How to cook Shrimp, sausage, and chicken GUMBO tasty

Shrimp, sausage, and chicken GUMBO - Turned out great! Very moist.. Today I am sharing this Shrimp, sausage, and chicken GUMBO! A quick and easy dinner that is ready in under 35 minutes! Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. Chicken Shrimp & Sausage Gumbo -- a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Pour shrimp into sausage-chicken mixture; bring to a simmer. Spicy sausage, chicken, and shrimp make it a tasty, hearty dish. As with almost all gumbos, this slow cooker chicken and sausage version start with a roux.

You'll find all of the classic ingredients in this gumbo, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, spicy. You absolutely NEED this shrimp and sausage gumbo recipe from Delish.com in your back pocket. Some recipes that call for sausage will give you options.

You can cook Shrimp, sausage, and chicken GUMBO with 19 Ingredients and 13 steps. See the following guide!

1. 3 large boneless skinless chicken breast halves.
2. 1 lb smoked sausage.
3. 1 lb med shrimp deveined and peeled (doesnt go in until the end).
4. 5 tbsp butter or margarine.
5. 1/4 cup vegetable oil.
6. 1 salt and pepper.
7. 1/2 cup all-purpose flour.
8. 1 large onion, chopped.
9. 6 clove garlic, minced.
10. 1 green bell pepper, seeded and chopped.
11. 3 stalks chopped celery.
12. 1/4 cup worcestershire sauce.
13. 1/4 bunch flat leafed parsley, coarsely chopped.
14. 5 cup hot water.
15. 5 beef bouillon cubes.
16. 1 can stewed tomatoes w/juice.
17. 2 cup frozen sliced okra.
18. 3 green onions, white part as well.
19. 1 dash of cayenne pepper.

Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork sausage is totally fine. Learn how to make Shrimp and Chicken Gumbo. We added andouille sausage and replaced the okra with green peppers. Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Louisiana cooking (celery, onion and bell pepper,) roast chicken, andouille sausage and shrimp are simmered in chicken broth flavored by a rich, dark roux made the Cajun way!

1. Season the chicken with salt and pepper. Heat the oil in a large (heavy bottomed) pot, over medium-high heat..
2. Cook chicken until browned on both sides, remove..
3. Cook sausage until browned on both sides, remove..
4. *Roux- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium-heat. Stirring constantly, until brown, about 10 minutes..
5. Return the pot to low heat and melt the remaining 3 tablespoons margarine. Add onion, garlic, green pepper and celery. Cook for 10 minutes..
6. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley..
7. Cook while stirring frequently for about 10 minutes..
8. Add 5 cups of hot water and beef bouillon cubes. Whisk constantly. *for thicker gumbo, 4 cups of hot water.
9. Add chicken and sausage, bring to a boil..
10. Reduce heat, cover and simmer for 45 minutes. Stirring occasionally..
11. Add tomatoes (w/juice) and okra. Stir, then cover and simmer for 1 hour..
12. Just before serving add green onions, and shrimp. Let stand 5 minutes..
13. Enjoy!!! With rice or crackers, however you prefer. Or just straight up..

Instructions Sear the chicken and sausage until browned on both sides and remove from heat. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Shrimp Gumbo is like a trip to New Orleans without the plane ticket.