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Chicken And Seafood Gumbo Recipe

Chicken and Seafood Gumbo Recipe

This rich and hearty chicken and seafood gumbo recipe blends tender chicken, juicy shrimp, and smoky sausage with a deep, dark roux and the bold flavors of traditional Louisiana cuisine. Balanced with okra and the holy trinity of vegetables, it delivers soul-warming comfort in every spoonful.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course dinner, Main Course, Stew
Cuisine American, CAJUN, Creole, Southern
Servings 8
Calories 420 kcal

Ingredients
  

  • 1.5 lbs Boneless chicken thighs Cut into chunks
  • 1 lb Large shrimp Peeled deveined, added at the end
  • 12 oz Andouille chicken sausage Sliced and browned
  • 1 cup Okra Optional fresh or frozen
  • 1 cup Onion Diced
  • 1 cup Bell pepper Diced
  • 1 cup Celery Diced
  • 3 cloves Garlic Minced
  • 6 cups Chicken stock Low sodium preferred
  • ½ cup All-purpose flour For roux
  • ½ cup Vegetable oil For roux
  • 1 tbsp Filé powder Optional stir in at the end
  • To taste — Salt and pepper Adjust as needed
  • To taste — Cayenne pepper Optional for heat
  • — — Cooked white rice For serving

Instructions
 

  • Prepare the roux: In a heavy pot, whisk together flour and oil over medium heat. Stir constantly for 20–30 minutes until the mixture turns a deep chocolate brown. Be patient and do not rush.
  • Add vegetables: Stir in the onion, bell pepper, and celery. Cook until soft (5–7 minutes), then add garlic and sauté for another 1–2 minutes.
  • Cook the sausage: In a separate pan, brown the sausage slices. Once browned, add them to the gumbo pot.
  • Add chicken and stock: Stir in the chicken chunks and pour in the chicken stock. Bring to a boil, then reduce to a simmer for about 30 minutes.
  • Add okra and shrimp: Stir in the okra and continue simmering for 10–15 minutes. Add the shrimp during the final 5 minutes of cooking to keep them tender.
  • Finish with filé (optional): After turning off the heat, stir in the filé powder for added depth and thickness.
  • Serve: Spoon gumbo over warm rice and enjoy immediately. Garnish with chopped green onions or hot sauce if desired.

Notes

  • For extra seafood richness, you can add lump crab or crawfish tails.
  • To reduce fat, substitute chicken breast and use turkey sausage.
  • Gumbo tastes even better the next day, making it great for leftovers.
  • Adjust heat with cayenne or hot sauce to your preferred spice level.
  • You can freeze gumbo for up to 3 months; thaw overnight in the refrigerator before reheating on the stove.