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Chicken Seafood Gumbo Recipe (Rich, Smoky & Loaded with Flavor)

By Matt Price

Sep 09, 2024, Updated Mar 18, 2026

Seafood, Chicken, and Sausage Gumbo Recipe by Mr. Make It Happen

Chicken Seafood Gumbo Recipe Introduction

Chicken seafood gumbo recipe lovers, this is the one you've been searching for — a quintessential Louisiana dish that brings together hearty chicken, fresh seafood, and smoky sausage in one rich, flavorful stew. Known for its deep flavors and diverse components, gumbo is perfect for gatherings or a comforting meal at home.

Today, we’ll be making a classic gumbo using andouille sausage, fresh blue crabs, and a medley of vegetables. Ready to dive in? Let’s get cooking!

Gumbo is more than just a dish; it’s a culinary symbol of Louisiana’s rich history and diverse culture. This beloved stew reflects the blending of various influences and ingredients that have shaped the region’s cuisine over centuries.

Origins and Influences

**1. African Roots: Gumbo’s roots can be traced back to the African diaspora. Enslaved Africans brought with them culinary traditions that melded with local ingredients and cooking techniques.

The word “gumbo” itself comes from the West African term “ki ngombo,” which means “okra,” a key ingredient in traditional gumbo recipes. Okra adds a distinctive texture and thickness to the stew, and its presence in gumbo is a nod to its African origins.

**2. Native American Contributions: The Native American Choctaw and Houma tribes contributed to gumbo through their use of indigenous ingredients like filé powder, which is made from ground sassafras leaves.

Filé adds a unique flavor and thickens the gumbo, and it’s still used in many traditional recipes today.

**3. French Influence: French settlers in Louisiana brought with them techniques and ingredients that would influence gumbo’s development. The French “roux,” a mixture of flour and fat used as a thickening agent, is a cornerstone of gumbo.

French culinary practices, including the use of aromatic vegetables like onions, celery, and bell peppers (the “holy trinity”), are integral to gumbo’s flavor profile.

**4. Spanish and Creole Touches: Spanish settlers introduced ingredients such as tomatoes and peppers, which became common in gumbo.

Over time, Creole cooks adapted these influences into their dishes, creating a fusion of flavors and techniques that define gumbo today.

**5. Cajun Influence: Cajun cuisine, originating from the French-speaking Acadian settlers who migrated from Canada, also played a significant role in shaping gumbo.

Cajun gumbo often emphasizes the use of local, seasonal ingredients and is known for its bold, spicy flavors.

Evolution and Regional Variations

**1. Types of Gumbo: Gumbo comes in many variations, reflecting the diverse cultural influences in Louisiana.

Two primary types are Creole gumbo, which often includes tomatoes and seafood, and Cajun gumbo, which typically does not use tomatoes and focuses on meats like sausage and chicken.

**2. Ingredients: Traditional gumbo recipes might include andouille sausage, shrimp, crab, and chicken.

Modern variations may incorporate other seafood or meats, but the essence of gumbo remains the same—rich, flavorful, and deeply comforting.

**3. Cultural Significance: Gumbo is a symbol of Louisiana’s cultural melting pot. It’s a dish that brings people together, whether for family dinners, community gatherings, or festive celebrations like Mardi Gras.

It represents the region’s history of blending diverse cultural influences into a harmonious and unique culinary tradition.

Let’s begin by assembling and organizing our ingredients. I like to measure and prep everything prior to starting, this makes things flow a bit more seamlessly and assists with cleanup at the end. 

For prep, we need to dice all of our veggies, season the chicken, dice the sausage, and peel the shrimp. (I bought the blue crabs already cleaned, but it’s still a good idea to give them a rinse.)

For me, the big circles people chop their sausage into for things like pasta and gumbo is, lazy, and does not make a lot of sense, lol.

I prefer to chop the sausage down into half moons or quarters – it fits better on the spoon and allows for a more uniform bite without the Andouille hogging up all the real estate.

I also prefer to cook my sausage and chicken thighs in a separate skillet – this lessens the chances of burning your roux later.

After you cook your sausage, go ahead and cook the chicken thighs in the same skillet.
Once the chicken has been cooked, go ahead and set it to the side and start shredding the chicken off of the bone.

I will still deglaze the skillet and pour all of the accumulated flavor into the roux later, so no harm – no foul.

Make the Roux

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable or avocado oil over medium heat.
2. Add Flour: Gradually whisk in the flour, ensuring it’s fully incorporated with the oil.
3. Cook the Roux: Continue to cook the mixture, stirring constantly, until it turns a deep brown color. This process usually takes about 20-30 minutes. Be patient and keep stirring to prevent burning.

Constantly stir or whisk the roux over medium heat until it reaches the color you’re going for. Be patient and attentive here.

Getting closer!

Boom.. there we go.. a nice dark chocolate roux! Reduce the heat and add the trinity to the roux (carefully!). Give this a mix and then begin to add your broth/stock.

Remember that skillet with the sausage and chicken fat? We are going to use that to fry our okra!

Once you add the stock to your roux, bring it up to a boil for 2-3 minutes and then reduce to a simmer. Here you can begin seasoning and adding your bay leaf etc. Add the sausage, shredded chicken thighs, and okra to the gumbo and simmer for 45 minutes. You might also love my best marry me chicken soup.

After simmering, we can now add the blue crabs. Let that cook for 15 minutes or so and then add in your shrimp at the end. They don’t take long to cook. If you love this, you'll also enjoy my broccoli cheddar soup. Looking for more? Try my 5 steps to make orange chicken. For another crowd-pleaser, check out my 8 foolproof steps to perfect birria tacos at home.

Final Touches

1. Gumbo File: If you’re using gumbo file powder, stir it in about 10 minutes before serving. This will add a unique flavor and slightly thicken the gumbo.
2. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more Creole/Cajun seasoning, cayenne pepper, or salt if necessary.

 Cook the Rice

1. Prepare Rice: While the gumbo is simmering, cook the white rice according to the package instructions. This will serve as the base for your gumbo.

Serve

1. Rice First: Spoon a serving of rice into each bowl.
2. Top with Gumbo: Ladle the hot gumbo over the rice.
3. Garnish: Sprinkle with diced green onions for a fresh, vibrant touch.

Tips for the Perfect Gumbo

• Roux Color: A darker roux provides a richer flavor, but be careful not to let it burn.
• Seafood: If using different types of seafood, adjust cooking times as needed. Shrimp, for instance, cooks much faster than crab.
• Thickening: If you prefer a thicker gumbo, let it simmer longer or add a bit more gumbo file.

Gumbo Today

Today, gumbo continues to be a beloved staple in Louisiana and beyond. Chefs and home cooks alike celebrate its versatility and depth of flavor. Whether enjoyed in a fine dining restaurant or at a casual family gathering, gumbo remains a testament to Louisiana’s vibrant food culture and its ability to adapt and evolve while honoring its roots. For another crowd-pleaser, check out my 2 proteins, 1 pot. Don't miss my creamy cajun chicken alfredo soup for another delicious option. If you love this, you'll also enjoy my crispy fried catfish with homemade tartar sauce.

Gumbo is not just a meal; it’s a story of resilience, creativity, and unity—a delicious reminder of the rich cultural tapestry that makes Louisiana cuisine so exceptional! If you love this, you'll also enjoy my roasted chicken. If you love this, you'll also enjoy my korean fried chicken. Don't miss my why this 6 step shrimp boil bag recipe beats any restaurant version for another delicious option.

Print & Download Seafood, Chicken & Sausage Gumbo Recipe

Seafood, Chicken & Sausage

Matt Price

Gumbo is more than just a dish; it's a culinary symbol of Louisiana's rich history and diverse culture. This beloved stew reflects the blending of various influences and ingredients that have shaped the region’s cuisine over centuries.

