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Shrimp and Sausage and Chicken Gumbo

Nick

"This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes."
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Ingredients

1 h 20 m servings 377 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1409 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  2. Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  3. Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  4. Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  5. Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  6. Discard bay leaves. Season gumbo with salt and pepper to taste.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
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Great recipe -- I crushed tomatoes instead of diced - and Swansons canned chicken - I literally had all the ingredients in the house! Made cornbread to serve with it! Yummy and easy!

As a Texan it was a stretch for me to use a gumbo recipe from up north - lol - but this turned out pretty good. It was a little tomatoey at first but after adding a little more chicken broth, a ...

Fantastic, the the right amount of spice! I didn't have enough shrimp, so I added pieces of scallops to make up the difference. Love it!!

This was really good. Making it for the second time right now. I added a little celery and zucchini. Used less creole seasoning because I wasn't sure if it would be too hot. Cooked some rice...

I followed the recipe exactly but found the area where the sausage was cooked to be vague. I had Italian sausage in casings but wasn't sure if I was supposed to remove the casing because it des...

This was just THE BEST! I had so many compliments on this dish. The only thing I did differently was adding a can of Rotel in place of the V8. I will make this many times!

Great recipe...family loves it...we served it with white rices

Very good! I followed the recipe exactly but added one bag of frozen cut okra. Gumbo turned out a little too thick for my tastes so I'll cut down on the flour next time. This recipe makes a T...

It turned out delicious and was a big hit with the family. I didn't have spicy V8 so used Mr and Mrs T bloody Mary mix and added some horseradish sauce. I used red bell peppers bc I prefer them ...