Sausage, Chicken, & Shrimp Gumbo

Have you ever enjoyed a bowl of Sausage, Chicken, and Shrimp Gumbo? It’s packed with that spicy, Cajun flavor, and plenty of good for you veggies.


  • 2 tbsp canola oil, divided
  • ¾ lb andouille sausage, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 stalks celery, sliced
  • 1 bell pepper, diced
  • ½ lb okra, sliced
  • 1/3 cup all-purpose flour *
  • 14 ounce can fire-roasted diced tomatoes
  • 2 tbsp Cajun seasoning mix
  • 1 cup cooked chicken, chopped
  • ¾ lb shrimp, peeled and deveined
  • 3 cups cooked brown rice
  • Parsley, for garnish


  1. Heat 1 tbsp oil in a large saucepan or Dutch oven over medium high heat. Add in andouille sausage and sauté until brown. Remove from pan with a slotted spoon.
  2. If needed, add in remaining tbsp oil. Add onions, and cook about 2 minutes, until translucent and browning. Stir in garlic. Add celery, bell pepper, and okra. Cook an additional 3-4 minutes.
  3. Add flour and stir to coat. Let cook about 2-3 minutes, and then add tomatoes, Cajun seasoning, chicken and sausage. Use ½ cup water to deglaze the bottom of the pan, and then add in an additional 2 cups water. Bring to a boil, reduce heat, and simmer 25 minutes.
  4. Add in shrimp. Let cook about 5 minutes, until pink and opaque.
  5. Serve gumbo over brown rice and garnish with parsley. Enjoy!


*To make gluten-free, use gluten-free flour