Lobster, Chicken & Andouille Gumbo

Tender lobster, Cajun-seasoned chicken, smoky andouille sausage, and a rich dark roux come together in this Lobster Gumbo that feels equal parts comfort food and special occasion meal. Served over fluffy white rice and finished with garlic butter lobster tail, every spoonful delivers layers of deep Southern-inspired flavor.

Gumbo is already one of those dishes that rewards patience, but adding lobster takes it somewhere else entirely. The smoky sausage, seasoned chicken, seafood, and slow-developed roux build flavor with every step, creating a bowl that’s hearty enough for Sunday dinner and impressive enough for holidays and celebrations.

Why You’ll Love This Recipe

• Rich, authentic gumbo flavor.
• Multiple proteins create incredible depth.
• Great for holidays and special occasions.
• Perfect balance of seafood and Cajun comfort food.
• Even better the next day.

Flavor Notes

The dark roux provides the backbone of the dish while the andouille sausage brings smokiness and spice.

Tender chicken adds heartiness while lobster meat and garlic butter lobster tails create a rich finish that makes this gumbo feel elevated without losing its comfort-food roots.

Serving Suggestions

Serve with:

• Steamed white rice
• Crusty French bread
• Garlic bread
• Extra green onions
• Hot sauce

Perfect for holidays, family gatherings, Sunday dinners, and cold-weather comfort meals.

Storage

Store refrigerated for up to 4 days.

Like most gumbo recipes, the flavor continues developing overnight and may taste even better the next day.

Reynaldo’s Cocina 📍

Lobster, Chicken & Andouille Gumbo

5 from 1 vote

A rich Southern-inspired gumbo loaded with lobster tail, lobster meat, Cajun chicken, and smoky andouille sausage served over fluffy white rice.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 people

Course: Main Course, Soup

Cuisine: Cajun, Cajun Inspiried, Southern

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x+

Gumbo Base

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 8 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Proteins

• 1 pound boneless skinless chicken breast diced
• 12 ounces andouille sausage sliced
• 2 lobster tails
• 8 ounces lobster meat chopped

Lobster Tail Seasoning

• 1 tablespoon Tony Chachere’s Original Creole Seasoning
• 2 tablespoons melted butter
• 2 cloves garlic minced

For Serving

• 3 cups cooked white rice
• 4 green onions sliced

Equipment

• Dutch oven or large stock pot
• Large skillet
• Whisk
• Cutting board
• – Chef knife
• Wooden spoon

Method

1. Season lobster tails with Tony Chachere’s seasoning, garlic, and melted butter. Set aside.
2. Season diced chicken lightly with Cajun seasoning, salt, and pepper.
3. In a Dutch oven, melt butter over medium heat.
4. Add flour and whisk continuously until a dark peanut butter to chocolate-colored roux develops, approximately 20–30 minutes.
5. Add onion, celery, and bell pepper.
6. Cook for 5–7 minutes until softened.
7. Stir in garlic and cook for 1 minute.
8. Slowly whisk in chicken stock.
9. Add bay leaves, thyme, Cajun seasoning, salt, and pepper.
10. Simmer for 20 minutes.
11. In a skillet, cook chicken until lightly browned.
12. Add chicken to the gumbo.
13. Brown andouille sausage and add to the gumbo.
14. Simmer an additional 30 minutes.
15. Bake or broil lobster tails until fully cooked.
16. Remove lobster meat from tails and chop a portion for the gumbo.
17. Stir chopped lobster meat into the gumbo during the final 5 minutes of cooking.
18. Divide cooked white rice between serving bowls.
19. Ladle gumbo over rice.
20. Top each bowl with lobster tail and sliced green onions.
21. Serve immediately.

Notes

• A darker roux creates deeper gumbo flavor.

• Stir the roux constantly to prevent burning.

• Lobster is added at the end to keep it tender.

• Andouille sausage provides the traditional smoky Cajun flavor.

• Gumbo tastes even better the next day.

• Store leftovers refrigerated for up to 4 days.