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Cheesecake Factory gumbo recipe with shrimp, chicken, and sausage served over rice in a ceramic bowl
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Cheesecake Factory Gumbo Recipe

A rich, dark-roux Cheesecake Factory gumbo recipe with andouille sausage, chicken, and shrimp, simmered with the holy trinity and served over rice.
Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 420kcal

Ingredients

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For the Gumbo:

  • 12 oz andouille sausage, sliced into rounds
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 clove garlic, minced
  • 1 (14.5 oz) can diced tomatoes, drained (optional)
  • 6 cup chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (more to taste)
  • 1 tsp Cajun seasoning blend
  • 2 cup sliced okra, fresh or frozen
  • 1 lb large shrimp, peeled and deveined
  • Salt and black pepper, to taste
  • 2 green onions, sliced, for garnish
  • 2 tbsp chopped fresh parsley, for garnish
  • Cooked white rice, for serving

Instructions

  • Heat the oil in a Dutch oven over medium heat. Whisk in the flour and reduce heat to medium-low. Stir constantly for 35–40 minutes until the roux is a deep chocolate-brown.
  • While the roux cooks (or in a separate pan), brown the andouille sausage and chicken thigh pieces until golden on all sides, about 6–8 minutes. Set aside.
  • Once the roux is dark and ready, immediately stir in the onion, celery, and bell pepper. Cook 5 minutes, then add the garlic for 1 more minute.
  • Slowly whisk in the chicken broth. Add the diced tomatoes, bay leaves, thyme, smoked paprika, cayenne, and Cajun seasoning. Bring to a simmer, then return the sausage and chicken to the pot.
  • Simmer uncovered for 30–35 minutes, stirring occasionally. Stir in the sliced okra during the last 10 minutes.
  • Add the shrimp and cook 5–6 minutes, just until pink and curled. Remove from heat immediately. Taste and adjust seasoning.
  • Let rest 10 minutes, then serve hot over white rice, garnished with green onions and parsley.

Notes

  • The roux cannot be rushed — cooking it on higher heat to save time results in a scorched, bitter base with no fix.
  • For gluten-free, use a 1:1 gluten-free flour blend in the roux; it darkens faster, so check color starting around 25 minutes.
  • The gumbo base (without shrimp) can be made up to 2 days ahead and refrigerated; add fresh shrimp when reheating.
  • Freeze the base only for up to 3 months; shrimp texture suffers after freezing and reheating.
  • No okra on hand? Substitute ½ teaspoon of filé powder stirred in off the heat right before serving.
  • Andouille sausage can be swapped for smoked kielbasa if unavailable, though the heat level will be milder.
  • To halve this recipe, use a smaller pot and reduce roux cooking time slightly, watching color closely rather than timing.
  • Leftovers taste noticeably better on day two as the spices continue to meld into the broth.
  • Reheat gently over medium-low heat; a hard boil will toughen the shrimp and chicken.