Shrimp, Sausage & Chicken Gumbo (Cup Style)
Ingredients
Protein
1 lb (450g) large shrimp, peeled and deveined
1 lb (450g) smoked sausage, sliced
1 lb (450g) chicken thighs or breasts, cooked and shredded
Roux
1/2 cup vegetable oil
1/2 cup all-purpose flour
Vegetables (Holy Trinity)
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
3 cloves garlic, minced
Broth & Seasoning
6 cups chicken broth
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp thyme
1–2 bay leaves
Salt to taste
Optional
1 cup sliced okra
Hot sauce to taste
Cooked white rice for serving
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Instructions
1. Make the Roux:
Heat oil in a pot over medium heat. Whisk in flour and stir constantly for 20–30 minutes until deep brown like chocolate.
2. Add Vegetables:
Stir in onion, celery, bell pepper, and garlic. Cook until softened.
3. Add Sausage & Seasoning:
Add sliced sausage, Cajun seasoning, paprika, black pepper, thyme, bay leaves, and salt. Stir well.
4. Add Broth:
Slowly pour in chicken broth while stirring. Bring to a simmer.
5. Add Chicken:
Stir in shredded chicken. Simmer 30–40 minutes to deepen flavor.
6. Add Shrimp:
Add shrimp in the last 5–7 minutes of cooking until pink and cooked through.
7. Adjust:
Taste and add salt, hot sauce, or more seasoning if needed.
8. Serve:
Scoop into a styrofoam cup or bowl. Add rice if desired.
