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Recipe: Shrimp and Sausage and Chicken Gumbo

This hearty Indiana gumbo is great anytime of year, but especially when its cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Shrimp And Sausage And Chicken Gumbo Ingredients

  • cup all-purpose flour

  • 2 tablespoons vegetable oil

  • 2 cups chopped onions

  • 2 cups chopped green bell pepper

  • 6 cloves garlic, chopped

  • 2 teaspoons dried thyme

  • 2 bay leaves

  • 1 pound Italian sausage

  • 3 (14.5 ounce) cans diced tomatoes with juice

  • 1 pound cooked, shredded chicken

  • 2 cups chicken broth

  • 1? cups spicy tomato-vegetable juice cocktail (such as V8)

  • 4 teaspoons Creole seasoning

  • 1 pound uncooked shrimp - peeled, deveined, and tails removed

  • salt and ground black pepper to taste

How to Make Shrimp And Sausage And Chicken Gumbo

  1. Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.

  2. Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.

  3. Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.

  4. Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.

  5. Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

  6. Discard bay leaves. Season gumbo with salt and pepper to taste.

Shrimp And Sausage And Chicken Gumbo Nutritions

  • Calories: 376.8 calories

  • Carbohydrate: 22.9 g

  • Cholesterol: 138.4 mg

  • Fat: 18 g

  • Fiber: 3.8 g

  • Protein: 30.8 g

  • SaturatedFat: 5.3 g

  • ServingSize:

  • Sodium: 1409.3 mg

  • Sugar: 8.3 g

  • TransFat:

  • UnsaturatedFat:

Shrimp And Sausage And Chicken Gumbo Reviews

  • As a Texan it was a stretch for me to use a gumbo recipe from up north - lol - but this turned out pretty good. It was a little tomatoey at first but after adding a little more chicken broth, a couple tsp of Gumbo File and some fresh Gulf trout it was Awesome I liked the recipe was straightforward and didnt have 40 ingredients. Very good.

  • We all loved it Used spicy Clamato juice instead of V8. Also added diced Serrano and jalapeo peppers along with bell peppers. Used 1 cup of chicken broth from boiled chicken and added the rest water with chicken bouillon. Everything else normal Great recipe

  • Great recipe -- I crushed tomatoes instead of diced - and Swansons canned chicken - I literally had all the ingredients in the house Made cornbread to serve with it Yummy and easy

  • This was really good. Making it for the second time right now. I added a little celery and zucchini. Used less creole seasoning because I wasnt sure if it would be too hot. Cooked some rice with garlic to go with it. My neighbor said I should cook it with okra, so maybe next time, Ill do that, as gumbo is supposed to have okra in it?? I also added two ripe tomatoes, cut into little pieces.

  • I followed the recipe exactly but found the area where the sausage was cooked to be vague. I had Italian sausage in casings but wasnt sure if I was supposed to remove the casing because it described cooking until it was browned and crumbly. I instead cooked it in the casing from the beginning and then sliced it when cooled. I also used all the remnants from the sausage to cook the onion and green peppers. Worked out great.

  • Great recipe...family loves it...we served it with white rices

  • This was just THE BEST I had so many compliments on this dish. The only thing I did differently was adding a can of Rotel in place of the V8. I will make this many times

  • Fantastic, the the right amount of spice I didnt have enough shrimp, so I added pieces of scallops to make up the difference. Love it

  • It turned out delicious and was a big hit with the family. I didnt have spicy V8 so used Mr and Mrs T bloody Mary mix and added some horseradish sauce. I used red bell peppers bc I prefer them and mixed up some creole seasoning from chef John bc I didnt have any on hand. I will definitely be making this again

  • Great cols weather dinner

  • Very good I followed the recipe exactly but added one bag of frozen cut okra. Gumbo turned out a little too thick for my tastes so Ill cut down on the flour next time. This recipe makes a TON of food. I froze most of it initially for easy meals during the workweek, but decided to take it to work instead. I brought my slow cooker and just heated up the defrosted leftovers and fed a slew of coworkers for lunch. Soup was a hit and tasted better after freezing.

  • I did this in a crockpot. 8 hours on low. I also browned the chicken and sausage before slicing them up. I didnt shred the chicken I chose to chop it instead. Such a great dish.

  • This was a easy recipe to prepare. It came out great, everyone loved it. I came home with a empty pot LOL

  • I did not shred the chicken we cubed it instead for a texture we knew our kids would like better. My husband smoked the chicken breast beforehand and we used spicy Italian sausage. Did not have creole seasoning so googled a mixture and made my own. Very happy with how it turned out.

