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Chicken, Sausage, and Shrimp Gumbo

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  • Prep 50 min
  • Total 50 min
  • Servings 8
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Gumbo, a cornerstone of Louisiana cuisine, is a thick, hearty, savory soup with roots spanning several continents and cultures. Gumbo tells a culinary tale of cultural transformation and resilience. It's more than a dish – it’s a history lesson in a bowl. This melting pot of ingredients brings together flavors and cultural influences from Africa, Spain, France, and North America to create a truly unique culinary experience.

Irresistibly comforting, gumbo is a filling dish brimming with accessible ingredients that bring together Louisiana’s distinct combination of regional flavors and various protein sources. It's exactly what you need for a heart-warming dinner on a chilly evening or a hearty lunch that sticks with you throughout the day.

While you will often hear both “Creole” and “Cajun” used to describe dishes from Louisiana, there are a few differences between these styles of cooking that result in variations in their gumbos as well. Creole cooking is usually associated with chic city dishes, while Cajun cooking tends to refer to more relaxed country cooking. In addition to the cooking style, ingredients also differ between the two. Creole-style recipes often incorporate tomatoes and fancier proteins like oysters, crab, and shrimp, while Cajun-style recipes opt for more rustic, local ingredients like pork and crawfish. But a dark roux – a flour and oil mixture slowly cooked until chocolate in color – and smoked andouille sausage are classic components of both styles.

Gumbo is typically served during family gatherings, celebrations, or parties. But why not enjoy it any day? Even better, mark your calendars because October 12th is an extra special day to gather 'round the pot - National Gumbo Day in the United States!

At heart, our easy gumbo recipe combines two classic gumbo styles, merging traditional chicken and sausage gumbo and seafood gumbo all in one pot. With precooked chicken, smoked andouille sausage, and quick-cooking shrimp, this gumbo takes advantage of easy proteins to add tons of flavor and interest.

Usually, gumbo takes hours to prepare, gently building layers of flavors as it reduces and thickens. Our version adds black-eyed peas for extra thickening power and skips the long simmer without sacrificing flavor, since it’s loaded with so many tasty ingredients.

Our gumbo recipe is designed with family convenience in mind. By utilizing Progresso™ soup as a shortcut ingredient and using more common ingredients, we've made this recipe accessible to home cooks of all skill levels and schedules. It's likely to become a new beloved dish to add to your repertoire!

Updated Jun 28, 2024
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The History and Origins of Gumbo

While there is much debate about the origins of gumbo, it is most likely a fusion of several dishes from many different areas of the world.

Why Louisiana? Gumbo probably became a popular fusion dish in Louisiana since so many cultures came together where the Mississippi River meets the Gulf of Mexico. Acadians from France, by way of Canada, brought the French concept of roux, and the idea of a seafood and vegetable stew would be similar to their traditional bouillabaisse. The Spanish likely contributed the peppers to the “holy trinity” of onion, celery, and green bell pepper. The key thickening agents, okra and gumbo filé, were contributions from West Africans and Native Americans, respectively, who used them for thickening traditional stews.

What’s in a Name Enslaved Africans brought okra (known as several variations of “gombo” in West African languages) from coastal West African cities. Still today, most gumbos are thickened with okra or gumbo filé, which is powdered sassafras leaves.

Where’s the okra? For ease and speed, this gumbo recipe doesn’t use okra or gumbo filé, though it does use a roux and the addition of less traditional black-eyed peas for extra thickening power. For an authentic gumbo recipe try our New Orleans “Best” Gumbo recipe, which features frozen chopped okra that you can keep in your freezer for whenever you have a hankering for a tasty gumbo dish.

What is Gumbo Made With?

you are making Cajun gumbo or Creole gumbo, it will include a roux, vegetables, and seasoning. It will also usually contain meat, seafood, or both.

Roux: Authentic gumbo starts with a roux, a cooked mixture of oil and all-purpose flour. Roux should be stirred often while cooking to avoid burning. The darker the roux, the more flavor it has, but what it gains in flavor, it loses in thickening power. The chocolate-colored roux used for the gumbo base packs plenty of flavor, but it can’t thicken like a white or blonde roux, so other thickeners are often added as well.

Vegetables: Chicken gumbo and seafood gumbo both use the same base vegetables of chopped onion, green bell pepper, and celery. Sometimes seafood gumbos will also contain tomatoes.

Seasoning: Creole seasoning or Cajun seasoning are the main seasonings for gumbo. Both contain salt, black pepper, white pepper, onion powder, garlic powder, and paprika. Creole seasoning also contains herbs such as rosemary, thyme, and oregano. Cajun seasoning often includes cayenne pepper. Either type works well in this recipe. When using Creole seasoning, you can always add a bit of cayenne pepper to boost the heat.

Meat and Seafood: Smoked, sliced andouille sausage appears in most gumbos. This simple recipe uses chicken and shrimp as well, but the possibilities are endless. Many gumbo recipes go wild with chicken gizzards and oysters; others, like some versions of gumbo z’herbes, are vegetarian, using greens to bulk up the soup. For a traditional seafood gumbo, just remove the chicken and sausage. For a classic gumbo, remove the shrimp. Our version has all 3 for the heartiest variation possible, but it is traditional to choose one or the other

How to Make a Gumbo Dish

This simple spin on classic chicken and sausage gumbo adds shrimp and black-eyed peas for heartiness and thickness. This shortcut version of the thick southern stew comes together quickly in one pan, with just a few simple steps (see full recipe below):

Make the Roux

In a Dutch oven, oil and flour come together to make the magical deep brown concoction known as a dark roux. The key to making a good roux, which serves as the base for your gumbo, is patience . Although this is the speedy variation, good flavor takes time and color equals flavor, so don’t rush it. Just be sure to stir to keep it from burning!

