Chicken, Shrimp and Sausage Gumbo

Kitchen Tested
  • Yield 8 servings

This gumbo has it all--lots of seasoning as well as chicken, shrimp and sausage.


1 1/2 cups all-purpose flour, divided
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
2 tablespoons minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breasts, cut into chunks
1 (16-ounce) package low-fat smoked sausage
6 cups water
1 (16-ounce) can fat-free chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 pounds medium shrimp, peeled
1 bunch green onions, chopped
6 cups cooked rice


  1. Preheat oven to 350F.
  2. Place 1 cup flour on a baking sheet with a rim and bake 35 to 45 minutes, stirring frequently, until it is dark brown but not burned.
  3. In a large pot coated with nonstick cooking spray, saute celery, green pepper, onion and garlic over medium heat until tender, about 8 minutes. Meanwhile, mix the remaining flour with the pepper and cayenne pepper. Coat the chicken with flour mixture and add to same pot, cooking until chicken is brown 5 to 10 minutes.
  4. Meanwhile, cook sausage in a pot of boiling water 5 minutes to remove any excess grease. Drain, slice and set aside.
  5. To browned chicken, add water, chicken broth, basil, oregano, thyme, Worcestershire sauce and bay leaves. Bring to a boil and cook 15 minutes, or until chicken is tender. Lower heat, add shrimp and reserved sausage; continue cooking until shrimp are done, 7 to 10 minutes. Remove bay leaves and discard. Add green onions, heat 1 minute, and serve over the rice in bowls.



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