How to Make Ultimate Gulf Coast Gumbo - A Step-by-Step Guide

Gumbo is a beloved dish that has deep roots in the Gulf Coast region of the United States. This hearty stew-like dish is known for its rich and complex flavors, thanks to a combination of meats, seafood, and a variety of vegetables and spices. While there are countless variations of gumbo, the Ultimate Gulf Coast Gumbo is a standout recipe that captures the essence of this Southern comfort food.

At its core, gumbo is a fusion of African, French, Spanish, and Native American culinary t...

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Ingredients

  • 4 pounds medium shrimp
  • 2 quarts water
  • ½ cup corn oil
  • ½ cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup water
  • 1 (3 pound) whole chicken
  • 5 large tomatoes, chopped
  • 2 medium onions, chopped
  • 5 stalks celery, chopped
  • 1 medium green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons seafood seasoning (such as Old Bay®)
  • 1 tablespoon salt
  • 1 tablespoon ground cayenne pepper
  • 2 bay leaves
  • 3 (6 ounce) cans crabmeat, drained
  • 1 pound andouille sausage, diced
  • 2 tablespoons filé powder

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 4 hrs
  • Servings: 20

  • Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.
  • Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
  • Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.
  • Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat.
  • Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.
  • Nutrition

    333 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 204mg
    • Sodium: 999mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 33g
    • Vitamin C: 14mg
    • Calcium: 75mg
    • Iron: 4mg
    • Potassium: 504mg