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Louisiana Chicken, Sausage and Seafood Gumbo Recipe

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This recipe for Louisiana Chicken, Sausage and Seafood Gumbo, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lee Thomas


½ pound smoked sausage, cut into 1/4 inch rounds
12 pound andouille sausage
1 cup vegetable oil
½ pound boneless chicken thighs cut into bite size pieces
1 cup all-purpose flour
2 cups chopped onion
1 okra, fresh or frozen, trimmed, cut into ¼ inch rounds
1/2 cup green onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
3-4 tablespoons fresh parsley, chopped
1 tablespoon garlic, minced
1 pounds medium shrimp, peeled and deveined, reserve shells
1 package frozen Alaskan King crabs
2 cans lump crab meat
8 cups shrimp stock
Salt to taste
Ground black pepper to taste
1/8 teaspoon cayenne pepper
1 tablespoons dried thyme
1 teaspoon paprika
1 teaspoon Creole seasoning
3-4 bay leaves
Gumbo file’ powder

1. Boil shrimp shells in stock pot with 8 cups of water until it reduces to 6 cups.

2. In a medium skillet, brown the sausage over medium heat. Discard fat in pan.

3. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil until brown on all sides. Set chicken aside.

4. Whisk flour into the hot vegetable oil to make a roux. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color, 30-45 minutes; the darker the roux, the better the gumbo taste.

5. When the roux is dark brown, turn heat off and add the onion, celery, green pepper, and garlic. Let the vegetables cook until wilted, about 5 minutes.

6. Transfer roux and vegetable mixture to 7-8 quart stock pot. Stir in 4 cups shrimp stock and spices. Add crabs, chicken and sausage. Bring mixture to a boil, and reduce heat. Simmer about 45 minutes, until chicken is done and tender. Add more shrimp stock if roux is too thick.

7. Add shrimp, green 0nion and parsley to gumbo; cook for about 10-15 minutes more.

8. Taste, and adjust seasoning.

Spoon steamed rice into deep bowls and ladle the gumbo over the rice. Sprinkle file powder over individual servings, and stir well.




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