Dive into a bowl of deep Louisiana flavor! This authentic gumbo brings together the holy trinity of Cajun cooking, tender chicken, spicy sausage, and fresh Gulf seafood in one unforgettable dish.
Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 10–12
🛒 Ingredients
- 4 lbs wild-caught shrimp, unshelled and deveined
- 1 whole naturally grown chicken
- 2 lbs Louisiana down-home or andouille sausage, sliced
- 5–7 lbs crab legs & claws
- ½ cup butter
- ½ cup bacon drippings
- 1 cup all-purpose flour
- ¼ cup Zatarain’s crab boil (use to taste)
- 5 fresh or dried bay leaves
- 1 tsp thyme
- ¼ cup whole dried red peppers
- ½ tsp gumbo filé
- 2 cups crawfish tails
- 1 tbsp Old Bay seasoning
- 1 tbsp Tony Chachere’s Original Creole Seasoning
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 3 cloves chopped garlic
- 1 tbsp vegetable oil
👩🏽🍳 Directions
- Prep Ingredients:
Slice the sausage, onion, and bell pepper. Chop the garlic and place each ingredient in separate bowls. Clean, peel, and devein the shrimp, then refrigerate until ready to use. - Boil the Chicken:
Place the whole chicken in a large stock pot. Fill with water until it covers the chicken by 2–3 inches. Add the bay leaves and thyme, cover, and boil over medium-high heat for about 1 hour, or until the chicken is fully cooked but still tender. - Sauté the Vegetables and Sausage:
In a large skillet, heat 1 tbsp of vegetable oil over medium heat. Add the onions, bell pepper, and garlic; sauté for about 3 minutes until fragrant. Add the chopped sausage and cook until browned. Remove from heat and set aside. - Debone the Chicken:
Carefully remove the cooked chicken from the pot. Do not discard the water — this is your flavorful chicken stock. Debone and skin the chicken, tear into bite-sized pieces, and return to the pot. - Build the Gumbo Base:
Add the sautéed sausage, onions, bell pepper, and garlic mixture to the chicken stock. Stir in Old Bay, Tony Chachere’s, gumbo filé, and the Zatarain’s crab boil (start with a few teaspoons and adjust to taste). Add the whole dried red peppers. Let simmer gently while you make the roux. - Make the Roux:
In a separate heavy-bottom skillet, melt the butter over medium heat. Add the bacon drippings. Gradually sprinkle in the flour, stirring constantly with a wooden spoon or whisk.
⚠️ Do not walk away — if the roux burns, it’s ruined.
Stir until the roux turns a rich chocolate brown color (about 15–20 minutes). It should smell nutty and smooth. - Combine the Roux and Gumbo:
Slowly whisk the roux into the simmering gumbo pot, stirring to blend evenly. This will deepen the color and thicken the base. Add more roux if you prefer a thicker consistency. - Add Seafood:
Stir in the shrimp, crawfish tails, and crab legs. Let simmer for about 5 minutes, or until the shrimp are pink and tender. - Final Simmer:
Taste and adjust seasoning as needed. Add extra gumbo filé or Crab Boil to intensify flavor. Continue to simmer uncovered for 15–20 minutes on low heat. - Serve:
Spoon the gumbo into bowls over a scoop of hot white rice or if you choose the true New Orleans style serve with potato salad. Garnish with chopped parsley or green onions. Gumbo can also be served with a side of crackers.
🌶️ Chef’s Tip:
For deeper Cajun flavor, make your roux a day ahead and refrigerate. Always stir with the “spoon of love” patience and care are the secret ingredients to perfect gumbo.