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Chicken, Sausage & Seafood Gumbo for Christmas! (Cooking with Carolyn)

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By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

You may be able to find and/or purchase some of the ingredients, materials and utensils here | http://rdy.cr/7d9ee9
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I have a great recipe for you instead of your regular Christmas Ham. Seafood, Chicken and Sausage Gumbo. Serve it as a soup before dinner or as the main course. I know this one will be a hit! Of course, you’ll need my seasoning go to http://www.gdseasoning.com
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GUMBO RECIPE LINK: http://gdseasoning.com/recipes/view/seafood_gumbo/

If you have questions about this recipe WATCH ONE OF MY RECENT VIDEOS and you may get the answer: http://youtu.be/Mwkch8UKSnU
Video Rating: 4 / 5

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23 responses to “Chicken, Sausage & Seafood Gumbo for Christmas! (Cooking with Carolyn)”

  1. TBaby GangstaClassy

    Gonna try this 2nite, Lord Guide me!!!!

    Reply
  2. Mengesha Mystro Francis

    Yes Ms. Carolyn your recipe is on point!!I I cooked it yesterday and he
    came out excellent! 

    Reply
  3. Anne M

    if bacon grease is used, do you still mix it with flour or cornstarch??? +
    CookingWithCarolyn 

    Reply
  4. Florastine Willis

    Got to try this recipe without the seafood though keep up the good work
    sista

    Reply
  5. cheyennerafterq

    What gives with the 74 idiots who voted this down? Thanks for the video ; )

    Reply
  6. L.D. Sargent

    Just found you. My mom, a South Bronx native NEVER cooked soul food, my
    father’s Southern family cooked soul food, but they never made gumbo. My
    closest friend in Los Angeles just made this recipe, he said it raved, but
    the selfish heffa did not think to FedEx a package to San Francisco, not
    even a crab claw! I gotta make this! Wonderful video! Cheers!

    Reply
  7. CookingWithCarolyn

    @kenyaette OMG YES! You got the point. That’s what I’ve been saying all
    along. Gumbo can be made thousands of different ways. It just depends on
    where you’re from and you’re own taste. There’s no one way to make a dish.
    There are so many variations and there’s plenty of room for all of them :)

    Reply
  8. Claudette Privette

    I made this on this past Saturday and it came out AWESOME!!! I got the roux
    right the first time, it was a lot of prep work but oh so worth it. Thank
    you Carolyn!!!

    Reply
  9. Rachel Rooks

    I am extremely excited about this recipe, I’ve begged several people for a
    good gumbo recipe and wasn’t able to find one. Thank you so much this is
    perfect. Is it possible to substitute okra for the celery and add cut ears
    of corn at the time I add the crab legs and shrimp? I will most definitely
    try this recipe. Thanks a million ma’am!!!! 

    Reply
  10. Tara Hookfin

    I tried this recipe because I’ve always used store bought roux. But, i
    followed your directions and got it right on the first try. My gumbo was
    delicious!!! Thanks for the tips!

    Reply
  11. Leverne Brown

    Oh my goodness looks so easy! Thanks so much! I Am Going To Start
    Practicing For New Years 2016!

    Reply
  12. B Jeffries

    First please allow me to say, I am very proud to use recipes from this fine
    high school classmate of mine. Very proud to share your recipes dear. I
    normally do gumbo my momma style = born and raised Louisiana, but sometimes
    add my Cali twist on it. Tomorrow I am excited to try your recipe Carolyn
    dear and will let you and many others know how it turned it, which I have
    no doubt it will be delicious. May you continue to be a blessing and
    success story in many more kitchens. Happy Holidays to ya.
    B. Jeffries ;)

    Reply
  13. Julian Burns

    Is that diamond seasoning in a regular store like Kroger?

    Reply
  14. Sunny C

    Wow. Yummy.

    Reply
  15. EllJai5

    Hello, I don’t have a cast iron skillet, can you make the roux in a normal
    pan?

    Reply
  16. ChrisTheHobbyGuy

    Yum…..love it……..

    Reply
  17. Teresa Harris

    Ty……girl u did that…..u hearddddd me…..lol. Omg, that was simple
    and looks amazing. I’m definitely going your route with my gumbo from here
    out…..Ty.

    Reply
  18. Danielle Byrd

    My gumbo came out tasting oily….All i really tasted was the roux, despite
    having 3 quarts of chicken stock. I think It may have been the sausages i
    used. I used the beef smoked sausages (that’s bent in an oval shape in the
    package). I hear that the longer you cook the roux, the more oil it will
    give off. Or maybe it’s because i didn’t put crab in my gumbo, just shrimp
    and links. 

    Reply
  19. Alicia H

    Do you have a recipe for the longer cooking gumbo? Also I’ve read the
    recipe but I’m a bit confused on when to put the gumbo file in. 

    Reply
  20. LaCrayshal Dalton

    After asking several freaking people and being shut down BC of family
    secrets I rally thank you for making me and my husband weekend

    Reply
  21. Prince Matchebelli

    So I Wanna try this. I Have some fresh clams, 16,oz crab meat, jumbo crab
    legs, Hillshire Farms beef sausage, Two jumbo lobster tails and shrimp. Can
    you tell me how I can incorporate my ingredients into you recipe please.
    Thanks :)

    Reply
  22. David Reyes

    Yummy, I will try this recipe, thank you.

    Reply
  23. justme3647

    Gonna try your recipe hopefully this weekend 🙂 Also, do you mind me
    asking what make & model stove you have? I love your stove & hope to one
    day get a gas/propane stove with a built-in griddle. Anyhow, thanks for
    the recipe.

    Reply

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