Chicken Sausage & Seafood Gumbo
User Reviews
4.6
54 reviews
Excellent
-
Prep Time
2 hrs
-
Total Time
2 hrs
-
Servings
8
-
Calories
528 kcal
-
Course
Main Course
-
Cuisine
Cajun
Chicken Sausage & Seafood Gumbo
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The quintessential Louisiana classic with andouille sausage, chicken, shrimp and oysters.
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Ingredients
- ½ cup vegetable or corn oil
- ¾ cup all purpose flour
- ⅓ cup red bell pepper diced
- ⅓ cup yellow bell pepper diced
- ⅓ cup green bell pepper diced
- 2 tablespoons minced garlic from about 3-4 large cloves
- 1 medium onion diced
- 2 talks celery diced
- 1 tablespoon Cajun Seasoning recipe below
- ½ pound andouille or smoked sausage cut into half inch pieces
- ¾ pound boneless skinless chicken thighs cut into half inch cubes
- 4 cups chicken stock from rotisserie chicken or low sodium broth
- 3 cups seafood stock (optional) (or additional chicken stock)
- 15 ounces frozen okra
- ½ pound medium shrimp shelled and deveined
- 8 ounces raw oysters in their liquor
- ¼ cup chopped parsley
FOR CAJUN SEASONING:
- 2½ teaspoons smoked paprika
- 2 teaspoons kosher salt (Diamond Crystal)
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon minced dried onion
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground bay leaves
SERVE WITH:
- 1 bunch thinly sliced scallions
- 4 cups cooked white rice
- Extra chopped parsley
- hot sauce preferably Crystal
Instructions
- Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
- Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
- Stir in the cajun seasoning and cook for one minute until fragrant.
- Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.
- Add stock one cup at a time, mixing after each addition, so that its well blended and bring to a boil. Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour.
- Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape.
- Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked. Remove from heat. Stir in the parsley.
- Ladle the gumbo into a bowl and garnish with white rice, scallions, parsley and hot sauce to taste.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
137mg
(46%)
Sodium
1440mg
(60%)
Potassium
778mg
(22%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1708IU
(34%)
Vitamin C
43mg
(48%)
Calcium
161mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 137mg | 46% |
| Sodium | 1440mg | 60% |
| Potassium | 778mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1708IU | 34% |
| Vitamin C | 43mg | 48% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
54 reviews
Excellent
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