Seafood-and-Chicken Gumbo Recipe

Name: Seafood-and-Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oregano sprigs; 5 thyme sprigs; 1 1/2 sticks unsalted butter; 1 1/2 cups all-purpose flour; 1/2 pound andouille sausage, cut into 1-inch pieces; 16 cipollini onions, peeled; 6 garlic cloves, minced; 1 leek, white and light green parts only, chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 celery ribs, sliced; 3 carrots, cut into 1/2-inch-thick rounds; 2 tablespoons smoked paprika; 1 pound okra, thickly sliced; 2 teaspoons kosher salt, plus more for seasoning; 4 bay leaves; 2 quarts chicken stock or low-sodium broth; 1/2 cup long-grain rice; 1 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 16 shelled and deveined jumbo shrimp; 8 snow crab legs; Chopped parsley, for serving; Hot sauce, for serving

Servings: persons

5 oregano sprigs
5 thyme sprigs
1 1/2 sticks unsalted butter
1 1/2 cups all-purpose flour
1/2 pound andouille sausage, cut into 1-inch pieces
16 cipollini onions, peeled
6 garlic cloves, minced
1 leek, white and light green parts only, chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 celery ribs, sliced
3 carrots, cut into 1/2-inch-thick rounds
2 tablespoons smoked paprika
1 pound okra, thickly sliced
2 teaspoons kosher salt, plus more for seasoning
4 bay leaves
2 quarts chicken stock or low-sodium broth
1/2 cup long-grain rice
1 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces
16 shelled and deveined jumbo shrimp
8 snow crab legs
Chopped parsley, for serving
Hot sauce, for serving

1
Using kitchen twine, tie the oregano and thyme sprigs into a bundle.
2
Turn a 6- to 6 1/2-quart slow cooker to high and set the timer for 4 hours.
3
Add the butter and cover until the butter melts.
4
Stir in the flour and mix with a wooden spoon until well incorporated and a paste forms.
5
Add the herbs and the next 13 ingredients, up to and including the stock, and stir.
6
Cover and cook for 3 hours.
7
Stir in the rice and chicken, cover and cook for 45 minutes.
8
Add the shrimp and crab, cover and cook for 15 minutes longer.
9
Discard the herb bundle and bay leaves and season with salt.
10
Garnish the gumbo with parsley and serve in bowls with hot sauce and shell crackers for breaking the crab legs.

2150

kcal

Calories

Fat

271

Carbs

180

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 23 ingredients. The key ingredients include: 5 oregano sprigs, 5 thyme sprigs, 1 1/2 sticks unsalted butter, 1 1/2 cups all-purpose flour, and more.

Yes, Seafood-and-Chicken 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!

Seafood-and-Chicken Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions