Updated: Jun 24
Ah, New Orleans, you have my heart. Is there anything better than classic Cajun dishes?! My vote is: no. However, I am 100% biased because that is my hometown (well actually, Kenner is. But New Orleans sounds cooler). Today, we will be making a creole chicken, sausage & shrimp gumbo using my Cajun blend. How can we be making a creole gumbo with a cajun spice you ask? Click here to learn the major differences between creole & cajun cooking!
Top Gumbo Tips
Sautéing the okra prior to putting it in the gumbo helps get rid of that slimy layer that okra normally has. This was a game changer for me!
This recipe uses a light roux (which takes about 10 minutes), vs a dark roux that can take up to an hour. If you prefer a dark roux, one way to speed up the process is to toast the flour on a pan in the oven until it is a golden brown color!
Keep a close eye on your roux. It is known to burn easily and we don't want to throw our hard work out! Keep the heat low and stir almost constantly. Once the roux is done, the rest is very easy and relatively low-maintenance!
For the shredded chicken, you can either cook chicken breasts (plain) and shred it yourself or use a pre-cooked chicken (like rotisserie chicken!). I personally had some extra raw chicken breasts, so I boiled them for 15-18 minutes, drained the water, then used a hand mixer to get that perfect shred with minimal effort.
What goes good with gumbo? Well, rice for sure! Also, potato salad, corn bread, or saltine crackers!
Take the time to prep, organize and chop everything you need ahead of time. It really helps with staying organized and having a stress free experience in the kitchen!
One great thing about gumbo is that the leftovers are even better! As the gumbo sits, the flavors develop even more. That makes this a perfect "cook once, eat multiple times" meal! It also freezes like a dream. When you thaw it later, your family will think its a fresh batch! With that being said, it does best in the refrigerator for 3-4 days or in the freezer for up to 3 months!
Chicken, Sausage, & Shrimp Gumbo
makes 8 servings
1/2 cup salted butter
1/4 cup flour
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 cloves garlic, minced
12 oz andouille sausage, cut into 1/4 inch thick pieces
2 cans diced tomatoes, not drained
6 cups chicken broth
2 bay leaves
1 lb frozen shrimp, thawed
1 cup cut okra
4 cups cooked, shredded chicken
Nourished Roots Tri-Salt Blend, to taste
2 green onions (green part only), chopped (for garnish)
Cooked rice, for serving
Melt the butter in a large pot over medium-low heat. Add flour. Cook, stirring constantly, until it turns a caramel brown color (about 10 minutes).
Add in onion, celery and green bell pepper and stir until soft (about 5 minutes). Add garlic and cook 1 additional minute.
In a separate pan with a drizzle of olive oil, charr the sausage (about 5 minutes) and then add to pot. Add in diced tomatoes, chicken broth, Nourished Roots Spice Co. Cajun Spice, and bay leaves. Whisk until smooth, increasing heat to high while whisking.
Bring to a boil. Reduce to a simmer and simmer for 20 minutes, stirring occasionally.
Add raw shrimp and return to a simmer. Cook for 5 minutes or until shrimp are opaque. Add in shredded chicken and okra and simmer an additional 5 minutes. Salt to taste. Serve with rice and garnish with green onions. Enjoy!
I love seeing your kitchen creations! Tag me on IG so I can be your hype woman @kelsmarcelle and @nourishedrootsspiceco!