Sauté the Veggies and Add Remaining Ingredients

Next, add the seasoning, chopped onion, green bell pepper, and celery. The vegetables go in first because cooking them in the roux produces tons of extra flavor and helps them soften quickly. Cook for 3 minutes until softened and then stir in everything but the shrimp. The broth, chicken, sausage, and peas need to simmer until the mixture thickens slightly and the flavors are combined.

Add the Shrimp

Lastly, stir in the shrimp. We add them during the last few minutes to prevent overcooking. Now just dish it up with your favorite sides and enjoy!

How to Store Gumbo Leftovers

Gumbo stores well, though recipes with shellfish should be refrigerated for no longer than 24 hours. Enjoy it the next day or freeze to reheat later. When spooning gumbo into containers, evenly distribute the chicken, sausage, and shrimp among containers.

Whether refrigerating or freezing, refrigerate gumbo covered in shallow containers to cool it down rapidly.

Refrigerating Leftovers: To store in refrigerator, cover tightly and refrigerate for up to 1 day.

Freezing Leftovers: Add cooled gumbo to freezer-safe food storage containers, leaving 1/2 to 1 inch at the top of the container for expansion. Resealable freezer plastic bags can work too, if freezer space is tight. Cooling completely before freezing helps prevent freezer burn which happens when steam freezes on the tops and sides of containers.


  • 1/2 cup peanut oil
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 cup chopped sweet onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 teaspoons Creole seasoning
  • 2 teaspoons finely chopped garlic
  • 5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
  • 4 cups shredded cooked chicken
  • 1/2 lb andouille sausage, cut into 1/4-inch slices
  • 1 1/2 cups frozen black-eyed peas, thawed
  • 1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined
Make With
Gold Medal Flour


  • 1
    In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • 2
    Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • 3
    Stir in shrimp; cook 5 minutes or just until shrimp are pink.
  • 4
    Serve immediately with hot cooked rice or bread as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Gumbo is traditionally served with plain white rice, but some people prefer a scoop of potato salad. Cornbread also makes an excellent side for a rich and hearty bowl of gumbo.
  • tip 2
    If the gumbo doesn’t seem thick enough for your taste, continue to simmer a few minutes longer before adding the shrimp, which will reduce the liquid. However, the gumbo will thicken a some once the shrimp is added and since it is often served over rice or with bread, a bit of extra liquid can be desirable.
  • tip 3
    While green bell pepper is the traditional pepper for Cajun and Creole cooking, southern chefs and home cooks often substitute red bell pepper for extra color and a sweeter flavor.

Frequently Asked Questions

What is Gumbo vs. Jambalaya?

Known for their bold flavors and comforting textures, both gumbo and jambalaya have deep roots in Louisiana’s culinary tradition. The key difference lies in their preparation.

How Do They Differ? A hearty stew, gumbo includes a variety of ingredients and is often served over rice. Jambalaya, on the other hand, is a one-pot dish, with the rice cooked in the same pan with all of the other ingredients, much like Spanish seafood paella.

Do They Taste the Same? While they share many of the same ingredients, gumbo feels a bit more elevated, appropriate for a fancy lunch or dinner, while jambalaya comes across as a rustic, easy meal, perfect for a weeknight dinner or potluck. While both have rice, gumbo should still have the look and feel of a soup, and the fluffy rice served with gumbo is a separate side dish. However, the liquid in jambalaya cooks away almost entirely, since the rice soaks up all those delicious juices as the dish cooks. So, while the flavors are similar, they differ considerably in texture and eating experience.

Are There Different Types of Jambalaya? Creole jambalaya, also known as “red jambalaya,” contains tomatoes, but Cajun jambalaya, or “brown jambalaya,” does not.

What is Andouille Sausage

Andouille sausage is to Creole and Cajun cooking what rhythm is to blues—it's essential. This double-smoked pork sausage can transform a simple dish into a memorable feast.

How is it Made? Originating in France before making its way to the new world, andouille sausage is an integral part of most gumbo recipes. Louisiana andouille usually contains raw ground pork, smoked pork shoulder, onions, garlic, pepper, wine, and seasonings. The sausage is then smoked until fully cooked, creating an intensely flavorful, complex sausage.

How do Brands of Andouille Differ? The seasonings and types of wood used for smoking the sausage create great variation among brands. The most common woods are hardwoods like hickory, oak, and pecan. While most andouille is fully cooked, some producers sell raw versions (skipping the second smoking). If you purchase raw andouille links, cook them in their casings before adding to the gumbo.

What are Good Alternatives if Andouille Isn’t Available? Opt for another fully cooked, flavorful smoked sausage like pork kielbasa or chorizo.

What Are Gumbo Superstitions?

Gumbo is more than just a Southern staple—it's a dish shrouded in superstition. From strict cooking rules to quirky serving no-no's, these age-old gumbo superstitions can quite possibly make or break your gumbo!

Some Cajun and Creole chefs insist on only using a wooden spoon and stirring it counterclockwise. Others think serving gumbo in anything besides a bowl is a downright sacrilege.

Leah Chase, the renowned chef of New Orleans institution Dooky Chase’s, insisted on always using an odd number of greens in her gumbo z’herbes, since using an even number is bad luck. And the number isn’t referring to the number of actual leaves; she meant she used nine different types of greens: spinach, collard greens, mustard greens, turnip greens, beet tops, cabbage, lettuce, watercress, and carrot tops. Now that’s commitment to a superstition!

We don’t think these things change the dish but if you notice the difference, let us know!


470 Calories, 24g Total Fat, 45g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
2 1/2g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1/2 Vegetable; 4 Lean Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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