Description

This gumbo with Andouille sausage, chicken, and seafood is a rich and comforting Southern style stew built on a dark roux, aromatic vegetables, tender chicken, hearty beef andouille style sausage, and fresh seafood. Slowly simmered stock layers deep savory flavor, while okra and gumbo filé provide classic body and texture. The result is a bold, satisfying dish that tastes even better after resting.

Ingredients

Boneless skinless chicken thighs cut into chunks

Beef andouille style smoked sausage sliced

Neutral oil such as olive oil or avocado oil

Yellow onion finely diced

Green bell pepper diced

Celery diced

Garlic cloves minced

Tomato paste

Homemade dark roux made with flour and oil

Chicken and seafood stock

Bay leaves

Fresh thyme sprigs

Frozen sliced okra

Raw shrimp peeled and deveined

Cooked crab meat or crab leg meat

Gumbo filé powder

Hot sauce such as Texas Pete Original Hot Sauce or Crystal Hot Sauce

Kosher salt

Black pepper

Steamed white rice for serving

Chopped parsley

Sliced green onions

Saltine crackers

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Instructions

Prepare the chicken and seafood stock by simmering shells bones vegetables herbs and water until flavorful then strain and keep warm

Make a dark roux by slowly cooking flour and oil together until deep brown and nutty then remove from heat

Season the chicken pieces generously with Cajun seasoning and allow them to rest

Heat oil in a large stock pot and brown the chicken pieces lightly then brown the beef andouille style sausage and set both aside

Cook onion bell pepper celery and garlic in the same pot until soft and aromatic

Stir in tomato paste followed by the prepared dark roux until fully combined

Gradually add warm stock while stirring continuously to create a smooth base

Add bay leaves and thyme then bring the mixture to a gentle simmer

Return the chicken and sausage to the pot and cook until flavors meld

Add okra and hot sauce and continue simmering gently

Gently add shrimp and crab and cook just until seafood is tender

Turn off the heat and stir in gumbo filé mixed with a little cold water if thicker texture is desired

Serve the gumbo over steamed white rice and garnish as desired

Notes

A dark roux is essential for authentic flavor and should be cooked slowly to avoid burning

Always add warm stock to the roux base to keep the texture smooth

Seafood should be added at the end to prevent overcooking

Gumbo thickens slightly as it cools and tastes even better the next day

Adjust spice level gradually to suit personal taste

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmering
Cuisine: American Southern