This dish is a toe-curling Texicajun fusion of a traditional dish. Everyone who eats this will have a smile on their face. Serve on a bed of rice with cornbread and a cool beer while playing some Zydeco music. Doggie, be grateful for your life and raise a glass to all of us Texicajuns!
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup skinless, boneless chicken breast halves – chopped
- ½ pound pork sausage links, thinly sliced
- 1 cup olive oil
- 1 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 quarts chicken broth
- 1 (12 fluid ounce) can or bottle beer
- 6 stalks celery, diced
- 4 roma (plum) tomatoes, diced
- 1 sweet onion, sliced
- 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
- 2 tablespoons chopped fresh red chile peppers
- 1 bunch fresh parsley, chopped
- ¼ cup Cajun seasoning
- 1 pound shrimp, peeled and deveined
Instructions
- Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
- In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 2052 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone I ever made this for, has absolutely loved it. Some did like it with a little less spice. “Slap Yo Mamma” is the best in my opinion and doesn’t have any MSGs
Really enjoyed this dish, very flavorful! Prepared as written except for the substitution of a jalapeño for the red chilis (didn’t have any). Combination of chicken, sausage and shrimp was perfect with the vegetables listed. Definitely a keeper.
This is my go-to recipe for gumbo. I make it to the recommendations of the recipe and it’s a favorite of those who like the heat. I’ve tried other options but always return to this.
Made for a guys night gathering and was the hit of the night. Got a nice level of heat, so not for everyone. Strongly suggest using fresh (never frozen) shrimp.
My boyfriend has ulcerative colitis so I had to make a few changes and I also followed some of the tips. Gluten free flour with olive oil and bacon fat mixed. The roux took about 40 mins on medium heat. I came close to burning it so keep stirring and pay attention to the smell. 1 1/2 Boyle’s Shiner Bock. Tablespoon of sugar. Two boxes chicken broth. No chili peppers. Two tablespoons of Tony’s Creole seasoning. Still had a little heat and a LOT of flavor. Next time I’m using Andouille sausage.
The only problem with this gumbo is I can never seem to make enough! It’s absolutely amazing!
Best recipe on this entire website
This is the best gumbo recipe. I add rotel tomatoes to cover the tomatoes and pepper all at once. I also use conecuh sausage in place of the pork links. My husband eats this gumbo everyday when I make it!
This was fantastic!! I did what others suggested and cut back on the broth. I didn’t have shrimp so I through in some cod. A friend suggested that I make the roux in the oven. No stirring though it may take a little longer. I’ll try that next time.
This was my first attempt at gumbo and I found this recipe easy and fun to make! I used butter to make my roux and did not put chicken in it. I used andouille sausage and fresh shrimp and it was enough. I also used yellow rice and left out the red chili flakes to keep the heat down. My very picky 14 year old ate it for dinner and took it to school for lunch.
I made this for some friends and it was a HUGE hit. Following suggestions of others, I reduced broth amount to two quarts and one can. I also omitted the chopped peppers since I was serving it to others, and used only approximately 3 TBSP of Cajun seasoning, tasting as I added a bit at a time. I also sauteed the shrimp separately in a little garlic-infused olive oil and let people add their own to the gumbo. Add some nice French bread and bring in some beignets and you have a perfect meal!
Used andouille sausage, chicken thighs instead of breasts, and added half a cup of brown rice at the end to soak up a little of the liquid. Might add okra next time.
have made this twice with rave reviews! Definitely make sure you have a good roux. I also added okra just because we like that in gumbo!
This was great!! I will make it again for sure
My family enjoyed this recipe! I did leave out the hot peppers, because it would have been a little too hot. During the last 20 minutes of cooking, I added the chicken and sausage for 10 of the 20 minutes. I then added the shrimp, (which were a little smaller) 10 minutes before completion. I will definitely make this recipe again! It was awesome. Thank you for sharing.
Followed recipe exactly and it was delicious!
Made this once, and the family keeps asking me to make it again. Thank you!
We frequently visit NOLA and this tasted just like the gumbo at Morning Call. We’ll definitely try this one again and again!
I did not care for this recipel. I assume I did NOT make the roux well. I stirred it a long time and let it get brown and bubbly. I will not make it again unless someone coaches me through the roux.
The roux was much easier than the traditional one I make and it was delicious! Sub’d chicken tenders instead of breasts but you didn’t notice. Great recipe!
Yes I will definitely make it again