I like Gumbo do you like Gumbo?

So week before last I had cravings for Gumbo. Have only had Gumbo 1 time in my life but I had a taste for gumbo. So what did I do? Curved that craving by making my own Gumbo for the first time. It was sooooo much better than the frozen Gumbo that I had previously had. No I know what I put in mine, however I don’t know the measurement as I NEVER measure. I don’t know why I just don’t. How ever my recipes always seem to come out right.

Okay, so the recipe. I found one that use many of the ingredients that I use and made the same way. I’ll insert where I did something different.


  • ¼ cup canola oil
  • 8 oz . Smoked sausage
  • 2 pounds chicken skinless chicken thigh
  • ½ cup flour
  • ¼ cup unsalted butter
  • 1 medium green bell pepper diced
  • 1 medium onion diced
  • 1 cup chopped celery (about 3 sticks)
  • 2 teaspoons minced garlic
  • 1 14 oz . can tomatoes (chopped)
  • ½ pound crab legs
  • 1 tablespoon creole seasoning
  • ½ tablespoon smoked paparika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1- tablespoon thyme fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock (sub with water)
  • 1 pound shrimp (peeled and deveined)
  • crab if you choose, I used pre-prepared blue crabs.
  • ¼ cup chopped parsley
  • 2 green onions chopped
  • 10 cups cooked rice
  1. Lightly season the chicken with salt and pepper or whatever seasonings you chose. However, I seasoned with salt and pepper only because I used the other seasonings and didn’t want my gumbo to be extra salty with all the seasonings. Heat the oil over medium heat in a heavy bottomed Dutch Cooker or big pot, brown the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
  2. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  3. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color. Don’t walk away from the stove during this process. It might burn, oh it will burn, lol. I know from experience, lol.
  4. When you have achieved your desired color. Remove from stove and let it cool.
  5. Return the Dutch oven back on the stove. Add the onion, minced garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  6. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
  7. Stir in green onions, and chopped parsley, (only if you want it).
  8. Adjust thickness soup and flavor with broth or water and salt.

Discuss I don’t measure I had about 4 to 5 servings, as I used about half of what this recipe calls for. This recipe can make about 8 to 10 servings.

Let me know if you try it. I’m telling you it was delicious!!!