Ultimate Gulf Coast Gumbo

Ultimate Gulf Coast Gumbo


"Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer."


3 h 50 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

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  1. Peel and devein the shrimp. Refrigerate shrimp meat. Place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium low heat until liquid is reduced by half. Strain out the shrimp heads and shells.
  2. Select a large stock pot capable of holding all the ingredients. Add oil to the pot, and heat over medium high heat. Using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. At that point, the flour suddenly puffs and absorbs the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
  3. Remove chicken from the pot, and set aside until cool enough to handle. Remove bones, and chop the chicken into about one inch pieces.
  4. Add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
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  1. 53 Ratings


My family has been making Cajun & Creole Gumbo for over 90 years.We use fresh chopped Okra in all of our Gumbos instead of File'Powder.File'was used only if you do not have fresh or frozen chop...

Igave this recipe five stars because it is the best gumbo I've tasted. I did'nt put as much of the celery it call for instead I use a cup of green onion and a half cup of parsley. My family is f...

I have made this gumbo a total of 3 times now and my friends and family love it! I did make some minor modifications, because being from Kentucky...I had to put a little Kentucky in it. : ) I lo...

I lived in New Orleans most of my life this recipe seems great, but noted a "lack of flavor" might be due to Old Bay Seasoning which is common on the East Coast, not in the South. We usually use...

I've been wanting to try some gumbo for a long time and one day my husband found this recipe, and he's made it quite a few times since. We love it! Also, it does taste even better the next day. ...

I served this recipe at our Super Bowl Party and got rave reviews. It's a wonderful blending of flavors. And, it's even better the day after!

great that there are people out there other than in the south that are trying this, i live in cenla (central louisiana) and grew up in southeast texas, and this is a meal i grew up eating once a...

Excellent Sha !!! The only thing I did different is add 1/2 C chopped flat leaf Parsley, 1/2 c Green Onion. I also used bacon drippings and made up the difference w/ the oil. I would have used a...

Wow - this is wonderful. We had over friends and they loved it. One of them said it was the best meal he ever had - and he is in the restaurant business. I made a mistake and dumped the shrimp...