Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.

Recipe Summary

prep:
1 hr 30 mins
cook:
2 hrs 20 mins
total:
3 hrs 50 mins
Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.

    Advertisement
  • Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.

  • Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.

  • Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

Nutrition Facts

333 calories; protein 33.3g 67% DV; carbohydrates 7.3g 2% DV; fat 18.3g 28% DV; cholesterol 203.7mg 68% DV; sodium 998.9mg 40% DV. Full Nutrition
Advertisement

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
Igave this recipe five stars because it is the best gumbo I've tasted. I did'nt put as much of the celery it call for instead I use a cup of green onion and a half cup of parsley. My family is from Louisiana an we never made gumbo without those two ingredients. Read More
(59)

Most helpful critical review

Rating: 3 stars
11/06/2008
My family has been making Cajun & Creole Gumbo for over 90 years.We use fresh chopped Okra in all of our Gumbos instead of File'Powder.File'was used only if you do not have fresh or frozen chopped Okra. Otherwise the Recipe is very good.Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. At my home Library I have over 100 different recipes for Gumbo that were collected while growing up in Louisiana and have shared many of them with friends. Read More
(74)
59 Ratings
  • 5 star values: 41
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
11/06/2008
My family has been making Cajun & Creole Gumbo for over 90 years.We use fresh chopped Okra in all of our Gumbos instead of File'Powder.File'was used only if you do not have fresh or frozen chopped Okra. Otherwise the Recipe is very good.Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. At my home Library I have over 100 different recipes for Gumbo that were collected while growing up in Louisiana and have shared many of them with friends. Read More
(74)
Rating: 5 stars
12/31/2003
Igave this recipe five stars because it is the best gumbo I've tasted. I did'nt put as much of the celery it call for instead I use a cup of green onion and a half cup of parsley. My family is from Louisiana an we never made gumbo without those two ingredients. Read More
(59)
Rating: 4 stars
01/27/2010
I lived in New Orleans most of my life this recipe seems great, but noted a "lack of flavor" might be due to Old Bay Seasoning which is common on the East Coast, not in the South. We usually use Zetairan's Creole Seasoning or Tony Chachere's. Try that instead for a more authentic flavor. Read More
(57)
Advertisement
Rating: 5 stars
10/14/2008
I have made this gumbo a total of 3 times now and my friends and family love it! I did make some minor modifications because being from Kentucky...I had to put a little Kentucky in it.: ) I love hoppin john stew aka black eyed peas and rice and i use a lot of the flavors like file cayenne bell pepper onion and the like in it. So after the first time I made it (strictly by recipe) I decided why not add some black eyed peas and go ahead and add the rice to it as well? So that's how I did it the last two times I've made it and it is gooood. The original is good too but the peas and rice thicken it up real nice and just add extra love in my opinion. lol. My neighbor is from New Orleans and I did the big test by taking her some the other night and the next day she raved. She said it was very good gumbo and that she'd never had it with the b.e. peas and rice added in but she really loved it that way. My philosophy is..if you like it put it in there! So thanks for posting the recipe and giving me something new that my family enjoys. I highly recommend it to everyone! Read More
(49)
Rating: 5 stars
02/25/2003
I've been wanting to try some gumbo for a long time and one day my husband found this recipe and he's made it quite a few times since. We love it! Also it does taste even better the next day. It's not quick to prepare but after eating this you know it was made with LOVE. Read More
(20)
Rating: 4 stars
02/10/2011
great that there are people out there other than in the south that are trying this i live in cenla (central louisiana) and grew up in southeast texas and this is a meal i grew up eating once a week and i cook on a regular basis for my own family now! for my own i never use chicken broth i boil chicken breasts and use that as the base broth i do not add tomatoes we dont use any seasoning other than tony chacheres seasoning and garlic powder instead of all of the seasonings and herbs in here while the chicken is boiling i add seasoning and the onions celery bell pepper... ONLY ONLY use andouille sausage no other types of sausage! we prefer beef! and the file is not necessary unless you want to add thickness to your own bowl after youve made it! also i dont use corn oil i just use vegetable oil and im sure whatever you have on hand would be fine its such a versatile dish and seafood version is sooo good as well! we also love okra added to ours fresh canned or frozen any is fine whatever is more convienent for you! im excited about my culture being embraced by others! most of all i hope you all enjoy dont stress over it being perfect on this dish! Read More
(19)
Advertisement
Rating: 5 stars
12/21/2003
I served this recipe at our Super Bowl Party and got rave reviews. It's a wonderful blending of flavors. And it's even better the day after! Read More
(15)
Rating: 5 stars
09/03/2009
Excellent Sha!!! The only thing I did different is add 1/2 C chopped flat leaf Parsley 1/2 c Green Onion. I also used bacon drippings and made up the difference w/ the oil. I would have used all drippings if I had it!! This is an excellent base recipe as well just sub whatever meat you want and ALWAYS use Andouille sausage!! Read More
(14)
Rating: 5 stars
02/23/2009
Wow - this is wonderful. We had over friends and they loved it. One of them said it was the best meal he ever had - and he is in the restaurant business. I made a mistake and dumped the shrimp stock before I put it in the gumbo so I added chicken stock instead. It was still great. Nexttime I will by shrimp already peeled to save the time. Read More
(12)
Advertisement