How to make Seafood, Chicken, and Andouille Sausage Gumbo.
My mom’s parents came from Baton Rouge, so with that being said… We love us some Gumbo! No seriously! In addition to the turkey’s, hams, and roasts – during the holidays you can always count on us making some good southern style gumbo as well. Keep in mind that I said southern style gumbo! I’m talking Seafood, Chicken, and andouille sausage gumbo! Not the gumbo with just chicken and okra, or just sausage, and rice. REAL GUMBO!!! Honey we go in!!! Our gumbo consist of shrimp, crab, chicken, sausage, okra, and more. We usually serve it with rice, and cornbread- but of course during the holidays we serve a bowl of our gumbo with everything else such as: super cheesy southern baked macaroni and cheese, southern style green beans, potato salad, and a ton of other things ( somehow people manage to eat it all too!).
To be honest you don’t have to serve gumbo with a ton of other things ( we are just greedy!) You can certainly just make gumbo, and serve it with rice. In this post I’m going to show and tell you how I make MY gumbo.
As much as I love seafood, chicken, and sausage gumbo I usually only make it during the holidays or for other special occasions. Why? Because it can be quite expensive. Unless you live in a area where you can fish and get your own crab, and shrimp – you may end up paying a pretty penny for all of the ingredients for a nice authentic gumbo recipe. Therefore I don’t make gumbo as much as I’d like to!
I use Alaskan King Crab for my gumbo. In my area, a pound of Alaskan King Crab Legs clusters run $15 and up a pound. Depending on how many people you are cooking for, this can get really pricy. If you are on a strict budget stop by your local seafood market and see if the have any crab claws on sale. In the past I have gotten crab claws for as low as $5 a pound. Also, if you have a different crab preference, you can use that as well!
As far as shrimp I use two different kinds of shrimp. One of the shrimps that I like to use is dried shrimp. Dried shrimp is pretty much what is sounds like. It is dehydrated shrimp! The dried shrimp adds a lot of shrimp/ seafood flavor to the gumbo so I try my best not to skip out on it. Some people may have a hard time finding dehydrated shrimp, but I always find my dried shrimp at my local Asian markets.
*** Keep in mind that once you add the dry shrimp into the gumbo, it will hydrate. It won’t remain dry. LOL!!!*****
The other shrimp that I use in my gumbo recipe is white tail shrimp. I like my shrimp to be on the larger side, but that’s just my preference. Also white tail shrimp is a preference of mine as well, You can certainly use a different shrimp for your gumbo recipe.
Tip: When I buy my shrimp I buy it peeled and de veined. It saves me a lot of time! I freaking hate cleaning shrimp!
Now let’s talk about the most time consuming part of the gumbo… The Roux! In the past I’ve watched several people make their roux different ways. I’ve watched my mom, I’ve watched my aunts, heck- I’ve even watched chefs on tv make their roux. After all that “watching”, no ones roux worked for me. So that’s when I sat down, and said ” DO YOU!”. I make my roux different from a lot of people. I make it thinner than what you may be use to seeing, BUT- just trust when I tell you that it will all come together! I start off with my vegetable oil, and then I heat it up. I then add in my flour, and cook the roux until it is a peanut butter brown color. This step takes about 30 minutes over medium heat! I know.. It’s time consuming! So what I do is, listen to music while make my roux ( usually 90’s r&B). It relaxes me, and it helps me stay awake during the boring roux process.
For gumbo, I like to use a lot of sausage! I prefer to use chicken andouille sausage that I buy from Trader Joe’s. I really love Trader Joe’s andouille sausage. It’s packed with flavor, and it’s nice and spicy. Although I prefer using andouille sausage for my gumbo, some people don’t. My mom is one of those people. My mother prefers to use Louisiana Hot Links in her gumbo. I must admit, that it’s pretty good, but I prefer andouille sausage!
If you can’t or don’t want any spiciness to your gumbo you can use a regular smoked sausage! When I make gumbo for people that can’t tolerate spicy food, I use beef smoke sausage. They also have smoked chicken, pork, and turkey sausage available!
So now that I’ve done all the small talk ( or not so small talk!) let’s get to my recipe!
Watch the video tutorial!
