Prep Time: 1 hour
Cook Time: 3 hours 15 minutes
Total Time: 4 hours 15 minutes
Servings: 12

Gumbo is a delicious Louisiana stew brimming with savory sausage, tender chicken, and two kinds of seafood, all swimming in a rich broth that’s so good you could sip it straight. The only side you really need is a scoop of rice or, believe it or not, potato salad. Sure, you can throw in some crackers and a dash of Tabasco if that’s your thing, but that’s totally up to you. This Gumbo recipe is designed to be a quick and easy one, even though it might seem a bit involved at first glance. Don’t let that intimidate you! The steps aren’t too tricky, but like all great comfort food, it does take a little time. The good news is that you can whip up the roux and the chicken and seafood stock ahead of time and stash them in the freezer. This little trick will save you a ton of time when you’re ready to cook!

Ingredients:

For the Gumbo:

• 2 tablespoons of Cajun seasoning
• 680 grams (about 4 large) chicken thighs, with bones and skin removed (save those for stock), cut into 1-inch chunks
• 15 milliliters of oil
• 340-397 grams of andouille sausage, sliced into 1/2-inch thick pieces
• 225 grams of yellow onion, diced (save the ends for the stock)
• 175 grams of bell pepper, diced
• 101 grams of celery, diced (trimmings reserved for stock)
• 45 grams of minced garlic
• 56 grams of tomato paste
• 315 grams of dark roux (or use the full batch from the recipe that follows)
• 2 3/4 liters of chicken-seafood stock (recipe follows, or you can use premade stock)
• 2 large bay leaves
• 4 sprigs of thyme leaves
• 1 teaspoon of Tabasco sauce (or to taste, optional)
• 227 grams of frozen okra
• 840 grams of Snow or Dungeness crab legs, with meat extracted and shells reserved for stock (465 grams of crab meat)
• 907 grams of raw shrimp, deveined and peeled (peels reserved for stock)
• 3 tablespoons (16 grams) of gumbo filé (optional for a thicker gumbo)
• 125 milliliters of cold water (optional)
• Cajun seasoning to taste

For the Chicken-Seafood Stock (can be made up to 6 months ahead and frozen)

• Crab shells reserved from above
• Shrimp shells reserved from above
• Chicken bones and skins reserved from above
• 1 large onion, washed and cut in half (plus trimmings from above)
• 1 head of garlic, cut across the width
• Celery trimmings reserved from above
• 1 tablespoon of kosher salt
• 1/2 tablespoon of black peppercorns
• 4 large (or 16 small) bay leaves
• 3 liters of filtered water

For the Dark Roux (can be made 2-3 days ahead and refrigerated or frozen for up to 2 months)

• 100 grams of lard or neutral oil
• 120 grams of all-purpose flour

• steamed white rice
• sliced green onions
• chopped parsley
• gumbo filé
• saltine crackers

Directions:

Prepare the Chicken-Seafood Stock:

1. Add the crab and shrimp shells, chicken skin and bones, onion and trimmings, garlic, celery trimmings, salt, peppercorns, bay leaves, to a 16-quart stockpot.
2. Cover the ingredients in the pot with the filtered water.
3. Bring the water in the pot up to a boil over medium-high heat.
4. Allow the stock to boil for 10 minutes. Scum will rise to the surface of the stock. Use a large spoon to skim the grey foam off the surface and discard. Decrease the stove's temp to medium-low.
5. Allow the stock to simmer for another 45 minutes-1 hour.
6. Once the stock is finished, strain it through a cloth-lined colander into a larger bowl or container.
7. Use right away or store until ready to use.

Prepare the Brown Roux:

1. Melt the lard over medium heat in a cast-iron skillet.
2. Once melted, sprinkle the flour over it. Use a whisk or a spatula to stir the two together to create a paste.
3. Stir, cooking the roux, as it develops in flavor and darkens in color. Every 10 minutes, the roux will change color.
4. Stir the roux for 30 seconds. After 30 seconds, allow the roux to cook for 2 minutes, undisturbed. Stir again for 30 seconds.
5. Repeat this method as the roux grows darker and smells nuttier, or for about 45-50 minutes.
6. Once your roux has reached a chocolatey-brown color, it should resemble a thick paste.
7. Remove it from the heat and allow it cool while you prepare the gumbo. If the lard separate as it sits, just whisk it together right before adding it to the pot.
8. Season the Chicken Thighs (up to 24 hours ahead)
9. In a mixing bowl, season the pieces of chicken thighs with the cajun seasoning.
10. Cover the bowl and allow the spice blend to penetrate the meat for 30 minutes-24 hours.

Make the Gumbo:

1. Heat the oil in a 16-quart stockpot over medium heat.
2. Add the seasoned chicken thighs and brown them in the fat for 3-4 minutes. Next, add the andouille slices to the pot and brown them with the chicken for 2-3 minutes.
3. Transfer both the chicken and sausage to a platter.
4. Discard all but 1 tablespoon of the fat from the pot.
5. Add the diced onion, bell pepper, celery, and garlic to the hot oil in the bottom of the pot. Cook the aromatics down for 10 minutes, or until they are very soft.
6. Stir in the tomato paste and all of the roux into the veggies.
7. Gradually add the stock by the ladleful (or a cup at a time), stirring constantly as you add the stock, to ensure a smooth gravy, until all of the stock has been added. The liquid may foam up as the flour in roux heats up but will dissipate as you stir and cook it.
8. Add the thyme and bay leaves, stirring to combine.
9. Bring the liquid up to a gentle boil, skimming off any excess oil, which will appear as dark spots on the surface of the liquid.
10. Once it comes to a boil, reduce the heat to medium-low and return the chicken and sausage to the pot. Simmer the gumbo for 20 minutes.
11. Add the tabasco and okra to the pot after the gumbo has simmered for 5 minutes.
12. Continue to cook the stew for 10 minutes.
13. Carefully lower the shelled crab and shrimp into the pot and allow it to cook for only 5 minutes.

Combine and Add the Gumbo Filé (Optional), then Serve

1. In a separate mixing bowl, whisk together the gumbo filé and water. The filé will thicken quickly.
2. Turn the stove off.
3. Whisk this mixture into the gumbo. Some of it may lump, but the more you stir it, the better it will blend. This step is optional if you want a thicker gumbo.
4. Ladle the Gumbo into a bowl with a serving of rice Steamed White Rice.
5. Garnish the servings with chopped parsley or green onions or leave it plain. Serve with a few dashes of tabasco and saltine crackers.
6. Refrigerate leftovers as soon as possible.
7. Enjoy within 3 days.

Tips & Notes:

Swaps and Substitutes:

• use 1-pound of picked canned crab meat instead of handpicking the crab meat.
• use boneless, skinless chicken thighs and replace the water in the stock with 2 32-ounce (907 grams) cartons of chicken stock.
• instead of making the chicken-seafood stock, use 1 32-ounce (907 grams) carton of seafood stock and 1 32-ounce (907 grams) carton of chicken stock.
• replace frozen okra with equal quantity of sliced, fresh okra blanched for 4 minutes in boiling water. 
• replace the pork andouille with chicken andouille.
• Molokhia can replace the filé.

Seafood (Only) Gumbo:

• Omit the chicken and sausage and replace both with equal amounts of shelled crawfish and shucked oysters. 
• Add the crawfish and oysters to the gumbo with the crab and shrimp meat. 

Make-Ahead Instructions:

• Stock: prepare and strain the stock as instructed. Cool the stock and transfer it to freezer-safe containers. Refrigerate for up to 3 days or freeze for 6 months. 
• Roux: prepare as instructed and transfer it to a food storage container. Store it in the refrigerator for 2-3 days. Freezing roux decreases its thickening power. If you choose to freeze it, only do so for 2 months. Thaw it in the fridge until soft before using it.

Gumbo Filé Notes:

• You can sprinkle the filé onto the gumbo's surface in the pot and stir it in, but that often results in more clumps.
• You can also leave the filé on the side and allow your diners sprinkle theirs on to suit their tastes.
• Omitting the filé altogether is okay, too, but your gumbo won't be as thick.
• Storage and Reheating Instructions:
• Store the gumbo in a food storage container for 3 days. Reheat only what you plan to eat.
• Keep the gumbo refrigerated to extend its life.
• Reheat the leftovers thoroughly, either in the microwave or on the stovetop.  

Freezer Instructions:

• Allow the gumbo to cool slightly.
• Pack it into freezer storage containers.
• Freeze the gumbo for 3 months.
• Thaw it under refrigeration and reheat it on the stovetop or in the microwave until steaming hot.

Nutrition:

Calories: 476kcal, Carbohydrates: 21g, Protein: 49g, Fat: 21g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 306mg, Sodium: 2237mg, Potassium: 629mg, Fiber: 2g, Sugar: 2g, Vitamin A: 906IU, Vitamin C: 18mg, Calcium: 200mg, Iron: 5mg