0 $0.00
0 $0.00

Kinder’s Seafood Blend Gumbo


2 tbsp Seafood Blend

1 lb andouille sausage cut into coins

1 cup flour

4 boneless skinless chicken thighs

1 quart low sodium chicken broth

2/3 cup vegetable oil, plus additional 2 tbsp for cooking chicken

1 tbsp gumbo file powder

4 celery stalks

1 large green bell pepper

1 small yellow onion

4 bay leaves

Optional: Okra, garlic, green onion, chopped tomatoes, crab meat


Step 1

In a large, heavy bottom stock pot add 2 tbsp of oil and sear chicken on both sides for about 4 minutes. Chicken should not be fully cooked, it will finish while simmering.

Step 2

Remove chicken and set aside. Without draining, add sausage coins and sear on both sides, a total of 5-8 minutes.

Step 3

Remove sausage and set aside, do not drain grease.

Step 4

Drop heat to medium low and add oil, scraping up all the bits on the pan. Add flour to create a roux, stirring constantly so as not to burn, until roux reaches a deep chocolate color. This step will take 30 minutes, possibly longer, do not rush. Note: If roux burns, you will need to start over.

Step 5

Once roux is ready, add chopped celery, bell pepper, and diced onion and mix well. Add Seafood blend and cook for 10 minutes or until tender.

Step 6

Add chicken, sausage, broth, bay leaves and file powder and bring to a boil. Let boil for 5 minutes, then reduce heat to simmer for 1 hour. Add optional ingredients as desired.

Step 7

Serve over rice and enjoy!

Featured products

The Seafood Blend Rub

Explore more recipes
    Your Cart
    Your cart is emptyReturn to Shop