“I developed this recipe after tasting many different styles and flavors of gumbo. You won't find any okra in this recipe though, sorry.”

Ingredients Nutrition


  1. For Roux: Add one stick of butter to the stockpot and melt completely.
  2. Gradually stir in flour.
  3. Reduce the heat to medium-low; cook for five minutes, stirring continually until mixture turns light brown.
  4. For Stock: Coat a large pot with olive oil.
  5. Add shrimp shells and stir.
  6. Chop an onion, carrots, celery, and scallions; add to pot then stir.
  7. Chop garlic bulb in half; add to pot.
  8. Add peppercorns, bay leaves, salt, pepper and olive oil; mix together well.
  9. Pour in 2 cups white wine.
  10. Remove pot from flame and add 4 cups water (or enough to fill the pot).
  11. Return pot to flame and bring to a full boil.
  12. Stir.
  13. Lower heat to simmer for about 20 minutes.
  14. Take another large pot with a colander and strain the stock into the new pot, leaving only the liquid.
  15. Discard strained items (i.e. shells, vegetables, etc.).
  16. For Gumbo: Add onion, pepper, celery and garlic.
  17. Saute for 2 to 3 minutes, stirring constantly.
  18. Slowly add chicken broth, and chicken base, stirring as you go.
  19. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning and tomatoes.
  20. Add sausage and chicken wings to pot.
  21. Cover pot and simmer for 1 to 1 1/2 hours stirring occasionally.
  22. Add crabmeat, shrimp and crab legs.
  23. Simmer for an additional 15-20 minutes.
  24. Serve over hot buttered rice.

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