Smoky Chicken, Sausage, and Shrimp Gumbo

Name: Smoky Chicken, Sausage, and Shrimp Gumbo
Total time: 270 min
Ingredients: 1 (3-pound) whole chicken, giblets removed; 1¼ cups plus 2 tablespoons vegetable oil, divided; 12 cups chicken broth; 2 (12-ounce) smoked ham hocks; 3 onions (1 halved, 2 chopped), divided; 1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved; 16 garlic cloves (6 smashed, 10 minced), divided; 4 bay leaves, divided; 1½ cups all-purpose flour; 2 green bell peppers, stemmed, seeded, and chopped; 3 celery ribs, chopped; 1 tablespoon sugar; 1 tablespoon Tony Chachere's Original Creole Seasoning; 2½ teaspoons pepper; 1 teaspoon smoked paprika; 1 teaspoon white pepper; 1 pound Jacob's World Famous andouille sausage, quartered lengthwise and sliced ½ inch thick; 12 sprigs fresh thyme; 1 pound Jacob's World Famous smoked sausages, sliced ¼ inch thick; 12 ounces fresh or frozen okra, trimmed and cut into ½-inch pieces; 6-8 cups cooked white rice; 8 scallions, sliced thin

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This smoky chicken sausage and shrimp gumbo recipe blends rich flavors with hearty ingredients for a comforting Southern classic.

Keywords

Main Courses
Creole & Cajun
Chicken
Pork
Stews

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Ingredients

1 (3-pound) whole chicken, giblets removed
1¼ cups plus 2 tablespoons vegetable oil, divided
12 cups chicken broth
2 (12-ounce) smoked ham hocks
3 onions (1 halved, 2 chopped), divided
1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved
16 garlic cloves (6 smashed, 10 minced), divided
4 bay leaves, divided
1½ cups all-purpose flour
2 green bell peppers, stemmed, seeded, and chopped
3 celery ribs, chopped
1 tablespoon sugar
1 tablespoon Tony Chachere's Original Creole Seasoning
2½ teaspoons pepper
1 teaspoon smoked paprika
1 teaspoon white pepper
1 pound Jacob's World Famous andouille sausage, quartered lengthwise and sliced ½ inch thick
12 sprigs fresh thyme
1 pound Jacob's World Famous smoked sausages, sliced ¼ inch thick
12 ounces fresh or frozen okra, trimmed and cut into ½-inch pieces
6-8 cups cooked white rice
8 scallions, sliced thin