Gumbo
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Seafood, Chicken, and Andouille Sausage Gumbo

Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy sausage, and more! This recipe is hearty and flavorful - a perfect comforting stew.
Course Dinner
Cuisine Southern
Keyword Seafood, Chicken, and Andouille Sausage Gumbo
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Author I Heart Recipes

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

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