Roux based Seafood Gumbo with Dungeness Crab, Shrimp and Smoked Sausage

Written By Michael Anderson - September 16 2018

Comments

Michael
January 16 2019

@P.Sitzer I added all the flower and oil at once to a cold pot and slowly increased the heat and stirred. I stayed to around medium heat during the process.

Betty
January 16 2019

Definitely will try when I am ready to make Gumbo.

P.switzer
January 16 2019

Your roux instructions are not quit right. Add oil and a little flour at a time to gat it right?

Catherine
September 28 2018

Another super duper YUM. Really, really have to order this! Question; can you show a closeup of the Chilau sauce bottle (showing ingredients etc.?)

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