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CoconutGravy

Chicken Shrimp & Smoked Turkey Sausage Gumbo

Shredded chicken, juicy shrimp, and smoky turkey sausage are simmered in a rich, deeply seasoned gumbo and served with fluffy white rice for a hearty Southern comfort meal.

—Prep
—Cook
—Serves

Ingredients

For the Protein

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked turkey sausage, sliced
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 2 tbsp cooking oil

For the Roux

  • ½ cup vegetable oil
  • ½ cup all-purpose flour

For the Gumbo

  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 celery ribs, diced
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • ¼–½ tsp cayenne pepper
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper, to taste

For Serving

  • Cooked long-grain white rice
  • Chopped parsley

Instructions

  1. Season the chicken and shrimp with Cajun seasoning, smoked paprika, garlic powder, and black pepper.
  2. Heat 2 tablespoons cooking oil in a large Dutch oven over medium-high heat.
  3. Add the smoked turkey sausage and cook for 3–4 minutes until browned. Remove and set aside.
  4. Add the chicken and cook for 4–5 minutes until lightly browned. Remove and set aside.
  5. Add ½ cup vegetable oil to the same pot. Gradually whisk in the flour.
  6. Reduce the heat to medium-low and cook the roux for 20–30 minutes, stirring constantly, until it reaches a deep chocolate-brown color.
  7. Add the onion, bell pepper, and celery. Cook for 4–5 minutes until softened.
  8. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  9. Slowly pour in the chicken broth while whisking to keep the gumbo smooth.
  10. Add the Cajun or Creole seasoning, thyme, onion powder, cayenne pepper, bay leaves, and Worcestershire sauce. Stir well.
  11. Return the browned chicken and smoked turkey sausage to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 45–60 minutes.
  12. Remove the chicken, shred it into bite-sized pieces, and return it to the gumbo.
  13. Add the seasoned shrimp during the final 3–5 minutes and simmer just until they are pink and cooked through.
  14. Remove the bay leaves and adjust the salt, black pepper, and Cajun seasoning to taste.
  15. Add a scoop of cooked white rice to each bowl and ladle the gumbo around it. Make sure each serving gets plenty of chicken, shrimp, and smoked turkey sausage.
  16. Garnish with chopped parsley and serve hot.
Chef's Tip
Add the shrimp at the very end of cooking. This keeps them plump and tender while allowing the chicken, sausage, and roux plenty of time to develop that deep gumbo flavor.
Recipe from CoconutGravy · coconutgravy.com
Printed September 8, 2026