black pepper, cayenne, and Worcestershire sauce.
Return the browned chicken thighs and sausage to the pot.
Bring the gumbo to a gentle boil, then immediately reduce heat to maintain a low simmer.
Partially cover and simmer for approximately 45 minutes, stirring occasionally.
If using okra, sauté it separately in a small amount of oil for 8 to 10 minutes, then add it to the gumbo.
Continue simmering for another 20 to 30 minutes.
Remove the chicken thighs. Pull the meat from the bones and discard the bones.
Break the chicken into bite-size pieces and return it to the gumbo.
Remove and discard the bay leaves.
Taste the gumbo and adjust the salt, Cajun seasoning, black pepper, or cayenne as needed.
Season the peeled shrimp lightly with 1/2 teaspoon Cajun or Creole seasoning.
Stir the shrimp into the gently simmering gumbo.
Cook for approximately 3 to 5 minutes, just until the shrimp are opaque and cooked through.
Immediately remove the gumbo from the heat.
Stir in the sliced green onions and chopped parsley.
If desired, stir in 1 teaspoon gumbo filé powder after removing the pot from the heat, or serve filé powder at the table.
Allow the gumbo to rest for about 15 minutes if time allows.
Serve hot over long-grain white rice with additional green onions, parsley, hot sauce, and filé powder.
Notes
Roux: A dark gumbo roux should be deep brown and smell toasted and nutty. If you see obvious black burned flecks or smell scorched flour, discard it and begin again.
Sausage: Andouille is recommended. Cajun smoked sausage, smoked pork sausage, kielbasa, beef smoked sausage, or turkey smoked sausage can be substituted.
Shrimp: Add shrimp only during the final few minutes of cooking to keep them tender.
Chicken: Bone-in chicken thighs add excellent flavor. Boneless thighs can be substituted if preferred.
Okra: Okra is optional. Sautéing it before adding it to the gumbo improves its texture.
Filé: Add filé powder after removing the gumbo from the heat or offer it at the table.
Heat: Cajun seasoning blends vary. Start conservatively with cayenne and add more after tasting.
Make Ahead: For the best texture, prepare the gumbo without the shrimp, refrigerate, then add raw shrimp while reheating the gumbo the following day.
Storage: Refrigerate cooled gumbo in an airtight container for 3 to 4 days. Keep cooked rice in a separate container.
Freezing: For best results, freeze the gumbo before adding shrimp. Thaw overnight, reheat gently, and add fresh shrimp during the last 3 to 5 minutes of cooking.
