You are here: Home » Recipes » Seafood and Sausage Gumbo with Chicken Seafood and Sausage Gumbo with Chicken Recipe by Favorite Recipes Press Yield 20 servings A nutty-flavored, rich roux, cooked for at least a half hour, is an essential ingredient for classic gumbo. PrintEmail Ingredients 1 cup vegetable oil1 cup flour2 large onions, chopped1 large green bell pepper, chopped6 -- ribs celery, chopped1/2 cup fresh parsley, chopped4 -- garlic cloves, minced4 quarts chicken stock1 pound spicy smoked sausage, cut into 1/2-inch slices, sauteed1 -- (16-ounce) can chopped tomatoes, drained1/2 cup Worcestershire sauce1/2 cup tomato sauce4 slices bacon, crisp-cooked and crumbled2 tablespoons salt2 -- bay leaves1/4 teaspoon rosemary1/4 teaspoon thyme1/8 teaspoon cayenne pepper -- Tabasco sauce to taste4 pounds medium shrimp, peeled and deveined2 pounds crab meat, shells and cartilage removed2 cups chopped cooked chicken2 tablespoons fresh lemon juice1 teaspoon light brown sugar -- Hot cooked rice Instructions Heat the oil in a heavy stockpot over medium heat. Add the flour gradually, stirring constantly with a wooden spoon. Cook for 30 to 40 minutes or until the roux is golden brown, stirring constantly. Add the onions, bell pepper, celery, parsley and garlic and mix well. Cook for 45 minutes or until the vegetable are tender, stirring frequently. Add the stock, sausage, tomatoes, Worcestershire sauce, tomato sauce, bacon, salt, bay leaves, rosemary, thyme, cayenne pepper and Tabasco sauce and mix well. Simmer for 2 to 3 hours, stirring occasionally. Add the shrimp, crab meat, chicken, lemon juice and brown sugar 30 minutes before serving and mix well. Discard the bay leaves. Ladle the gumbo over rice in soup bowls. Serve with French bread. Recipe reprinted with permission from The Junior League of Panama City’s Bay Fetes (The Junior League of Panama City, Inc., 2003).