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Gulf Coast House Gumbo

Soup 🍲 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 Carnivore 🥩Comfort-FoodPescatarian 🐟

Gulf Coast House Gumbo brings a deep, peppery warmth with layers of shrimp, crab, tender chicken, and smoky andouille in a dark roux base. Bright tomatoes and the Cajun trinity round it out, while filé lends a silky finish. It’s a crowd-pleasing pot ideal for weekend gatherings or game day, served generously over steamed rice.

  • Prep1 hr 30 min
  • Cook2 hr 30 min
  • Serves20
  • DifficultyHard
Gulf Coast House Gumbo
  1. 1

    Peel and devein the shrimp. Put the shrimp into a bowl; cover and refrigerate until needed. Put the shrimp heads and shells into a large pot.

  2. 2

    Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until the liquid is reduced by half. Strain out and discard the shrimp heads and shells. Reserve the shrimp broth.

  3. 3

    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 the flour puffs and starts to absorb the oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Put the 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 the chicken is no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  4. 4

    Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the bones; chop the meat into 1-inch pieces.

  5. 5

    Return the chopped chicken to the pot, along with the 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.

  6. 6

    Stir the gumbo from the bottom for 1 minute. Remove the bay leaves and serve.

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