This One Pot Creole Chicken, Sausage and Shrimp Gumbo is full of flavor! It has chicken, shrimp and chicken apple sausage along with rice and a whole bunch of vegetables in a chicken stock base. It’s a complete meal in one and is so flavorful and hearty to eat on a cold winter day.
You’re family will love this easy-to-make, tasty gumbo.
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One Pot Creole Chicken, Sausage and Shrimp Gumbo
This delicious One Pot Creole Chicken, Sausage and Shrimp Gumbo tastes similar to one of my most popular recipes – One Pot Jambalaya with Shrimp and Andouille Sausage. The ingredients in the two recipes are similar but, this gumbo does not have a big tomato taste as does the jambalaya, although there are some tomatoes in the gumbo. Nonetheless, this One Pot Chicken, Sausage and Shrimp Gumbo is just as tasty.
If you like jambalaya, then you’ll probably like this creole gumbo. The cooked chicken breast I added to this recipe shredded over time. The chicken adds good flavor to this hearty recipe.
Gumbo really hits the spot on a cold winter day. As the temps are falling, you’ll want a hot soup to warm you up.
One Pot Creole Chicken Sausage & Shrimp Gumbo
How to Make One Pot Creole Chicken, Sausage and Shrimp Gumbo
*The full recipe is at the bottom of this post.
First, in a large dutch oven on medium heat, add butter and begin melting. When butter is almost melted, add flour and stir to make a roux. Quickly add olive oil and continue stirring.
Then, slowly add some of the chicken broth and continue stirring.
Next, stir in all of the chopped vegetables-onion, bell pepper, carrot, garlic, celery, and okra (optional). After a few minutes, add some more of the chicken stock. Continue stirring on medium heat and continue adding the chicken stock until all of it is added.
Then, add in some paprika, garlic powder, Cayenne pepper (or Creole Seasoning) and Sriracha sauce.
Then, add diced tomatoes with juice. Cover and let cook for 25 min.
Next, add Aidells Chicken and Apple Sausage (substitute Aidells Andouille Sausage if you prefer) and cooked chicken. Cover and let it cook for another 15 min.
Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.
This One Pot Chicken, Sausage and Shrimp Gumbo is easy-to-make especially if you have a food processor and can throw all of the veggies in it. The food processor below is affordable and will save you time and energy!
Creole Chicken, Sausage and Shrimp Gumbo
Great Recipe for Meal Prep!
Double this recipe and store the extra in soup meal containers in your freezer. This is a great meal to pull out on nights you don’t feel like cooking.
I didn’t add okra to my gumbo but, you certainly can. Okra is not something I like. I know…what kind of southerner would I make? But, I don’t live in the south, so don’t hold it against me. Although, I hope to one day. These cold northern winters are just too much for me!
When you are looking for a one pot meal that is hearty, full of flavor with lots of veggies to feed your family, this One Pot Creole Chicken, Sausage and Shrimp Gumbo is it! It is a complete meal in one bowl. The blend of seafood, sausage and chicken flavors is really great. It tastes even better the next day too.
I took this recipe to Weekend Potluck.
One Pot Chicken and Shrimp Gumbo
Ingredients
- 2 cups of cooked chopped chicken breast or dark meat
- 2 cups of shrimp fresh or frozen
- 2 chicken apple sausage links sliced into 1/2 inch thick pieces
- 5 cups of chicken broth
- 14.5 can of diced tomatoes with juice
- 1 green or red bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 1 carrot chopped
- 1 celery rib chopped
- 1 cup of okra fresh or frozen chopped (optional)
- 3 tbsp butter
- 1/3 cup of flour
- 2 tbsp extra virgin olive oil
- 1/2 tsp paprika
- 1/8 tsp garlic powder
- two dashes of cayenne pepper
- 1/2 tbsp Sriracha sauce
Instructions
- In a large dutch oven on medium heat, add butter and begin melting. When butter is almost melted, add flour and stir to make a roux. Quickly add olive oil and continue stirring. Slowly add some of the chicken broth and continue stirring.
- Stir in all of the chopped vegetables. After a few minutes, add some more of the chicken stock. Continue stirring on medium heat and continue adding the chicken stock until all of it is added.
- Add garlic powder, Cayenne pepper, paprika and Sriracha sauce.
- Add tomatoes with juice. Cover and let cook for 25 min.
- Add chicken sausage and chicken. Cover and let cook for another 15 min.
- Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.
Thanks for your compliment. Please star it in the recipe card. Thanks.
This is the most simple recipe in the world and the best I always like to add extra shrimp,my husband and I love this recipe thanks so very much for sharing enjoy
Hi Sandra. You’re welcome and thanks for the five-star rating!
Thanks for sharing , delicious!!!
I’m glad your family liked it. Thanks for the 5-star rating Angie.
Just what the doctor ordered on a cold,rainy evening while we ride out hurricane Ina. Great flavor, so easy my family really enjoyed it!
Thank you for the 5-star rating! I’m glad you and your family liked it.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hi Doug. I list ingredients in a certain way to appease search engine optimization but, I do like listing ingredients in the order in which they’re used. Hope you like the recipes you try and thanks for your well-noted suggestion.
Howdy !
I just found your blog and signed up (March 8th 2021)
Anxious to try your recipes.
Found two I especially like: “Deviled Egg Macaroni Salad” and “One Pot Chicken and Shrimp Gumbo”.
Looking forward to finding more !!!
There is one item in your recipe writing that would greatly ease my cooking.
I use the French “Mise En Place” methodology.
Thus, the first thing I had to do was rearrange all the ingredients to match the order in the directions.
Sort of a pain but.. it make cooking faster, accurate and less hectic.
Doug
Hi Dawn. Yes!! Exactly. Since writing this recipe, I don’t use Minute Rice anymore as I find it so easy to make regular rice in my pressure cooker. Hope you enjoy this recipe.
Don’t care for the texture of minute rice. Could I just add in already cooked regular rice at the end with the shrimp?
Thanks for the 5-star rating and your kind comment Dawn. I’m glad everyone loved it.
Family loved it! EASY FOR ANYONE. Thanks
Hi Margaret. You can use a large pot 6-8 qt, with lid. No, you don’t have to adjust the cooking time. Hope you like the recipe.
I don’t have a Dutch oven what else can I cook this in? And should I adjust cooking time?!
Hi Debbie.
Thanks for taking the time to tell me. I’ve made the corrections. Hope you’ll come back soon.
Recipe sounds great, but please — a flour/oil mixture is called a “roux”. Thank you.
I like the variety too.
I love this kind of recipe which reminds me of New Orleans. Lots of good ingredients all in one dish.
Love one pot meals.
Such a tasty and hearty dish. Perfect for the cold days! 🙂