Chicken Sausage And Shrimp Gumbo Recipe

Name: Chicken Sausage And Shrimp Gumbo
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs boneless, skinless chicken breasts; Smoked Sausage; 1/4 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, chopped; 2 stalks celery, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 6 cups chicken stock; Button Mushrooms; 1/4 cup green onions, thinly sliced; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried basil; Salt to taste; Cracked Pepper; Tabasco Sauce; Fresh Parsley; Cooked Shrimp; Cooked White Rice

Indulge in this comforting and flavorful Chicken Sausage and Shrimp Gumbo, a recipe inspired by 'Plantation Celebrations'! This twist on a classic features a milder spice profile, perfect for those who prefer less heat (easily adjustable with Tabasco!). Smoked turkey sausage adds a smoky depth, while succulent shrimp provides a luxurious touch. This easy-to-follow recipe yields a rich and satisfying gumbo, perfect for a family dinner or a special occasion. Get ready to savor every bite!

Prep Time 30 mins

Cook Time 200 mins

Calories 1147.7 kcal

Protein 124g

Rating 3.3 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Sausage And Shrimp Gumbo

1.5 lbs boneless, skinless chicken breasts
Smoked Sausage
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
6 cups chicken stock
Button Mushrooms
1/4 cup green onions, thinly sliced
2 bay leaves
1 tsp dried thyme
1 tsp dried basil
Salt to taste
Cracked Pepper
Tabasco Sauce
Fresh Parsley
Cooked Shrimp
Cooked White Rice

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How to Make Chicken Sausage And Shrimp Gumbo

Boil chicken breasts for 2 hours. Reserve the stock, then debone and shred the chicken.
Cut smoked sausage into 1/2-inch slices.
In a large (2-gallon) stockpot, heat vegetable oil over medium heat.
Gradually whisk in flour, cooking constantly until a deep golden-brown roux forms (about 15-20 minutes). Do not burn. Discard and start again if black specks appear.
Add chopped onions, celery, bell pepper, and minced garlic. Sauté for 3-5 minutes, until softened.
Add shredded chicken and sausage to the pot, stirring well to combine with the vegetables. Sauté for 15 minutes.
Gradually add chicken stock, one ladle at a time, stirring constantly until fully incorporated.
Bring to a boil, then reduce heat to low, simmer for 1 hour, stirring occasionally and skimming off any fat that rises to the surface.
Add sliced mushrooms, green onions, bay leaves, thyme, and basil.
Season with salt, pepper, and Tabasco sauce to taste.
Continue to simmer for 1-2 hours, or until chicken is tender and falling apart.
Stir in chopped parsley and shrimp.
Cook for an additional 10-15 minutes, or until shrimp is pink and cooked through.
Adjust seasonings as needed.
Serve hot over steamed white rice. Pass additional Tabasco at the table.

Nutrition Information (Approximate per serving)

Sodium

66 g

Sugar

38g

Fat

82g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Main Dish Soups Stews Pork Poultry Seafood American Cajun Southern United States Dinner Party Holiday Event Shrimp Chicken Stove Top Creole Dietary Spicy Meat Pork Sausage Shellfish Mardi Gras Carnival Taste Mood Equipment Presentation Served Hot 4 Hours Or Less