5 from 2 votes

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Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Chicken Recipes, Comfort Food, Copycat Recipes, Favorites, Main Course, Seafood Recipes, Soups & Stews

Cuisine Cajun, Creole, Lousianan

Servings 10 servings

Calories 694 kcal

Ingredients

  

1x2x3x

For the Roux:

• ▢ 1 cup flour
• ▢ 1 cup vegetable or avocado oil

For the Gumbo:

• ▢ 1 lb andouille sausage
• ▢ 1 lb cleaned blue crabs or any seafood of your choice
• ▢ 8 oz chicken thighs boneless and skinless
• ▢ 1 cup okra optional, but highly recommended
• ▢ ½ cup diced celery
• ▢ ½ cup diced bell peppers
• ▢ 1 cup diced onions
• ▢ 2 tablespoon minced garlic or garlic paste
• ▢ 2 quarts chicken stock
• ▢ 2 bay leaves
• ▢ 1 tablespoon dried thyme
• ▢ 1 tablespoon gumbo file optional
• ▢ Creole/Cajun seasoning to taste
• ▢ 1 tablespoon Louisiana Hot Sauce
• ▢ 2 teaspoon Worcestershire sauce
• ▢ Cayenne pepper to taste
• ▢ All-purpose seasoning garlic powder, onion powder, smoked paprika
• ▢ 2 cups white rice
• ▢ Diced green onions for garnish

Instructions

 

Prep Work

• For prep, we need to dice all of our veggies, season the chicken, dice the sausage, and peel the shrimp. (I bought the blue crabs already cleaned, but it’s still a good idea to give them a rinse.)
• I prefer to chop the sausage down into half moons or quarters – it fits better on the spoon and allows for a more uniform bite without the Andouille hogging up all the real estate.
• I also prefer to cook my sausage in a separate skillet – this lessens the chances of burning your roux later.
• After you cook your sausage, go ahead and cook the chicken thighs in the same skillet.
• Once the chicken has been cooked, go ahead and set it to the side and start shredding the chicken off of the bone.
• I will still deglaze the skillet and pour all of the accumulated flavor into the roux later, so no harm – no foul.

Make the Roux

• Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable or avocado oil over medium heat.
• Add Flour: Gradually whisk in the flour, ensuring it’s fully incorporated with the oil.
• Cook the Roux: Continue to cook the mixture, stirring constantly, until it turns a deep brown color. This process usually takes about 20-30 minutes. Be patient and keep stirring to prevent burning.
• Constantly stir or whisk the roux over medium heat until it reaches the color you’re going for. Be patient and attentive here.
• Once the roux has reached a deep chocolate brown color, reduce the heat and add the trinity (onions, bell peppers, and celery) to the roux (carefully!).
• Give this a mix and then begin to add your broth/stock.
• In the same skillet that you made your sausage, fry your okra.
• Once you add the stock to your roux, bring it up to a boil for 2-3 minutes and then reduce to a simmer.
• Here you can begin seasoning and adding your bay leaf etc.
• Add the sausage, shredded chicken thighs, and okra to the gumbo and simmer for 45 minutes.
• After simmering, we can now add the blue crabs.
• Let that cook for 15 minutes or so and then add in your shrimp at the end. They don’t take long to cook.

Final Touches

• Gumbo File: If you’re using gumbo file powder, stir it in about 10 minutes before serving. This will add a unique flavor and slightly thicken the gumbo.
• Adjust Seasoning: Taste and adjust the seasoning as needed. Add more Creole/Cajun seasoning, cayenne pepper, or salt if necessary.

Serve

• Rice First: Spoon a serving of rice into each bowl.
• Top with Gumbo: Ladle the hot gumbo over the rice.
• Garnish: Sprinkle with diced green onions for a fresh, vibrant touch.

Cook the Rice

• Prepare Rice: While the gumbo is simmering, cook the white rice according to the package instructions. This will serve as the base for your gumbo.

Notes

Tips for the Perfect Gumbo

• Roux Color: A darker roux provides a richer flavor, but be careful not to let it burn.
• Seafood: If using different types of seafood, adjust cooking times as needed. Shrimp, for instance, cooks much faster than crab.
• Thickening: If you prefer a thicker gumbo, let it simmer longer or add a bit more gumbo file.

Nutrition

Calories: 694kcalCarbohydrates: 51gProtein: 29gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 94mgSodium: 849mgPotassium: 720mgFiber: 2gSugar: 5gVitamin A: 430IUVitamin C: 17mgCalcium: 71mgIron: 3mg

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