Authentic Southern Gumbo Recipe: Chicken, Shrimp, and Sausage in Spicy Gravy

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Discussion Overview

This thread centers around participants sharing their experiences and recipes related to making gumbo, particularly a version that includes chicken, shrimp, and sausage. The initial post expresses a desire to recreate a specific gumbo enjoyed in Charleston, SC, prompting others to share their own recipes and variations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares a gumbo recipe that includes chicken, shrimp, and sausage, omitting crabmeat, scallops, and oysters.
  • Another participant mentions their husband's variation of a Paula Deen recipe, which also excludes crabmeat.
  • Several users mention using Zatarain's gumbo mix as a quick alternative, with personal adjustments like adding okra and smoked sausage.
  • One participant describes a traditional Louisiana method of making gumbo using Savoie's dark roux mix and various meats and vegetables.
  • Another participant expresses a fondness for shrimp and grits, noting its popularity in their region.

Areas of Agreement / Disagreement

Views differ on the preferred ingredients and methods for making gumbo, with no clear consensus on a single recipe or approach.

Contextual Notes

Participants share personal experiences and family traditions related to gumbo preparation, reflecting regional variations and individual preferences.

Who May Find This Useful

Consultants interested in exploring different gumbo recipes and cooking methods may find the shared experiences and variations helpful.

Kitchen Diva
Kitchen Diva
Gold Member
Messages
4,892
Hi all your chefs out there...

I had the best Gumbo while in Charleston, SC last week. It had chicken, shrimp and sausage, in a brown, spicy gumbo gravy served over southern white rice.

I WOULD love to be able to make this at home. Does anyone out there have a really good gumbo recipe like this one or similar? DH liked it too, and he's a picky eater. If no one has a recipe like this, will you all call your grandma's for me? :blushing:

Thanks in advance!
 
Last edited:
  • Thread starter
  • #2
Seriously? No one has a gumbo recipe?

Beth, Di, Chefann, Bsaxman...where are you guys?
 
DH makes a really good gumbo. It's a variation of a Paula Deen recipe - very good. He doesn't add the crabmaet that she puts in it. Let me see if I can find it for you.
 
It's pretty much this recipe, but he uses chicken, shrimp and sausage. We don't add the crabmeat, scallops or oysters.

Savannah Seafood Gumbo

Ingredients:
1/4 cup oil
6 tablespoon all-purpose flour
2 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cup chicken broth
3 cup water
1 tablespoon chicken base
2 Bay leaves
1 1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon Paula Deen's Lemon-Pepper Seasoning
1/2 teaspoon cayenne pepper
2 teaspoon Paula Deen's House Seasoning
2 tablespoon soy sauce or Worcestershire sauce
1/3 cup dried parsley
1 14 1/2-ounce can diced tomatoes seasoned with garlic, basil, and oregano
OR
2 cup diced tomatoes
4 cup cut okra (fresh or frozen)
2 cup oysters and liquor
1/2 lb crab meat
1 1/2 lb fresh peeled shrimp
3 cup Bay Scallops
File Powder
4 cup sliced Cajun-style fresh link sausage

Directions:
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

Tip: Add File' Powder after putting Gumbo into individual serving bowls. Adding File' into the pot will make the Gumbo too thick as File' powder it acts as a thickening agent.

Yield: Approximately 8-10 servings
Preparation time: 45 minutes to 1 hour
Cooking time: 1 hour 45 minutes
Ease Preparation: Easy

Recipe Courtesy Paula Deen
 
  • Thread starter
  • #5
pamperedlinda said:
It's pretty much this recipe, but he uses chicken, shrimp and sausage. We don't add the crabmeat, scallops or oysters.

Savannah Seafood Gumbo

Ingredients:
1/4 cup oil
6 tablespoon all-purpose flour
2 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cup chicken broth
3 cup water
1 tablespoon chicken base
2 Bay leaves
1 1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon Paula Deen's Lemon-Pepper Seasoning
1/2 teaspoon cayenne pepper
2 teaspoon Paula Deen's House Seasoning
2 tablespoon soy sauce or Worcestershire sauce
1/3 cup dried parsley
1 14 1/2-ounce can diced tomatoes seasoned with garlic, basil, and oregano
OR
2 cup diced tomatoes
4 cup cut okra (fresh or frozen)
2 cup oysters and liquor
1/2 lb crab meat
1 1/2 lb fresh peeled shrimp
3 cup Bay Scallops
File Powder
4 cup sliced Cajun-style fresh link sausage

Directions:
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

Tip: Add File' Powder after putting Gumbo into individual serving bowls. Adding File' into the pot will make the Gumbo too thick as File' powder it acts as a thickening agent.

