Ingredients:

  • 3 lbs Chicken pieces (bone-in, skin-on preferred)
  • Salt and Black Pepper, to taste
  • 2 cloves Garlic, minced
  • 3 envelopes Louisiana Gumbo Base
  • 2 Bay Leaves
  • 2 packages (12-16 oz total) Andouille Sausage, sliced
  • 3 lbs Crab (cleaned and cut into pieces, or pre-cooked crab meat)
  • 3 lbs Shrimp (peeled and deveined, raw only!)
  • 1 dash Gumbo File Powder
  • 1 cup Long-Grain White Rice
  • Optional: Hot Sauce, for serving
  • Optional: Crackers, for serving

Instructions:

  1. Place chicken in the stockpot, cover with water, add salt, pepper, and minced garlic. Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 20 minutes).
  2. Stir in the Louisiana Gumbo Base according to package directions. Bring back to a simmer.
  3. Add andouille sausage and bay leaves. Simmer for 15 minutes, allowing the flavors to meld. Check for seasoning and adjust salt and pepper as needed.
  4. Add the crab pieces to the gumbo. Simmer for about 5 minutes, or until the crab is heated through (if using pre-cooked).
  5. Gently stir in the raw shrimp. Cook until the shrimp turns pink and opaque, about 3-5 minutes. Do not overcook!
  6. While the gumbo simmers, cook the white rice according to package directions, either in a rice cooker or on the stovetop.
  7. Spoon a few tablespoons of rice into each bowl. Ladle gumbo over the rice. Sprinkle with a dash of gumbo file powder, if desired. Serve hot with crackers and hot sauce.