Go Back
–+ servings
Lobster Gumbo with lobster tail, Cajun chicken, andouille sausage, white rice, and green onions.
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Cajun, Cajun Inspiried, Southern
Ingredients Equipment Method Notes

Ingredients
  

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.
QR Code linking back to recipe