Ingredients
Scale
- 2 pounds (900g) skinless chicken thighs
- salt and pepper to taste
- 1 tablespoon (12g) creole seasoning or to taste
- 2 tablespoons (30ml) canola oil
- 8 ounces (250g) smoked sausage
- ¼ cup (60g) unsalted butter
- ½ cup (60g) flour
- 1 medium onion, diced
- 2 teaspoons (10g) minced garlic
- 1 medium green bell pepper, diced
- 1 cup (120g) chopped celery
- ½ pound (250g) crab legs
- 1 tablespoon (12g) creole seasoning
- 1 tablespoon (10g) chicken bouillon powder
- ½ tablespoon (4-5g) smoked paprika
- 1 tablespoon (6g) thyme
- 2 bay leaves
- 1 14-ounce can tomatoes, chopped (optional)
- 6 cups (1.5l) chicken stock
- 1 pound (450g) shrimp, peeled and deveined
- 1 tablespoon (6g) gumbo filé
- 2 green onions, chopped
- ¼ cup (15g) chopped parsley
Instructions
- Season the chicken with salt, pepper, and Creole seasoning.
- Heat oil in a heavy-bottomed Dutch oven over medium heat and brown the chicken on both sides. Remove and set aside.
- Brown the sausage in the same pan and set aside.
- Melt butter with the oil in the pan, add flour, and stir until smooth.
- Cook the roux over medium heat, stirring constantly for 20-30 minutes, until it turns a rich dark brown color.
- Remove the Dutch oven from the heat and let it cool slightly before returning it to heat.
- Add onion, garlic, green pepper, and celery, cooking for 8-10 minutes while stirring frequently.
- Add chicken, sausage, crab legs, Creole seasoning, chicken bouillon, paprika, thyme, and bay leaves. Cook for 5 minutes.
- Add tomatoes (if using) and chicken stock, bring to a boil, and simmer for 45-50 minutes.
- Add shrimp and simmer for an additional 5 minutes.
- Stir in gumbo filé, green onions, and parsley. Adjust thickness and flavor as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of spices to suit your taste.
For a spicier kick, consider adding cayenne pepper or hot sauce.
Serve over rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 115 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg