easy new orleans gumbo with chicken sausage shrimp

Easy New Orleans Gumbo – with chicken, shrimp, and sausage

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This easy New Orleans Gumbo recipe is filled with chicken, shrimp, and sausage, packed with vegetables, and can be cooked entirely in one pan! It is a GO-TO recipe for sure!

This post is part of our Basic Cooking Skills series. Each week we will be doing a deep-dive into one basic cooking skill and a brand new recipe to accompany it to practice that newfound skill. Check back throughout the series for updates and new posts.

new orleans gumbo with shrimp sausage and chicken

What is New Orleans Gumbo?

New Orleans Gumbo is a thick stew, served over rice, that originated in the French Quarter of New Orleans. It is a staple in Louisiana cuisine that evolved through time from its Creole roots.

It has a rich history that I loved reading about in this article from the Southern Foodways Alliance.


Making new orleans gumbo “easy”

Gumbo may sound like a tricky meal to master but you shouldn’t be intimidated.

It is layered with flavor, meat, and vegetables, but if you take it one step at a time you’ll have a Cajun masterpiece in under an hour.

Holy Trinity

I don’t mean the Christian Holy Trinity here, but the holy trinity of Cajun and Creole cooking: onion, celery, and bell pepper.

Forming the basis of most of the cuisine’s dishes, it’s hard to find a Cajun recipe that doesn’t include these 3 vegetables.

Think of it as Louisiana’s version of French mirepoix (onions, celery, and carrots). Onion, celery, and bell pepper are essentially the foundation of Cajun cooking, including this easy New Orleans gumbo.

how to: prepare the veggies for new orleans gumbo

Dice celery, onion, and a variety of bell pepper. Small pieces are best to increase the flavor of the meal.

diced vegetables

Prepare any other vegetables you have available to toss in and chop into small pieces or slices; mushrooms, jalapenos, garlic, corn, etc.

how to: cook rice

Rice cooks separately for this meal and the gumbo is served over rice. Read my tips here for cooking rice or use this Instant Pot recipe.

(I always cook Instant Pot rice cause it’s SO easy).

How to: cook meat for new orleans gumbo

raw chicken, shrimp, andouille sausage for gumbo

This dish uses A LOT of meat! Chicken, shrimp, and andouille sausage pack this dish with protein and great flavor.

Following basic food safety guidelines, cut the chicken first into small pieces on a separate cutting board and with a separate knife.

andouille sausage

Using a separate knife and cutting board, slice the andouille sausage into medallions and peel the shrimp if needed.

In a large cooking pot or sauce pan, cook the chicken over medium heat with a little bit of olive oil. Cook for 5 minutes until brown and then flip to the other side and cook for another 5 minutes or until done. Remove from pan.

Cook the shrimp until bright pink all the way through, roughly 4-5 minutes, stirring occasionally. Remove from pan.

Add sliced sausage to the pan and cook until brown on both sides, about 5 minutes total. The sausage comes pre-cooked so this step is just for browning. Remove from pan.

shrimp chicken and sausage

how to: saute the vegetables

Starting with celery and onions, saute in the sausage grease for 5 minutes. Season heavily with your favorite Cajun spice blend (cayenne pepper, oregano, paprika, garlic powder, onion powder.)

Next, add bell pepper and optional jalapenos if you want extra spice. Stir and cook 2-3 minutes.

Finally, add garlic and mushrooms. Cook for 1-2 minutes and add tomato paste.


how to: create the gumbo

gumbo meat and vegetables

Look at the delicious meat and veggies so far!

