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Chicken, Sausage & Seafood Gumbo for Christmas! (Cooking with Carolyn)

  Chicken breast boneless skinless 1 Pound (cut into 1-inch chunks)
  All purpose seasoning 1 1⁄2 Teaspoon (Grand Diamond)
  Extra virgin olive oil 2 Teaspoon
  Vegetable oil 2 Cup (32 tbs)
  All-purpose flour 2 Cup (32 tbs)
  Onions 3 Cup (48 tbs), chop
  Celery 2 Cup (32 tbs), chop
  Bell peppers 2 Cup (32 tbs), chop
  Bay leaves 5 Small
  Andouille sausage/Smoked sausage 1 Pound, slice
  Kosher salt 2 Teaspoon
  All purpose seasoning 1 Tablespoon
  Cayenne chile pepper 1⁄4 Teaspoon (Optional)
  Low sodium chicken stock/Seafood stock 3 Quart
  Shrimp 1 Pound, devein
  Crab legs 1 Pound
  Fresh parsley 1⁄4 Cup (4 tbs), finely chopped
  Green onions 1⁄2 Cup (8 tbs), chop
  File powder 1 1⁄2 Tablespoon
  Cooked rice 1 Cup (16 tbs)

1. Preheat oven to 425 degrees.
2. Prepare a baking sheet with nonstick cooking spray.
3. Cut the chicken into 1 inch chunks.
4. Chop the onion, celery, bell pepper, green onions and garlic, finely chop the parsley keep it aside until needed.
5. Clean and devein the shrimp’s tails on.

6. In a medium bowl, season the chunks of chicken with 1½ teaspoons of Grand Diamond All-Purpose Seasoning and olive oil.
7. Place the chicken on a baking sheet, spread out and roast for about 20 to 25 minutes at 425 degrees. Once done, set aside.
8. On medium heat, heat the large cast iron skillet for 5-6 minutes, pour the oil and let it heat up and then add the flour to the oil, use a wooden spoon and constantly stir for 20 minutes or until the color of the roux turns to chocolate brown.
9. Heat a large pot over medium-high heat and pour the roux and then add the onions, celery, bell peppers and bay leaves and continue to stir for 4 to 5 minutes, or until softened.
10. Add the sausage, salt, 1 Tablespoon of Grand Diamond All-Purpose Seasoning and cayenne. Continue to stir for 3 to 4 minutes.
11. Add the stock. Stir until the roux mixture and stock are well combined. Add the chicken chunks, bring to a boil then reduce heat to medium-low.
12. Simmer the gumbo for 1 hour uncovered. Stirring occasionally.
13. Using a spoon, skim off any fat that rises to the surface.
14. Add the crab legs to the gumbo and stir. Cook for another 15 to 20 minutes.
15. Add the shrimp, stir and cook just until the shrimp turn pink lastly add the file powder.
16. Discard the bay leaves and serve in deep bowls over your favorite rice.
17. Garnish with fresh parsley and green onions.

18. Serve the gumbo along with a cup of cooked rice.

Things You Will Need
enameled cast iron skillet
Stock pot

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
High Protein
Preparation Time: 
90 Minutes
Cook Time: 
140 Minutes
Ready In: 
230 Minutes

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Average: 4.6 (6 votes)

1 Comment

Kats58's picture
Hello Carolyn~I have yet, to try this recipe and although, intend to make however, am in need of the amount used here as far as your onions, bell peppers,and garlic . You did say to use 5 bay leaves so have that. ALSO, I do not have the Grand Diamond seasoning so is there something else close to it that I could use in place? Hope to hear back from you soon! This looks fabulous! Kathy
Chicken, Sausage & Seafood Gumbo For Christmas! (Cooking With Carolyn) Recipe Video