In honor of Fat Tuesday, Chef Serge is in the studio mixing up a pot of Seafood Gumbo!

Seafood Gumbo

● ¼ cup grapeseed oil

● 8 oz. Andouille sausage, sliced into ¼” slices

● 1 lbs. boneless, skinless chicken breast

● ½ cup flour ● ¼ cup unsalted butter

● ½ cup green bell pepper diced

● ½ cup onion, diced

● 1 cup celery, diced

● 2 tsp. garlic, minced

● 1.5 tsp. smoked paprika

● 2 fresh sprigs of thyme

● 2 bay leaves

● 1 tsp. salt

● 1 tsp. ground black pepper

● 1 tsp. Cajun seasoning

● 1 Tbls. worcestershire

● 1 tsp. Louisiana Hot Sauce

● 6 cups of chicken stock OR 4 cups of chicken + 2 cups of seafood stock

● ½ lbs. shrimp (peeled and deveined)

● ½ lbs. lump crab

● 3 cups cooked white rice

● Chopped parsley for garnish


In a large Dutch oven heat the oil over medium-high heat and cook both sides of the chicken until browned and done. Remove the chicken and shred. Set aside. Add the sliced sausage and cook until browned. Remove sausage and set aside. Melt the butter and add the flour, stirring constantly, until it is a rich, dark brown (20-30 min), being careful not to burn the flour. Add the diced onions, bell peppers and celery and cook for 5 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add you chicken, sausage, thyme, bay leaves, paprika, salt, pepper, cajun seasoning, and both stocks and let simmer for 1 hour. Add your shrimp and crab and cook for 4 minutes and serve over hot cooked rice.