Yield: Approximately 8-10 servings
Preparation time: 45 minutes to 1 hour
Cooking time: 1 hour 45 minutes
Ease Preparation: Easy

Recipe Courtesy Paula Deen
Click to expand...

Thanks, Linda...how much meat should I use? The one I had was made with chicken, shrimp and sausage... I'm not a big lobster, crab, or scallops person, so I'd make it the way your DH likes it.


____edited____
Never mind- I figured it out. The "OR" part confused me- It looked like it was telling me to use the first list of ingredients OR the second... silly me!
 
He just keeps adding until it looks/tastes right. Definitely get a bottle of file powder to shake on top of your serving too - adds the proper zip to it.
 
I've made Paulas recipe too and it is awesome. We love Gumbo around here.

Shoot me now - but Zattaraans (sp?) Gumbo mix is not half bad if you are in a hurry - its not Paulas but it will do - I doctor it up with okra, peppers and onion. It calls for smoked sausage. I add shrimp or shrimp, sometimes some crab. It is great for leftovers.

Did you try Shrimp and Grits while you were there? Now THAT is some good eating! Pretty much a staple around here - we even had it at my daughters wedding in champagne glasses!
 
  • Thread starter
  • #8
Cindycooks said:
I've made Paulas recipe too and it is awesome. We love Gumbo around here.

Shoot me now - but Zattaraans (sp?) Gumbo mix is not half bad if you are in a hurry - its not Paulas but it will do - I doctor it up with okra, peppers and onion. It calls for smoked sausage. I add shrimp or shrimp, sometimes some crab. It is great for leftovers.

Did you try Shrimp and Grits while you were there? Now THAT is some good eating! Pretty much a staple around here - we even had it at my daughters wedding in champagne glasses!
Click to expand...

No, I didn't try grits...I'm still stuck on my dislike for Malt-o-Meal, so I can't get past that and make myself try the grits.

Good to know about the Zattaraans- thanks! :)
 
This how my husband and our families make our gumbo

Large pot of boiling water about half way full (how every much gumbo you want to make) add some jar Savoie's dark roux mix - put how every much you want the more you put the thicker it gets (not powder one) mix well till disolved add chicken, sausage, fresh sausage, season blend (onions, bell pepper, etc.) and whatever else you like orka, etc. and cook till chicken is done (couple of hours) and that is how we do it in Louisiana
 
  • Thread starter
  • #10
nikki70563 said:
This how my husband and our families make our gumbo

Large pot of boiling water about half way full (how every much gumbo you want to make) add some jar Savoie's dark roux mix - put how every much you want the more you put the thicker it gets (not powder one) mix well till disolved add chicken, sausage, fresh sausage, season blend (onions, bell pepper, etc.) and whatever else you like orka, etc. and cook till chicken is done (couple of hours) and that is how we do it in Louisiana
Click to expand...

Eeewww, you guys eat WHALES? kidding, I knew you meant Okra! :)
 
I love shrimp & grits - yummo!
 

Frequently Asked Questions

What ingredients are needed for an Authentic Southern Gumbo?

To make an Authentic Southern Gumbo, you will need chicken, shrimp, sausage (such as andouille), onions, bell peppers, celery, garlic, okra, diced tomatoes, chicken broth, and a blend of spices including cayenne pepper, thyme, and bay leaves. Additionally, you'll need oil for the roux and rice for serving.

How do I make the roux for the gumbo?

To make the roux, heat equal parts oil and flour in a large pot over medium heat. Stir continuously until the mixture turns a deep brown color, which can take about 20-30 minutes. This step is crucial as it adds depth of flavor to the gumbo.

Can I make gumbo ahead of time?

Yes, gumbo can be made ahead of time. In fact, it often tastes better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days or freeze it for longer storage. Just be sure to reheat it gently before serving.

What type of rice should I serve with gumbo?

Traditionally, gumbo is served with long-grain white rice. You can also use brown rice for a healthier option or even cauliflower rice for a low-carb alternative. The rice absorbs the flavorful gravy and complements the dish perfectly.

How spicy is Authentic Southern Gumbo?

The spiciness of gumbo can vary based on personal preference. The recipe typically includes cayenne pepper and other spices, which can be adjusted to taste. If you prefer a milder gumbo, reduce the amount of cayenne or omit it altogether.

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