Classic Seafood, Chicken & Sausage Gumbo Recipe (Authentic Creole)

Looking for an authentic gumbo recipe? This comforting Louisiana gumbo delivers classic Cajun flavors—rich roux, the holy trinity of vegetables, tender chicken, smoky sausage and briny seafood. The roux is cooked to a deep golden brown for nuttiness, and okra helps give the gumbo its characteristic body. This Seafood, Chicken and Sausage Gumbo comes together in about two hours and makes a wonderful main course for family dinners.

For authentic gumbo, start with gumbo roux

Gumbo is defined by a deep, flavorful base, and that starts with a roux. Unlike a pale béchamel roux made with butter, a gumbo roux uses oil and cooks longer to develop rich color and toasty flavor. In many traditional preparations the roux can be nearly dark brown; here we aim for a deep golden brown that adds nuttiness, depth and color without overpowering the other ingredients.

Because gumbo roux is cooked longer than a classic sauce roux, it develops a toasted aroma and a silky texture that integrates beautifully with the stock and vegetables. Watch it carefully and stir consistently so it browns evenly without burning.

Making gumbo roux

1. Use a heavy-bottomed pot or Dutch oven so heat distributes evenly.
2. Warm the oil over medium-high heat until it shimmers.
3. Whisk in the flour and stir constantly to incorporate the dry bits into the oil.
4. Continue stirring as the roux shifts from pale to a deep golden brown—scrape the bottom and sides so it browns evenly.
5. When the roux smells toasty and has a rich color, it’s ready for the vegetables.

Vegetables and seasonings are added directly to the roux to build the gumbo’s flavor foundation. Cook until the vegetables soften and become slightly translucent. A good Creole or Cajun seasoning will amplify the profile, but a store-bought blend works fine if you prefer convenience.

What’s the holy trinity in Cajun food and cooking?

The “holy trinity” in Cajun and Creole cooking is onion, celery and green bell pepper. This trio is the starting point for many Louisiana classics and provides essential aromatic and textural depth to gumbo.

As the vegetables cook in the roux they release moisture and meld with the spices. The mixture may look pasty at first, but the aroma will be rich and inviting—the base for a deeply flavored gumbo.

Best meat for chicken and sausage gumbo

Sausage

Andouille is the classic choice for authentic gumbo thanks to its spicy, smoky character. If andouille isn’t available, a good smoked sausage is an acceptable substitute.

Chicken

Boneless, skinless chicken thighs are ideal because they stay juicy and hold up well during simmering. Alternatively, you can simmer whole skin-on, bone-in chicken breasts, remove and shred the meat, and discard the skin and bones before returning the shredded chicken to the gumbo.

Building the gumbo flavors

1. Add the chicken and sausage to the vegetable-roux mixture and cook until the chicken is opaque on the outside and the sausage releases its aroma. It may not look finished yet, but the flavors are developing.
2. Gradually add stock, a cup at a time, stirring after each addition until the liquid is smooth. You can use a mix of chicken and seafood stock for extra depth, but chicken stock alone works if seafood stock isn’t available.
3. Add a bay leaf and bring the pot to a boil.
4. Lower the heat to a gentle simmer and cook for about an hour, stirring occasionally. (If using whole chicken breasts, add them now to simmer and then remove to shred later.)
5. After an hour, stir in frozen okra and simmer for another 30 minutes—this helps create the gumbo’s classic texture.

Best seafood for Louisiana gumbo

• Shrimp (shelled and deveined)
• Oysters
• Blue crab meat
• Langoustines or crawfish (shelled)
• Bay scallops
• Firm white fish (grouper, snapper, cod, halibut, rockfish)
• Calamari (nontraditional but workable)
• Lobster (a luxury option)
• Gator tail (regional specialty)

Fresh seafood yields the best flavor, but use what’s available locally. For this recipe oysters and shrimp are the stars—if you use head-on shrimp, save the heads and shells to make a flavorful seafood stock, and don’t discard the oyster liquor; it adds briny richness to the gumbo.

When to add seafood to Louisiana gumbo

Seafood cooks quickly and will become tough if overcooked. Stir in shrimp and oysters at the end of simmering and cook only for a few minutes until just done. Another gentle method is to add the seafood, cover the pot, then turn off the heat and allow the residual heat to poach the seafood for about five minutes. Adjust times for other seafood types so each is cooked through but still tender.

What to serve with classic gumbo

• White rice (served in the bowl or spooned on top)
• Chopped scallions
• Chopped parsley
• Hot sauce (Tabasco or Crystal)
• Cornbread or skillet bread as a side

Oysters are a long-standing Louisiana addition to gumbo and bring a unique briny sweetness. Use ingredients that are fresh and season to taste as you finish the pot.

More New Orleans favorites:

• Skillet Jambalaya
• Mardi Gras King Cake
• Old-Fashioned Cajun Sausage and Oyster Dressing
• Mardi Gras Grilled Oysters

Chicken Sausage & Seafood Gumbo

A classic Louisiana gumbo with andouille, chicken, shrimp and oysters in a deep golden roux.

Author: Lisa Lotts

Course Main Course

Cuisine Cajun

Keyword gumbo, NOLA

Dietary Restrictions Dairy-Free

Prep Time 2 hours

Total Time 2 hours

Servings 8

SPECIAL EQUIPMENT:

• Dutch Oven

INGREDIENTS:

US Customary – Metric

• ½ cup vegetable or corn oil
• ¾ cup all-purpose flour
• ⅓ cup red bell pepper, diced
• ⅓ cup yellow bell pepper, diced
• ⅓ cup green bell pepper, diced
• 2 tablespoons minced garlicfrom 3–4 large cloves
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 tablespoon Cajun seasoning
• ½ pound andouille or smoked sausage, sliced
• ¾ pound boneless, skinless chicken thighs, cubed
• 4 cups chicken stock (low sodium)
• 3 cups seafood stock (optional)
• 15 ounces frozen okra
• ½ pound medium shrimp, shelled and deveined
• 8 ounces raw oysters in their liquor
• ¼ cup chopped parsley

FOR CAJUN SEASONING:

• 2½ teaspoons smoked paprika
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon minced dried onion
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon ground bay leaves

SERVE WITH:

• 1 bunch thinly sliced scallions
• 4 cups cooked white rice
• extra chopped parsley
• hot sauce

DIRECTIONS:

• Place a Dutch oven or heavy bottomed stockpot over medium-high heat. Add the oil and heat until it shimmers. Stir in the flour and cook, stirring constantly, until the roux reaches a deep golden brown.
• Add onion, celery, red, yellow and green bell peppers and garlic to the roux. Cook 3–4 minutes until the vegetables soften.
• Stir in the Cajun seasoning and cook for one minute until fragrant.
• Add the chicken and sausage and cook 4–5 minutes until the sausage is fragrant and the chicken is opaque on the outside.
• Add stock one cup at a time, stirring after each addition so the liquid blends smoothly. Bring to a boil, then reduce heat to a simmer and cook, lid slightly askew, for 1 hour.
• Stir in the okra and simmer for 30 minutes with the lid askew to allow steam to escape.
• Add the shrimp and oysters with their liquor and cook for about 5 minutes, just until the seafood is cooked through. Remove from heat and stir in the parsley.
• Ladle gumbo into bowls and serve with white rice, scallions, parsley and hot sauce to taste.

NUTRITION:

Calories: 528kcal | Carbohydrates: 44g | Protein: 30g | Fat: 26g

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