Louisiana Gumbo with Chicken and Shrimp — Hearty, Spicy, and Full of Southern Soul 🍲✨

Louisiana gumbo is a classic dish that embodies the heart and soul of Creole and Cajun cooking. This hearty stew is a savory blend of meats, seafood, vegetables, and aromatic spices, served over fluffy rice for a comforting and satisfying meal. Combining chicken sausage, tender chicken, and succulent shrimp, this gumbo brings the taste of the bayou right to your kitchen.

Ingredients

For the rice:

1 1/2 cups water

1 cup long-grain enriched white rice (rinsed)

For the gumbo:

2 tablespoons olive oil

10 oz chicken sausage (sliced)

4 tablespoons butter

4 tablespoons all-purpose flour

1 medium onion, finely chopped

1 green bell pepper, chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (optional, adjust to taste)

4 cups chicken broth

1 bay leaf

1 lb shrimp, peeled and deveined

2 cups cooked chicken, shredded

Salt and black pepper to taste

Chopped parsley for garnish

Green onions for garnish

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Instructions

Step 1: Cook the Rice

1. In a medium saucepan, bring 1 1/2 cups water to a boil.
2. Add the rinsed rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 18–20 minutes, until water is absorbed and rice is tender.
4. Remove from heat and let it sit covered until ready to serve.

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Step 2: Prepare the Roux

1. In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat.
2. Gradually whisk in the flour to form a roux.
3. Cook the roux, stirring constantly, until it turns a deep golden brown color (about 8–10 minutes). Be careful not to burn it—it should smell nutty.

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Step 3: Cook the Sausage and Vegetables

1. In a separate skillet, heat olive oil over medium heat.
2. Add the sliced chicken sausage and cook until browned, about 3–5 minutes. Remove and set aside.
3. In the same skillet, sauté onions, bell peppers, celery, and garlic until softened, about 5 minutes.

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Step 4: Build the Gumbo

1. Slowly whisk the sautéed vegetables into the roux.
2. Gradually add chicken broth, stirring constantly to prevent lumps.
3. Add smoked paprika, thyme, cayenne (if using), bay leaf, salt, and pepper.
4. Bring to a simmer and cook for 20 minutes, stirring occasionally.

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Step 5: Add Meats and Shrimp

1. Stir in the cooked chicken and browned sausage.
2. Add shrimp and cook until they turn pink and opaque, about 5 minutes.
3. Taste and adjust seasonings as needed.

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Step 6: Serve

1. Spoon a generous portion of rice into bowls.
2. Ladle the gumbo over the rice.
3. Garnish with chopped parsley and sliced green onions.

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Tips for the Perfect Gumbo

Roux Matters: The roux is the foundation of gumbo’s flavor. Cook it slowly and don’t rush; a darker roux gives a richer, nuttier taste.