10 Easy Ways to Cook Chicken Sausage Gumbo with Shrimp

Make chicken sausage gumbo with shrimp your easiest comfort meal yet. Start with smoked sausage, juicy chicken, and the Cajun “holy trinity.” Stir in a dark roux or use a shortcut version, either way, flavor builds fast. Add broth, simmer gently, and drop in shrimp at the very end to keep it tender. Serve over rice, adjust the heat, toss in okra, or swap sausage types. Gumbo’s beauty is its flexibility. Whether you slow-cook it or make it in one pot, this dish is all soul, no stress. Want 10 ways to tweak one simple recipe? Keep reading, we’ve got you covered.

Key Takeaway

1. Chicken sausage gumbo with shrimp is bold, easy, and endlessly customizable.
2. Ten practical options, from sausage swaps to gluten-free tweaks, let you fit gumbo into any schedule or diet.
3. Smart shortcuts and substitutions deliver comfort and Southern flavor in one pot.

There’s something about the way gumbo sits heavy in a bowl, steam curling up with a hint of smoke and spice, that makes a kitchen feel like home. Maybe it’s the peppery scent of sausage or the way shrimp takes on just enough broth to taste like the bayou. Most cooks have their own opinions on what makes a gumbo right. Some swear by a nearly black roux, others keep it light, one friend in Baton Rouge always dumps in okra, while another in New Orleans shakes her head and says it’s all about the sausage.This is a dish that invites argument, but also experimentation. Chicken sausage gumbo with shrimp is as much about tradition as it is about practicality. It’s a pot you can build up or pare down, depending on what’s in your fridge or who’s sitting down for supper. What follows isn’t just the usual recipe. It’s a short manual for making a great gumbo quickly, adjusting it to fit your mood, your pantry, or your guests. Ten ways to twist, shortcut, or elevate a single base recipe into something that still tastes like home.

Ten Ways to Customize and Elevate Your Chicken Sausage Gumbo with Shrimp

The first time I made gumbo as a college student, I used smoked sausage from a gas station and whatever shrimp was on sale (1). 

My roux scorched but the kitchen smelled so good nobody cared. Over the years, I’ve learned that gumbo is less about perfection and more about the small choices that make it yours. 

Here are ten real, practical ways to build out your gumbo, whether you’re short on time, avoiding gluten, or just want something a little bolder.

• Switch Sausage Types

A lot of people think andouille sausage is non-negotiable. It’s smoky and spicy, and if you can find it, use it. But you’re not doomed if the store only has kielbasa, chorizo, or even turkey sausage. Each one brings something different:

• Andouille: Authentic, smoky, and a little hot. The classic (2).
• Chorizo: Adds a punchy, red heat and paprika flavor. My cousin swears by it for hangover gumbo.
• Kielbasa: Mild and a bit sweet, perfect if you’re feeding kids or spice-wary relatives.
• Turkey sausage: Lighter, less greasy, but still delivers flavor, especially if you brown it well.

Personal note: I once made gumbo with half andouille and half Italian sausage, out of desperation. Nobody noticed. The key is to brown the sausage until the edges get crisp and caramelized. That’s where most of the flavor comes from.

• Use Store-Bought Roux

Making roux isn’t hard, but it’s time-consuming and a little nerve-wracking, especially if you’re easily distracted. The right store-bought roux (usually found in a jar or tub near the gravy mixes) can taste just as deep and nutty as homemade, with none of the stirring or risk of burning.

• How to use: Scoop out the amount called for, whisk into hot broth or water, and proceed as usual.
• Pro tip: Even Southern home cooks sometimes buy their roux. Nobody will call you out if it keeps supper on the table.

Some brands taste saltier, so taste before seasoning the rest of the gumbo. In a pinch, even a brown gravy packet will thicken and flavor a pot of gumbo.

• Try Frozen Shrimp

I used to buy fresh shrimp, then spend half an hour peeling and cleaning them, until I realized most restaurants use frozen, peeled, and deveined shrimp. They’re convenient, cheaper, and just as good.

• Frozen shrimp: Thaw under cold water. Add them to the pot during the last 5 minutes of simmering.
• Why it works: Shrimp cooks in minutes. If you simmer them too long, they turn rubbery. Adding them at the end keeps them sweet and tender.

Don’t bother with tails unless you like the look. And nobody will care if you use medium or large shrimp. The broth does most of the work.

• Make It Gluten-Free

Traditional roux is made with all-purpose flour, but that’s not your only option. If you’re cooking for someone with celiac or just want to cut wheat, there are a few workarounds.

