Hearty Creole Gumbo Perfect for Sunday Dinner

 

👉Ingredients:

💚For the Seasoned Seafood & Chicken:

↪️1 pound large shrimp, peeled and deveined

↪️8 ounces lump crab or claw meat, picked over for shells

↪️1 chicken breast, thinly sliced

↪️2 teaspoons Crystal hot sauce (or any hot sauce you like)

↪️½ teaspoon lemon pepper

↪️2 teaspoons dried parsley flakes

💚For the Gumbo:

↪️1 tablespoon oil or butter (only if needed)

↪️12 ounces smoked sausage, sliced

↪️Double Trinity Roux (see note below), made with chicken broth

↪️8 cups chicken broth

↪️12 ounces frozen okra

↪️1 can (14.5 oz) stewed tomatoes with juice

↪️¾ cup tomato sauce

↪️1½ teaspoons paprika

↪️1½ teaspoons onion powder

↪️1 pound in-shell blue crabs, cleaned and separated (optional)

↪️Salt, black pepper, and cayenne pepper to taste (add at the end)

👉Instructions:

✅️Step 1: Season the Seafood and Chicken

◾️1. In a bowl, combine the shrimp, crab meat, and sliced chicken.

◾️2. Add the hot sauce, lemon pepper, and parsley flakes.

◾️3. Toss well to coat evenly. Set aside to marinate while you prepare the rest.

✅️Step 2: Brown the Sausage

◾️1. In a large pot or Dutch oven, heat oil or butter over medium heat (only if sausage is lean — otherwise, the sausage fat is enough).

◾️2. Add the sliced sausage and cook until browned. Remove and set aside.

✅️Step 3: Prepare the Roux

◾️1. If you haven’t already, make a Double Trinity Roux using equal parts flour and oil, and cook until deep brown. (Traditionally, add chopped onion, celery, and bell pepper — the “Trinity” — to the roux.)

✅️Step 4: Build the Gumbo

◾️1. To the roux, slowly stir in 8 cups of chicken broth.

◾️2. Add the okra, stewed tomatoes (with juice), tomato sauce, paprika, and onion powder.

◾️3. Stir well and bring to a gentle boil.

✅️Step 5: Add Meats and Simmer

◾️1. Return the sausage to the pot.

◾️2. Add the marinated chicken and seafood mixture.

◾️3. If using blue crabs, add them now as well.

◾️4. Lower the heat and simmer uncovered for 45–60 minutes, stirring occasionally.

✅️Step 6: Final Seasoning

◾️1. Taste the gumbo and adjust salt, black pepper, and cayenne pepper as desired.

◾️2. Remove from heat once the seafood is cooked and the flavors are well developed.

✅️Step 7: Serve

◾️Serve hot over white rice, with crusty bread or cornbread on the side if desired.

👉Notes:

◾️Double Trinity Roux: A deep brown roux made with flour and fat, then cooked with chopped onion, bell pepper, and celery.

◾️Okra: Helps naturally thicken the gumbo and adds authentic flavor.

◾️Crabs: Optional, but they deepen the seafood flavor.

◾️Hot Sauce: Crystal is traditional in Creole cooking, but any brand you prefer works.