Seafood, Chicken, and Andouille Sausage Gumbo
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 lbs Alaskan King Crab
- 1 lbs large shrimp shells removed and deveined
- 1 lb andouille sausage chopped
- 1 cup dried shrimp
- 14 oz can of diced tomatoes
- 1 large onion chopped
- 1 1/2 cup chopped celery
- 2 large bell peppers chopped
- 3-4 dry bay leaves
- 1/2 pound okra chopped
- 2 tsp seasoning salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoned (
- 2 1/2 tsp old gumbo filet
- 1 1/2 tsp ground black pepper
- 2 tsp minced garlic
- 1 1/4 cup vegetable oil
- 1/2 cup all purpose flour
- 64 oz chicken broth
Instructions
- Pour 1/4 cup vegetable oil into a pan, then place the pan over medium heat.
- Once the oil is hot place the chicken thighs into the pan.
- Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
- Brown each side of the chicken, then pour in 1/2 cup of the chicken broth.
- Cover the pan, and let the chicken cook, until it is completely cooked throughout. Once done, remove the chicken from the pan.
- Toss in the celery, bell peppers, and onions, then cook for 2 minutes.
- Toss in the minced garlic.
- Cook until the veggies are nice and translucent, then turn the heat off.
- In a LARGE pot pour in 1 cup of vegetable oil, and place the pot over medium heat.
- Once the oil is nice and hot, start sprinkling in the flour, but just a little bit at a time.
- Stir continuously, to prevent lumps, and cook until the roux turns into a peanut butter brown color ( about 30 minutes).
- Once the roux is nice and brown, slowly pour in the remaining chicken broth.
- Add in the cooked vegetables, the chicken, and andouille sausage.
- Give everything a nice stir.
- Sprinkle in all of the remaining seasoning salt & black pepper.
- and add in the tomatoes, and bay leaves.
- Stir and cover, then let cook for about 20 minutes.
- Next add in the chopped okra, and dried shrimp.
- Stir, cover, and cook for 20 minutes.
- The next step will be adding in the crab.
- Make sure that the crab, and other ingredients are nicely covered with the broth.
- Let cook for 20 minutes, then toss in the large shrimp.
- Stir the ingredients, and reduce the heat to low.
- Sprinkle in the gumbo filet, stir, and let cook for 7 minutes.
- Turn the heat off, and let the gumbo sit for a couple minutes.
- Serve ad enjoy with steamed rice & cornbread
I’ve made gumbo all of my life. I really like mine, but yours looks fabulous! I can’t wait to try it.
Thanks for coming by Bill!
Love your cooking skills, iam learning a lot from you. Thank you.
I made this over the weekend and boy was it fabulous. I loved it. Thanks for giving us your recipe on the gumbo.
I made this over the weekend and boy was it fabulous. I loved it. Thanks for giving us your recipe on the gumbo.
Thanks for giving my recipe a try! XOXO
The dried shrimp is the real secret. You have to be from South Louisiana to know these things. I’m born and raised in South Louisiana and when I saw your recipe, I knew it was the real deal. Anyone reading this can truly believe you can’t go wrong with this recipe.
Will definitely try it your way!
Thanks Denise! You’re going to love it!
You are a great cook
Thank you!
I have never made it before, but want to try your recipe. What’s gumbo filet?
Hi Linda! Gumbo file powder is the powdered leaves of the sassafras tree. It’s commonly used it cajun & creole dishes.
ok. I will google where I can buy in my area.
Thanks.
Rosie, you are at it again. I plan to try this recipe during Thanksgiving and Christmas holidays and invite my friends over. Blessed holidays and the rest of the year.
Hi Martha! I’m glad that you like the recipe! XOXO
Hi Rosie, I love your method of making gumbo,I,ll try it the next time I make a gumbo. Thanks for the recipe
thanks for coming by!
Love your method it’s quick and easy.
I hope that you give my recipe a try!
Hello Rosie! I just made your gumbo and it’s totally everything I expected and more!!! OMG!!! Your the best!!! I took a photo but couldn’t add it to my comments!!! Your such a blessing to me!!! You have enhanced my cooking skills for me to make a happy home for my husband and kids!!! I purchased your cookbook too! Thank you so much!!!
I’m glad that you like my recipe!! XOXO
Your version of gumbo looks awesome I was taught that the roux needs to be darker I knew it really didnt have 2 be lol but your peanut butter color still looks good. …now I can’t wait until christmas to try this thanks rosie
Yes, I will be making lots of Gumbo for Christmas! Definitely give my recipe a try! XOXO
Thanks for this recipe. I can’t wait to try it. I was wondering if I could use fresh shrimp instead of dried shrimp.
I used fresh and dry shrimp. You can omit the dry shrimp if you choose.
About how many people will this serve? Thinking about making this for a dinner party for 6.
It will feed up to 8 people
I made this tonight & it was real good none of it was left!! Didn’t have Alaskan crab money so I got snow crab. Made it with some steam rice … hmmm! I put some red pepper flake on mine for more spicy spice! Had it with a coke yum!! Thanks for this one & I’m going to make it on thanksgiving with Alaskan crab next time!
Hi Meka!! Yeah, crab can be expensive. I only buy the expensive stuff during holidays. LOL. I’m glad that you liked the recipe! XOXO
I made this delicious gumbo last night!!! My husband loved it!!! The only thing is, in the recipe, it doesn’t say when to add the sausage. Can you let me know when to put the sausage in? Please. I got all the way down to where I add the snow crab before I realized I hadn’t added it.
Add the sausage when you add the chicken. Sorry about that.
Is their any substitution for the gumbo file? I cannot find any in my area.
None that I use, or am familiar with. Sorry 🙁
File can found at most grocery stores. Just ask one of the associates there.
I made gumbo for the first time in my life last night using this recipe and it was ABSOLUTELY GREAT!!!
Thanks Rosie!!! 🙂
Nicole
Hi Nicole!! So glad that you liked the recipe! XOXO
This gumbo is bomb!! You make me feel like a rockstar in the kitchen, thanks for sharing!!
Hi 🙂
I can’t believe it’s taken me this long to come across your site but everything looks so great I can’t wait to get cooking!
Quick question.. Is there anyway I can adapt this for a slow cooker?
Marie-Claire
Hi Marie. There is a way to do it in the slow cooker, but it would take me all day to explain. LOL. I’ll try uploading it soon! XOXO
Hi Rosie, I like your gumbo recipe, your video
Was very helpful! Happy, Blessed New Year!
Anya
Thanks for trying my recipe Anya! Happy New Year!
Rosue, this was sooooo delicious!! ❤ At first, I thought I let my roux get too dark, even a little “burnt”, but after adding all the ingredients, it gave it a wonderful smoky flavor!! Off the chain!! Even my non-seafood eating husband ate several bowls with oyster crackers! Thanks so much! 🙂
(You get SEVEN stars even though my dumb phone wouldn’t let me give the recipe a rating… )
Ps. I made enough roux to store in the freezer for next time!
Hey Jackie! I’m glad that you liked the recipe!
Sorry for the typo, Rosie!
I’m trying this gumbo tomorrow how many people can this serve
at least 6
Hey Rosie! I’m going to attempt to make this gumbo today (wish me luck) and I have a couple questions. For the shrimp and crabs do I get the ones fully cooked or uncooked? For the chicken do you put it in whole or shred it and then put it in?
Make sure that the crab, and shrimp is uncooked. You can leave the chicken pieces whole, or shred.
Hi Rosie!! Thank you so much for making this delicious gumbo! I made this gumbo last night and I was simply impressed. I never thought I would be able to make good cajun cooking and this is it! This was my very first time making gumbo and I was always intimidated to make it because of the roux making process however this video gave me the knowledge and step by step process to make it. This recipe is def a keeper!! Girl you can cook!! I did omit the okra because my boyfriend says it slimy however it was still good and the flavors definitely did not miss it. Thank you so much!!
Glad that you liked the recipe!
I made this for Thanksgiving and it was a HIT!! Thank you!
Thanks for trying my recipe!
Rosie, you are Fabulous.
Last night, I cooked your crock pot recipe for Southern Green Beans. It was wonderful. My husband was so happy.
Tonight, I’m cooking your Seafood, chicken, sausage Gumbo, i just finished and it looks great! I’m using sausage and shrimp only this time.
I usually cook the “same old thing” every night but, you make it fun. I will follow you daily. After all, I’m a Southern Lady too.
Thank you so much,
Belinda
Hi Belinda! Thanks so much for following me! I’m actually a nw girl, but my grandparents were from the south. So that’s where my cooking influence is from 😀
This recipe looks like the way I’ve had it. Can’t wait to try the “dried” shrimp. Do you ever use tiny crawfish?
No, I don’t use crawfish 🙂
Rosie, can I use frozen okra instead of fresh?
Absolutely.
Hi, Rosie. This recipe sounds delicious! How many serving for this recipe? Thanks!!
It should feed at least 8 🙂
I absolutely loved this recipe. I really enjoy your blog. Thanks for all you do!
Thanks Autumn.
This is by far the best gumbo I’ve ever made! My 6 year old licked her fingers and bowl clean!!
Thanks for trying my recipe!
Your recipe sounds great! We’re actually making this tomorrow. My only question is regarding the dried shrimp. Is this whole dried shrimp? That’s all I was able to find, but I wasn’t sure if it needs to be peeled.
Yes, whole dried shrimp 🙂
Great! But does it need to be peeled? My apologies if that sounds like a ridiculous question, but I’ve never used this in recipes before, and I want to make sure I’m doing it correctly. Thank you.
No, it doesn’t need to be peeled. Not a ridiculous question at all…
Hello. I love recipes ❤. One question about the gumbo. I like mine a little thicker than yours. Would I just add more flour or more flour and oil? Thanks
#your
You can make more roux 🙂
Was looking for a new gumbo recipe to try and found this one – it is delicious!!! Decided to do this at the last minute so wasn’t able to find the dried shrimp but can’t wait to make it next time and include it in the mix. Thanks for sharing your recipe!!!
Thanks for trying Stacey!
Hi Rosie!
I can’t find gumbo file in my area. Is there something else I can use to substitute?
Hi Vera!I never make it without gumbo file’. Walmart usually has it!
Okay, I haven’t made this Yet, but it has the holy trinity; yardbird, oinker, and ocean delight! TO quote a former Supreme Court Justice, I can’t define pornography, but the picture of this gumbo is definitely food porn! Give me an opportunity to get some of the monster-sized king crab, and I’ll post pics and my assessment. Can’t wait! Thanks for the inspiration, Rosie. I just found you today!
Glad that you found me! XOXO
Thee absolute best, you are my go to for recipes…WWRD (What Would Rosie Do) . Gumbo is my New Years meal and your recipe has been my foundation for a couple of years now. This year I added a can of Rotel, some Lobster Tails & Fresh Parsley…my family loved it. Thanks for sharing Rosie.
Hi Rosie, I’m ready to try your delicious recipe, but, I have a couple questions. I read in the comment section that the crab should be uncooked, however I’m having a hard time finding fresh crab. The King and snow crab are orange in color and frozen which means they are pre-cooked. I have not found any that are grey in color or fresh. Is it ok to still use the pre-cooked frozen crab? I’ve checked the grocery stores and local farmers market. Do you have any other suggestions? I live in TN. Please help!
You can use pre cooked. Just add it during the last 20 minutes or so.
Rosie, your Gumbo is great. This was my first time making it. Thank you for teaching, your direction is easy to follow.
Thanks for trying my recipe luv!!
Hi Rosie, I made your Gumbo and Peach Cobbler, love your recipes easy to follow.
I tried this last night for the first time, it came out perfect!
This is the recipe I used for my first time making gumbo and I was so excited how delicious it came out. My kids and spouse loved it so much. I doubled up the recipe and made a huge pot. I was so nervous to make the roux but it came out great. Thank you for sharing. I only use your recipes. I know I can’t go wrong if I want my family happy and full. ☺️
Can’t believe I’ve never come across your site, but Pinterest sent your page as a suggestion. I’m a southern belle through and through, living in Ohio and I miss the south and southern cooking so much. I cook southern all the time but love trying other recipes. I was born in Texas, lived in Mississippi, Alabama, Tennessee, Okla and Louisiana so I love a wide variety of southern food. My aunt was from New Orleans and I have her recipes for Gumbo and Red Beans and Rice, but can’t wait to try yours. I also have 4 thick cookbooks of authentic Louisiana (Cajun) recipes. I just started looking through your recipes but am hoping to find a good recipe for Shrimp and Grits! A restaurant called Locals in Fairhope, Alabama has the best recipe on the planet, but they won’t give out their ingredients. I’m still searching! Thanks for sharing your recipes!