  • Delicious Didnt add chicken, thought the sausage and shrimp was enough. Amazing recipe you know its awesome when the leftovers are just as delicious a couple days later. definitely making this again

  • I made this last night and my husband and i thought it was really good I followed the recipe for the most part, I added a little more chicken broth and reduced the V8 and added a little gumbo file and celery. It was perfect and spice was just right Will definitely make againI didnt understand the purpose of browning the flour. I assume just using white flour would have turned out the same.

  • Turns out pretty good. Pretty much left salt out so that was my choice but even so the flavour was pretty rich. Also since diced tomatoes come in 28 oz cans I just used two full cans so it was a little soupier than perhaps it should have been.

  • Turned out great, but I did almost double the Cajun spice

  • Withheld the tomato juice.

  • This is one of the best meals. It lasts my wife and I a week. Feeds a lot.

  • Only one word needed for this recipe...DELICIOUS I followed the recipe exactly, except omitted shrimp and upped the chicken and sausage to account for it.

  • No changes were made it was delicious

  • Easy to make and really tasty

  • Very good I did have to cut down on all things spicy so the rest of my house would eat it. that said every bowl was licked clean thank you for the recipe its a keeper

  • I used andouille sausage instead of Italian. Served with Mini garlic toasts

  • I didnt have cleared seasning , I brend it my self, it was easy but very good Thanks, its new family favorite menu

  • Very good recipe. I made a smaller batch and the only thing I changed was I added diced celery and some mixed veggies.

  • Made this for the first time tonight, and will admit I was skeptical with the browning the flour method and the spicy tomato juice. I improvised a little. Added fish, oysters, clams, some clam juice, and did a few other minor things differently. And I was pleasantly surprised. One of the best gumbos Ive ever made. Give it a try.

  • This dish was really good,I added two cups of rice and two extra cups of V8

  • This turned out amazing. I chopped my chicken into pieces and used fresh celery in chunks I used sausage and cut them into chunks also. I pretty much made larger chunks of everything to make it heartier. I put mine over rice but hubby doesnt like rice so I made him linguine noodles to pour his over. We both loved it. Big hit Ate it for a lot more meals. He asked me to make this again. Winner

  • I followed the recipe exactly and it was delicious I was afraid that it might be too spicy, but it wasnt. I had no Creole seasoning, so I looked up how to make it. Luckily, I had all the spices. Thank you We served it over rice.

  • Everyone loved the Gumbo. Even my mother who dislikes Gumbo. Added okra, corn, and lemon juice. It was a nice touch. The changes I made were good but recipe is good as is.

  • I will make this again. Only changes being salt and peppered to taste an kicked it up a notch with Cayenne Pepper

  • I followed the recipe to a T. Easy to make and excellent. Depending on the familys taste buds, you can probably lighten up on the Creole seasoning.

  • My go-to gumbo Super yummy.

  • I think it needed more creole and we added white rice. Great recipe:)

  • This dish is delicious. Definitely adding to my must make again list.

  • Absolutely loved it Thanks for sharing the recipe

  • Turns out pretty good. Pretty much left salt out so that was my choice but even so the flavour was pretty rich. Also since diced tomatoes come in 28 oz cans I just used two full cans so it was a little soupier than perhaps it should have been.

  • Very tasty And easy...all ingredients are usually avail in our house, so I def will make this again. Thx

  • I made this last night and my husband and i thought it was really good I followed the recipe for the most part, I added a little more chicken broth and reduced the V8 and added a little gumbo file and celery. It was perfect and spice was just right Will definitely make againI didnt understand the purpose of browning the flour. I assume just using white flour would have turned out the same.

  • Added extra Cajun seasoning and a can of black eyed peas was fantastic

  • If you like a tomato based gumbo this is for you. I substituted the v8 with more chicken broth. Still tomatoie. If thats a word lol. I seen the stars aka ratings and just went with the receipe.

  • I will use this as my go to gumbo recipe from now on. Delicious. My husband doesnt like spicy foods and this re Ive has just the right amount of spices so that its tasty but not overdone. I had never browned the flour before and wondered if it was necessary. Glad I did it and it wasnt too much trouble. I used diced tomatoes with peppers and onions because I had it on hand.

  • Very delicious. I redesigned the recipe to fit what I had on hand and turned out great. I added 1 can crab meat, 1 fresh tomato in addition to what is called for and used the chicken stock from boiling the chicken in, and didnt have any more chicken broth so substituted beef broth Ill serve this over rice.

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