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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 Method

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

Method
 

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