Louisiana Chicken, Turkey Sausage, Shrimp Gumbo
A classic Louisiana gumbo with chicken, turkey sausage, and shrimp, simmered with vegetables and spices for a rich, flavorful stew.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless, cut into bite-sized pieces) | 500 | Grams |
| Turkey Sausage (sliced) | 300 | Grams |
| Shrimp (peeled and deveined) | 300 | Grams |
| Onion (large, chopped) | 1 | Count |
| Bell Pepper (green, chopped) | 1 | Count |
| Celery (chopped) | 2 | Stalk |
| Garlic (minced) | 3 | Clove |
| Okra (sliced) | 200 | Grams |
| Canned Tomatoes (diced) | 400 | Grams |
| Chicken Broth (low sodium) | 1 | Liter |
| Vegetable Oil (for roux) | 60 | Ml |
| All-purpose Flour (for roux) | 60 | Grams |
| Bay Leaf (whole) | 2 | Count |
| Cajun Seasoning (to taste) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| White Rice (cooked, for serving) | 250 | Grams |
Instructions
- In a large pot, heat vegetable oil over medium heat. Add flour and stir constantly to make a roux, cooking until it turns a deep brown color.
- Add chopped onion, bell pepper, and celery to the roux. Cook until vegetables are softened, about 5 minutes.
- Stir in minced garlic and sliced okra, cooking for another 2 minutes.
- Add chicken pieces and turkey sausage to the pot, stirring to coat with the roux and vegetables.
- Pour in chicken broth and canned tomatoes. Add bay leaves, cajun seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add shrimp to the pot and cook until they are pink and cooked through, about 5 minutes.
- Remove bay leaves before serving. Serve gumbo hot over cooked white rice.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
Large PotWooden Spoon