New Orleans–Style Chicken, Sausage & Shrimp Gumbo

Ingredients

• 1 cup Neutral oil
• 1 cup All-purpose flour
• 1 large Yellow onion, diced
• 1 Green bell pepper, diced
• 3 Celery ribs, diced
• 4 Garlic cloves, minced
• 12 oz / 340 g Andouille or other smoked sausage, sliced (kielbasa works)
• About 3 cups Rotisserie chicken, meat pulled
• 1 lb / 450 g Shrimp, peeled and deveined
• 8 cups Chicken broth
• 1–2 Tbsp Cajun seasoning
• 1 tsp Dried thyme
• 2 Bay leaves
• 1 pinch Cayenne pepper, optional
• To taste Kosher salt
• As needed Cooked rice, for serving
• A small handful Green onion and parsley, sliced

Method

1. For a wheat-flour pot, warm the oil in a heavy Dutch oven over medium-low. Whisk in the flour and cook, stirring the whole time, until the roux is a deep chocolate brown, about 35–50 minutes. If it smells burnt, throw it out and start again. For a gluten-free pot, make Gluten-Free Dark Roux first, then continue in that same pot.
2. Stir in the onion, bell pepper, and celery. They will hiss and stop the roux from darkening. Cook until soft, about 8 minutes. Add the garlic and cook 1 minute.
3. Add the sausage and cook until the edges take on a little color, about 5 minutes.
4. Pour in the broth slowly, whisking so the roux dissolves. Add the thyme, bay leaves, and Cajun seasoning. Bring the pot to a steady simmer.
5. Add the pulled chicken. Simmer uncovered 35–45 minutes, stirring often, until the gumbo looks silky and the raw-flour taste is gone.
6. Stir in the shrimp during the last 3–4 minutes, just until they turn pink and curl. Do not boil them longer than that.
7. Lift out the bay leaves. Taste for salt and heat. Serve over rice with green onion and parsley. A scoop of potato salad on the side is a New Orleans serving idea, not part of the pot.

Nutrition

Kitchen estimate only, not lab-verified. A rich stew. Sausage, shrimp, and how much rice you serve change the plate.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Use no-salt-added broth and a salt-free Cajun seasoning. Salt only at the end, a little at a time. Sausage, shrimp, and many rotisserie chickens are already salty, so taste as you go.

• Gluten-free style

  Skip the wheat flour. Make Gluten-Free Dark Roux first, then build the gumbo in that pot. Serve over rice.

  • United States: Use a cup-for-cup blend whose bag says gluten-free. Rice flour also works in the roux and gravy notes below.
  • United Kingdom: Look for a free-from plain flour marked gluten free. Keep batters and gravies wetter than the wheat version.

• No pork

  Use smoked turkey sausage or a chicken sausage in place of pork andouille or kielbasa. Read the package.

• No shellfish

  Leave the shrimp out and add a little more chicken. It is still a dark stew; it is no longer a shrimp gumbo.