Ultimate Gulf Coast Gumbo

4.6
(58)

This ultimate gumbo recipe is filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. Serve it over rice with garlic bread and a cold beer. Be sure to have salt, red pepper flakes, and additional filé powder on the table.

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Prep Time:
1 hrs 30 mins
Cook Time:
2 hrs 30 mins
Total Time:
4 hrs
Servings:
20

Ingredients

  • 4 pounds medium shrimp

  • 2 quarts water

  • ½ cup corn oil

  • ½ cup all-purpose flour

  • 1 cup chicken broth

  • 1 cup water

  • 1 (3 pound) whole chicken

  • 5 large tomatoes, chopped

  • 2 medium onions, chopped

  • 5 stalks celery, chopped

  • 1 medium green bell pepper, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons seafood seasoning (such as Old Bay®)

  • 1 tablespoon salt

  • 1 tablespoon ground cayenne pepper

  • 2 bay leaves

  • 3 (6 ounce) cans crabmeat, drained

  • 1 pound andouille sausage, diced

  • 2 tablespoons filé powder

Directions

  1. Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.

  2. Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.

  3. Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  4. Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.

  5. Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat.

  6. Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.

Nutrition Facts (per serving)

333 Calories
18g Fat
7g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 333
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 23%
Cholesterol 204mg 68%
Sodium 999mg 43%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 33g
Vitamin C 14mg 72%
Calcium 75mg 6%
Iron 4mg 20%
Potassium 504mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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