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–+ servings
seafood & chicken gumbo in a white bowl on a tan granite countertop with a nutcracker that looks like a chef

The Best Seafood & Chicken Gumbo

Stacey Mincoff
This Gumbo will make your heart sing and you will feel warm and cozy down to your toes. It will fill you up, but won’t weigh you down. Cha Ching!
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Total Time 1 hour 15 minutes
Course Dinner, Soup
Cuisine Creole
Servings 8 Servings
Calories 384 kcal

Equipment

  • Soup Pot or Dutch Oven

Ingredients
 
 

  • 1/4 Cup All Purpose Flour
  • 1/4 Cup Extra Virgin Olive Oil (or 1/2 butter and 1/2 of any high temp oil)
  • 1 Cup Chopped Onion (about 1 small onion)
  • 3/4 Cup Mixed Bell Peppers (green, red, yellow, orange or any mixture)
  • 3/4 Cup Celery
  • 2 large Garlic Cloves (fine chopped or minced)
  • 2 Cups Chicken Stock (homemade or store-bought)
  • 1 Cup Seafood Stock (can substitute 1 more cup of chicken stock or bottled clam juice)
  • 1 3/4 Cups Water
  • 14.5 Ounces Cut Up Tomatoes (in can/tin with juice)
  • 3 Tablespoons Tomato Paste
  • 8 Ounces Smoked Andouille Sausage (2 medium links cut into bite size pieces)
  • 1 Cup Chicken Thighs (skinless & boneless cut into bite size pieces or more sausage)
  • 1 Cup Sea Scallops (about 4-6 cut into 1/8ths) (cut thickness into half, then cut each half into quarters.)
  • 1 Cup Large Shrimp (cut into 1/4ths or bite size pieces) (I use the Jumbo shrimp, but you can buy smaller ones and use 10 or more)
  • 1 3/4 cups Mixed Frozen Vegetables (carrots, corn, green beans, peas, etc., just use what you like)
  • 1 Cup Lima Beans (frozen) (or okra. Okra is not my thing, but many seem to love it)
  • 1 Tablespoon Gumbo Filé (*see note below)
  • 1 1/2 Tablespoons Sriracha Sauce (optional)
  • 1 1/2 Tablespoons Spicy Blend No. 1 (or creole seasoning of choice)
  • 2 Bay Leaves
  • Salt and pepper to taste
  • Rice for serving (white or brown) (spoon about 1/2 or more over each bowl of gumbo)

Instructions
 

  • Make a roux by heating 1/4 cup oil in a pan on medium heat with 1/4 cup flour for about 20 minutes or until medium brown. Stir constantly or very often to prevent burning. If you do burn it, toss it and start over – you do not want to eat a burnt roux.
  • Once the roux is ready add the onions, peppers and celery and cook until tender.
  • Add the garlic and cook for 1-2 minutes (don’t overcook garlic or it will be bitter).
  • Stir in the andouille sausage and chicken and cook for a few minutes. *see note below if you're using pre-cooked chicken.
  • Add chicken stock and seafood stock, water, tomatoes, tomato paste, all remaining vegetables, Spicy Blend No. 1, Sriacha sauce, gumbo filé, salt, pepper and bay leaves.
  • Simmer for at least 1/2 hour or more. Do NOT boil, just simmer.
  • Add all seafood in at the last five minutes. Serve with cooked rice.

Notes

*Gumbo Filé is ground sassafras leaves and is used as a thickening agent. It can be found in the spice isle.
**If using pre-cooked chicken, add at the same time as the seafood.

Nutrition

Calories: 384kcalCarbohydrates: 23gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 99mgSodium: 959mgPotassium: 783mgFiber: 5gSugar: 5gVitamin A: 2751IUVitamin C: 32mgCalcium: 80mgIron: 3mg
Keyword Comfort Food, Creole, Fall, Gumbo, Mari Gras, One Pot Meal, Soup
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