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Creamy Chicken and Sausage Gumbo Recipe with Crispy Shallots

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A rich and creamy Southern-style gumbo featuring smoky sausage, tender chicken, and crispy shallots for a delightful crunch. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 cup all-purpose flour (for the roux)
  • 1 cup vegetable oil or butter (prefer butter for richness)
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb smoked sausage (andouille preferred, sliced into ¼-inch rounds)
  • 2 large chicken breasts or thighs, cooked and shredded (rotisserie chicken works great)
  • 4 cups chicken broth (homemade or low sodium)
  • 1 cup heavy cream
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 bay leaf
  • 3 large shallots, thinly sliced
  • Vegetable oil, for frying
  • Pinch of salt

Instructions

  1. Make the Roux: In a Dutch oven, combine 1 cup of flour and 1 cup of oil or butter over medium heat. Stir constantly with a wooden spoon to prevent burning. Cook until the roux turns a rich, peanut-butter brown (about 15-20 minutes).
  2. Sauté the Holy Trinity: Add chopped onions, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute, stirring continuously.
  3. Cook the Sausage: In a separate skillet, brown the sliced sausage over medium heat until slightly crisp on the edges. Drain excess fat if necessary, then add sausage into the roux-vegetable mixture.
  4. Add Liquids and Seasonings: Slowly whisk in the chicken broth to the roux mixture to avoid lumps. Stir in the bay leaf, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  5. Add Chicken and Cream: Stir in shredded chicken and heavy cream. Heat through for another 10 minutes on low heat until creamy but not too thick.
  6. Prepare Crispy Shallots: Heat vegetable oil in a deep skillet to 350°F (175°C). Toss thinly sliced shallots lightly in flour or cornstarch (optional). Fry in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and sprinkle with salt.
  7. Serve: Ladle gumbo into bowls and top generously with crispy shallots.

Notes

Stir the roux constantly and be patient to avoid burning. Use andouille sausage for authentic smoky flavor. Leftover rotisserie chicken saves time. For gluten-free, substitute almond flour for all-purpose flour and consider coconut milk instead of heavy cream for dairy-free. Gumbo thickens as it cools; add broth or water when reheating to loosen texture. Crispy shallots add essential texture contrast.

Nutrition

Keywords: gumbo, chicken gumbo, sausage gumbo, creamy gumbo, Cajun recipe, Southern cooking, crispy shallots, comfort food

Find it online: https://avabake.com/creamy-chicken-and-sausage-gumbo-recipe-with-crispy-shallots-easy-and-perfect/