Gumbo Madness

What else can we say about this gumbo? This down south favorite is just plain good! This is feel good food. Total cook time: 1 Hour



  • Olive Oil
  • Bay Leaves (6)
  • Creole Seasoning (4 tbsp)
  • Seasoning Salt (3 tbsp)
  • Crab Meat (4 oz)
  • Shrimp (2 c)
  • Lobster (2 c)
  • Seafood Blend (2 c)
  • Andouille Spicy Sausage (4 links)
  • Crushed red pepper (1 tbsp)
  • Cayenne Pepper (1 tbsp)
  • Chicken breasts (2)
  • Vegetable broth(2 c)
  • Mixed veggies (we used bell peppers, onions, celery) 2 cups


  1. Chop your mixed veggies and sausage/chicken into bite sized pieces
  2. Using a 5qt pot, coat the bottom with an olive oil drizzle and and add your chopped chicken (lightly seasoned w/ creole seasoning) and chopped sausage and sauté for about 10 minutes or until fully cooked
  3. Once fully cooked, remove meat from the pot and set aside
  4. Re-coat your pan with olive oil and toss  in chopped veggies, cooking until translucent
  5. Once veggies are translucent, add 5 tbsp of flour and stir/cook until mixture is a dark brown color and the raw taste is cooked out (typically about 5-8 mins).
  6. Lower your heat to medium-high and pour in broth until mixture simmers, stirring occasionally.
  7. Add bay leaves
  8. Let this mixture simmer for about 30-40 mins on medium heat. Add about 2 cups of water (or less depending on how thick you’d like it)
  9. Once your mixture is at a consistency that you like, add seasoning as measured above and add seafood blend, chicken and sausage to your pot
  10. Let mixture simmer for another 5 mins or until seafood is cooked



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