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

Ingredients

  • 16 oz (1 Bottle) Chilau Sauce (Gumbo or Original)
  • 64oz (2 Cartons) Chickstock Stock/Broth ( or seafood stock)
  • 1 1/2 Cup Flour - 1 Cup Canola Oil (Roux)
  • 2 TBSP Butter 1 TBSP Lemon Juice 
  • 1 Cup Chopped Red/Green Bell Pepper
  • 1 Cup Chopped Red Onion
  • (optional)1 Cup Chopped Okra (Soak in vinegar 30min for less slime)
  • Want more heat? Add 1 Tbsp Boil Bomb
TIP: Add as much seafood as you can fit! 1 lb Smoked Sausage (your preference)
 1 lb Shrimp 3 lbs Crab legs Salt and Pepper to taste

Preparation 

Pot: 8 quart dutch oven

  1.  Add Oil and flour to a cold pot and stir.
  2. Increase heat to medium (4 out of 10) and stir until brown 30 to 45min (chocolate brown for richer flavor) DONT LEAVE POT, IT WILL TAKE A WHILE AND CAN BURN EASILY!!
  3. Once the desired color is reached remove from heat and add peppers & onions. Stir for 5 minutes
  4. Slowly pour in stock and Chilau Sauce
  5. Return to heat and bring to a gentle boil
  6. Add Sausage and butter, simmer for approximately 45 minutes, then taste and add salt to taste. 
  7. Add Crab simmer 10 minutes
  8. Add Shrimp and simmer 5 minutes then remove from heat
  9. Serve over rice
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5 comments

  • I made this and it was delicious! My first time making roux and took a lot longer than I expected. However, the entire family enjoyed. Including the wife & son who are both very picky eaters.

    Terrance
  • @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.

    Michael
  • Definitely will try when I am ready to make Gumbo.

    Betty

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