Lip Smacking, Rib Sticking Chicken and Shrimp Gumbo

Lip Smacking, Rib Sticking Chicken and Shrimp Gumbo
  • Prep Time: 55
  • Total Time: 80
  • Servings: 10

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About this Recipe

Nothing is more classic and warming than a classic bowl of traditional gumbo like this one, made with tender chicken and fresh shrimp.


1 lb Maple Leaf® Andouille Sausage
3/4 cup Vegetable oil
3/4 cup Flour
2 tbsp Cajun seasoning, divided
1/2 cup Diced orange pepper
1/2 cup Diced red pepper
1/2 cup Diced yellow pepper
1/2 cup Diced celery
1/2 cup Diced sweet onion
1/2 cup Diced green onion
1/4 cup Fresh minced garlic
1 cup Diced Roma tomatoes
2 cups Okra, cut in ½” (2.5 cm) slices
8 cups Chicken broth
1/4 cup Worchestershire sauce
1 lb Shrimp, peeled and deveined
1 lb Fully cooked chicken thighs, cut into bite sized pieces
Salt and pepper


SLICE Andouille sausage into ½” (1.25 cm) pieces. Heat oil in a large pot over medium heat, add Andouille and sauté for about 5 minutes and until the sausage has released some of it’s flavour into the oil. Remove the Andouille from the oil using a slotted spoon and set aside to drain of a paper towel lined plate.

WHISK flour into the oil, stirring constantly until it becomes dark brown and nutty smelling, about 20-30 minutes. Be very careful not to burn. Add 1 tbsp (15 mL) Cajun spice, peppers, celery and onions. Reduce the heat to medium-low and cook for about 10 minutes, stirring constantly until vegetables are tender. Add garlic, tomatoes and okra and remaining Cajun seasoning and continue to cook for another 5 minutes. Add broth and Worchestershire sauce, simmer for 20 minutes then add shrimp, chicken and reserved sausage. Cook for 5-7 minutes or until the shrimp is bright pink in colour and the chicken is heated through. Season with salt and pepper. Serve hot with crusty bread.


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