Chicken and Seafood Gumbo Recipe

Name: Chicken and Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or unsalted butter; 6 chicken legs, skinned; 1 large onion, finely chopped; 2 large celery stalks, chopped; 1/2 cup uncooked aromatic brown rice; 1 (14-ounce) can chopped tomatoes, undrained; 1 green bell pepper, stemmed, seeded, deveined, and diced; 1 cup frozen sliced okra; 4 cups chicken stock (page 91) or water; 1 bay leaf; Salt; 2 bacon slices; 1/3 pound shrimp, raw, unpeeled; 1/3 pound scallops, raw; 1/3 pound cooked crabmeat; 1/4 teaspoon dried thyme; 1 to 2 teaspoons file powder; 2 tablespoons chopped fresh parsley, for garnish

Servings: persons

2 tablespoons olive oil or unsalted butter
6 chicken legs, skinned
1 large onion, finely chopped
2 large celery stalks, chopped
1/2 cup uncooked aromatic brown rice
1 (14-ounce) can chopped tomatoes, undrained
1 green bell pepper, stemmed, seeded, deveined, and diced
1 cup frozen sliced okra
4 cups chicken stock (page 91) or water
1 bay leaf
Salt
2 bacon slices
1/3 pound shrimp, raw, unpeeled
1/3 pound scallops, raw
1/3 pound cooked crabmeat
1/4 teaspoon dried thyme
1 to 2 teaspoons file powder
2 tablespoons chopped fresh parsley, for garnish

1
Place a large saute pan over medium-high heat and add the oil.
2
Add the chicken and cook, turning, for 10 to 15 minutes, until browned.
3
Transfer the chicken to a plate.
4
Add the onion and celery to the pan and saute in the chicken drippings for about 10 minutes, until they are just beginning to color.
5
Spread the rice evenly in the bottom of the slow cooker and add the chicken, onion, and celery.
6
Add the tomatoes, bell pepper, okra, stock, and bay leaf.
7
Cover and cook on low for 6 to 7 hours, until the meat is very tender.
8
Season to taste with salt.
9
Place a saute pan over medium-high heat.
10
Add the bacon and cook, turning, until crispy.
11
Transfer to paper towels to drain, and chop coarsely.
12
Add the bacon, shrimp, scallops, crab, and thyme to the slow cooker and continue to cook for about 15 minutes.
13
Turn off the heat and stir in the file powder.
14
Cover and let the gumbo sit for another 15 minutes, just until the shrimp turns pink and the scallops are opaque.
15
Ladle the gumbo into bowls and serve hot, garnished with the parsley.

1134

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil or unsalted butter, 6 chicken legs, skinned, 1 large onion, finely chopped, 2 large celery stalks, chopped, and more.

Yes, Chicken and Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions