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

Cajun seasoning

Natures seasoning

Old bay

Let’s Cook!

  1. In a large pot with lid bring broth to a boil, adding bay leaves, and chicken bullion cube

  2. 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**

  3. Season shrimp with natures seasoning and old bay. Cook until done and add to broth

  4. Cut your rotisserie chicken removing skin and add to gumbo.

  5. 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.

  6. Add celery and diced tomatoes

  7. Add your crab legs and place lid on your pot .

  8. 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;


I’m a lover of blogs and bloggers. Truly blogs have offered me so many great ideas, a comforting reassurance that I’m not “alone” in this mothering journey, and a source of community over the past years.

Let the posts
come to you.

Thanks for submitting!

  • Instagram

Hi, All!