Chicken Sausage and Shrimp Gumbo

This Chicken Sausage and Shrimp Gumbo is a little Cuban spin on a classic Gumbo recipe that is easy to do and so delicious.

What is Chicken Sausage and Shrimp Gumbo

The Latin and Southern kitchen share many similarities. The Cuban kitchen attributes many recipes to “la cocina criolla” or the Creole kitchen. Creole is used to describe anyone whose origin is from Europe, but live in the New World. The cultures combine to form recipes deeply rooted in tradition but using what is around them. This is why so many Latin American countries identify with creole cuisine, including Cuban, Peru, Venezuela and the Dominican Republic. 

We are swapping our traditional sofrito for the South’s version called the “Holy Trinity,” a blend of onion, celery and green bell peppers (we are using Poblano). The Holy Trinity is the base in almost every Southern soup or stew just as sofrito is the base for Latin stews such as Fricase de Pollo, Camarones Enchilados,  Fish Stew and Fish Wrapped in Banana Leaves. The best pairing for these dishes also happens to be the best pairing for gumbo – White Rice!    

This sausage and shrimp gumbo gets its flavor from the deep roux-based sauce and creole spices. Spicy andouille sausage is the perfect compliment to the subtle shrimp and pulled chicken. A little spicy, very delicious and deceptively easy to pull together, gumbo is a Southern staple everyone can master.  

Gumbo is as luxurious as it is comforting with its silky sauce. We love a good saucy recipe!

Here are some tips for the Best Chicken Sausage and Shrimp Gumbo:

The roux is a must: We make the roux for the gumbo using an untraditional method by toasting the flour first then adding the oil and vegetables. This allows you to get the perfect color on the flour without worrying about burning the butter or oil and overcooking the flour. The color of the roux should be similar to a burnt caramel or milk chocolate. It’s not black but a deep dark brown. We cook it on medium heat so it can brown slowly. 

The spice is right: The gumbo is seasoned with one of our favorite Creole seasonings (Tony Chachere’s) which is a blend of different spices. This Cajun rub adds flavor and a touch of heat. We also add fresh thyme and bay leaves to the base. Parsley and green onions are added once the gumbo is ready to brighten the heaviness of the dish. 

Combine the proteins: In this recipe we use andouille sausage, shrimp and chicken. For us, andouille sausage is a must in every gumbo. It’s the equivalent of chorizo in any Cuban “potaje” or stew. It’s a must. But the other protein you add is up to you. We like the combination of chicken and shrimp for the flavor but also the texture. We also like making a seafood gumbo by combining shrimp with crab or oysters. 

Try Some of Our Other Delicious One Pot Meals

Sausage and Shrimp Gumbo

Recipe by Abuelas Cuban Counter

Servings

10

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• 1 pound of shrimp, peeled and deveined

• 10-12 ounces of smoked andouille sausage, sliced into ¼-inch rounds

• 2 cups of shredded chicken from a rotisserie chicken

• 2 yellow onions, finely diced

• 1 poblano pepper, finely diced 

• 3 celery ribs, finely diced

• 6 cloves garlic

• 1 bunch green onions, finely chopped

• 6 cups of fish broth or seafood broth 

• ½ cup of all purpose flour

• 1 tablespoon of Cajun seasoning (we like Tony Chachere’s)

• ¼ teaspoon of chili flakes (optional)

• 4 sprigs of fresh thyme left whole

• 1 bunch of parsley, finely chopped

• 2 bay leaves

• Crystal hot sauce (optional)

• 1/4 cup of avocado oil

• Salt and freshly cracked pepper

Directions

• Add the flour to a large cast iron pot. Heat the pot to medium/ low heat. Toast the flour until it becomes golden brown. Stir it constantly with a wooden spoon or whisk for about 10 to 12 minutes. (Although it may take long, it’s best to do this on lower heat so it browns and doesn’t burn). It should be the color of deep caramel or milk chocolate. Remove the toasted flour from the pot and set aside. 
• Add the andouille sausage to the hot pot and let the pieces brown on both sides. 
• Once the sausage is golden, add the onions, pepper, celery and avocado oil to the pot. Sprinkle with salt, pepper and cajun seasoning. Sauté on medium for about 3-5 minutes until soft and begin to break down. 
• Add the toasted flour, chili flakes (optional), bay leaves, thyme and stir together. Cook together with the vegetables for another minute until everything is coated and the flour starts to stick slightly to the pan. 
• Raise the heat to high an add the broth. Scrape the bottom of the pan with a wooden spoon. Allow the broth to come to a boil then lower the heat and simmer for 15 minutes. Taste and add salt if necessary.
• Once the mixture has thickened, add the chicken and shrimp. Stir together until the shrimp has started to curl and turns pink and opaque. This will take about 5 minutes. 
• Remove the bay leaves and thyme sprigs. 
• Taste. If you can handle more heat, add a few dashes of the crystal hot sauce. Then add a tablespoon of each the chopped green onions and parsley and stir together. Reserve the remaining herbs if you want to sprinkle over each serving. 
  
• Serve with rice.