Yields1 Serving
Seafood Gumbo Ingredients
 23 lbs Peeled and Deveined Shrimp (large)
 12 lbs Andouille Sausage
 2 lbs King Crab Legs
 2 32 oz. Chicken Broth or Seafood Stock
 ½ cup Vegetable or Canola Oil
 1 cup All Purpose Flour
 ½ cup Butter (divided)
 12 cups Yellow Onion, finely chopped
 1 cup Green Pepper, finely chopped
 1 cup Celery, finely chopped
 1 tbsp Cajun or Creole Seasoning (Creole Kick)
 1 tbsp Worcestershire Sauce
 35 Bay Leafs
 ½ cup Green Onions (tops diced)
 5 cups fresh Parsley
Sea Food Stock
 2 tbsp Olive Oil
 12 lbs Shells from large Shrimp
 1 cup Yellow Onions, chopped
 2 Carrots, unpeeled and chopped
 3 stalks Celery, chopped
 23 Garlic cloves, minced
 ½ cup White Wine
  cup Tomato Paste
 1 tbsp Kosher Salt
 1 ½ tsp freshly Ground Black Pepper
 10 sprigs fresh Thyme, including stems
1

Peel and devein shrimp, placing shrimp shells in a large pot. In that same pot add the ingredients for the seafood broth. Add 6 cups of water and bring to a boil. Once boiled strain and set aside.

2

In a different, bigger, pot, add oil and 1/4 cup of butter. Slowly add in your flour, and stir continuously. Continue this for about 30 minutes until chocolate brown.

3

Add in onion, veggies, and andouille and cook down for about 5 minutes, then add garlic and Worchester sauce.

4

After about 2 minutes, pour shrimp stock through a sift into the pot. I like to add it in 3 separate additions, mixing well between additions.

5

After about 2 minutes, add Cajun seasoning, thyme, and bay leaves, plus. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours.

6

Add green onions, parsley, and shrimp. When shrimp are pink, remove them from heat.

7

Serve with white rice and Enjoy!

Ingredients

Seafood Gumbo Ingredients
 23 lbs Peeled and Deveined Shrimp (large)
 12 lbs Andouille Sausage
 2 lbs King Crab Legs
 2 32 oz. Chicken Broth or Seafood Stock
 ½ cup Vegetable or Canola Oil
 1 cup All Purpose Flour
 ½ cup Butter (divided)
 12 cups Yellow Onion, finely chopped
 1 cup Green Pepper, finely chopped
 1 cup Celery, finely chopped
 1 tbsp Cajun or Creole Seasoning (Creole Kick)
 1 tbsp Worcestershire Sauce
 35 Bay Leafs
 ½ cup Green Onions (tops diced)
 5 cups fresh Parsley
Sea Food Stock
 2 tbsp Olive Oil
 12 lbs Shells from large Shrimp
 1 cup Yellow Onions, chopped
 2 Carrots, unpeeled and chopped
 3 stalks Celery, chopped
 23 Garlic cloves, minced
 ½ cup White Wine
  cup Tomato Paste
 1 tbsp Kosher Salt
 1 ½ tsp freshly Ground Black Pepper
 10 sprigs fresh Thyme, including stems

Directions

1

Peel and devein shrimp, placing shrimp shells in a large pot. In that same pot add the ingredients for the seafood broth. Add 6 cups of water and bring to a boil. Once boiled strain and set aside.

2

In a different, bigger, pot, add oil and 1/4 cup of butter. Slowly add in your flour, and stir continuously. Continue this for about 30 minutes until chocolate brown.

3

Add in onion, veggies, and andouille and cook down for about 5 minutes, then add garlic and Worchester sauce.

4

After about 2 minutes, pour shrimp stock through a sift into the pot. I like to add it in 3 separate additions, mixing well between additions.

5

After about 2 minutes, add Cajun seasoning, thyme, and bay leaves, plus. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours.

6

Add green onions, parsley, and shrimp. When shrimp are pink, remove them from heat.

7

Serve with white rice and Enjoy!

Seafood Gumbo