Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 1 hr 55 mins | Yield: 8 to 10 Servings
I know you probably have a Gumbo recipe, but this one is surely the best! I’m telling you; this is all you need! Just follow these easy steps for they will guide you to perfection. Try this recipe now!
Ingredients:
1 medium green bell pepper, diced
1 c (about 3 sticks) of chopped celery
½ lb. (227g) crab legs
1 tbsp (or 1 cube) of chicken bouillon powder
2 lbs. (907g) of chicken thigh, skinless
8 oz. (227g) smoked sausage
6 c (1.5 liters) of chicken stock or substitute with water
½ tbsp (7g) of smoked paprika
1 tbsp gumbo file
½ c (64g) flour
¼ c (57g) unsalted butter
1 medium onion, diced
¼ c parsley. chopped
1 tbsp (12g) Creole Seasoning
2 bay leaves
¼ c (2 oz.) canola oil
2 green onions, chopped
salt and pepper, to taste
1 lb. (454g) shrimp, peeled and deveined
1 14 oz. can of tomatoes, chopped
1 tbsp (4g) thyme, fresh or dried
2 tsp (12g) minced garlic
Directions:
Sprinkle salt and pepper over the chicken, then toss to coat.
Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the chicken, then cook each side for a few minutes until brown. Move them onto a clean plate.
In the same pot, add the sausage and cook for a few minutes until brown. Transfer onto the plate with the chicken.
In the same pot, add butter and flour, then cook for a few minutes until the texture becomes smooth. Make sure to stir while cooking the flour. This usually takes about 20 minutes. When the color turns dark brown, remove it from the heat right away. Allow it to cool for a few minutes.
Put it back on the stove when cooled, then turn the heat to medium. Add celery, green pepper, garlic, and onion. Stir everything until well combined and cook for 10 minutes.
Add the crab legs, chicken cubes, chicken, Creole seasoning, sausage, bay leaves, thyme, and paprika. Stir until well combined, then simmer for about 5 minutes.
Add about 6 cups of chicken stock and canned tomatoes. Stir and allow the mixture to boil.
Reduce the heat and simmer everything for about 50 minutes. Stir in the shrimp and cook for another 5 minutes.
Add parsley, file powder, and green onions. Stir until well incorporated. Add more seasonings or broth if needed.
Serve right away. Enjoy!
Notes:
Make sure not to overcook the flour. We don’t want a burned roux.
Leftovers should be kept in the fridge.
Nutrition Facts:
Serving: 480g| Calories: 416 kcal (21%) | Carbohydrates: 18g (6%)| Protein: 37g (74%)| Fat: 17g (26%)| Saturated Fat: 7g (44%)| Cholesterol: 148mg (49%)| Sodium: 602mg (26%)| Potassium: 650mg (19%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)
Ingredients
- 1 medium green bell pepper, diced
- 1 c (about 3 sticks) of chopped celery
- ½ lb. (227g) crab legs
- 1 tbsp (or 1 cube) of chicken bouillon powder
- 2 lbs. (907g) of chicken thigh, skinless
- 8 oz. (227g) smoked sausage
- 6 c (1.5 liters) of chicken stock or substitute with water
- ½ tbsp (7g) of smoked paprika
- 1 tbsp gumbo file
- ½ c (64g) flour
- ¼ c (57g) unsalted butter
- 1 medium onion, diced
- ¼ c parsley. chopped
- 1 tbsp (12g) Creole Seasoning
- 2 bay leaves
- ¼ c (2 oz.) canola oil
- 2 green onions, chopped
- salt and pepper, to taste
- 1 lb. (454g) shrimp, peeled and deveined
- 1 14 oz. can of tomatoes, chopped
- 1 tbsp (4g) thyme, fresh or dried
- 2 tsp (12g) minced garlic
Instructions
Sprinkle salt and pepper over the chicken, then toss to coat.
Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the chicken, then cook each side for a few minutes until brown. Move them onto a clean plate.
In the same pot, add the sausage and cook for a few minutes until brown. Transfer onto the plate with the chicken.
In the same pot, add butter and flour, then cook for a few minutes until the texture becomes smooth. Make sure to stir while cooking the flour. This usually takes about 20 minutes. When the color turns dark brown, remove it from the heat right away. Allow it to cool for a few minutes.
Put it back on the stove when cooled, then turn the heat to medium. Add celery, green pepper, garlic, and onion. Stir everything until well combined and cook for 10 minutes.
Add the crab legs, chicken cubes, chicken, Creole seasoning, sausage, bay leaves, thyme, and paprika. Stir until well combined, then simmer for about 5 minutes.
Add about 6 cups of chicken stock and canned tomatoes. Stir and allow the mixture to boil.
Reduce the heat and simmer everything for about 50 minutes. Stir in the shrimp and cook for another 5 minutes.
Add parsley, file powder, and green onions. Stir until well incorporated. Add more seasonings or broth if needed.
Serve right away. Enjoy!
Notes
Make sure not to overcook the flour. We don't want a burned roux. Leftovers should be kept in the fridge.
