Shrimp, Chicken & Sausage Gumbo


There are many different recipes for gumbo.  This is my version and is very  quick and easy to make.  Gumbo is usually made with Andouille sausage but I can’t always find it easily in town so I’ve found that substituting other spicy sausage works well.  If you are able to get the Andouille then by all means use that instead.  Either way, this dish is fabulous to serve on a cool day that you crave something warm, but fancier than a stew. Enjoy!


  • 1 lb. hot Italian sausage
  • 2 boneless, skinless chicken breast halves, chopped into 1″ chunks
  • 1 lb. peeled and deveined large raw shrimp
  • 4 c. canned tomatoes
  • 1 c. chopped onion
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3 stalks celery, chopped
  • 1/4 c. chopped parsley
  • 1 c. okra, sliced
  • 1/2 c. white wine
  • 3 cloves crushed garlic
  • 2 tbsp. paprika
  • 1 tbsp. dried thyme leaves
  • 3 c. chicken broth
  • 1 tbsp. worchestire sauce
  • 1 tbsp. tobasco sauce
  • salt & pepper to taste
  • 2 tbsp. olive oil, divided
  • serve with 3 cups cooked basmati rice


1.   Sautee the onions in a large pot in 1 tbsp of olive oil for 3 minutes then add the canned tomatoes and simmer.

2.  Meanwhile, brown chicken in 1 tbsp olive oil in a non-stick pan.  Slice italian sausages into 1/2 inch thick rounds and add to the pan, cooking until lightly browned.  Drain off any fat.  Add garlic to pan and stir, then add the wine, the thyme and the paprika, and simmer for 2 minutes.  Then add the meat mixture and all of the remaining ingredients except for the shrimp and okra to the pot.

3.  Simmer for 20 minutes then add the okra and cook for 5 minutes, then add the shrimp and cook for 3 more minutes or until shrimp is done. This would be a good time to cook your rice as per the package instructions.

4.  To serve ladle 1 cup of the jambalaya over 1/2 cup of cooked basmati rice.

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