Gumbo with Sausage, Chicken and Seafood

Gumbo with Sausage, Chicken and Seafood - Amy Roloff's Little Kitchen

Gumbo with Sausage, Chicken and Seafood


Roux –
1 ¼ cup all-purpose flour
2/3 cup canola oil
Gumbo –
3 Celery Stalks, leaves and all
1 Green Bell Pepper, diced
1 large Yellow Onion, diced
3 Carrots, diced
4 green onions, finely chopped
1 15oz can Fire roasted tomatoes
1 bunch fresh Parsley
2-3 cloves of Garlic
1 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning mix
2 Tbsp Garlic
2 Tbsp Italian seasonings
2 Tbsp Paprika
1 ½ Tbsp Salt
1 Tbsp Pepper
1 Tbsp Cayenne Pepper
1 Tbsp dried Thyme
1 Tbsp Onion Powder
6 – 8 cups Chicken Broth
12 ounce Andouille or Kiebasa, sliced and sauté in pan
Meat from a Rotisserie Chicken
4 Cups cooked Shrimp, sauté w/ salt and pepper
4 small fillets of Cod fish or other hearty white fish, cut in large bite size pieces Your favorite Cooked White Rice to serve on the side

Serves 4-6 depending on your serving size 

To make the Roux – In a large heavy stock pot combine the flour and oil. Cook on medium-low heat stirring constantly for about 30 – 45 minutes. Add a little more flour and oil if needed. Be careful not to let it burn. Be patient to take the time to cook it and not be rushed. It’ll be worth it. The roux should be about the color of light to dark chocolate and have a soft dough like consistency.

To cook the meat – In a skillet, brown the sausage or kiebasa til done and place on a plate. Sprinkle Shrimp with salt and pepper and sauté in a pan til just pink.

Season the onions, celery and carrots with salt and pepper and cook til slightly cooked. Add 6 cups of chicken broth, the vegetables, tomatoes, worcestershire and parsley to the pot with the roux and slowly bring to a boil and then simmer. Stir well. Cook for about 10 minutes. Then add the chicken, cod fish, cooked sausage or kiebasa and shrimp to the pot. Stir in the Cajun seasoning.

Simmer for about 20 - 30 minutes til the chicken is heated through and the fish is cooked. Taste and add additional seasonings if desire and more broth, if needed. Serve in a soup bowl with a spoonful of rice. Hearty bread and salad on the side
would compliment the dish well.



  • Luz Wilson

    Could not find your strawberry cake recipe. Could you please send. Like to try
    Thank you and blessings

  • Juanita pina

    Amy I wish you would make a cookbook but if this is the best we can get is your recipes on Instagram I’m happy with that. You are without a doubt the sweetest lady and I wish you all the best you keep your head up good things will come your way lately you just seem so sad and I don’t blame you because we all know what’s been going on

  • Lydia Darnes

    Hi Amy I have never cooked gumbo before. I like the ingredients you put in your gumbo. Think I’ll try your recipe. I’ll let you know how it turns out. PS. I love your show. You are one classy lady. Love you and Cris.

  • Brandi Johnson

    Amy I love you to death! But I’m a Louisiana girl. Give me a shout if you want a good REAL CAJUN Gumbo. Ask anyone from Louisiana, tomatos do not go in gumbo. I have a old Cajun recipe book that I can email you some great Cajun dishes you can try your hand at. Including one of my favorites, crawfish etoufee! Please let me know, I’d be glad to share some recipes with you. Many blessing to you and your family.

  • Karen Williams

    I make gumbo quite frequently and have seen a lot of recipes for gumbo I have never seen one with carrots that’s a different twist try adding about 3 or 4 bay leaves makes a lot if difference

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