Chicken, Sausage and Seafood Gumbo

  • Yield: 12 servings

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


Seasoning mix:
1 1/2teaspoons each: salt, paprika, thyme leaves, garlic powder, ground black pepper, dry mustard, sugar
3/4teaspoon each: ground cumin, white pepper, onion powder
2tablespoons vegetable oil
4 chicken thighs
8cups water or chicken broth
8ounces precooked andouille sausage
1/2cup all-purpose flour
2cups chopped onion
1 1/2cups chopped red or green bell pepper
1cup chopped celery
1/2cup chopped parsley
1pound crab meat and shrimp (total)


  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.

Wine Pairing: This high-spirited bowl of fun calls for a wine with fruit and refreshment. Reach for delightfully inexpensive bottles of Riesling from Chateau Ste. Michelle, Hogue, and Columbia Crest, generally around $10 or under.—Wini Moranville, Relish wine columnist


Nutritional Info *per serving

  • Calories 225
  • Fat 14g
  • Cholesterol 65mg
  • Sodium 540mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein 15g