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Chicken, Sausage and Shrimp Gumbo

A hearty gumbo made with chicken, smoked sausage, shrimp, vegetables, and a roux base.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Chicken, Sausage and Shrimp Gumbo

Ingredients

Directions

Prepare

  1. Remove as much fat from the chicken as possible.

  2. Cut smoked sausage or andouille into half-inch slices and set aside.

  3. You may want to boil the chicken a couple of hours before beginning the gumbo.

  4. Reserve the stock, debone the chicken, and use the meat and the stock in the gumbo.

Make the roux and base

  1. In a two-gallon stock pot, heat oil over medium heat.

  2. Sprinkle flour into the pot and whisk constantly until a golden brown roux is achieved.

  3. Do not scorch the roux; if black specks appear, discard it and start again.

  4. Add onions, celery, bell pepper, and garlic to the pot.

  5. Saute the vegetables for 3–5 minutes or until wilted.

  6. Add chicken and sausage, blending well into the vegetable mixture.

  7. Saute for approximately fifteen minutes.

  8. Add chicken stock one ladle at a time, stirring constantly until all is incorporated.

Simmer and finish

  1. Bring the mixture to a rolling boil.

  2. Reduce to a simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top.

  3. Add mushrooms, green onions, bay leaf, thyme, and basil.

  4. Season to taste with salt, pepper, and Tabasco.

  5. Cook an additional one to two hours if necessary, until chicken is tender and falling apart.

  6. Add parsley and shrimp.

  7. Cook for an additional 10–15 minutes, or until shrimp is hot.

Serve

  1. Adjust seasonings and serve over hot steamed white rice.

  2. Pass additional Tabasco at the table, to taste.

Nutrition, whole recipe (rough)

1768Calories
102 gProtein
74 gFat
169 gCarbs

Counts 19 of 20 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Smoked Sausage100g cooked301
Sausage100g cooked301
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Mushroom1/2 cup sliced (35g)15
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Bay Leaf1 leaf (0.6g)2
Basil5 leaves fresh (2.5g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  5. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the roux with the oil, thickening the gumbo and giving it a nutty, golden flavor.
Oil
Carries the flour into a roux and conducts heat for even browning.
Chicken stock
Forms the liquid base of the gumbo, carrying flavor and body throughout the long simmer.
Smoked sausage
Releases smoky fat and seasoning into the pot, adding depth of flavor.
Onions
Softens and sweetens as they cook, building the aromatic base with celery and bell pepper.
Chicken
Contributes savory meat and body; long simmering makes it tender enough to fall apart.

The step that matters

Browning the roux. Flour and oil must cook slowly and be stirred constantly. Scorched flour turns bitter and dark, and it cannot be rescued, so the roux must be restarted.

Swap the celery

How well each one fits the dish's main ingredients (chicken, flour, onion, pepper, garlic, mushroom, thyme):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. Celerythe original

Fit is the average pairing score against chicken, flour, onion, pepper, garlic, mushroom, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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