Cheesecake Factory Shrimp and Chicken Gumbo Recipe

Intro

Anyone who has ever dined at The Cheesecake Factory and just happened to come across their Cheesecake Factory Shrimp and Chicken Gumbo does not need to be told that it is not just any bowl of soup.  

It is smoky, spicy, rich, and simply full of flavor – the type of food that makes you feel warmed inside and out.

The initial swallow is always a surprise: a rich brown roux, soft chicken, fat shrimp, savory sausage and those slow-roasted Cajun spices that send you directly to Louisiana.

And the best part? You do not have to wait until you get a restaurant table to get it anymore. We are cooking it ourselves, The Cheesecake Factory Shrimp and Chicken Gumbo Recipe, right at home today and it will be as warm and comforting and satisfying as any we have ever had.

What is Cheesecake Factory shrimp and chicken gumbo?

Gumbo is Louisiana soul food at its core, a melting pot of flavors of French, African, and Creole, all simmering together in one big, comfortable pot.

Their version of that Southern staple is the Cheesecake Factory Shrimp and Chicken Gumbo:

a thick, roux-based stew of chicken, shrimp, and sausage, simmered with bell peppers, onions, celery, garlic, and robust Cajun spices.

It is served over white rice, since any drop of that smoky, spicy broth is worth soaking into.

This is a layered dish in terms of flavor; it has some spicy taste and plenty of flesh, as well as plenty of love.

What Makes This Gumbo So Good?

Honestly speaking, gumbo is not the type of food that one can whip up in a flash and expect it to turn out good. It is deliberate, slow, and full of character.

The reason this version is so good:

A dark roux – it is that caramel-brown, nutty base, which puts the richness in everything.

The Holy Trinity –onions, celery, and bell pepper: the heart of any real Cajun dish.

Smoked sausage + shrimp + chicken- a trio that is meaty and tasty with every bite.

Slow simmering – since good things get their time, gumbo.

Equipment You’ll Need

You do not require restaurant equipment, only a couple of bread and butter items in the kitchen:

• A couple of big heavy-bottomed pots or a Dutch oven.
• Wooden spoon (to stir the roux at all times)
• Knife and cutting board
• Measuring cups and spoons
• Small skillet (only needed in case the meat should be browned)
• Saucepan (to serve in) or rice cooker.

Ingredients For Cheesecake Factory Shrimp and Chicken Gumbo Recipe

For the Roux:

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo:

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 4 cups chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (to taste)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce.

For the Proteins:

• 1 cup smoked sausage, sliced
• 1 medium chicken breast, cooked and shredded.
• 1/2 lb. peeled and deveined shrimp.

For Serving:

• Cooked white rice
• Parsley and green onions, chopped.

Instructions For Cheesecake Factory Shrimp and Chicken Gumbo Recipe

Step 1: Stirring Up the Roux

Heat the oil on medium heat in your large pot. Add the flour and stir continuously for 15- 20 minutes until the mixture becomes a deep, dark brown, as dark as melted chocolate. Be patient! This is your base of taste.

Step 2: The Holy Trinity A Cajun Must.

Add chopped onion, celery, and pepper directly into the roux. Allow to be left soft for 5–7 minutes, stirring every so often. Add garlic and cook one minute more till fragrant.

Step 3: Building the Gumbo Base

Add your diced tomatoes, chicken stock and Worcestershire. Rub the bottom of the pot to loosen all that flavor. Add the smoked paprika, cayenne, thyme, bay leaves, salt and black pepper. Bring it to a gentle simmer.

Step 4: Chicken, Shrimp & Sausage Welcome to the Party.

Start with the sausage and shredded chicken — allow the two to simmer some 20 minutes to blend the flavors. Then, toss in the shrimp. Fry quickly, in 5 minutes, and become pink and juicy.

Step 5: Serve and Celebrate

Pour the gumbo into a pile of warm white rice and sprinkle with chopped parsley and green onion and inhale that aroma before you can take your first bite.

Flavor Tips & Tricks from My Kitchen

• Don’t rush the roux. The darker the better (without burning) makes your gumbo.
• Use fresh shrimp if possible. It is mammoth different in the feel.
• Then a squeeze of lemon juice to finish it off – very pretty.
• Make it ahead! Gumbo is even better the following day.

Variations & Customizations

You can completely personalize this Cheesecake Factory Shrimp and Chicken Gumbo Recipe:

Seafood Lovers Gumbo: Add crab, crawfish, or an additional amount of shrimp.

Spicy Cajun Gumbo: Add some more cayenne or a teaspoon of hot sauce.

Vegetarian Gumbo: Omit meat and fill up on okra, beans, and mushrooms.

Lightest: Replace vegetable oil with olive oil and serve it with brown rice.

Serving Ideas

This gumbo is a good match with:

• Cornbread or garlic bread made with butter.
• Citrus vinaigrette green salad.
• A sweet tea (ice cold) or a light beer.

Storage & Make-Ahead Tips

Refrigerator: Keep in an airtight container and store as much up to 4 days.

Freezer: Can be frozen up to 2 months – it warms up perfectly!

Reheating: Heat on the stovetop over low temperature. Splash of stock in case it is too thick.

A Little History of Gumbo

Gumbo is Louisiana in a pot, a dish that was created out of cultural fusion. Gumbo is probably derived from the name of okra, a West African vegetable, one of its founding components. 

In the course of years, it became the nourishing, home-cooked stew of French roux, Spanish spices, and regional seafood.

Final Thoughts

There exists nothing in this world like this moment where you take the lid off and watch your gumbo boiling along – the aroma of smoked sausage and garlic and spice filling the kitchen.

This Cheesecake Factory Shrimp and Chicken Gumbo Recipe is not just a copycat. It’s a celebration of flavor.

A reminder that the best restaurant dishes are sometimes even better when made with your own two hands.

More Delicious Recipes:

• Macayo’s Baja Sauce Recipe
• Hennessy Pound Cake Recipe
• Evan Williams Eggnog Recipe