Prep: 30 mins | Cook: 1 hr 20 mins | Total: 1 hr 50 mins | Servings: 10
This incredible dish with chicken, shrimp, crab legs, and sausage is bursting with genuine flavour. Rich, super flavorful, this dish has everything you want in comfort food.
Ingredients
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¼ c canola oil
2 lbs chicken skinless chicken thigh
8 ounces smoked sausage
¼ c unsalted butter
½ c flour
1 medium onion diced
2 tsp minced garlic
1 medium green bell pepper diced
1 c chopped celery (about 3 sticks)
½ lb crab legs
1 tsp Creole seasoning.
1 tbsp chicken bouillon powder or 1 cube
½ tbsp smoked paprika
1 tbsp thyme fresh or dried
2 bay leaves
1 14-ounces can tomatoes (chopped)
6 c chicken stock (sub with water)
1 lb shrimp (peeled and deveined)
1 tbsp gumbo file
2 green onions, chopped
¼ c chopped parsley
How to make Gumbo
Step 1: Season the chicken lightly with salt and pepper.
Step 2: In a heavy-bottomed Dutch, heat oil over medium heat. Once the oil is hot, add the chicken and cook both sides until brown. Remove the browned chicken from the pot.
Step 3: In the same pot, brown the sausage. When done, remove from the pot and set aside.
Step 4: Combine the melted butter, oil, and flour in a large Dutch oven or heavy-bottomed saucepan until smooth. Stirring for about 20 to 30 minutes or until the mixture turns a rich dark brown colour like chocolate. Once done, remove from the stove and allow the mixture to cool.
Step 5: Using the same Dutch oven, cook the onion, garlic, green pepper, and celery for about 8 to 10 minutes, stirring often.
Step 6: Add the chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves to the pot and cook for another 5 minutes.
Step 7: Stir in the tomatoes plus around 6 cups chicken stock. Bring to a boil and simmer for approximately 45 to 50 minutes. Add in the shrimp and simmer for another 5 minutes.
Step 8: Add in the file powder, green onions, and chopped parsley. Stir to incorporate.
Step 9: Add more broth or water and salt to adjust the thickness and flavour of the soup.
Nutrition Facts:
Calories: 619kcal (31%)| Carbohydrates: 59g (20%)| Protein: 40g (80%)| Fat: 23g (35%)| Saturated Fat: 7g (44%)| Cholesterol: 235mg (78%)| Sodium: 1071mg (47%)| Potassium: 706mg (20%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)
Ingredients
- ¼ c canola oil
- 2 lbs chicken skinless chicken thigh
- 8 ounces smoked sausage
- ¼ c unsalted butter
- ½ c flour
- 1 medium onion diced
- 2 tsp minced garlic
- 1 medium green bell pepper diced
- 1 c chopped celery (about 3 sticks)
- ½ lb crab legs
- 1 tsp Creole seasoning.
- 1 tbsp chicken bouillon powder or 1 cube
- ½ tbsp smoked paprika
- 1 tbsp thyme fresh or dried
- 2 bay leaves
- 1 14-ounces can tomatoes (chopped)
- 6 c chicken stock (sub with water)
- 1 lb shrimp (peeled and deveined)
- 1 tbsp gumbo file
- 2 green onions, chopped
- ¼ c chopped parsley
Instructions
Step 1: Season the chicken lightly with salt and pepper.
Step 2: In a heavy-bottomed Dutch, heat oil over medium heat. Once the oil is hot, add the chicken and cook both sides until brown. Remove the browned chicken from the pot.
Step 3: In the same pot, brown the sausage. When done, remove from the pot and set aside.
Step 4: Combine the melted butter, oil, and flour in a large Dutch oven or heavy-bottomed saucepan until smooth. Stirring for about 20 to 30 minutes or until the mixture turns a rich dark brown colour like chocolate. Once done, remove from the stove and allow the mixture to cool.
Step 5: Using the same Dutch oven, cook the onion, garlic, green pepper, and celery for about 8 to 10 minutes, stirring often.
Step 6: Add the chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves to the pot and cook for another 5 minutes.
Step 7: Stir in the tomatoes plus around 6 cups chicken stock. Bring to a boil and simmer for approximately 45 to 50 minutes. Add in the shrimp and simmer for another 5 minutes.
Step 8: Add in the file powder, green onions, and chopped parsley. Stir to incorporate.
Step 9: Add more broth or water and salt to adjust the thickness and flavour of the soup.
