2 Cartons of chicken broth
1 carton of beef broth (use chicken broth if you do not eat beef)
1 cup of chopped onion
1 cup of chopped celery
4-5 clusters of crab legs
1 can of diced tomatoes (drained)
2 packs of cut sausages (I prefer andouille sausages)
1 rotisserie chicken (cut, I only use the breast portion)
1-2 pounds of fresh shrimp
3-4 bay leaves
Gumbo File (hard to find in stores. I order mine from amazon. Use link below) *this is the main ingredient as it adds that authentic gumbo flavor*
1 chicken bullion cube
In a large pot with lid bring broth to a boil, adding bay leaves, and chicken bullion cube
Cut and cook sausages until browned( I add my cup of onion and cook with sausages) add to broth **bring your stove to a low med heat**
Season shrimp with natures seasoning and old bay. Cook until done and add to broth
Cut your rotisserie chicken removing skin and add to gumbo.
Add your gumbo file ( be careful as you don’t want to pour too much) ** I use about 2 tablespoons** you can always add more so taste as you go. For more flavor you can sprinkle Cajun seasoning. This adds a nice kick if you like spicy.
Add celery and diced tomatoes
Add your crab legs and place lid on your pot .
Simmer on low heat for approximately 1-2 hours. Stirring occasionally.
Gumbo pairs well with the rice of your choice.
Order Gumbo file (powder) here;