How to Make Seafood Gumbo

Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux.

A roux is used as a thickening agent for this traditional seafood soup.

The word Gumbo derives from the Creole culture which is the West African word for okra.

Okra is also used as a thickening agent as is a special spice called Gumbo File’. File’ is ground sassafras.

We sprinkle Gumbo File’ on the bowl of gumbo at the table for a little extra spiciness.

You may think that Gumbo, whether Chicken and Sausage Gumbo or Seafood Gumbo, is only good in the cold weather. However, we enjoy Gumbo year round.

We especially like to make it for Christmas Eve and enjoy with our daughters. It’s become a tradition at our house.

Give it a try sometime. It’s really not hard to make and tastes oh so good.

Ingredients for New Orleans Seafood Gumbo

This quantity is for a 12-quart stock pot.

(If you’re using a 6 quart large pot, reduce all by half.)

Step One: The Base

1/4 cup canola oil
8 cups Cajun Trinity (can use 2 bags of frozen Seasoning Blend)
2 tablespoons minced garlic
1 large (28-ounce) can of Rotel tomatoes (substitute plain diced tomatoes if you prefer)
4 quarts fresh Chicken Stock (or shrimp stock or vegetable stock)
3 pounds frozen cut okra
5 Bay leaves

Step Two: The Roux

2 sticks butter

1 cup all-purpose flour

Step Three: The Seafood

3 pounds fresh large shrimp – peeled (and de-veined if desired)
1 pound white crab meat
1 pound claw crab meat
1 pound crawfish tails (when available)
1 pint fresh oysters (optional)

Garnish: chopped green onions and gumbo file’

Step One: The Base –

Begin by heating 1/4 canola oil in a large stock pot (medium high #7).

Saute’ Cajun Trinity until vegetables are well cooked.

Add 2 tablespoons minced garlic.

Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. (Or water if you don’t have stock)

Bring to a boil.

Add okra and stir well.

Reduce heat to medium (#6) and allow okra to cook 20-30 minutes.

Stir occasionally to prevent sticking to the bottom.

Step Two: The Roux –

when the okra is about done, start on the roux.

In a deep skillet, melt 2 sticks of butter on medium heat #6.

Using a flat edged spatula, gradually stir in the 1 cup of flour.

Continually stir – be careful not to splash on yourself. (This is very hot and can burn you.)

Once you a achieve a dark caramel color, turn off the heat.

Keep moving the roux so it doesn’t scorch.

Carefully, pour into the stock pot and stir as you go. (This is best done with two people if possible.)

Continue to simmer on #4 for 10 minutes.

Step Three: The Seafood –

Add shrimp, claw crab, crawfish tails and oysters shortly before you are ready to serve.

The seafood will only take about 5 minutes to cook.

(We usually add the white crab meat to the gumbo after it is plated up and being served.)

Serving Suggestions for New Orleans Seafood Gumbo

Serve over white rice and garnish with chopped green onions and gumbo file’.

A side salad and French rolls are excellent accompaniments.

Tip: If you have some Seafood Gumbo leftover, allow the gumbo to cool and then put in freezer containers for a quick supper.

How to Make Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is hard to beat if you want a great meal that is very inexpensive and will serve a lot of people, or make a lot of leftovers to freeze for during the week heat-and-serve dinners.

These authentic Cajun recipes that we’re cataloging on this website are Louisiana cultural treasures.

This chicken and sausage gumbo recipe has been in our family a long, long time.

Simple, inexpensive, great-tasting and a Cajun cooking favorite, this recipe is for you if you want to learn how to cook chicken and sausage gumbo.

Want to know the secret to making a great gumbo?

It’s the stock. Watch the video to learn more about this secret of Cajun cooking.

How to Make Chicken and Sausage Gumbo

Cookware and Utensils Needed:

Large stock pot
Skillet
6-8 quart Dutch oven or large pot (non-stick okay)
Flat wooden spatula or flat whisk
Cutting board
Knife

Ingredients for Your Gumbo

2 fresh chicken breasts
2-3 links Andouille sausage or any quality sausage
½ cup all-purpose flour
1 stick of butter
1 tablespoon Cajun seasoning (like Tony’s)
3 Bay leaves
4-5 cups Cajun Trinity (chopped onion, bell pepper, celery, garlic and parsley)
2 (1-pound) bags cut okra
2 (10-ounce) cans Rotel tomatoes
6-8 cups chicken stock
1 cup long grain white rice
Chopped green onions for garnish

How to Cook Your Gumbo

Prepare all your ingredients and have ready to go.

Fill the stock pot with water.

Leave enough room for the chicken breasts.

Season the water with salt and Cajun seasoning.

Bring to a Boil.

Place the chicken breasts in the boiling water and boil for 50-60 minutes.

Meanwhile, spray a non-stick skillet with canola oil.

Turn the heat on medium #6.

Cook the Andouille sausage turning often for about 20 minutes.

Remove and drain on paper towels.

Cut into ½ inch slices and set aside for later.

Next, in the Dutch oven, heat 2 tablespoons of canola oil and sauté the Cajun Trinity until onions and celery are translucent.

Set aside.

In the skillet, melt the 1 stick of butter.

Once bubbly and hot, gradually add the ½ cup of flour.

Sprinkle in a little flour and stir well.

Add a little more flour and stir and so on.

The Roux should be smooth with no lumps of flour.

Continuously stir until the roux becomes a dark caramel color.

Carefully, pour the roux into the Cajun Trinity.

Stir well.

Return the pot to the heat and place on medium.

Now mix in the Rotel tomatoes.

Ladle out 3-4 cups chicken stock from the boiling chicken pot.

Add to the mixture and stir well.

Add 1-2 bags of cut okra.

Make sure all is covered well with stock.

Add Cajun seasoning, Bay leaves, dashes of Tabasco.

Simmer for about 30 minutes.

Occasionally stir and add additional stock if needed.

The chicken breasts should be done after 1 hour.

Remove the chicken from the stock pot.

Let sit a few minutes, and then cut into bite size pieces.

Add the chicken and sausage to the gumbo.

Stir well and add more stock to cover all ingredients.

It should be a thick soup consistency.

Make a pot of rice for 4 people by bringing 2 cups water to a boil in a medium saucepan.

Add 1 cup rice.

Stir.

Cover and lower the heat to medium #3.

Cook for 20 minutes and do not disturb the pot.

Serve the Chicken and Andouille Sausage Gumbo over rice in a deep plate or bowl..

Garnish with chopped green onions or bell pepper and sprinkle on gumbo file’.

A small salad and toasted French bread are excellent accompaniments for a complete meal.

Serves 6-8.

Also, gumbo freezes well for a quick supper during the workweek.

Bon Appetite!

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