Gumbo Soup

This gumbo soup recipe with chicken, andouille sausage, and shrimp is a classic Southern comfort dish straight out of Louisiana. This gumbo is great for any day of the week and it is full of Cajun flavor. Ladle your gumbo soup over some white rice and you'll have a warm and hearty dish everyone will enjoy!

Jump to:

• Cajun Gumbo Soup Recipe
• 🥘 Ingredients
• 🔪How To Make Gumbo Soup
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 😋 More Cajun Recipes
• 📖 Recipe Card
• 💬 Reviews

Cajun Gumbo Soup Recipe

If you're from the South or you have had the pleasure of visiting, then it is highly likely you've tried a steaming bowl of Gumbo. With the variety of meats (chicken, andouille sausage, and shrimp in this case) and balance between spicy and savory, it's a truly satisfying and cozy comfort food dish.

However, a warm bowl of gumbo soup and rice is just as at home on a chilly winter evening as it is at a summer backyard get-together. Just ask anyone from Louisiana and they'll tell you that there's never a wrong time for gumbo.

🥘 Ingredients

I use a homemade Cajun seasoning blend that is super easy to make. If you prefer a commercial Cajun seasoning, Tony Chachere's, Zatarain's, or Slap Ya Mama are my recommendations.

For The Roux

• All-Purpose Flour - 1 generously filled cup.
• Vegetable Oil - ⅔ cup vegetable or canola oil.

For The Gumbo

• Andouille Sausage - 1 12-ounce package of andouille (preferable) or kielbasa sausage, sliced.
• Chicken Tenderloins - 1 pound (*see note).
• Shrimp - 2 cups, peeled and deveined.
• Celery - 1 bunch, diced leaves and all.
• Green Bell Pepper - 1 pepper, diced.
• Yellow Onion - 1 large yellow onion, diced.
• Green Onion - 1 bunch, finely chopped.
• Fresh Parsley Leaves - 1 bunch, finely chopped.
• Garlic - 1 ½ teaspoons minced garlic.
• Chicken Broth - 6 cups.
• Cajun Seasoning - 1 tablespoon (up to 2 tablespoons to taste).

🔪How To Make Gumbo Soup

Gumbo takes patience but none of the steps are particularly hard, just be sure to read all the tips and notes below before you get started. You will want a stockpot, a skillet, a wooden spoon, and a whisk.

Make The Roux

1. Stir, stir, stir. In a large heavy-bottomed skillet over medium-low heat, combine ⅔ cup vegetable oil and 1 cup of all-purpose flour. Stir constantly to prevent burning. Continue this for 30-45 minutes or until your roux looks like Hershey's chocolate syrup.
2. Whisk. Remove your roux from heat but continue to whisk it constantly until the pan cools. It can still burn if left undisturbed in a hot pan.

Make The Gumbo

1. Brown the sausage. Meanwhile, in a large stockpot or Dutch oven over medium-high heat, brown 12 ounces of sliced andouille sausage on each side (about 2-3 minutes per side). Remove it from the pot and set aside.
2. Cook the chicken. Add 1 pound of chicken tenderloin pieces to the same pot and fry them in the fat remaining from the sausage. Once the chicken is cooked through, set it aside and add 2 cups of shrimp to the pot. Sear each side and remove it once the shrimp is pink and cooked through (*See note).
3. Sweat the veggies. Add your veggies (1 bunch of celery,1 green bell pepper, 1 yellow onion, 1 ½ teaspoons of garlic, 1 bunch of green onions, and 1 bunch of fresh parsley) to the pot with the sausage/chicken/shrimp juices and saute lightly until they just begin to soften, then add the Cajun seasoning and stir.
4. Deglaze. Add ½ a cup of chicken broth and use it to deglaze the pot, scraping up any brown bits stuck to the bottom. Pour the prepared roux into your pot and stir to combine. Stir or whisk in the remaining 5 ½ cups of broth into the stockpot with your vegetables. Stir until thoroughly combined.
5. Simmer. Bring your gumbo soup to a boil. Reduce heat and simmer for 45 minutes, then return the chicken, shrimp, and andouille sausage to the pot and stir to warm through. Add more broth if desired to reach your preferred soup consistency.
6. Serve. Taste (take care not to burn yourself) and add more seasonings if necessary to achieve your desired flavor. Serve over warm white rice.

Any white rice will work for serving gumbo (like this jasmine or basmati rice, for instance). And for the final touch, add a slice of fluffy cornbread on the side. Enjoy!

💭 Angela's Pro Tips & Notes

• If time is of importance, rotisserie chicken, canned chicken, and/or pre-cooked shrimp can be used. Instant Pot shredded chicken would be ideal as well.
• There are many types of sausage that will work wonderfully in this recipe, but it can also be omitted if you're out or simply not a fan! Use smoked sausage, or kielbasa, or turkey sausage if desired.
• Never turn your back on the roux. It is extra special important for the right flavor, consistency, and quality of gumbo. It takes patience and muscle because you'll be stirring consistently for 30-40 minutes, but the results are worth it in the end!

🥡 Storing & Reheating

When storing, keep the rice separate to prevent it from becoming mushy.

Keep in airtight container and refrigerate for up to 3 days. Gumbo can be cooled then frozen in a freezer bag for up to 6 months while prepared rice can be frozen separately for up to 1 month.

To reheat leftovers on the stovetop over medium-high heat until piping hot. Rice can be reheated in the microwave.

❓ Recipe FAQs

😋 More Cajun Recipes

• Cajun Cabbage Stew
• Instant Pot Jambalaya
• Cajun Seafood Boil
• Southern Shrimp & Grits
• Cajun Sausage Pasta
• Crawfish Etoufee

📖 Recipe Card