Classic Gumbo

If you can’t find andouille sausage, a spicy Italian sausage would also work. Serve with crusty bread and Tabasco.

Serves: 8Hands-on: 45 minutesTotal: 2 hours 50 minutesDifficulty: Medium

Serves: 8


  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. dried oregano
  • ½ tsp. black pepper
  • ½ tsp. dried thyme
  • ½ tsp. onion powder
  • ¼ tsp. cayenne powder
  • 1 tsp. salt
  • 1 small frying chicken, cut into 10 pieces
  • 1 lb. andouille sausage
  • 2 bay leaves
  • 3 garlic cloves, chopped
  • 2 quarts chicken stock
  • ½ lb. okra, cut into ½” rounds
  • 1 lb. shelled shrimp
  • 8 oz. crabmeat
  • 4 cups cooked long-grain rice
  • ½ cup fresh parsley, chopped


  • Preheat oven to 350°F. Mix all the spices together and rub over the pieces of chicken. Place in a Dutch oven. Cut the sausage at an angle into ¼" thick slices. Sprinkle the sausage over the chicken. Cook in the oven for 40 minutes. Pour off all the fat.
  • Save the sausage on a platter. Lay the chicken pieces out to cool. Once they are cool to the touch, remove all the meat from the bones and set the bones and skin aside for making stock.
  • Place the chicken meat and sausage back in the Dutch oven. Add the bay leaves and any leftover seasoning mix to the pan. Tuck the garlic cloves around the meat with the bay leaves. Cover with chicken stock by 2". Turn the heat to medium-high, cover, and bring to a boil. Lower the heat to a simmer and cook for 45 minutes. Stir to prevent sticking.
  • Add the okra and cook for 30 minutes. Sprinkle the shrimp on top, cut up the crabmeat and add to the pot. Cook for 6–8 minutes. Taste and salt if necessary. Ladle the gumbo over rice in a bowl. Garnish with parsley.