The Ultimate Guide to Making Gumbo That’ll Wow Your Guests

Step 1

In a large, heavy-bottomed stockpot, combine the flour and oil over medium-low heat. Stir constantly for 30-45 minutes until the roux is dark brown, like the color of chocolate. This step requires patience and focus. If you burn the roux, start over; it’s the heart of the dish.

Step 2

Optional: In a separate skillet, brown the sausage slices on medium-high heat. Let them develop a nice crust on one side (about 2-3 minutes), then flip and brown the other side. Set them aside on a plate.

Step 3

Stir in the celery, bell pepper, onion, green onion, parsley, garlic, and roux. Mix well.

Step 4

Add the chicken broth to the stockpot. Boil for 5-7 minutes, skimming off any foam that rises to the surface.

Step 5

Stir in the Creole seasoning. Taste as you go to adjust the spice level to your liking.

Step 6

Add the shredded chicken, browned sausage, shrimp, and Dungeness crabs to the pot. Let the gumbo simmer for 10-15 minutes, allowing the flavors to meld and the seafood to cook through.

Step 7

Serve your gumbo over a generous scoop of warm white rice. Garnish with extra parsley or green onions if desired.