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a bowl of gumbo dish with a spoon to scoop it out
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Gumbo Recipe

Spice up your weeknight meals with the best Gumbo Recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole Seasoning, paprika, and gumbo file. And it's cooked in a richly-flavored broth and roux, making every spoonful of this gumbo is simply delicious and comforting.
Course Main
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8 -10
Calories 416kcal
Author Imma

Equipment

  • Bowls
  • Heavy-bottomed Dutch oven

Ingredients

  • 2 pounds (907 grams) chicken thigh, skinless
  • salt and pepper,  to taste
  • ¼ cup (2 ounces) canola oil
  • 8 ounces (227 grams) smoked sausage
  • ¼ cup (57 grams) unsalted butter
  • ½ cup (64 grams) flour
  • 1 medium onion, diced
  • 2 teaspoons  (12 grams) minced garlic
  • 1 medium green bell pepper, diced
  • 1 cup (about 3 sticks) chopped celery
  • ½ pound (227 grams) crab legs
  • 1 tablespoon (12 grams) Creole Seasoning
  • 1 tablespoon (or 1 cube) chicken bouillon powder
  • ½ tablespoon  (7 grams) smoked paprika
  • 1 tablespoon  (4 grams) thyme, fresh or dried
  • 2 bay leaves
  • 1 14- ounce can tomatoes, chopped
  • 6 cups (1.5 liters) chicken stock or substitute with water
  • 1 pound (454 grams) shrimp, peeled and deveined
  • 1 tablespoon gumbo file
  • 2 green onions , chopped
  • ¼ cup parsley. chopped

Instructions

  • Lightly season the chicken with salt and pepper.
  • Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside. 
  • Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.
  • Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don't walk away from the stove during this process, or it could burn.
  • When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.
  • Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.
  • Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
  • Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.
  • Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.

Notes

  • There is no shortcut to a good roux. Take your time and cook your flour-fat mixture until it’s beautifully dark and smooth.
  • Keep your eye on the roux and stir continuously when cooking it because it burns quickly. If available, use a wooden spoon to mix your roux.
  • If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 480g | Calories: 416kcal | Carbohydrates: 18g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 602mg | Potassium: 650mg | Fiber: 3g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 21.4mg | Calcium: 128mg | Iron: 3.7mg