Ultimate Gulf Coast Gumbo

Ultimate Gulf Coast Gumbo

Robert Wilson 0

"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."

Ingredients 3 h 50 m {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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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Reviews 43

  1. 53 Ratings

Paul Schultz

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 chopped Okra. Otherwise the Recipe is very good.Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. At my home Library I have over 100 different recipes for Gumbo, that were collected while growing up in Louisiana and have shared many of them with friends.


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 from Louisiana an we never made gumbo without those two ingredients.


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 love hoppin john stew aka black eyed peas and rice, and i use a lot of the flavors like file, cayenne, bell pepper, onion and the like in it. So after the first time I made it (strictly by recipe), I decided why not add some black eyed peas and go ahead and add the rice to it as well? So that's how I did it the last two times I've made it and it is gooood. The original is good too, but the peas and rice thicken it up real nice and just add extra love in my opinion. lol. My neighbor is from New Orleans and I did the big test by taking her some the other night, and the next day she raved. She said it was very good gumbo and that she'd never had it with the b.e. peas and rice added in, but she really loved it that way. My philosophy is..if you like it, put it in there! So thanks for posting the recipe and giving me something new that my family enjoys. I highly recommend it to everyone!