• Gluten-free flour blend: Swap cup-for-cup for regular flour. The texture is almost identical.
• Okra: Sliced and added to the pot, it thickens the gumbo naturally.
• File powder: Ground sassafras leaves, sprinkled in at the end, add flavor and body.

I’ve made gumbo with almond flour in a pinch (it’s not traditional, but it works). The key is to cook the roux until it’s the color of dark peanut butter, gluten or not.

• Add Okra

Some people have strong opinions about okra. I like how it thickens the gumbo and gives it that slippery, almost silky texture. Okra also adds a green, grassy flavor that balances all the meat.

• How much: A cup or two, sliced into rings. Add with the broth and simmer until soft.
• Bonus: Okra helps thicken gumbo if you’re skipping the roux.

If you use frozen okra, don’t thaw it first, just drop it in and let it cook. Some cooks also add tomatoes with the okra, which makes for a more Creole-style gumbo.

• Skip the Roux

It’s not heresy. Some nights, you just want gumbo fast, or you’re counting calories. You can still get good flavor by skipping the roux altogether. Rely on other thickeners:

• Tomatoes: One can of diced tomatoes adds body and a little tang.
• Okra: As above, it thickens naturally.
• File powder: Stirred in at the end, it’s earthy and gives the gumbo a little heft.

My neighbor in Lafayette says her mother never made a roux but always had gumbo on the stove. Hers was lighter, brothier, but still tasted like gumbo. Serve with extra rice to soak up the broth.

• Cook in a Slow Cooker

Some days, the idea of tending a bubbling pot for hours isn’t appealing. The slow cooker makes gumbo into a weeknight meal.

• How to do it:
  • Brown sausage and chicken in a skillet first, then dump into the slow cooker.
  • Add vegetables, broth, and seasoning.
  • If using roux, whisk it in before adding.
  • Cook on low for 6–8 hours, or high for 3–4.
  • Add shrimp during the last 15 minutes so they don’t turn tough.

This method deepens the flavor without babysitting. The hardest part is waiting for the house to smell right.

• Serve with Different Rice

White rice is classic, but nobody says you have to stick with it. Every type of rice changes the gumbo slightly.

• Brown rice: Chewy, nutty, and holds up under the broth.
• Wild rice: Earthy, adds texture.
• Cauliflower rice: For anyone skipping carbs, it soaks up the broth and keeps things lighter.

I once made gumbo with leftover sushi rice. It worked, though nobody called it authentic. The point is, gumbo is the star, rice is just the vehicle.

• Boost Flavor with Spices

Gumbo’s seasoning is more than just salt and pepper. Spices give it backbone and heat. Every cook keeps a slightly different blend on hand.

• Cajun or Creole seasoning: Start here for baseline heat and flavor.
• Smoked paprika: Adds depth and a subtle smokiness.
• Cayenne: For heat. Go slow, start with 1/4 teaspoon, taste, and adjust.
• Fresh thyme and parsley: Stir in at the end for brightness.
• A splash of hot sauce: At the table, so everyone can choose.

I keep a bottle of Crystal hot sauce nearby. My friend likes tabasco. Either works. Gumbo is forgiving.

• Adjust Spice Level

This gumbo is yours. Maybe you want mouth-numbing heat, maybe something mild for kids. You have options:

• Spicy sausage: Use andouille or chorizo.
• Mild sausage: Kielbasa or turkey.
• More cayenne: Add as you go. Taste after simmering.
• Less heat: Omit cayenne, use sweet paprika, or add a splash of cream at the end to mellow it out.

Some cooks put a bottle of hot sauce at the table so each person can doctor their own bowl.

One-Pot Chicken Sausage Gumbo with Shrimp: The Base Recipe

If you’re starting from scratch or want a reliable base, here’s a straightforward, one-pot chicken sausage gumbo with shrimp recipe. Each of the ten tweaks above can be applied to this formula.Ingredients:

• 1 lb andouille or smoked sausage, sliced
• 1 lb chicken thighs or breasts, cut into bite-size pieces
• 1 lb shrimp, peeled and deveined (fresh or frozen)
• 1 large onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/2 cup flour (or gluten-free blend)
• 1/2 cup oil (vegetable, avocado, or butter)
• 6 cups chicken broth
• 2 bay leaves
• 1–2 teaspoons Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/4–1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup okra, sliced (optional)
• File powder (optional, for thickening at the end)
• Cooked rice (white, brown, wild, or cauliflower), for serving
• Chopped green onions and parsley, for garnish

