This shrimp and crab gumbo is loaded with chicken, andouille sausage, and okra, and it comes straight from our family recipe. It starts with a good brown roux and simmers low and slow until you have a big pot of gumbo that feeds a crowd.
Do you love crab? You should try my Easy She Crab Soup or anything off my list of the 17 best crab recipes!
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As we began to "find ourselves" as bloggers, we narrowed our focus down to our Southern roots and all the traditions that go with them. It's funny how you do so many things with your family that you don't even recognize them as unique or interesting to anyone else. This gumbo is one of those things.
I have lived in the South my whole life, so I don't know how prominent Cajun food is in other parts of the country or the world. Here in Georgia, Cajun food is a distant cousin of our local cuisine. We may not eat it every day, but we're always delighted to have the opportunity.
We live in coastal Georgia, where crabbing is a favorite pastime, and this gumbo is one of our very favorite ways to use the blue crabs we catch off the pier. If you don't have a pier handy, don't worry. Lump crabmeat from the seafood counter works great too.
What the Heck Is Gumbo?
If you're not familiar with gumbo, it's the perfect representation of Louisiana culture because it's a mix of all the different cultures that have made their home in the area.
The word "gumbo" comes from a West African word for okra. Some people choose not to use okra in their gumbo, but in our family, we are of the belief that you can't make a proper gumbo without it. Otherwise, it just doesn't have the right texture! In fact, we think most any Southern-style soup needs okra to make it perfect. Our Chicken Vegetable Soup and Old Fashioned Southern Vegetable Soup with Beef are two examples.
If you're an okra lover like us, you'll want to check out our Air Fryer Okra. It's just as crispy as the fried version, but uses only a fine mist of oil.
Another important ingredient in gumbo is filé powder, made from ground sassafras leaves. And I'll be honest, I don't have a clue if there is any use for this stuff outside of making gumbo. But it just wouldn't be gumbo without it!
Cajun or Creole?
Let me be clear when I say there are an infinite number of ways to make gumbo, and everyone has an opinion on what should go in it, how thick it should be, and how dark the roux should be. Naturally, I think the way we do it is best.
In general, Creole gumbo is the city version from New Orleans. It usually includes tomatoes and often leans on seafood. Cajun gumbo comes from the country, typically skips the tomatoes, and is more likely to feature chicken and sausage.
Our family recipe borrows from both. It has tomatoes and seafood like a Creole gumbo, plus chicken and andouille like a Cajun one. The two most common kinds of gumbo are chicken and sausage or seafood, so naturally we combined the two to make this delicious mess.
My Uncle David lived in New Orleans for a while and learned how to cook some Cajun staples from locals. He taught my dad how to make jambalaya and gumbo, and every New Year they would spend all day making enough of both to feed an army. Uncle David sometimes put oysters in his gumbo, too, so I've included them as an option in the recipe.
All About the Roux
The roux is the foundation of any good gumbo. It's just equal parts oil and flour, cooked and stirred until it turns brown. The longer it cooks, the darker it gets and the deeper and nuttier the flavor becomes.
Some folks take their roux almost black. Others stop at a light, blonde roux. I like mine right in the middle: a good, deep brown, but not super dark. That gives the gumbo plenty of flavor without overpowering the shrimp and crab.
The one rule of roux is that you cannot walk away from it. Stir constantly, and have all your vegetables chopped and ready to go before you start.
Ingredients Needed
- Chicken - I use a whole chicken, cut up, and boil it to make my own stock. You get tender meat for the gumbo and a flavorful broth at the same time.
- Andouille Sausage - This smoky Cajun sausage adds a little heat. If you can't find andouille, kielbasa or any smoked sausage will work.
- Shrimp - I use raw, peeled shrimp. Fresh or frozen both work, just thaw frozen shrimp before adding them.
- Crab - We use blue crab we've caught and picked ourselves, but you can use lump crabmeat from the seafood counter. Either way, pick through it for any bits of shell.
- Oysters - These are optional, but Uncle David liked to add them for even more seafood flavor.
- Okra - I use frozen sliced okra because it's easy to find year-round. It helps thicken the gumbo and gives it that classic texture.
- Olive Oil and Flour - These make the roux. I use olive oil, but vegetable or canola oil works too.
- Vegetables - Celery, green onions, garlic, and fresh parsley make up the base. We use green onions instead of yellow onion, but you can use a small yellow onion if you prefer. We don't add bell pepper to ours, but if you want the classic "holy trinity" of onion, celery, and bell pepper, feel free to add one.
- Tomatoes - One large can of tomatoes adds a little acidity that balances out the richness of the roux and sausage.
- Seasonings - Black pepper, Creole seasoning, cayenne, bay leaves, and Tabasco give it plenty of kick. You can adjust the cayenne and Tabasco to your taste.
- Filé Powder - This adds an earthy flavor and helps thicken the gumbo at the end.
How to Make Chicken Shrimp and Crab Gumbo
- Make the stock. Boil the chicken in water until cooked through. Remove the chicken, pull the meat from the bones, and save the stock.
- Sauté the vegetables. In a large Dutch oven, cook the celery, green onions, parsley, and garlic until the celery is tender.
- Make the roux. In a separate skillet, stir the oil and flour together over medium high heat until smooth and deep brown. Carefully add it to the Dutch oven.
- Build the gumbo. Stir in the reserved stock, then add the chicken, sausage, okra, tomatoes, and seasonings.
- Simmer. Cook loosely covered for 1½ to 2 hours, skimming the fat off the top as it cooks.
- Add the seafood. Stir in the shrimp, crab, oysters (if using), and filé powder. Cook just until the shrimp are cooked through.
