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Biscuit Topped Seafood Gumbo

Biscuit Topped Seafood Gumbo Recipe. Shrimp, sausage, seasonings and more.



  • Chicken, cut up into pieces
  • Andouille sausage, sliced
  • 1/2 lb. Shrimp
  • 1/2 lb Okra
  • 1/3 cup Zydeco Chop Chop (Cajun trinity)
  • 2 stalks Celery
  • 1 pepper
  • bunch Green onion
  • garlic
  • 1 onion
  • 1tsp. Cayenne
  • 2tsp. Slap Ya Mama Seasoning
  • Better Than Bouillon Chicken flavor
  • 2 cups water


  • 2 cups flour
  • 2 tsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup butter
  • 3/4 cup buttermilk


For the gumbo:

  1. Heat up oil and fry chicken & Andouille. Remove.
  2. Fry vegetables and push to the side.
  3. Add flour to make dark roux.
  4. Add water and bouillon.
  5. Add the rest to the pot except shrimp.
  6. Simmer for about 1 hr.
  7. Add shrimp and turn off.

For the biscuits:

  1. Heat oven to 450 degrees.
  2. Combine flour, sugar, baking powder, baking soda & salt in a large bowl.
  3. Cut in cold butter w a knife
  4. Blend w a large fork until crumb like.
  5. Using a wooden spoon, stir in buttermilk & work into a dough.
  6. Roll out 1/2" thick onto floured surface.
  7. Cut into rounds with a floured glass.

To Finish:

  1. Transfer Gumbo to skillet.
  2. Top with biscuits. Brush biscuits with melted butter.
  3. Bake for 20 minutes and enjoy.

Michele saved her bacon grease and used it instead of oil. Gives it an extra flavor boost!

Recipe and photo courtesy of ‎Michele Schneider‎. Used with permission.

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