Method:

1. Brown the sausage in a large pot over medium heat until crisp around the edges. Remove and set aside.
2. Brown the chicken in the same pot, seasoning with salt and pepper. Remove and set aside.
3. Make the roux: Add oil and flour to the pot. Stir constantly over medium heat for 15–25 minutes, until it’s the color of dark peanut butter. (Or use store-bought roux, see above.)
4. Add vegetables: Stir in onion, bell pepper, and celery. Cook until soft, about 5 minutes. Add garlic, cook 1 minute more.
5. Add broth and seasonings: Slowly whisk in chicken broth to avoid lumps. Add bay leaves, Cajun seasoning, smoked paprika, and cayenne. Return sausage and chicken to the pot.
6. Simmer: Bring to a simmer. Cook, uncovered, for 30–40 minutes, stirring occasionally.
7. Add shrimp and okra: Stir in shrimp (thawed if frozen) and okra, if using. Cook 5–7 minutes, until shrimp turn pink.
8. Finish: Taste and adjust seasoning. Remove bay leaves. If using file powder, sprinkle in 1–2 teaspoons, stir, and let sit for 5 minutes.
9. Serve: Over hot rice, garnished with green onions and parsley.

Easy Ways to Cook Chicken Sausage Gumbo with Shrimp

Source: PLATED

Conclusion

Chicken sausage gumbo with shrimp is forgiving, flexible, and full of soul. Burn the roux? Start again. Skip the okra? No big deal. Brown your meats, build your base, and season to your taste. It’s not about rules, it’s about comfort. No two Louisiana cooks agree, and that’s the beauty of it. Try one of ten simple twists to make it yours. Add heat, swap sausage, or slow-cook it. Just serve it hot, and enjoy it even more tomorrow.

FAQ

Can I make chicken sausage gumbo with shrimp using frozen shrimp and store-bought roux?

Yes, you can make chicken sausage gumbo with shrimp using frozen shrimp and store-bought roux. Thaw peeled, deveined shrimp under cold water, then add during the last 5 minutes to keep them tender. Store-bought roux works well too, just stir it into hot broth before simmering. These shortcuts save time without sacrificing flavor, especially in a one-pot chicken sausage shrimp gumbo.

What’s the difference between Cajun chicken sausage shrimp gumbo and Creole chicken sausage shrimp gumbo?

Cajun chicken sausage shrimp gumbo usually skips tomatoes and leans on a dark roux for deep, smoky flavor. Creole chicken sausage shrimp gumbo often includes tomatoes and uses more herbs like thyme and basil. Both use the holy trinity of onion, celery, and bell pepper, but the spice blends and textures differ. You can try both styles in one recipe by adjusting the roux, tomatoes, and seasonings.

How do I make a gluten-free chicken sausage shrimp gumbo with okra?

To make gluten-free chicken sausage shrimp gumbo with okra, skip the traditional flour-based roux. Use a gluten-free flour blend or thicken naturally with okra and file powder. Add sliced okra when simmering the broth, it gives body and a silky texture. File powder, made from ground sassafras leaves, adds both thickness and an earthy flavor near the end of cooking.

What’s the best rice to serve with chicken sausage shrimp gumbo with tomatoes?

You can serve chicken sausage shrimp gumbo with tomatoes over white rice for a classic feel. But brown rice or wild rice work great for texture and fiber. Cauliflower rice is a lighter, low-carb option. Gumbo with tomatoes has a slightly tangy broth that pairs well with all rice types. Choose based on your taste or dietary needs, gumbo is flexible.

Can I make slow cooker chicken sausage shrimp gumbo with andouille sausage and fresh shrimp?

Yes, slow cooker chicken sausage shrimp gumbo with andouille sausage and fresh shrimp is simple and flavorful. Brown the sausage and vegetables first, then add broth, chicken thighs or breasts, and seasonings. Cook on low for 6–8 hours. Add fresh shrimp during the last 10–15 minutes so they stay tender. This hands-off method keeps the spices and smoked sausage flavors deep and rich.

References

1. https://www.food.com/recipe/chicken-shrimp-and-sausage-gumbo-214587
2. https://cooking.nytimes.com/recipes/12913-shrimp-gumbo-with-andouille-sausage

Related Articles

• https://milkwoodrestaurant.com/chicken-sausage-making/ 
• https://milkwoodrestaurant.com/chicken-sausage-gumbo-with-jar-roux/ 
• https://milkwoodrestaurant.com/shrimps-vein/