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The temperatures are finally beginning to drop and fall is starting to settle in — in the shape of crisp mornings and shorter days. Nothing signifies the arrival of cool weather quite like a warm pot of something delicious cooking on the stove. In this case, our warm pot of something delicious just so happens to be gumbo. Here are two variations of our favorite fall dish: one with crawfish and one with crab.

Do you like your gumbo with crab or crawfish?

This version, shared by Jill Melton of Edible Nashville, uses shrimp and crab. Image: Mark Boughton

Chicken, Seafood and Sausage Gumbo

By Jill Melton of Edible Nashville (See the original article here.)

Jill Melton, of Edible Nashville, shares the celebratory nature of gumbo and reminds us that the flavorful ingredients and thoughtful preparation make it an ideal dish of special occasions. Her gumbo recipe, derived from Paul Prudhomme’s, is adaptable to what she has in her kitchen, pantry and fridge. In this case, the seafood, roux and homemade chicken stock are three of the noteworthy ingredients.


Seasoning Mix

  • 1 ½ teaspoons each salt, paprika, thyme leaves and garlic powder
  • ¾ teaspoons each ground cumin, white pepper and onion powder


  • 2 tablespoons vegetable oil
  • 1 chicken quarter (or 2 chicken thighs)
  • 8 cups water (or 8 cups chicken stock)
  • 8 ounces ground sausage
  • 2/3 cup flour
  • 2 cups chopped onion
  • 1 ½ cups chopped red or green bell pepper
  • 1 cup chopped celery
  • ½ cup chopped parsley
  • 1 pound crab meat and shrimp (total)


  1. Combine ingredients for seasoning mix.
  2. Heat 2 tablespoons oil in a dutch oven. Add chicken. Sauté until browned on both sides. Remove chicken from pan to a large saucepan. Add 8 cups water to cover chicken and simmer 1 hour. Drain, reserve stock; bone chicken, reserving meat.
  3. Add sausage to reserved drippings in the dutch oven, and sauté until browned and almost done. Remove sausage.
  4. Add flour ¼ cup at a time to dutch oven drippings stirring until smooth. Cook roux until browned and a deep caramel color, about 5-6 minutes. Add onion, pepper, celery, parsley and 2 tablespoons seasoning mix. Whisk well and cook 10 minutes.
  5. Add stock to dutch oven, whisking well, and cook 20 minutes or until thickened. Add chicken, sausage and seafood and cook 10 minutes.

Shrimp, Crawfish and Andouille Gumbo

By The Corner Market

“Gumbo is more technique than recipe,” Emily Frith of The Corner Market tells us. “Back in the old Corner Market days, Steve Scalise actually used soft-shell crab in this recipe, which was the finest gumbo I have ever tasted. We also occasionally made a duck gumbo with a roux made from duck fat instead of butter and also a very delicious vegetarian greens gumbo.” According to Emily, the trick is the roux — and this is a trick she has mastered! She has traded in Scalise’s crab for crawfish and the result is delicious. We are honored to be the first ones to get our hands on The Corner Market’s never-before-shared gumbo recipe!



  • 1 stick butter and 1.2 cups flour

Creole seasoning

  • The Corner Market makes their own house Creole seasoning but Zatarain’s works just fine.


  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 2 cups onions, chopped
  • 3 garlic cloves, finely minced
  • another stick of butter
  • 1 lb. okra, sliced (frozen works fine)
  • 8 ounces of clam juice
  • 1 28-ounce can crushed tomatoes
  • 1 lb. andouille sausage, cut into ¼-inch half-moons (we like the Paul Prudhomme brand but use whatever you like)
  • 1 lb. raw shrimp, thawed
  • 1 lb. crawfish tails, thawed
  • 1 teaspoon finely chopped fresh rosemary


  1. Make roux by slowly stirring and cooking together butter and flour over low heat until golden tan but not burned. If it burns, you will have to start over. This will take about 15 to 20 minutes. Set aside.
  2. In a big pot, sauté celery, onion, pepper and garlic in butter until soft and translucent, about 15 minutes.
  3. Add okra, sausage and Creole seasoning and sauté about 5 minutes more.
  4. Add clam juice and tomatoes, return to a simmer and simmer for 30 minutes.
  5. Add crawfish and raw shrimp and simmer for 10 minutes.
  6. Stir in roux and rosemary and bring back to simmer for 10 minutes.
  7. Adjust seasoning.

Makes 1 gallon, about 12 servings

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