Rich Chicken, Sausage, and Shrimp Gumbo
Rich Chicken, Sausage, and Shrimp Gumbo
Ingredients
For the Baked Chicken
- 1 1/2 pounds chicken thighs, bone-in, skin-on
- 1 1/2 pounds chicken legs, bone-in, skin-on
- 1 tablespoon Seasoning All
- 1 teaspoon Nature's Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Gumbo Base
- 3 quarts water
- 1 1/2 teaspoons sea salt
- 6 ounces Richard's Cajun Style Roux, jarred
- 1 ounce Pop's Golden Gems dried shrimp
- 6 bay leaves
- 1 teaspoon Seasoning All
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Gumbo Pot
- 1 pound Conecuh sausage, sliced into rounds
- 2 bunches green onions, chopped, for initial addition
- 1 tablespoon Zatarain's Pure Ground Gumbo File
- 1 pound fresh shrimp, peeled, deveined, tails on
- 1 bunch green onions, chopped, for final addition
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with aluminum foil. Place the chicken thighs and legs on the prepared baking sheet.
⏱️ 5 min•🌡️ 425
- 2
Season the chicken generously with 1 tablespoon of Seasoning All, 1 teaspoon of Nature's Seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Drizzle with 1 tablespoon of olive oil, ensuring all pieces are well coated.
⏱️ 10 min
- 3
Bake the seasoned chicken for 1 hour, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F. Set aside once baked.
⏱️ 60 min•🌡️ 425
- 4
While the chicken bakes, fill a large Dutch oven or heavy-bottomed pot with 3 quarts of water. Add 1 1/2 teaspoons of sea salt. Bring the water to a rolling boil over high heat.
⏱️ 10 min
- 5
Once the water is boiling, carefully spoon in 6 ounces of jarred Richard's Cajun Style Roux. Continuously stir or 'twirl' with a spoon to dissolve the roux completely into the water. Continue adding roux until the liquid reaches a desired dark brown color and a slightly thickened consistency.
⏱️ 10 min
- 6
To the roux-thickened liquid, add 1 ounce of Pop's Golden Gems dried shrimp and 6 bay leaves. Season the liquid with 1 teaspoon of Seasoning All, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Stir well.
⏱️ 5 min
- 7
In a separate pan, brown the 1 pound of sliced Conecuh sausage over medium-high heat until lightly caramelized. Drain any excess fat from the sausage.
⏱️ 15 min
- 8
Chop 2 bunches of green onions. Add the chopped green onions and the drained, browned sausage to the gumbo pot. Sprinkle in 1 tablespoon of Zatarain's Pure Ground Gumbo File. Stir to combine.
⏱️ 5 min
- 9
Once the chicken is baked, carefully add the chicken pieces to the gumbo pot, along with any pan juices from the baking sheet. Stir gently.
⏱️ 5 min
- 10
Bring the gumbo to a gentle simmer, then reduce heat to medium-low and let it simmer, uncovered, for 1 hour. Stir occasionally to prevent sticking.
⏱️ 60 min
- 11
After the first hour of simmering, add the 1 pound of fresh peeled, deveined shrimp to the pot. Use a spoon or ladle to skim any excess oil or grease that has risen to the surface of the gumbo.
⏱️ 5 min
- 12
Partially cover the gumbo pot and continue to cook down for an additional 1 1/2 hours on low heat. Halfway through this final simmering period (approximately 45 minutes in), chop and add the remaining 1 bunch of green onions.
⏱️ 90 min
- 13
Continue simmering until the gumbo reaches your desired thickness and flavor. Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot, traditionally over rice (not included in recipe).
Kitchen Tools
Nutrition Facts (per serving)
Rich Chicken, Sausage, and Shrimp Gumbo
Ingredients
For the Baked Chicken
- 1 1/2 pounds chicken thighs, bone-in, skin-on
- 1 1/2 pounds chicken legs, bone-in, skin-on
- 1 tablespoon Seasoning All
- 1 teaspoon Nature's Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Gumbo Base
- 3 quarts water
- 1 1/2 teaspoons sea salt
- 6 ounces Richard's Cajun Style Roux, jarred
- 1 ounce Pop's Golden Gems dried shrimp
- 6 bay leaves
- 1 teaspoon Seasoning All
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Gumbo Pot
- 1 pound Conecuh sausage, sliced into rounds
- 2 bunches green onions, chopped, for initial addition
- 1 tablespoon Zatarain's Pure Ground Gumbo File
- 1 pound fresh shrimp, peeled, deveined, tails on
- 1 bunch green onions, chopped, for final addition
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with aluminum foil. Place the chicken thighs and legs on the prepared baking sheet.
⏱️ 5 min•🌡️ 425 - 2
Season the chicken generously with 1 tablespoon of Seasoning All, 1 teaspoon of Nature's Seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Drizzle with 1 tablespoon of olive oil, ensuring all pieces are well coated.
⏱️ 10 min - 3
Bake the seasoned chicken for 1 hour, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F. Set aside once baked.
⏱️ 60 min•🌡️ 425 - 4
While the chicken bakes, fill a large Dutch oven or heavy-bottomed pot with 3 quarts of water. Add 1 1/2 teaspoons of sea salt. Bring the water to a rolling boil over high heat.
⏱️ 10 min - 5
Once the water is boiling, carefully spoon in 6 ounces of jarred Richard's Cajun Style Roux. Continuously stir or 'twirl' with a spoon to dissolve the roux completely into the water. Continue adding roux until the liquid reaches a desired dark brown color and a slightly thickened consistency.
⏱️ 10 min - 6
To the roux-thickened liquid, add 1 ounce of Pop's Golden Gems dried shrimp and 6 bay leaves. Season the liquid with 1 teaspoon of Seasoning All, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Stir well.
⏱️ 5 min - 7
In a separate pan, brown the 1 pound of sliced Conecuh sausage over medium-high heat until lightly caramelized. Drain any excess fat from the sausage.
⏱️ 15 min - 8
Chop 2 bunches of green onions. Add the chopped green onions and the drained, browned sausage to the gumbo pot. Sprinkle in 1 tablespoon of Zatarain's Pure Ground Gumbo File. Stir to combine.
⏱️ 5 min - 9
Once the chicken is baked, carefully add the chicken pieces to the gumbo pot, along with any pan juices from the baking sheet. Stir gently.
⏱️ 5 min - 10
Bring the gumbo to a gentle simmer, then reduce heat to medium-low and let it simmer, uncovered, for 1 hour. Stir occasionally to prevent sticking.
⏱️ 60 min - 11
After the first hour of simmering, add the 1 pound of fresh peeled, deveined shrimp to the pot. Use a spoon or ladle to skim any excess oil or grease that has risen to the surface of the gumbo.
⏱️ 5 min - 12
Partially cover the gumbo pot and continue to cook down for an additional 1 1/2 hours on low heat. Halfway through this final simmering period (approximately 45 minutes in), chop and add the remaining 1 bunch of green onions.
⏱️ 90 min - 13
Continue simmering until the gumbo reaches your desired thickness and flavor. Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot, traditionally over rice (not included in recipe).