Discover how to make the perfect Seafood Gumbo with our Chilau Creole Trinity Stew Base! This easy-to-follow recipe shows you how to create a rich, flavorful gumbo by simply mixing our stew base with a roux and stock. The result is a perfectly seasoned pot of gumbo that only requires a pinch of salt to taste. Enjoy the authentic taste of Southern Creole cuisine with minimal effort and maximum flavor. Ideal for family dinners and special occasions, this gumbo will have everyone asking for seconds.

Try it today and bring the taste of New Orleans to your kitchen! Get Chilau! 

Ingredients

• 16 oz (2 jars) Chilau Creole Trinity Stew Base
• 64 oz (2 cartons) Chicken Stock/Broth (or seafood stock)
• 1 1/2 cups Flour - 1 cup Canola Oil (for roux)
• 2 tbsp Butter - 1 tbsp Lemon Juice
• 1 cup Chopped Red/Green Bell Pepper
• 1 cup Chopped Red Onion - (Optionalz0
• 1 cup Chopped Okra (soak in vinegar for 30 minutes to reduce slime)
• (Optional) 1 tbsp Chilau Boil Base for extra heat 
• 1 lb Shrimp
• 3 lbs Crab Legs
• Salt and Pepper to taste

Preparation

1. Make the Roux: Add 1 cup of canola oil and 1 1/2 cups of flour to a cold 8-quart Dutch oven. - Stir continuously and increase the heat to medium (setting 4 out of 10). Continue stirring until the roux reaches a rich chocolate brown color, about 30-45 minutes. Do not leave the pot unattended as the roux can burn easily.
2. Add Vegetables: Once the desired color of the roux is reached, remove the pot from heat and add 1 cup each of chopped red/green bell pepper and red onion. - Stir the vegetables into the roux for about 5 minutes until they begin to soften.
3. Add Stock and Stew Base: Slowly pour in 64 oz of chicken or seafood stock and the 16 oz of Chilau Creole Trinity Stew Base. - Return the pot to heat and bring the mixture to a gentle boil.
4. Simmer and Season: Add 1 lb of smoked sausage and 2 tbsp of butter to the pot. Let the gumbo simmer for approximately 45 minutes. - Taste the gumbo and add salt and pepper to your preference. For more heat, stir in 1 tbsp of Boil Bomb, if desired.
5. Add Seafood: Add 3 lbs of crab legs and simmer for an additional 10 minutes. - Add 1 lb of shrimp and simmer for another 5 minutes. Remove the pot from heat.
6. Serve: Serve the gumbo hot over a bed of rice. Enjoy the rich, perfectly seasoned flavors of your homemade seafood gumbo!

Tip:Add as much seafood as you can fit for an even heartier gumbo experience! By following these simple steps, you can enjoy a delicious, perfectly seasoned pot of seafood gumbo using Chilau Creole Trinity Stew Base. Adjust the salt to your taste and serve this Southern classic for a truly memorable meal.