If using a large cooking pot, great! You can continue using this. If using a saucepan for the meat and vegetables you will need another deep pot to add all the liquid.

new orleans gumbo

Stir in diced tomatoes and chicken broth over medium high heat. Bring to a boil and then reduce to a low simmer for 10 minutes.

new orleans gumbo

Serve over your perfect rice or stir into the pot! Garnish with green onions if desired.

easy new orleans gumbo with chicken sausage shrimp

Easy New Orleans Gumbo – with chicken, shrimp, and sausage

This Easy New Orleans Gumbo is packed with ingredients, combining chicken, shrimp, sausage and all your favorite Cajun flavors for an easy dinner meal.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun
Keyword: cajun, creole, gumbo, new orleans


  • 2 tbsp olive as needed
  • 1-2 chicken breasts cubed
  • 1 lb shrimp
  • 1 andouille sausage link sliced
  • 2 stalks celery diced
  • 1/2 onion diced
  • 4 tbsp Cajun spice blend cayenne pepper, oregano, paprika, garlic powder, onion powder
  • 1 bell pepper diced
  • 1 jalapeno sliced
  • 4-5 mushrooms sliced
  • 4 cloves garlic diced
  • 2 tbsp tomato paste
  • 1 14.5 oz can diced tomatoes
  • 2 cups chicken broth
  • 1 1/2 cups cooked rice


  • Pour 1 tbsp olive oil to a large cooking pot if using the same pan throughout, or a sauce pan. Cook the chicken over medium heat for 10 minutes or until done, flipping halfway through. Set aside.
  • Cook the shrimp until bright pink throughout, about 4-5 minutes. Set aside.
  • Brown andouille sausage on both sides, about 2 minutes for each side. Set aside.
  • Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally.
  • Add all peppers and cook 2-3 minutes. Add garlic and mushrooms and continue cooking 1-2 minutes. Add tomato paste and stir to coat.
  • Using the large cooking pot, add diced tomatoes and chicken broth and bring to a boil. Reduce to a low simmer for 10 minutes.
  • Mix in cooked rice or serve over rice.
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  • Protein: Choose the meat depending on your preferences. Use chicken, sausage, or shrimp individually, or use any combination of the three.
  • Vegetables: Onion, celery, and bell pepper (and garlic in my opinon) are the foundation vegetables. Build up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra, and more! As a soup, anything goes great in gumbo.
  • Rice: Customarily, rice is cooked separately from gumbo. Rice cooked directly in the meal is referred to as a jambalaya. For a fun jambalaya twist, add rice to the tomatoes and chicken broth and cook until done.

Call to action: Anyone want to go to New Orleans now? 😉 Share your favorite flavorful Cajun dishes below!

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57 thoughts on “Easy New Orleans Gumbo – with chicken, shrimp, and sausage”

  1. This sounds utterly delicious and I wouldn’t mind to actually give it a go. Although I will have to substitute or omit the prawns (allergy…). Fab recipe!

  2. I’ve never made gumbo myself before but I love it! This recipe seems easy to follow so I will give it a go! Thanks for sharing 🙂

  3. Wow this sounds amazing! I don’t even think I’ve eaten gumbo let alone made it!! Thanks so much for sharing and inspiring me to make more exciting foods!

  4. This looks so tasty, thank you for sharing! I think this is a great recipe, although not a fan of seafood so maybe I shall swap out the shrimp. It looks delicious never the less!

    Em x

  5. 5 stars
    Gumbo is one of those dishes that has always intimidated me, but this looks doable! Thanks for sharing, I really want to try this out 🙂

    Anika | chaptersofmay.com

  6. All of your recipes look delicious! I will need to give this one a try! Is there anything you could recommend switching the shrimp out for I don’t really like any sea food

    1. Thank you so much! I would recommend just ditching the shrimp and using more diced chicken breast and andouille or kielbasa sausage! I’ve made this with lots of combos of meat, and even with just chicken or pork it takes amazing!

  7. I’ve never made gumbo before, but maybe I should! This looks delicious! I will have to try it out. Thanks for sharing the recipe!

  8. Omg this looks so good! It almost looks like a Ghanaian dish (jollof) that we make at my house except the rice completely soaks up all of the stew that is made. I love this!! xxx

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