Cajun Chicken, Sausage & Shrimp Gumbo with Rice

 

 

 

 

 

 

 

Ingredients

Here’s what you’ll need to whip up this flavorful gumbo and rice:

For the Gumbo:

1 lb boneless, skinless chicken thighs (shredded) – Juicy and perfect for shredding into the mix.
12 oz andouille sausage, sliced – Smoky, spicy, and oh-so-Cajun.
½ lb raw shrimp, peeled and deveined – A sweet seafood finish.
½ cup vegetable oil – The base for that all-important roux.
½ cup all-purpose flour – Thickens the gumbo to silky perfection.
1 medium onion, diced – The savory backbone of the “holy trinity.”
1 bell pepper, diced – Adds color and a mild crunch.
2 celery stalks, chopped – Completes the classic veggie trio.
3 cloves garlic, minced – Bold, aromatic depth.
6 cups chicken broth – Builds the rich, flavorful base.
1 can (14 oz) diced tomatoes (optional) – For a slight tangy twist.
1 tablespoon Worcestershire sauce – Deepens the savory notes.
2 teaspoons Cajun seasoning – The spice that ties it all together.
1 teaspoon smoked paprika – Enhances that smoky vibe.
½ teaspoon thyme – A subtle herby touch.
2 bay leaves – Infuses earthy warmth.
Salt & black pepper, to taste – Season to your liking.
½ cup green onions, chopped – Freshness and a mild bite.
¼ cup fresh parsley, chopped – A bright, herbaceous finish.
For the Rice:

2 cups white rice – The perfect fluffy bed for your gumbo.
4 cups water – To cook the rice just right.
½ teaspoon salt – Brings out the rice’s flavor.

Step-by-Step Instructions

Let’s dive into making this gumbo step by step—it’s easier than you think!

Cook the Rice: In a pot, bring 4 cups of water to a boil. Add the salt and rice, stir, then cover and reduce to a simmer. Cook for 15 minutes or until tender. Fluff with a fork and set aside.
Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Stir in the flour and cook, stirring constantly, for 10-15 minutes until the roux turns a deep brown (think milk chocolate). Take your time—this is the heart of the gumbo!
Add the Veggies: Stir in the diced onion, bell pepper, celery, and minced garlic. Cook for 3-4 minutes until the veggies soften and release their aroma.
Build the Gumbo: Add the sliced andouille sausage and shredded chicken thighs to the pot. Pour in the chicken broth, Worcestershire sauce, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Stir well, bring to a boil, then lower to a simmer.
Simmer for Flavor: Let the gumbo simmer uncovered for about 45 minutes, stirring occasionally. This is where the magic happens as the flavors meld together.
Add the Shrimp: Toss in the shrimp during the last 5-7 minutes of cooking. Simmer just until they turn pink and are cooked through—don’t overdo it!
Finish and Serve: Remove the bay leaves. Stir in the chopped green onions and parsley. Ladle the gumbo over a scoop of warm rice in bowls, garnish with extra parsley if you like, and serve hot.