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Chicken, Sausage, and Shrimp Gumbo

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Cooler weather calls for hearty one-bowl meals like soups, stews, and one of my favorites, GUMBO! Serve Chicken, Sausage, and Shrimp Gumbo on top of rice and adjust the heat to your taste by adding a sprinkle of hot pepper sauce.

A bowl of food on a table, with Chicken, Sausage, and Shrimp Gumbo

I like to grill my chicken and Italian sausages for this dish, but to save time you may purchase pre-cooked chicken and Keilbasa instead.

Using frozen veggies is another time saver, but using fresh chopped peppers, onions, and celery works just as well.

Remember to add the shrimp at the end of cooking so that it doesn’t become chewy and rubbery. It only needs to cook until it becomes opaque. Enjoy!

A bowl of food on a table, with Chicken, Sausage, and Shrimp Gumbo
A bowl of food on a table, with Chicken, Sausage, and Shrimp Gumbo
Yield: 8 servings

Chicken, Sausage, and Shrimp Gumbo

A bowl of food on a table, with Chicken, Sausage, and Shrimp Gumbo

Serve Chicken, Sausage, and Shrimp Gumbo on top of a bowl of brown rice for a hearty one-bowl meal. Adjust the heat with a sprinkle of hot pepper sauce.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8-12 oz. Italian sausage links
  • 2 boneless chicken breast
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 8- oz. frozen okra
  • 8- oz. frozen onions, peppers, and celery
  • 1/2 teaspoon Creole seasoning
  • 1/2 cup flour
  • 32- oz. chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 28- oz. can crushed tomatoes
  • 12 oz. medium shrimp, peeled and deveined
  • White or Brown rice, prepared according to package directions
  • Hot sauce, to taste

Instructions

  1. Cook chicken and Italian sausage - either grill or bake - then slice into bite size pieces. Set aside.
  2. In a large saucepan, heat olive oil over medium high heat. Add chopped onions and sauté until tender, about 5 minutes. Add frozen vegetables, sausage, and Creole seasoning. Cook another 1-2 minutes or until fragrant.
  3. Add flour and stir to coat all veggies. Gradually begin to add the chicken broth, a little at a time, stirring to blend until it begins to boil.
  4. Immediately reduce heat and add chicken Worcestershire sauce, and crushed tomatoes. Add shrimp and simmer for about 10 minutes, until slightly thickened.
  5. Serve over rice with extra hot sauce.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1411Total Fat: 99gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 74gCholesterol: 312mgSodium: 3697mgCarbohydrates: 38gFiber: 4gSugar: 14gProtein: 89g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Happy Valley Chow

Wednesday 14th of October 2015

Holy cow that looks soooo good! Totally pinning and giving this recipe a try. Might have to cut out the shrimp as my wife isn't a seafood fan....can you have gumbo without shrimp?? haha

Happy Blogging! Happy Valley Chow

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