While most people are wrestling a turkey, elbows-deep in butter and questionable family traditions, I’m over here stirring a bubbling pot of my chicken, shrimp, and sausage gumbo like some sort of holiday kitchen witch.
Honestly, gumbo is so much easier than rinsing, stuffing, basting, flipping, whispering compliments to, and otherwise begging a turkey to behave. My gumbo requires a bit of chopping, a little sautéing, a quick browning of the chicken — and the real secret: I cook it the day before so the flavors can marry, settle in, and gossip about the next day’s feast.
And the best part? No turkey coma. Your guests stay awake long enough to actually enjoy dessert and conversation… instead of nodding off like they’re filming a mattress commercial.
I still happily welcome side dishes when family and friends pile in — especially Aunt Joan’s green bean casserole. That thing has earned its place at the table.
What to Serve with Gumbo (besides applause):
Potato salad or coleslaw are classics. But if you’re feeling extra festive or slightly overachieving, go for cilantro-lime black bean rice, pickled jalapeños, roasted veggies, cucumber salad, or green beans with ham.
Bread people, don’t panic — Mexican cornbread, hushpuppies, or a warm French loaf are all gumbo-friendly.
Warning: You may accidentally end up keeping these gifts for yourself.
Just saying. (Wine Appetizer Plates)
Click here to browse my wine gift picks!
Wine Pairings That Won’t Let You Down:
Seafood loves Sparkling wines, Riesling (especially off-dry), Burgundy Chardonnay, or a zesty New Zealand Sauvignon Blanc.
When it comes to gumbo itself, reach for:
Vouvray
Gewürztraminer
Beaujolais
Loire Valley Chenin Blanc
Bordeaux Blanc
Sherry
Or, if your gumbo leans spicy, a slightly sweet South African Chenin Blanc is chef’s kiss.
Not ready to betray the turkey this year?
No worries — bookmark the idea, plan a trial run, and create your own unique menu for next time.
Below is mine and let me tell you… it’s a crowd-pleaser.
Have fun, sip well, and Happy Thanksgiving!
Cheers to food, family, friends, and traditions — both old and deliciously new.
Chicken, Sausage, Shrimp Gumbo recipe
- 2 cups of chopped onion
- 2 cups chopped Celery
- 1 cup chopped Bell Pepper
- 1 cup or less chopped Okra
- 3 cloves minced garlic
- 1/2 cup All Purpose Flour, for Roux
- 2 cans Chicken Broth
- 2 or 3 Bay leaves
- 1 tbsp Gumbo File
- teasp Thyme
- 2 tblsp Worcestershire
- 2 tblsp hot sauce
- salt & pepper
- 1/4 cup Bacon (optional)
- 3 -5 Chicken thighs or breast chopped
- 2 cups Smoked Sausage chopped
- Shrimp 1-2 pd (your call)
Sauté chicken thighs or breasts over medium heat for 5 to 7 minutes. Then, add sausage and bacon, continuing to sauté for an additional 5 minutes. I recommend Conecuh sausage made in Conecuh, Alabama! It is great! Transfer the mixture to a bowl.
Next, add all your chopped vegetables (save the garlic for later) to the pan, using the grease from the chicken and sausage. Sauté the vegetables in the pan until they are tender, then place them in the bowl with the proteins.
To create the roux, combine 2 to 3 tablespoons of vegetable oil with the remaining grease in the pan over medium heat. Gradually whisk in 1/2 cup of flour, stirring constantly to prevent lumps. Season with salt, pepper, thyme, 1 tablespoon of gumbo file, and 1 teaspoon of minced garlic. Continue stirring until the roux turns brown.
Once the roux is ready, slowly add the chicken broth while stirring until well combined. Add the protein mixture, sautéed vegetables, 1 cup of water, bay leaves, minced garlic, gumbo file, Worcestershire sauce, hot sauce, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 2 hours. Stir occasionally.
About 10 minutes before serving, add the shrimp and okra. If you prefer spicier gumbo, feel free to add 1 teaspoon of cayenne pepper. Don’t forget the rice! Enjoy your meal! (This is my personal recipe. (enjoy!)