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Gumbo - chicken, shrimp, and andouille

Anything that can swim, walk, or fly can be put into gumbo. This is a big pot that can easily be halved. Very mild - add cayenne to taste.

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Equipment List

  • Large stock pot


  • 2T vegetable oil
  • 1.5 lbs andouille sausage
    - or kielbasa (or both)
  • 1 chicken breast
    - cut into bite sized pieces
  • 8 celery stalks
    - roughly 3c chopped
  • 2 medium onions
    - roughly 3c chopped small
  • 2 large bell peppers
    - roughly 3c chopped small
  • 2t salt
    - to taste
  • 1/4t pepper
    - to taste
  • 1/2t cayenne pepper
    - to taste (this amount is mild)
  • 1 quart chicken broth
  • 2 cans diced tomatoes
    - 14.5 oz cans
  • 1 clove garlic
    - minced
  • 1 lb shrimp
    - raw, peeled, deveined, tails removed
  • 1.5c dark roux
    - mix 1.5c flour with 1c vegetable oil. bake in 350F oven for 1.5h stirring every 15 minutes
  • gumbo file powder
    - powdered sassafras leaves sprinkled on at serving to taste

Preparation Instructions

  • Make/Buy a dark roux: equal parts (by weight) cooking oil and flour cooked on a stovetop or in an oven until brick colored. I prefer the oven: 1.5c flour mixed with 1c oil in a oven-safe sauce pan. bake at 350F stirring every 15 minutes until brick colored (approximately 1.5 hours). It’s easiest to add this to the gumbo if this has cooled.
  • Trinity: chop up celery, onions, and bell peppers
  • Prepare sausage: cut andouille into bite sized pieces.
  • Prepare chicken: cut chicken into bite sized pieces

Cooking Instructions

  • Preheat to 117°F
  • Add 2T vegetable oil to pan
  • Add 1.5 lbs andouille sausage to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Flip ingredients
  • Stir ingredients
  • Stir ingredients
  • Remove 1.5 lbs andouille sausage from pan
  • Add 1 chicken breast to pan
  • Note: Chicken doesn’t need to cook through - just a quick sear
  • Stir ingredients
  • Flip ingredients
  • Remove 1 chicken breast from pan
  • Add 8 celery stalks , 2 medium onions and 2 large bell peppers to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 2t salt , 1/4t pepper and 1/2t cayenne pepper to pan
  • Add 1 quart chicken broth to pan
  • Add 2 cans diced tomatoes to pan
  • Stir ingredients
  • Add 1 clove garlic to pan
  • Add 1.5 lbs andouille sausage and 1 chicken breast to pan
  • Stir ingredients
  • Add 1 lb shrimp to pan
  • When adding roux, stir in a small amount at a time until you get to your desired thickness.
  • Add 1.5c dark roux to pan
  • Note: Stir in roux

Finishing Instructions

  • Serve alone, over rice, or over potato salad. Sprinkle gumbo file on top to taste.


  • Reviewer Profile Photo

    Tracy C, Cooksy Creator

    This looks so tasty! I can’t wait to make this!


  • Reviewer Profile Photo

    Laurie & Garret, Cooksy Creators