Chicken, Sausage, & Shrimp Gumbo
Recipe type: Soups and Stews
The best part about gumbo is that it feeds a lot of people and is much better the next day. It's a great make ahead dish for a crowd!
  • ½ cup plus 2 tbsp vegetable oil
  • 4 links Italian sausage
  • ½ cup all-purpose flour
  • 1 cup onion, diced
  • ½ cup celery, diced
  • ½ cup green bell pepper, diced
  • salt and pepper
  • 1 tsp cayenne pepper
  • 1 cup beer
  • 3 cups chicken stock
  • 2 lbs boneless, skinless chicken thighs
  • 3 bay leaves
  • 1 lb shrimp, peeled and deveined
  • cooked white rice
  • gumbo file
  1. In a large soup pot over medium heat, heat 2 tbsp oil. Add sausage and brown on all sides, cooking through. Remove to a plate to rest and slice into bite-sized pieces.
  2. Add remaining oil and flour to the pot, stirring to combine. Cook over medium to medium-low heat, stirring often until the mixture (roux) turns the color of dark peanut butter or even a little darker. Make sure that you continue to scrap the bottom.
  3. Increase heat to medium-high. Add onion, celery, and bell pepper to the roux, stirring to combine. Add salt and pepper and cayenne. Cook for 5-10 minutes or until veggies soften.
  4. Add beer and stir, scraping the bits off of the bottom of the pot. Add stock, stirring to combine. Bring to a simmer.
  5. Add reserved sausage, chicken, and bay leaves. Cook for 1 hour, or until chicken is cooked through. Add shrimp and cook another 5-10 minutes until shrimp are cooked.
  6. Serve over white rice and top with gumbo file. Enjoy!
Recipe by This Cookin' Dad at