Recipe: Gumbo


* 2 pounds (4-6) bone-in, skin-on chicken thighs

* 4 teaspoons kosher salt, divided

* 2 teaspoons cracked black pepper

* 1 stick unsalted butter

* 8 ounces andouille sausage, finely diced

* 4 ounces tasso ham, finely diced

* 2 cups yellow onions, diced

* 1 cup celery, finely diced

* 2 tablespoons garlic, chopped

* 3 dried bay leaves

* 1 tablespoon gumbo filé powder

* 3⁄4 teaspoon cayenne pepper

* 1 teaspoon fresh oregano, chopped

* 1 teaspoon fresh thyme leaves

* 3⁄4 cup all-purpose flour

* 1 quart (4 cups) clam juice

* 1 1⁄2 quarts (6 cups) chicken stock

* 1 cup okra, sliced

* 1 cup green bell pepper, finely diced

* 1 cup red bell pepper, finely diced

* 1 pound crawfish tail meat (substitute 16-20 shrimp if you can’t find crawfish tails)

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1. Preheat the oven to 350°F.

2. Season the chicken with 2 teaspoons of the kosher salt and the cracked pepper.

3. Bake in a roasting pan for about 45 minutes, or until the chicken reaches 165°F.

4. Remove the chicken and allow it to cool slightly.

5. Pull the meat from the bones, and separate it from the skin.

6. Set aside the meat and discard the rest.

7. In a low and wide 6-quart (or larger) stockpot, add the butter and sauté sausage and ham with onions, celery and garlic over medium-high heat for about 4 minutes.

8. Add bay leaves, gumbo filé powder, cayenne, oregano, thyme and the rest of the salt.

9. Cook until the mixture begins to pick up some color.

10. Add the flour and stir in to form a roux.

11. Continue to cook until the mixture turns a fairly dark brown.

12. Add the clam juice and stock and whisk out the lumps.

13. Add the okra and bell peppers and bring to a boil.

14. Reduce to a simmer (the mixture should begin to thicken), and simmer for about 20 minutes.

15. When the texture becomes stew-like, add the pulled chicken and crawfish. (Include any liquid from thawed crawfish.)

16. Bring to a boil and then remove from heat.

17. Taste and season with more salt, pepper and/or cayenne, as desired.

18. Remove the bay leaves.

19. Serve with cooked long grain rice.

Serves 4-6.

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Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.

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