Chicken, Sausage and Prawn Gumbo

    Chicken, Sausage and Prawn Gumbo

    Recipe photo: Chicken, Sausage and Prawn Gumbo
    1

    Chicken, Sausage and Prawn Gumbo

    (712)
    1hr30min


    653 people made this

    About this recipe: A delicious gumbo dish made by simmering together chicken, sausages, prawns, celery, tomatoes and Cajun seasoning. Serve with a side of corn bread for lunch or dinner.

    Ingredients
    Serves: 10 

    • 1 tablespoon olive oil
    • 225g skinless, boneless chicken breast fillets, chopped
    • 225g pork sausages, thinly sliced
    • 250ml olive oil
    • 125g plain flour
    • 2 tablespoons finely chopped garlic
    • 3 litres chicken stock
    • 350ml beer
    • 6 sticks celery, diced
    • 4 plum tomatoes, diced
    • 1 red onion, sliced
    • 3/4 (390g) tin chopped tomatoes with chilli, with liquid
    • 2 tablespoons chopped fresh red chillies
    • 1 bunch fresh parsley, chopped
    • 4 tablespoons Cajun seasoning
    • 450g raw prawns, peeled and deveined

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat oil in a medium frying pan over medium high heat and cook chicken until no longer pink and juices run clear. Stir in sausages and cook until evenly browned. Drain chicken and sausages and set aside.
    2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook about 1 minute.
    3. Gradually stir chicken stock and beer into the roux mixture. Bring to the boil and mix in celery, tomatoes, onion, chopped tomatoes, red chillies, parsley and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.
    4. Mix chicken, sausages and prawns into the stock mixture. Cook, stirring frequently, about 20 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (712)

    Reviews in English (541)

    by
    288

    My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.  -  17 Jan 2007  (Review from Allrecipes US | Canada)

    by
    272

    This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The first time I tried this recipe it came out great and my wife and I both loved it. Just made it for the third time and it is the best yet. As I have been told Gumbo is all about the roux. My first tries I was paranoid about burning it so I proceeded before the roux was ready. This time I used medium/low heat and took my time. It took about 35 minutes, but it was well worth it. Roux should be a nice medium brown (at least a little darker than peanut butter). A good roux has a delicious nutty aroma and will make a good recipe phenomenal. Thank you so much for the recipe and the comments!  -  24 Mar 2008  (Review from Allrecipes US | Canada)

    by
    153

    Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recipe to convert you! Per others, I reduced the broth to 5 cups, increased the chicken and used "smoked cajun sausage" (and more of it). Also, I drained a can of tomatoes instead of chopping the roma's and used a green bell pepper instead of the red chile peppers. Thick, hearty, spicy (but not hot) and great over rice. Makes a ton but it we can't wait for the leftovers! Thanks so much Jason and Lupe! This recipe deserves nothing less than five stars!!!  -  05 Jun 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate