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Shrimp and Sausage and Chicken Gumbo

Shrimp and Sausage and Chicken Gumbo

Name: Shrimp and Sausage and Chicken Gumbo
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Ingredients: ½ cup all-purpose flour; 2 tablespoons vegetable oil; 2 cups chopped onions; 2 cups chopped green bell pepper; 6 cloves garlic, chopped; 2 teaspoons dried thyme; 2 bay leaves; 1 pound Italian sausage; 3 (14.5 ounce) cans diced tomatoes with juice; 1 pound cooked, shredded chicken; 2 cups chicken broth; 1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®); 4 teaspoons Creole seasoning; 1 pound uncooked shrimp - peeled, deveined, and tails removed; salt and ground black pepper to taste

Rating: 4.77 stars

43 Ratings
34 Reviews
20 Photos

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.

By Nick

Recipe Summary

prep:

25 mins

cook:

55 mins

total:

1 hr 20 mins

Servings:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Discard bay leaves. Season gumbo with salt and pepper to taste.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

377 calories; 18 g total fat; 138 mg cholesterol; 1409 mg sodium. 22.9 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (34)

Most helpful positive review

Lisa Taylor

01/12/2017

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 couple tsp of Gumbo File and some fresh Gulf trout it was Awesome! I liked the recipe was straightforward and didn't have 40 ingredients. Very good. Read More

Helpful

(7)

Most helpful critical review

Heather A. Guajardo

12/26/2018

If you like a tomato based gumbo this is for you. I substituted the v8 with more chicken broth. Still tomatoie. If that's a word lol. I seen the stars aka ratings and just went with the receipe. Read More

43 Ratings

5 star values: 34
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lisa Taylor

01/12/2017

Helpful

(7)

Lisa Taylor

01/12/2017

Helpful

(7)

golfinlady15

03/26/2014

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! Read More

Helpful

(6)

Letseat

01/27/2018

We all loved it! Used spicy Clamato juice instead of V8. Also added diced Serrano and jalapeño peppers along with bell peppers. Used 1 cup of chicken broth from boiled chicken and added the rest water with chicken bouillon. Everything else normal! Great recipe! Read More

Helpful

(4)

01/17/2016

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 described cooking until it was browned and crumbly. I instead cooked it in the casing from the beginning and then sliced it when cooled. I also used all the remnants from the sausage to cook the onion and green peppers. Worked out great. Read More

Helpful

(2)

Mamma MP

04/18/2016

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!! Read More

Helpful

(2)

Gina

03/28/2017

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 and mixed up some creole seasoning from chef John bc I didn't have any on hand. I will definitely be making this again! Read More

Helpful

(2)

Chef Curry

11/05/2015

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

Helpful

(2)

Mel

03/31/2016

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 with garlic to go with it. My neighbor said I should cook it with okra so maybe next time I'll do that as gumbo is supposed to have okra in it?? I also added two ripe tomatoes cut into little pieces. Read More

Helpful

(2)

Susan Chapman

11/09/2015

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! Read More

Helpful

(2)

Heather A. Guajardo

12/26/2018

More Reviews

Back to Shrimp and Sausage and Chicken Gumbo

All Reviews for Shrimp and Sausage and Chicken Gumbo

- of Reviews

Nutritional Information

Shrimp and Sausage and Chicken Gumbo

Servings Per Recipe: 8
Calories: 377

% Daily Value *

total fat: 28 %

saturated fat:

cholesterol: 46 %

sodium: 56 %

potassium: 22 %

carbohydrates: 7 %

fiber: 15 %

sugar:

protein: 62 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*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.

Reviews for: Photos of Shrimp and Sausage and Chicken Gumbo

1 of 34

All Reviews

Lisa Taylor

01/12/2017

Helpful

(7)

Lisa Taylor

01/12/2017

Helpful

(7)

golfinlady15

03/26/2014

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!

Helpful

(6)

Letseat

01/27/2018

Helpful

(4)

01/17/2016

Helpful

(2)

Mamma MP

04/18/2016

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!!

Helpful

(2)

Gina

03/28/2017

Helpful

(2)

Chef Curry

11/05/2015

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

Helpful

(2)

Mel

03/31/2016

Helpful

(2)

Susan Chapman

11/09/2015

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!

Helpful

(2)

Heather A. Guajardo

12/26/2018

If you like a tomato based gumbo this is for you. I substituted the v8 with more chicken broth. Still tomatoie. If that's a word lol. I seen the stars aka ratings and just went with the receipe.