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

Our take on the roux based New Orleans style gumbo takes a little longer than our usual 30 minutes recipes but you will be delighted at the flavor Chilau Sauce adds with the concentrated "Trinity" flavor in Chilau Gumbo! 


  • 16 oz (1 Bottle) Chilau Sauce (Gumbo or Original)
  • 64oz (2 Cartons) Seafood Stock/Broth
  • 1 Cup Flour 3/4 Cup Canola Oil (substitute cream of mushroom for a healthier option)
  • 2 TBSP Butter 1 TBSP Lemon Juice 
  • 1 Cup Chopped Red/Green Bell Pepper
  • 1 Cup Chopped Red Onion
  • 1 Cup Chopped Okra (Soak in vinegar 30min for less slime)
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


  1.  Add Oil and Flower to a cold pot and stir.
  2. Increase heat to medium-high and stir until brown 30 to 45min (dark chocolate brown for richer flavor) DONT LEAVE POT, IT WILL TAKE A WHILE AND CAN BURN EASILY!!
  3. Once the desired color is reached reduce heat and add peppers & onions. Saute for 5 minutes
  4. Slowly pour in half of the seafood stock and stir. Increase heat back to medium
  5. Add Sausage and Okra and stir
  6. Add Chilau Sauce and remaining liquids and bring to a simmer
 Simmer for approximately 45 minutes then taste and add salt and pepper to taste. 
(Optional)TIP: Add 2 TBSP Butter for a more velvety feel.  Add seafood and simmer 15 minutes  Serve over rice