- Serve. Serve over steamed rice with saltine crackers, extra Tony Chachere's, and Tabasco.
Sara's Expert Tips
- Prep everything before you start the roux. Once the roux gets going, you can't step away from it, so have your vegetables chopped and your ingredients measured.
- Watch for burned roux. If you see black specks or it starts to smell burnt, toss it and start over. A burned roux will make the whole pot of gumbo taste bitter, and it's not worth saving. If you're nervous, turn the heat down a bit. It will take longer, but it gives you more control.
- Be careful with hot roux. Roux gets extremely hot and will sizzle when it hits the pot, so add it slowly and keep your hands and arms clear.
- Add the seafood last. Shrimp only take a few minutes to cook, and they'll turn rubbery if they go in too early. Fold the crab in gently so you keep those nice big pieces.
- Pick your crab carefully. Even the best lump crabmeat can have small pieces of shell. Spread it out on a plate and feel through it with your fingers before it goes in the pot.
Storage Information
Store leftover gumbo in an airtight container in the refrigerator for 3 to 4 days. Like most soups and stews, it's even better the next day once all the flavors have had time to come together.
Gumbo also freezes great, which is handy since this recipe makes a big pot. Let it cool completely, then freeze it in freezer-safe containers for up to 3 months. Freeze the gumbo without the rice, and cook fresh rice when you're ready to serve.
To reheat, thaw it overnight in the refrigerator and warm it on the stovetop over medium low heat. Always reheat gumbo on the stove rather than in the microwave so the seafood heats evenly.
Recipe FAQs
Gumbo is a thick stew that's served over rice cooked separately. Jambalaya is a rice dish where the rice cooks right in the pot with the meat, vegetables, and seasonings.
You can. The roux and filé powder will still help thicken it, but in our family, we think it just isn't gumbo without okra.
Yes. If you're short on time, use a rotisserie chicken and store-bought chicken stock in place of boiling a whole chicken. Homemade stock does give the gumbo a richer flavor, though.
Yes. Lump crabmeat from the seafood counter works well. Just pick through it for shell before adding it to the pot.
Absolutely. Leave out the crab and add a little extra shrimp. You can also skip the shrimp for a chicken, sausage, and crab gumbo. Use whatever seafood you have on hand.
It depends on how dark you want it and how high your heat is. For a deep brown roux like ours, plan on standing at the stove and stirring for a while. Lower heat takes longer but makes it harder to burn.
Kick off your gumbo day with a classic Hurricane cocktail. Sip one while you cook, but be careful, they can pack a punch!
This recipe is just what you need for a chilly day, and I promise it's a winner. As my Daddy's favorite Cajun chef, Justin Wilson, would say... "I garontee."
Want More Soup Recipes?
- White Cheddar Poblano Soup
- Roasted Poblano Corn Chowder
- Guinness Beef Stew Recipe
- Creamy Parm Tomato Soup
- Easy Potato Soup Recipe
📖 Recipe
Chicken, Shrimp and Crab Gumbo with Andouille
Ingredients
- 2-2½ pound chicken cut up
- 3 quarts water
- ½ cup olive oil plus a couple tablespoons extra
- ½-¾ bunch fresh parsley chopped
- 5 celery stalks chopped
- 2 bunches green onions sliced
- 2 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound okra frozen, sliced
- ½ cup flour
- 1 large can tomatoes
- ½ Tablespoon black pepper
- 1 Tablespoon creole seasoning
- 1 teaspoon cayenne
- Tabasco to taste
- 2 bay leaves
- 1- 1½ pounds raw shrimp peeled
- 1 pound lump crabmeat picked over
- ½ pint oysters optional
- 1 Tablespoon file' powder
Instructions
- Boil chicken in 3 qts water. Bone and set aside. Reserve stock.
- In heavy Dutch oven, sauté celery, green onions, parsley, and garlic until celery is tender.
- In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.
- Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning.
- Cook, loosely covered over medium heat 1½-2 hours, skimming fat off top frequently.
- Add seafood and filé. Mix well and cook until shrimp is cooked through.
- Serve over steamed rice with saltine crackers and extra Tony Chachere's and Tabasco.
Aunt Susan says
Uncle Dave, or Diamond Dave as we like to remember him, was the best at what he did best, and this was one for the ages!
God bless him, his memory, and his recipes! 🙂
Lovingly, Big sue
Sara says
This gumbo and his jambalaya are literally my favorite foods 🙂
Pam says
It's so good to have a tangible reminder of ol'Diamond. Something we can literally sink our teeth into as we honor his memory. I think he would be proud.
Carol Gornto says
Uncle Dave's Gumbo is my favorite recipe from our family cookbook. Just love it plus it reminds me of Uncle Dave! ***** Five Stars! Love, Aunt Carol
Stacey says
Looks so delicious to this Louisiana girl!
Daniel says
Giving it a try ... but a little frustrated - I went to the store and got the ingredients from your ingredients list. Now I'm reading the preparation instructions, and No. 2 says to add parsley ... which isn't on your ingredients list. Oh well.
Pam says
We are so sorry, Daniel. I hope you made the gumbo and still enjoyed it. We proofread and double check all of our recipes, but being human, something occasionally still gets missed. The ingredients list has been corrected now.
Diane says
How many servings is this?
Pam says
Diane, it will vary greatly according to the size of the servings. It would be at least 10-12 hearty sized bowls, but you could figure on close to double that with smaller bowls. It's a big ol' potful! 🙂
Melanie Zimmer says
Good recipe but way out of line on the roux: the key is a slow cook over low heat, not medium high heat in a nonstick pan. It takes time & cannot be rushed.