Chicken, Sausage, and Seafood Gumbo

So, I've been with Willow for three years and he's asked me on more than one occasion to cook him some gumbo. Now, I've always maintained that I could cook it simply because I've helped a few bomb home chefs in the kitchen. But I have never, on my own, made a healthy pot of gumbo. So when he would ask, it would always be too warm and I would brush him off with that excuse. No one wants gumbo with is 102 outside (well, he does). It's had a few cold days here in Austin so I finally decided to do it. I surfed the internet for recipes and I saw some really wild shit. So after piecing what I thought to be a good recipe together I embarked on a task that no woman should walk alone for the first time.

Thanks to some good friends, Carla and J'Michael, I was able to stir myself to death to get a good roux. A roux is simply a thickener for sauces and soups that combines equal parts flour and butter. See, that's the foundation of some good gumbo and never did I ever think it would take as long as it did. I also had my heat not as high as suggested because I didn't want to burn it. That really is a sin. So I watched YouTube videos and texted those two all while stirring this roux up. I finally got it to a color that was decent but I could have gone a little longer to be honest. In any case, I got the hardest part out of the way.

So, let's jump into the ingredients and recipe for this meal and let your soul be prepared to be warmed.


  • 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
  • ½ 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)
  • ¼ cup chopped parsley
  • 2 green onions chopped
  • 1- tablespoon gumbo file


  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook 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 - just like chocolate. Don’t walk away from the stove during this process. It might burn.

  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, 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 file powder, green onions, and chopped parsley.

  8. Adjust thickness soup and flavor with broth or water and salt.


Now if this doesn't keep you warm, make you happy, and make you dance then you did something wrong.

6Footfoodie Gumbo