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Spicy Creole Gumbo

Thick hearty Gumbo with Chicken, Andouille Sausage, Crab & Shrimp
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 1 lb Skinless - Boneless Chicken Breast or Thighs Cubed to bite size pieces
  • 1 Package of Andouille Sausage Links Sliced thinly

Seafood

  • 1 lb Raw Peeled Shrimp Cleaned, deveined & tails removed
  • 8 oz Tub Crab Meat I used Claw meat for this recipe. Your preference

Produce

  • 2 Stalks of Celery Finely chopped
  • 1 Yellow Onion Finely chopped
  • 1 Green Bell Pepper Finely chopped
  • 2 cups Fresh Okra Chopped
  • 2 Cloves minced Garlic

Canned Goods & Other

  • 12 oz Can Fire Roasted Tomatoes
  • 6 cups Chicken or Vegetable Broth
  • 6 oz Prepared Roux You can prepare your own or some Grocery Stores carry one already prepared.

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 2 tbsp Creole Seasoning of your choice Measurement can be adjusted based on taste profile. Start with 1 teaspoon first and add more if needed.
  • Salt
  • Black Pepper

Oil

  • Olive Oil

Instructions
 

  • Preparation
  • Heat Dutch Oven on medium/high and add a drizzle of Olive Oil.
  • Add Andouille Sausage and begin to sear on both sides until lightly browned. Remove and place on dish and set aside.
  • In same pot, add 1/2 cup of Vegetable Broth, diced Onions, Peppers, Celery & minced Garlic. Cook for a few minutes until vegetables begin to soften.
  • Gently add the remaining Chicken or Vegetable Broth, Roux, Garlic Herb Seasoning, Onion Powder, Creole Seasoning, a generous pinch of Salt & Pepper. Stir to incorporate.
  • Proceed to add your Chicken, Andouille Sausage & Fire Roasted Tomatoes and give it one more stir. Cover with lid and let it simmer on medium for and hour stirring periodically. Midway through cooking process, taste broth to see if additional seasoning is needed.
  • Add chopped Okra, Crab Meat & Shrimp. Cover and continue cooking for additional 20-30 minutes. Sauce should thicken as it cools. If you are looking for a thicker broth, you may add a slurry of cornstarch & water to thicken.
  • Serve over White Rice garnished with Green Onions & enjoy.
Keyword andouille, crab, gumbo, Shrimp