Cajun Style Seafood and Chicken Gumbo


We first learned about gumbo on a trip to New Orleans many years ago. We tinkered with this recipe until we were able to get it just right! We think you and your guests will love our version!

 
 

Seafood and Chicken Gumbo Ingredients:

To make this delicious gumbo recipe, you will need the following ingredients:

  • Polish or Smoked Sausage: 14 - 16 oz. sliced 1/4" thick

  • Onion: 2 cups

  • Green onion tops: 1/2 cup

  • Parsley: 2 tablespoons

  • Garlic: 1 tablespoon

  • Chicken: 1 fryer or thighs approximately 3 lb.

  • Shrimp: 2 lb. frozen and deveined

  • Dungeness Crab: 2 lb.

  • Vegetable Oil: 2/3 cup

  • Flour: 2/3 cup

  • Water: 2 quarts

  • Salt: 3 teaspoons

  • Black Pepper: 1 1/2 teaspoons

  • Cayenne Pepper: 1/4 teaspoon

  • Dried Thyme: 1 teaspoon

  • Bay Leaves: 4 whole leaves

  • File Powder: 2 1/2 tablespoons

  • White rice: for as many as you're going to feed.

How to Make Seafood and Chicken Gumbo:

To make this gumbo recipe, simply…

  1. Make the gumbo base. Add the oil to an 8 quart pot. Brown the chicken evenly. When cooked remove the chicken from the pot. Separate the chicken from the bones. When done keep warm in an oven or cover with foil. The chicken will be added after the roux is made.

  2. Make the roux. After removing the chicken stir in the flour and cook over low heat until a brown roux has formed (think chocolate milk). Then stir in the sausage, all onion, parsley, and garlic. Cook on low heat for about 15 minutes. Add 1 quart of water and the browned chicken. Continue to slowly add water while bringing to a boil.

  3. Simmer. Once boiled allow to simmer on low heat for about an hour. Add the shrimp and crab. Cover the pot and allow the shrimp and crab to cook for about ten minutes.

  4. Add the file powder: Remove from heat when the shrimp and crab are cooked. Wait about 5 minutes and add the file powder. Serve in a large bowl over rice. Enjoy!

Any leftover gumbo can be stored in the refrigerator for up to 3 days.


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