Gumbo With Crab, Shrimp And Chicken
A hearty Cajun-inspired gumbo loaded with crab, shrimp, and chicken, featuring a rich roux, bold seasonings, and fresh herbs, perfect for flavorful comfort food gatherings.
Ingredients
- 1/2 lb ham, cut into pieces ⓘ
- 2 cups chopped onion
- 2/3 cup chopped green pepper ⓘ
- 1/2 cup chopped green onion tops ⓘ
- 2 tablespoons finely minced fresh parsley ⓘ
- 6 to 8 minced garlic cloves ⓘ
- 1 frying chicken (3 to 3.5 lb), cut up ⓘ
- 2/3 cup vegetable oil ⓘ
- 2/3 cup flour ⓘ
- 2 quarts cold water ⓘ
- 3 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper ⓘ
- pinch of cayenne
- 1 teaspoon dried thyme ⓘ
- 3 whole bay leaves ⓘ
- 2 1/2 to 3 tablespoons file powder ⓘ
- 2 pounds raw peeled shrimp ⓘ
- up to 1 pound crabmeat ⓘ
Instructions
- Brown the chicken in oil in a large pot.
- Remove the chicken and make a roux by gradually adding flour to the remaining oil.
- Cook, stirring constantly over low/medium heat until the roux turns the color of milk chocolate.
- Add ham, chopped onion, chopped green pepper, chopped green onion tops, parsley, and minced garlic. Continue cooking for 10 minutes, stirring.
- Add 1/4 cup water, the cooked chicken pieces, and all seasonings except file powder. Mix thoroughly.
- Add the remaining water, keep heat low, and bring to a boil, stirring gently.
- Simmer for 45 minutes or until the chicken is tender.
- Remove the chicken from bones, cut into small pieces, and return to the pot.
- Add the raw peeled shrimp and cook for a few minutes.
- Add crabmeat, bring to a simmer.
- Let the gumbo simmer down, then add file powder, stir, and let stand for a few minutes.
- Serve over rice in bowls.
Tips & Substitutions
For a richer flavor, consider adding smoked sausage or andouille in place of, or alongside, the ham. If you prefer a thicker gumbo, let the roux cook slightly longer until it's darker. Fresh crabmeat is ideal, but canned can be used as a substitute. Adjust the cayenne pepper according to your heat preference.
Serving Suggestions
Serve the gumbo over steaming white rice for a hearty meal. Pair it with crusty bread or a simple green salad for a balanced dinner. This dish complements well with a cool, refreshing drink, making it perfect for gatherings. It also pairs beautifully with Chicken-Sausage Cassoulet for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to prevent drying out. Gumbo can also be frozen for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Gumbo With Crab, Shrimp And Chicken contains roughly 1679 calories, with 45g protein, 336g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (399% of the Daily Value), vitamin C (384% of the Daily Value), and vitamin A (233% of the Daily Value). Note that it is relatively high in sodium, at 1014mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make gumbo ahead of time?
Yes, gumbo often tastes better the next day as the flavors meld. Prepare it a day in advance, let it cool, and refrigerate. When ready to serve, reheat gently before adding the file powder.
What kind of rice should I use for serving?
Long-grain white rice is traditional for serving with gumbo, as it absorbs the flavors well without becoming mushy. You can also use brown rice for a healthier option or even serve it with a side of cornbread for a southern twist.
Can I substitute the meats in the recipe?
Absolutely! You can use turkey or duck instead of chicken for a different flavor profile. For a meatless version, consider using vegetable broth and adding more vegetables, or even some hearty beans for protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).