Jode'A H.: "It turned out good! The whole family loved it." Read More


  • 1/4 cup canola oil
  • 8 ounces smoked sausage
  • 2 pounds skinless chicken thigh (chicken)
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 green bell pepper (medium, diced)
  • 1 onion (medium, diced)
  • 1 cup chopped celery (about 3 sticks)
  • 2 teaspoons minced garlic
  • 14 ounces tomatoes (chopped)
  • 1/2 pound crab legs
  • 1 tablespoon creole seasoning
  • 1/2 tablespoon smoked paprika
  • 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)
  • 1/4 cup chopped parsley
  • 2 green onions (chopped)
  • 1 tablespoon gumbo file
  • 10 cups cooked rice
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Sodium38% DV910mg
    Fat55% DV36g
    Protein78% DV40g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories560Calories from Fat320
    Total Fat36g55%
    Saturated Fat10g50%
    Trans Fat0g
    Calories from Fat320
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Vitamin A25%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jode'A H. 2 days ago
    It turned out good! The whole family loved it.
    Tony Gos 21 days ago
    I never really follow a recipe exactly because I don’t follow directions properly - but I tried with this one cause it was pretty exact in what it was doing. I never could get it a chocolate brown roux it was more of a rusty color. However it turned out really well and my family loved it! Never got a picture of the finished product just as everything was stewing before the gumbo file. We have made this now 3 times and a 4th time tonight.
    Travis 24 days ago
    Best gumbo I’ve had. We will be making this again
    Simms a month ago
    This was an easy recipe. I added minute rice to mine and it was good. The whole family ate and I had leftovers for lunches. Served with Hot cornbread 💜
    Judline Wren a month ago
    This was so so sooo good!! Not super hard to make either. Will definitely make again!
    carl ockert 2 months ago
    made this a whilw ago, my gosh it was fantastic...didnt use crab, but followed it to the tee, except the file..i couldnt find any but this was delicious and will make this again for sure!
    Tony Washington 2 months ago
    Awesome!!, (we used a lemon pepper rotisserie chicken and deboned it). We added the chicken in with the shrimps,lobster tails, crab legs and crab meat at the end for about 5-10 minutes. This a most definitely must cook again No Doubt. the lobster tails truly kicked it up a notch.
    Deb Walton 3 months ago
    This Gumbo is addictive. I used chicken breast (thighs would’ve been better) and didn’t have any crab. Also, I didn’t make a “proper” roux. Instead, after browning the chicken, I dumped in the trinity and cooked until translucent, added the butter, then coated everything with flour and cooked/stirred for a minute or so before adding the chicken stock. Stir and scrape the bottom of the pan vigorously. Keep adding liquid until it reaches the right consistency. Dump everything else in and simmer for at least a 1/2 hour.
    Gene Goleman 3 months ago
    So, so good. This is true Gumbo
    Janet Jackson 4 months ago
    Amazing!!! The flavor was there!! Couldn’t finish my portion, I even invite my family over and there are still leftovers. Will be making this again.
    Mak Sum Fuk 5 months ago
    Made this on a whim.... it was bomb! Kids loved it. Went well with Miller High Life and Cannabis
    Mr Jaramillo 6 months ago
    Received rave reviews on this one! Flavors are outstanding and directions easy to follow. Make sure you watch the roux.
    Sabrina 6 months ago
    “Put a couple of shots of Tabasco and it’s the bees knees...” -Tiana (Princess and the frog).. seriously put some in there it was really great 👌🏻
    Jessica 6 months ago
    Family loved it. I will most certainly do this again. I did add muscle with the crab legs and shrimp
    Angie Andrews 6 months ago
    turned out pretty good. came out a little brown but was still yummy 😋
    Cousins 8 months ago
    AMAZING! Literally the best gumbo!
    laqueena hardy 9 months ago
    Great flavor . Instead of white rice I used Yellow rice (Zatarains) I have always used boxed Gumbo, after making this recipe I wont be using box anymore
    Chy Leong 9 months ago
    It turned out amazing! This is one of my fav recipes... I added snow crab for extra flavor.
    Tyril Ramsey 9 months ago
    I was forced to deviate a little due to availability of ingredients and my own inexperience, and it still turned out great!
    Latessa Wiley a year ago
    AAMMMAAAZZIINGGG. i left out the Sausage, and used ground thyme instead!@!
    Kedra Davis a year ago
    I made this gumbo it was very delicious, my family loved it, I will definitely make it again
    Tasha a year ago
    Great! I will make it again
    Faye Louise a year ago
    Yummy, worth the effort
    Shanell Ransome a year ago
    Turned out great and will be making again!
    Ronald Brunner a year ago
    Like being back in Nawlins!! Just perfect!!!
    Christi H. a year ago
    It was alright, i used chicken, shrimp, and sausage.
    Truman a year ago
    Turned out great! I would cook again.
    Rochelle Dorsey a year ago
    Great recipe but for a more authentic kick don’t add the tomatoes. Also instead of smoked sausage, andouille or gator sausage can be used for more added flavor. I’ve eaten gumbo all my life from several different places and people and tomatoes are a no go, but still pretty tasty!
    Bathazar X. a year ago
    a few important suggestions that will result in a more authentic tasting gumbo: 1. use creole andouille sausage rather than plain smoked. this will kick up the spiciness a bit but the flavor is well worth it. increase the amount to at least 1lb. 2. more crab. i suggest crab claws in addition to crab legs. 2lbs total would be sufficient. 3. use seafood stock instead of chicken stock and make your own if possible - using the shells from the shrimp along with some crab claws, celery, onion, and carrot. 4. sautee your veggies in the roux, once soft, carefully add your stock and the rest of the ingredients, bring to a simmer and let cook until flavors blend. 5. no tomatoes. just no. 6. file powder is served at the table, as is hot sauce (i prefer crystal brand, moderate heat but great flavor).
    Brittany T. a year ago
    Very flavorful and authentic! Needed to added a little more creole seasoning. I like mild spicy gumbo but for those that like it to be a little more spicy I suggest adding a 1/2 teaspoon of cayenne pepper for the extra kick