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Gumbo with Chicken Shrimp Sausage and Crabs

This hearty dish combines smoky sausage, tender chicken, and fresh seafood in a rich, flavorful broth. A deep, chocolate-colored roux and sauteed vegetables create a savory base, while okra adds a classic touch. Simmered to perfection and served over rice, it’s one of many versions of this Louisiana classic.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Servings 5

Ingredients
  

  • 2 pounds chicken thighs
  • 1 tablespoon olive oil
  • 2 lbs chicken thighs
  • 2 lbs uncooked shrimp peeled and deveined with tail off
  • 1 lb blue gumbo crabs
  • 1 lb andouille sausage
  • 2 to 3 quarts chicken stock
  • 1 cup frozen okra
  • 1 medium onion
  • 1 bell pepper
  • 3 celery stalks
  • parsley or green onions
  • 1 cup vegetable oil
  • 1 1/4 cup of all purpose flour
  • gumbo file
  • 2 tablespoons cajun seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Accent

Instructions
 

  • Brown both sides of chicken thighs in small amount of oil then set aside
  • chop all the veggies(fine)
  • Add a large drizzle of olive oil to pan and heat over medium high heat, (I use cast iron).
  • Cook the okra until all the slime is gone. Omit the okra if you don't like it.
  • Once cooked, transfer okra to a small bowl and put aside. Clean out the pan.
  • Slice the sausage into thin pieces and fry in the same pan used for okra. Cook just until browned.
  • While sausage cooks, chop cooked chicken thighs into large bite-sized pieces.
  • Once browned, drain sausage, place in a bowl and set aside.
  • Prepare the roux by combining flour, vegetable oil, and seasonings, stirring continuously until it reaches a rich, milk chocolate color.
  • DO NOT WALK AWAY AND STIR CONSTANTLY!
  • This is a labor of love. You risk burning the roux if you are not attentive.
  • Once the roux reaches the desired color, add the chopped vegetables to the roux and stir until softened. Watch out for the steam.
  • Add in the okra, cooked chicken, and drained sausage.
  • Pour in the chicken stock, stirring well to combine.
  • Reduce the heat to low and let it simmer uncovered for about 1 to 1 and a half hours.
  • Taste and adjust the seasonings to your taste.
  • Add the shrimp and crabs last, cooking for about 10 more minutes or until the seafood is cooked.
  • Ladle gumbo over bowls of hot over rice and garnish with green onions and/or parsley
  • Don't forget to add file to individual servings as desired