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Shrimp Gumbo with Chicken and Andouille Sausage

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dinner
Keyword: gumbo, shrimp gumbo
Servings: 8

Equipment

  • fine mesh sieve or strainer

Ingredients

Gumbo

  • 1 tbsp canola oil
  • 4 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 ribs celery with leaves, finely chopped
  • 2 medium carrots, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tbsp all-purpose flour
  • 4 chicken or pork andouille sausage links, sliced into thin discs (about 12-16 oz)
  • 3 tbsp tomato paste
  • 32 oz chicken stock
  • 1/2 cup red blend wine*
  • 2 tbsp creole seasoning*
  • 1 tbsp gumbo file*
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2 tbsp your favorite hot sauce
  • dash of cayenne
  • salt and pepper, to taste
  • 1 tsp dry thyme
  • 3 bay leaves
  • 1-2 lbs large or jumbo shrimp, peeled and deveined (shells reserved)

Browning Chicken

  • 4 skin-on, bone in chicken thighs
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp butter
  • 1 tbsp canola oil, plus more if needed

Shrimp stock

  • reserved shrimp shells
  • 2 cup water

Instructions

  • 1. Peel and devein your shrimp, and reserve the shells to make a shrimp stock. In a small saucepan, add reserved shells and 2 cups of water. Bring to boil, then reduce heat to low and cook for 10 minutes, until liquid is reduced by half. Turn off heat (reserve for later to pour the stock through a fine mesh sieve directly into the gumbo).
    2. While the shrimp stock simmers, sauté your veggies. In a large stock pot over medium-low heat: sauté onion, celery, pepper, carrots, and garlic in tbsp canola oil and 4 tbsp butter. Season with salt and pepper and cook for 5 minutes, stirring occasionally, until vegetables start to soften.
    3. Make your dark roux. Slowly stir in 1/3 cup flour, and stir until well combined. Cook flour, stirring frequently for 5-7 minutes, until flour takes on rich, caramel color. Be careful to stir frequently- flour will burn! You want to let the flour really cook and take on a rich, deep flavor. It should begin to smell nutty when it is close to ready.
    4. Once your roux is ready, add the creole seasoning, cayenne, salt and pepper to taste, and thyme. Stir to combine and allow to cook 1 minute, until fragrant. Next add the tomato paste, red wine, fire roasted diced tomatoes, chicken stock, hot sauce, bay leaves, sliced andouille, gumbo file and shrimp stock (strain from saucepan through a fine mesh sieve, and discard shells). Stir or whisk together well, and allow to cook covered, on low heat.
    5. While the gumbo cooks, brown the chicken. Add 1 cup flour and salt and pepper to a medium mixing bowl and whisk to combine. Coat chicken thighs in flour mixture and set on a platter. In a large frying pan, heat 2 tbs butter and 1 tbs oil over medium-high heat, and brown the chicken, skin side down first- for 3-4 minutes a side. Add additional canola oil if the pan becomes dry while frying. Transfer browned chicken directly to the pot with the gumbo.
    6. Once the chicken is added to the gumbo, cover and cook on low- stirring occasionally,, for 1 hour.
    7. While the gumbo cooks, cook your rice according to package directions.
    8. After 1 hour- using tongs, carefully remove the chicken thighs from the pot to a cutting board. Allow to cool enough to handle, and remove the skin and bones and discard. Shred the meat with 2 forks, and return chicken meat to the pot with gumbo.
    9. Add the raw shrimp, cover, and cook 5-7 minutes on low heat, until shrimp are opaque and fully cooked. Remove bay leaves.
    10. Serve gumbo hot over rice, and garnish with thinly sliced green onions.