Chicken, shrimp, and sausage gumbo soup is a classic Louisiana dish known for its rich flavors and hearty ingredients. Here’s a recipe to make this delicious soup:
Ingredients:
- 1/2 cup vegetable oil or bacon grease
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 12 ounces andouille sausage, sliced
- 4 cups chicken broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 2 bay leaves
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined
- Cooked white rice, for serving
- Chopped green onions, for garnish
- File powder (optional), for serving
Instructions:
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil or bacon grease over medium heat. Add the flour and whisk continuously to make a roux. Cook the roux, stirring frequently, until it turns a deep brown color, about 20-25 minutes. Be careful not to burn it.
- Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the sliced andouille sausage to the pot and cook for another 5 minutes, allowing the flavors to meld together.
- Pour in the chicken broth and water, stirring well to combine. Add the diced tomatoes (with their juices), dried thyme, dried oregano, smoked paprika, cayenne pepper, salt, pepper, and bay leaves to the pot.
- Bring the gumbo to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-40 minutes, stirring occasionally.
- Add the chicken pieces to the pot and cook for about 15-20 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, add the peeled and deveined shrimp to the pot. Cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Taste the gumbo and adjust the seasoning if necessary.
- To serve, ladle the gumbo over cooked white rice in bowls. Garnish with chopped green onions and a sprinkle of file powder, if desired.
- Serve the chicken, shrimp, and sausage gumbo soup hot and enjoy the rich and flavorful taste of this classic Louisiana dish!
This gumbo soup is perfect for serving at gatherings or enjoying as a comforting meal on chilly evenings. Adjust the spice level to suit your taste preferences, and feel free to add additional vegetables or proteins as desired.
