Chicken Sausage and Shrimp Gumbo

Name: Chicken Sausage and Shrimp Gumbo
Prep time: 30
Cook time: 40
Total time: 70
Yield: 1
Ingredients: unsalted butter, plus 3 tablespoons, divided; vegetable oil; all-purpose flour; package Classic Roasted Chicken Sausage, sliced into ⅜-inch coins; small yellow onion, diced into ⅜-inch pieces; stalks celery, diced into ⅜-inch pieces; large green bell pepper, diced into ⅜-inch pieces; fresh or frozen okra, sliced into ⅜-inch coins; kosher salt; garlic powder; paprika; dried thyme; freshly ground black pepper; cayenne pepper; low-sodium chicken broth; 10-ounce can tomatoes with green chilies (such as Rotel); shrimp (21–25 count), peeled, deveined, tails removed, and halved lengthwise; Steamed white rice or crusty bread (for serving); Finely sliced green onion tops (for garnish)

Prep Time: 30 min | Cook Time: 40 min | Servings: 1

American

Classic Roasted

Soups

One of the South’s most beloved sausage-based dishes—which is really saying something—gumbo lives at the crossroads of comfort and tradition. It blurs the line between soup and stew, surf and turf, and pulls together West African and French influences into a layered, deeply satisfying bowl that’s unmistakably Louisiana. Rich and comforting, gumbo may inspire fierce loyalty to family recipes, but making it at home is far more approachable than its reputation suggests.

This version swaps traditional andouille for Classic Roasted Chicken Sausage, which brings juicy balance to the tender shrimp. Together, they simmer in a thick, flavorful broth built on a proper roux and all the classic seasonings you expect—no Bourbon Street crowds required. And while gumbo always feels special, this one comes together in about an hour, making it a rewarding, weeknight-friendly way to bring a taste of Creole cooking to your table.

See Recipe

A steaming bowl of gumbo served over rice with shrimp and Classic Roasted Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

½ cup unsalted butter, plus 3 tablespoons, divided

½ cup vegetable oil

1 cup all-purpose flour

1 package Classic Roasted Chicken Sausage, sliced into ⅜-inch coins

1 small yellow onion, diced into ⅜-inch pieces

3 stalks celery, diced into ⅜-inch pieces

½ large green bell pepper, diced into ⅜-inch pieces

1 ¼ cup fresh or frozen okra, sliced into ⅜-inch coins

1 tablespoon kosher salt

1 tablespoon garlic powder

2 ½ teaspoon paprika

¾ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

5 ½ cup low-sodium chicken broth

1 10-ounce can tomatoes with green chilies (such as Rotel)

1 pound shrimp (21–25 count), peeled, deveined, tails removed, and halved lengthwise

Steamed white rice or crusty bread (for serving)

Finely sliced green onion tops (for garnish)

Instructions

Prep Time: 30 min | Cook Time: 40 min | Servings: 1

Brown the sausage: Melt 3 tablespoons of the butter in a heavy-bottomed Dutch oven over medium heat. Add the sausage and cook for about 3 minutes, until lightly browned. Use a slotted spoon to transfer the sausage to a plate and set aside.

Make the roux: Reduce the heat to medium. Add the remaining ½ cup butter, vegetable oil, and flour. Cook, stirring constantly and scraping the bottom of the pot, until the roux is the color of melted milk chocolate and smells nutty, 10–20 minutes. This step is crucial, so take your time.

Add the veggies and seasoning: Add the onion, celery, and bell pepper. Increase the heat to medium-high and cook for about 6 minutes, until the vegetables soften. Stir in the okra, salt, garlic powder, paprika, thyme, black pepper, and cayenne, and cook for 1 minute more, until fragrant.

Add the liquid and tomatoes: Pour in the chicken broth and the tomatoes with green chiles and stir to combine. Bring to a boil, then reduce the heat to low and let the gumbo simmer undisturbed for 6 minutes.

Cook the surf and turf: Stir in the shrimp and the reserved sausage. Simmer for about 4 minutes, until the shrimp are pink and cooked through.

Plate it up: Serve the gumbo over steamed white rice, or with crusty bread for dunking. Garnish with sliced green onion tops.