Seafood Gumbo

Seafood Gumbo

Traditional seafood gumbo is a Louisiana favorite, and its committed fanbases won’t be satisfied with anything less than the best. How do we do it? Just add andouille sausage, crab, oyster, and a pinch of Cajun spices for a true melting pot dish.


  • Andouille sausage, 1/2" diced - 2 Cup
  • Yellow onion, 1/2"diced - 1 Cup
  • Green onion, 1/2" sliced - 1 Cup
  • Green peppers, 1/2" diced - 1 Cup
  • Celery, 1/2", diced - 1 Cup
  • File, powder - To taste
  • Cayenne powder - To taste
  • Shucked oysters - 2 Cups
  • Lump crab meat - 1 Cup
  • Water - 3 quart
  • Classic Gourmet Seafood base - .5 Cup
  • Salt and pepper mix - To taste
  • Light roux mix-prepared - 1 Cup
  • 16/20 shrimp peeled/deveined - 1 lb.
  • Phase Butter Flavored Oil - .5 Cup

Cooking calculator

Adjust measurements based on the number of servings


  1. In a big pot add in Phase, vegetables and andouille sausage cook them until you achieve a great aroma.

  2. Add in the spices, water, and Seafood Base. Bring to a boil for about 15 min. Add in the roux and let simmer until it is to the correct thickness to your liking.

  3. Drop-in all the seafood and let simmer until all the seafood is cooked thoroughly. Add in the salt and pepper to the desired flavor profile.

Serving Suggestion: 

This soup is nice with white rice added as a garnish when served along with green onions over the top.

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