Shrimp and Sausage and Chicken Gumbo


  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 2 cups chopped green bell pepper
  • 6 cloves garlic, chopped
  • 2 teaspoons dried thyme
  • 2bay leaves
  • 1 pound Italian sausage
  • 3 (14.5 ounce) cans diced tomatoes with juice
  • 1 pound cooked, shredded chicken
  • 2 cups chicken broth
  • 1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
  • 4 teaspoons Creole seasoning
  • 1 pound uncooked shrimp – peeled, deveined, and tails removed
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.


  • Step 2

    Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.

  • Step 3

    Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.

  • Step 4

    Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.

  • Step 5

    Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

  • Step 6

    Discard bay leaves. Season gumbo with salt and pepper to taste.

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