As I mentioned in my Chicken and Sausage Gumbo post, there are seemingly two factions when it comes to gumbo – gumbo with tomatoes and gumbo without tomatoes. In an effort to please everyone, I’m sharing versions of both. This Chicken, Sausage and Shrimp Gumbo includes tomatoes and shrimp for more of a seafood variation on the classic.

Chicken, Sausage, and Shrimp Gumbo. (Stacey Little / Southern Bite)

Chicken, Sausage and Shrimp Gumbo

Click here for a printable version.

Prep time: 30 minutes

Cook time: 4 hours and 45 minutes

Serves: 10

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil (plus 1 tablespoon)
• 3 ribs celery, diced
• 2 large yellow onions, diced
• 2 large green bell peppers, seeded and diced
• 5 cloves garlic, minced
• 2 teaspoons Creole seasoning
• 6 to 8 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 (14-ounce) cans diced tomatoes
• 1 pound andouille or Cajun smoked sausage, sliced
• 6 cups shredded cooked chicken*
• 1 pound okra, trimmed and chopped** (frozen works, too)
• salt
• pepper
• 1 pound large shrimp, peeled and deveined***
• cooked white rice, sliced green onion and hot sauce for serving

Instructions

Make the roux

• Option 1: Preheat the oven to 350 degrees. Combine 1 cup flour and 1 cup oil in a very large oven-proof Dutch oven. Bake uncovered for 3 to 4 hours, stirring 2 or 3 times, or until the roux is milk-chocolate brown in color. Once done, you’ll finish the gumbo on the stovetop.

• Option 2: Combine the flour and oil in a very large Dutch oven on the stovetop over medium-low heat. Cook, stirring pretty much constantly, until the roux is a milk-chocolate brown color. Be sure to frequently scrape the bottom of the pot when stirring. I like to use a flat-ended wooden spatula or gumbo paddle to ensure you get the bits off the bottom of the pot and keep them from burning. This process can take anywhere from 30 to 60 minutes — or longer — depending on the exact heat of your stove. Be sure not to burn your roux or your gumbo will taste burned. If you start seeing black flecks in the roux, it may be scorched. A quick taste will confirm. If so, you’ll need to start your roux over. It’s much better to undercook your roux than have it burn, but you will sacrifice flavor.

Sauté the aromatics

• Place the Dutch oven with the finished roux over medium heat and add the celery, onion and bell pepper. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the onions are translucent.

• Add the garlic and Creole seasoning and cook for about 1 minute or until the garlic is fragrant.

Add the stock

• Gradually add 6 cups of chicken stock, bay leaves, thyme and undrained tomatoes. Stir to combine. Add salt, pepper and additional Creole seasoning to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.

Sauté the sausage

• In a large skillet, heat 1 tablespoon of oil, add the sliced sausage and brown.

Add the protein and thicken

• Once the gumbo has simmered, add the cooked sausage and shredded chicken. Stir to combine. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Add more broth, if desired. Spoon away any excess grease that may accumulate on the top. Remove the bay leaves.

• Once cooked, remove from the heat and stir in the shrimp. The hot stock will cook the shrimp through in about 5 minutes.

Serve

• Serve the gumbo with hot cooked white rice, a sprinkle of sliced green onion and a few dashes of hot sauce, if desired.

Recipe notes

*I like to simmer a whole chicken with some celery, onions and garlic, and use that shredded meat and the resulting stock for this recipe. Shredded rotisserie chicken and boxed broth work, too.

**Filé powder can be used to thicken the gumbo in place of okra. Simply sprinkle ½ to 1 teaspoon (or more) of the powder into the finished gumbo at the end of cooking to thicken. Filé is ground sassafras leaves and can be found in the spice section of many grocery stores or online. Just be cautious about using too much filé, as it can make the gumbo stringy.

***I leave the shrimp tails on for flavor and presentation, but tail-off shrimp are more practical.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”