Shrimp, Chicken and Andouille Sausage Gumbo


Soup, Chili & Stew
Shrimp, Chicken and Andouille Sausage Gumbo

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Slow-cooker filled with shrimp, chicken and andouille sausage gumbo

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    The trick to an authentic gumbo is start with a dark roux. You can do this in about 5 to 10 minutes on the stovetop before transferring to a slow cooker. 

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    Servings and Ingredients

    Serves 8
    ⅓ c. Hy-Vee all-purpose flour
    ⅓ c. Hy-Vee canola oil
    3 c. water
    1 (12 oz) pkg Andouille sausage, sliced
    1 ½ c. Hy-Vee boneless chicken breasts, cooked and chopped
    1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
    1 (16 oz) pkg frozen cut okra
    1 medium onion, chopped
    1 medium green pepper, chopped
    ½ c. celery, chopped
    4 garlic cloves, minced
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    1 (16 oz) pkg frozen shelled deveined raw shrimp
    Hy-Vee rice, cooked, optional

    Things To Grab

    • Heavy 2-quart saucepan
    • 5-quart slow-cooker


    1. To make the dark roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.

      Hyvee Culinary Expert Tip
      Dark roux can be made the day before. Store covered in refrigerator until ready to use.
      Hy-Vee Test Kitchen
    2. In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and continue to cook for 20 minutes.

    3. Serve over prepared rice, if desired.

    Nutrition facts


    270 Calories per serving
    1-1/2 cups

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 45mg
    • Sodium: 500mg
    • Total Carbohydrates: 11g
    • Protein: 16g

    Daily Values

    Vitamin A 10%
    Vitamin C 35%
    Iron 8%
    Calcium 6%

    Recipe Source:

    From February 9, 2014.