I’m glad that you found me!! ❤
Thanks for the recipe!! looks great! Is the dried shrimp added with the shell on?
Amazing. This is a great recipe.
My husband is from Louisana and is very picky and he absolutely loved it.
Incidentally this is my first time attempting to make Gumbo.
I am a California girl and this Gumbo is the “Bomb”
Made your collard and cabbage and my family loved it.
Okay I am going to have to try this! I have never cooked with dried shrimp before. Did you add them for flavor???
Yes 🙂
Hi Rosie! I literally just made this gumbo and I am in love! It’s tastes absolutely amazing! My roux thickened up when I was adding the chicken broth so I was a little worried I didn’t do it right, but as I continued adding it thinned out. Thank you for sharing, this is definitely a recipe to keep!
Re
Thanks for trying my recipe! XOXO
Ok Rosie‼️
You go girl! This Gumbo is truly the best I have ever made as I made it just as you instructed with no substitutions or additions. This Easter 2020 under Quarentine with my family and your Gumbo made us feel like we were not that far away from everybody else. Gumbo has been a family tradition of ours every Easter since I could remember. Thanks again Rosie you did it again girl!
This recipe is simply amazing! Yous deserve 10 stars. This is hands down the best gumbo recipe that I’ve come across. I’ve made this at least 10 times and it never fails. I omit the tomatoes but everything else is added and every person who tastes it says it’s scrumptious (and they are hard critics)! This gumbo reminds me of the seafood gumbo my dad would make all of us every Christmas. This is the perfect substitute, simply delicious and flavorful! Thank you for sharing your recipe and giving us a peek into real Southern cooking!
This recipe is a win!! Best gumbo I’ve made. The flavor is great. Will be my go to gumbo recipe from now on!
Hi Rosie!
Does the dried shrimp have shells on them? I purchased a bag of dried shrimp but they didn’t look like the ones you used. They had shells on them and I had them soaking in water but they never got soft so I never used them in my gumbo.
Some dried shrimp does have shells on them. You don’t have to soak them prior to adding them in.
Looking forward to making this gumbo! Thank you for the recipe.
Hi Rosie: I have been holding on to this recipe for three years. I finally got the nerve to try it this past weekend.
I was intimidated by the roux process. My dear husband
made the roux for me and I did everything else. It was
absolutely amazing!!! I have made many of your other dishes and they have all come out tasting fantastic. I am so glad I stumbled on your site a while ago. This week I will be trying your slow cooker jambalaya. Will let you
know how it turns out. Thank you for your wonderful recipes Rosie!!❤️❤️
Hi Mary Lee! I’m glad that you liked the recipe! Thanks so much for trying! XOXO
I would like to make a seafood and andouille gumbo only,what do you suggest?
You can do that. Just add more andouille, and seafood.
I did it…and Loved it! Sincerely Love Cooking is God Way in Saying Be Blessed with the Food you about to receive. This Recipe Did That and All I Prepared it For!!! Thank you
Loved your video. You make it look so easy and the finished product looks restaurant quality.
I’m new to your website, but I will make this gumbo as soon as I get some grabs and dried shrimp. I have made a great gumbo in the past, but I’m slipping a bit as I age. That’s why I want to try your recipe. Thanks ever so much. French bread and just sliced bread with butter are good with it; as well as potato salad.
Hello, I am happy that I found your blog. I do however have a question, maybe two. Where I live I am having a hard time finding king crab legs and I want to use a cheaper version of lobster, Langostino Tails. I will also be using the shrimp, sausage, and chicken along with the ingredients you have listed except I would like to substitute the Langostino tails for the Crab legs, What are your Thoughts? Thank you in advance for your advice.
Hi Christina. I’m not crazy aout the Langostino Tails in gumbo, but if you don’t mind it, you can add it.