Description
Gumbo with Andouille Sausage, Chicken, and Seafood is a rich Southern style stew made with a deep dark roux, tender chicken, smoky beef andouille style sausage, shrimp, and crab simmered together with aromatic vegetables and bold Cajun spices. This hearty one pot dish delivers layers of flavor and comforting warmth, served traditionally over steamed white rice.
Ingredients
Chicken thighs cut into bite size pieces
Beef andouille style sausage sliced
Raw shrimp peeled and deveined
Crab meat or crab legs with shells reserved
Yellow onion diced
Green bell pepper diced
Celery diced
Garlic cloves minced
Tomato paste
Dark roux prepared with oil and flour
Chicken seafood stock
Bay leaves
Fresh thyme
Frozen okra
Cajun seasoning
Hot sauce
Gumbo filé optional
Neutral oil
Steamed white rice for serving
Green onions sliced
Fresh parsley chopped
Saltine crackers
Instructions
1. Prepare the chicken seafood stock by simmering reserved shells bones vegetables and seasonings in water until deeply flavored then strain and set aside
2. Cook the oil and flour slowly in a heavy skillet while stirring until a dark chocolate brown roux forms then remove from heat
3. Season the chicken pieces generously with Cajun seasoning and let rest briefly
4. Heat oil in a large stock pot and brown the chicken pieces then add the beef andouille style sausage and brown lightly then transfer both to a plate
5. In the same pot cook onion bell pepper celery and garlic until very soft and aromatic
6. Stir in tomato paste followed by the prepared roux until fully combined
7. Gradually whisk in the hot stock stirring constantly until smooth
8. Add bay leaves and thyme then bring to a gentle boil and skim excess oil from the surface
9. Return the chicken and sausage to the pot and simmer gently
10. Add okra and hot sauce and continue cooking
11. Gently add shrimp and crab meat and cook just until seafood is tender
12. Stir in gumbo filé mixed with cold water if a thicker texture is desired
13. Serve hot over steamed white rice and garnish with green onions and parsley
Notes
Cook the roux slowly to avoid burning as it forms the base flavor of the gumbo
Add seafood at the end to keep it tender and juicy
Gumbo thickens as it rests so adjust stock as needed when reheating
Gumbo filé should be added off heat to prevent bitterness
Flavors deepen after resting making leftovers even more flavorful
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: American