Chicken, Sausage & Seafood Gumbo for the Holidays (Cooking with Carolyn)

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops provide a similar texture with lower cholesterol.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is more affordable and still offers seafood flavor.

Preheat the oven to 425°F.

Cut 1 pound of boneless, skinless chicken breast into 1-inch chunks and season with Grand Diamond seasoning.

Drizzle olive oil over the chicken to prevent sticking and place it on a pan sprayed with non-stick cooking spray.

Roast the chicken in the oven for about 25 minutes.

In a cast iron skillet over medium heat, add 2 cups of vegetable oil and allow it to heat up for 3-4 minutes.

Once hot, add 2 cups of flour to the oil and whisk to avoid lumps.

Stir the mixture constantly for about 20 minutes until it reaches a chocolate color.

Transfer the roux from the skillet to a pot.

Add chopped celery, bell pepper, onion, garlic, and 5 bay leaves to the roux and sauté for about 4-5 minutes until softened.

Slice 1 pound of chicken andouille sausage into 1/2-inch thick pieces and add to the pot, stirring to combine.

Pour in 3 quarts of chicken stock and stir to combine with the roux and vegetables.

Remove the roasted chicken from the oven and add it to the pot, allowing it to fall apart into the gumbo.

Simmer the gumbo uncovered over medium heat for about 1 hour.

Add 1 pound of snow crab and 1 pound of shrimp to the pot, along with 1 tablespoon of Grand Diamond seasoning and salt and pepper to taste.

Simmer for another 20 minutes, stirring gently.

Remove bay leaves before serving.

Serve the gumbo over rice and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens