Gumbo is one of those dishes that I can eat anytime of the year – but, usually I stick to preparing it during the chilly months. I have a great secret to making great gumbo every time. Ultimately, keep it simple and be patient.

Gumbo, one of the most popular and well-known dishes of New Orleans, is a vibrant soup/stew dish often cooked in many Southern kitchens and restaurants across the globe.

The spirit and passion of Louisiana are reflected in its food; Gumbo’s origin – for the most part – remains a myth. Some believe it was created by the French or perhaps the Spanish in the early 1800s. However, others accredit the creation to the African/American community around the same time frame. Ultimately, what is clear is that many cultural influences have always occupied Louisiana.

There are multiple ways to prepare gumbo; primary ingredients typically include a variety of various types of meats, seafood, and vegetables. Chicken, sausage, ham, oysters, turkey, wild turkey, squirrel, rabbit, beef, veal, crabs, soft-shell crabs, shrimp, greens, and cabbage, okra are some of the standard staples of the dish.


My Style

Making gumbo can be a difficult task. However, I am a real fan of keeping recipes simple. Subsequently, my gumbo recipe generally always includes spicy sausage, chicken thighs, and a variety of seafood. Firstly, I need to admit; I am not a big fan of the sweet green peppers. Moreover, I dislike okra immensely – put simply, I can’t get past the texture. Therefore, I discovered a tasty substitution that works perfectly; poblano peppers. Although, I haven’t been as lucky for the okra. I enjoy the edgy flavor the pepper adds to the dish. However, if you are not a fan of spicy, just remove the spine and seeds during preparation.

Gumbo Ingredients

Here’s My Recipe For

Great Gumbo Every Time


Gumbo in Bowl
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King Crab Seafood Chicken Gumbo

A delicous seafood gumbo with a lobster twist.
Course Lunch, Main Course
Cuisine American, French
Keyword Gumbo, Seafood, Spicy
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 497kcal


  • 5 cups chicken or seafood stock see recipe
  • 1/2 cup bacon fat
  • 1/2 cup all purpose flour
  • 2 tablespoons all purpose flour
  • 1 large white onion medium diced
  • 1 can diced tomatoes 14.5 ounce
  • 2 stalks celery chopped
  • 2 tablespoons tomato paste
  • 1 large jalapeño pepper finely minced
  • 1 large pablano pepper chopped
  • 2 dried bay leaves
  • 3 teaspoons dried thyme
  • 1 teaspoon red pepper flakes
  • 2 tablespoons dried ground sage
  • 1 large garlic clove finely minced
  • salt and pepper to taste
  • 1 pound large shrimp shells removed, washed and devined
  • 2 smoked andouille sausage links New Orleans Spicy Smoked Sausage Links
  • 1 1/2 pounds king crab legs cooked, meat removed, and cut into 1 inch pieces
  • 4 chicken thighs boiled, skin and bone removed, chopped into 1 inch cubes
  • 3 scallions lightly chopped
  • 10 cups long-grain white rice
  • filé powder and hot pepper sauce for serving


Prepare the Roux

  • In a large heavy pot over medium heat, add the bacon fat and cook until hot.
  • Add the flour to the pan and continuously stir until the roux is a rich brown color; approximately 15-20 minutes.

The Gumbo

  • Once the roux is done, quickly add the onion, garlic and cook another 3-5 minutes.
  • Add the poblano peppers, jalapeño peppers, and celery, stirring frequently until the vegetables are just tender
  • Pour in the diced tomatoes, and add the bay leaves, spices and tomato paste to the mixture. Stir until throughly mixed.
  • Pour in the stock, salt and pepper to taste, and red pepper flakes. Place a lid over the pot, reduce the heat to medium-low and continue cooking for 1 hour.
  • While the gumbo is cooking, prepare the white rice according to the instuctions on the package.
  • Add the chicken, andouille sausage and seafood to the pot and continue cooking until shrimp is bright pink.
  • Remove and discard bay leaves prior to serving.
  • Serve topped with chopped scallions atop of rice or with rice on the side.


Serving: 1Cup | Calories: 497kcal | Carbohydrates: 10.9g | Protein: 53.7g | Fat: 20.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 231mg | Sodium: 768mg | Potassium: 502mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 86mg | Iron: 2mg

Per serving, based on 10 servings. (% daily value)


Gumbo with rice and cornbread

Personally, I enjoy my gumbo with rice and cornbread served alongside. Indeed, there are multiple ways to enjoy a steaming bowl of this impressive culmination of vibrant flavors. Ultimately, the secret to making a great gumbo every time is most certainly time.

Lastly, gumbo is a fantastic excuse to plan a trip to visit New Orleans, and experience the birthplace of the dish – because, why not?