Gumbo
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A rich Louisiana red gumbo made with chicken, andouille sausage, crab, shrimp, and dried shrimp, thickened with a dark roux and seasoned with filé powder.
Ingredients
- 296 ml vegetable oil divided
- 454 g boneless, skinless chicken thighs
- 9.86 ml seasoning salt divided
- 7.39 ml ground black pepper divided
- 4.93 ml poultry seasoning
- 4.93 ml onion powder
- 4.93 ml garlic powder
- 1.89 L chicken broth divided
- 355 ml celery chopped
- 2 large green bell peppers chopped
- 1 large yellow onion chopped
- 9.86 ml garlic minced
- 118 ml all-purpose flour
- 454 g andouille sausage chopped
- 1 diced tomatoes
- bay leaves
- 227 g okra chopped
- 237 ml dried shrimp
- 907 g Alaskan king crab
- 454 g large shrimp peeled and deveined
- 12.3 ml ground gumbo filé
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 17 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 2.58 mg
- Magnesium: 92.3 mg
- Phosphorus: 360 mg
- Potassium: 632 mg
- Zinc: 7.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g boneless, skinless chicken thighs
- 4.93 ml poultry seasoning
- 4.93 ml onion powder
- 4.93 ml garlic powder
- 118 ml all-purpose flour
- 1 diced tomatoes
- bay leaves
- 237 ml dried shrimp
- 907 g Alaskan king crab
- 12.3 ml ground gumbo filé
Prepare
- 296 ml vegetable oil, divided
- 9.86 ml seasoning salt, divided
- 7.39 ml ground black pepper, divided
- 1.89 L chicken broth, divided
- Chop 355 ml celery
- Chop 2 large green bell peppers
- Chop 1 large yellow onion
- Mince 9.86 ml garlic
- Chop 454 g andouille sausage
- Chop 227 g okra
- 454 g large shrimp, peeled and deveined
- Chop fresh parsley
Let's Cook
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Step 1.
In a medium skillet over medium heat, pour in 1/4 cup of the vegetable oil. Once the oil is hot, place the chicken thighs in the skillet. Season the chicken with 1 teaspoon of the seasoning salt, 1/2 teaspoon of the black pepper, the poultry seasoning, onion powder, and garlic powder. Brown each side of the chicken, about 5 minutes per side, until golden brown.
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Step 2.
Pour in 1/2 cup of the chicken broth. Cover the skillet and let the chicken cook until it is completely cooked through, about 15 minutes. Once done, remove the chicken from the skillet and set aside on a plate.
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Step 3.
In the same skillet, add the celery, bell peppers, and onions. Cook over medium heat for 2 minutes, stirring occasionally. Add the minced garlic and cook until the vegetables are translucent, about 3-4 minutes more. Turn off the heat and set aside.
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Step 4.
In a large stockpot over medium heat, pour in the remaining 1 cup vegetable oil. Once the oil is hot, gradually sprinkle in the flour, stirring continuously to prevent lumps. Cook, stirring constantly, until the roux turns a peanut butter–brown color, about 30 minutes. Be careful not to burn it.
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Step 5.
Once the roux is ready, slowly pour in the remaining chicken broth while stirring. Add the cooked vegetables, the cooked chicken (you can shred or chop it), and the chopped andouille sausage. Stir well. Sprinkle in the remaining 1 teaspoon seasoning salt and 1 teaspoon black pepper. Add the diced tomatoes and bay leaves. Stir, cover, and cook for about 20 minutes.
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Step 6.
Add the chopped okra and dried shrimp. Stir, cover, and simmer for 20 more minutes.
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Step 7.
Add the Alaskan king crab, making sure it is submerged in the broth. Simmer for another 20 minutes, then add the peeled and deveined large shrimp. Stir and reduce the heat to low.
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Step 8.
Sprinkle in the ground gumbo filé, stir, and cook for 7 minutes. Turn off the heat and let the gumbo sit for a couple of minutes. Garnish with chopped fresh parsley and serve with steamed rice or cornbread.