This is a delicious recipe for seafood gumbo. Making gumbo is a holiday tradition in my family, but it can be enjoyed all year round. Whether it’s seafood gumbo over white rice,  chicken and sausage gumbo or any variety of gumbo, it is a welcomed hearty meal that we love to eat. In this blog I will share with you my easy way of making authentic New Orleans style gumbo.

How to Make Gumbo

Watch the Video

Step 1: Ingredients

all-purpose flour, chicken stock, water , chicken thighs, andouille sausage, shrimp, crab legs, celery, onion, green bell pepper, garlic, canola oil, fresh thyme, bay leaves, gumbo file, black pepper and salt

Step 2: Dry Roux

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1. Preheat the oven to 400 degrees. To make the dry roux, add one cup of flour to a Cast iron skillet and transfer to the preheated oven. Cook for 35-40 minutes, stirring occasionally. Be mindful not to burn the flour but allow it to reach a cinnamon-like color. After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.

Step 3: Saute the Vegetables

Add the flour to a bowl and whisk in 3 cups of chicken stock. Set it aside. Using medium heat, bring a pot or Dutch Oven to temperature. Add the oil and sauté the bell peppers, celery, and onion for 8 minutes or until translucent. Add the garlic and continue cooking for 2 minutes.

Step 4: Cook the Chicken

Add 4 cups of chicken stock, water, chicken thighs and bay leaves to the pot. Cover and cook for 20 minutes. After 20 minutes, remove the chicken and bay leaves from the pot. Allow the chicken to cool before shredding.

Return the liquid to a boil then add the thyme, gumbo file, salt, and pepper. Add the roux and sausage and cook for 10 minutes. After 10 minutes return the shredded chicken, add the sausage, shrimp and crab. Simmer for an additional 10 minutes.

Tips to Remeber:

• Roux Mastery: Achieving the perfect roux color is crucial for depth of flavor. Keep a close eye on the flour in the oven to avoid burning.
• Layered Flavors: Each ingredient builds on the previous one. Don’t rush the process; let the simmering meld the tastes together.
• Customize to Taste: Gumbo is versatile; feel free to adjust spice levels or incorporate additional seafood or meats to suit your taste.

This authentic gumbo recipe promises flavors and textures that you will simply love. It is a celebration of Southern cuisine that everyone will love. Embrace the process, savor each step, and enjoy the savory finally product.

Gumbo Recipe

Recipe by Soul Food Cooking

3.4 from 10 votes

Course: Main, Dinner, LunchCuisine: Soul Food, Southern, AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 Cup All-Purpose Flour

• 7 Cups Chicken Stock

• 1 Cup Water

• 2 lbs Chicken Thighs (skinless/boneless)

• 1/2 lb Andouille Sausage

• 1/2 lb Shrimp

• 1/2 lb Crab Legs

• 2 stalks Celery

• 1 White Onion

• 1 Green Bell Pepper

• 3 cloves Garlic

• 2 Tbsps Canola Oil

• 1 tsp Fresh Thyme

• 2 Bay Leaves

• 1 Tbsp Gumbo File

• 1/2 tsp Black Pepper

• 1 tsp Salt

Directions

• Preheat the oven to 400 degrees
• To make the dry roux, add one cup of flour to a cast iron pan then transfer to the preheated oven and cook for 35-40 minutes stirring occasionally.
• Be mindful not to burn the flour but allow it to reach a cinnamon-like color.
• After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.
• Add the flour to a bowl then whisk in 3 cups of chicken stock and set it aside.
• Using medium heat, bring a pot or dutch oven to temperature.
• Add the oil then sauté the bell peppers, celery and onion for 8 minutes or until translucent.
• Add the garlic and continue cooking for 2 minutes.
• Add 4 cups of chicken stock, water, chicken thighs and bay leaves to the pot.
• Cover and cook for 20 minutes.
• After 20 minutes, remove the chicken and bay leaves from the pot.
• Allow the chicken to cool before shredding.
• Return the liquid to a boil then add the thyme, gumbo file, salt and pepper.
• Add the roux and sausage and cook for 10 minutes.
• After 10 minutes return the shredded chicken to the pot.

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