Chicken, Sausage and Seafood Gumbo

Chicken, Sausage and Seafood Gumbo

The joy of gumbo is that it welcomes most any ingredient.

For a taste of New Orleans, stew up a pot of delicious gumbo, loaded with chicken, seafood, and andouille sausage!

Serves: 12 Save

Ingredients (22)

Seasoning Mix

  • 1½ tsp Salt
  • 1½ tsp Paprika
  • 1½ tsp Dried Thyme
  • 1½ tsp Garlic Powder
  • 1½ tsp Freshly Ground Black Pepper
  • 1½ tsp Dry Mustard (Mustard Powder)
  • 1½ tsp Sugar
  • ¾ tsp Ground Cumin
  • ¾ tsp Ground White Pepper
  • ¾ tsp Onion Powder


  • 3 T Vegetable Oil
  • 4 Boneless Skinless Chicken Thighs
  • 8 cup Chicken Broth (optional)
  • 8 oz Andouille Sausage
  • ½ cup All Purpose Flour
  • 2 cup Chopped Onion
  • 1½ cup Chopped Red Bell Pepper
  • or 1½ cup Chopped Green Bell Pepper
  • 1 cup Chopped Celery
  • ½ cup Chopped Parsley
  • ½ lb Crab Meat
  • ½ lb Peeled and Deveined Shrimp


  1. Combine ingredients for seasoning mix.
  2. Heat 2 tablespoons oil in a Dutch oven. Add chicken. Sauté until browned on both sides. Remove chicken from pan to a large saucepan, reserving drippings in Dutch oven. Add 8 cups water to cover chicken and simmer 1 hour. Drain, reserving stock. Bone chicken, reserving meat.
  3. Add sausage to reserved drippings, and sauté until browned. Remove sausage, reserving drippings in Dutch oven.
  4. Add enough oil to drippings to equal about 1/2 cup. Heat and add flour 1/4 cup at a time, stirring until smooth. Cook roux, stirring constantly, until browned and a deep caramel color, 5 to 6 minutes. Add onion, pepper, celery, parsley and 2 tablespoons seasoning mix. (You’ll have about a half cup of seasoning mix left over.) Whisk well and cook 10 minutes.
  5. Add reserved stock, whisking well and cook 20 minutes or until thickened. Add chicken, sausage and seafood and cook 10 minutes.