Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Low Country Seafood Gumbo

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Nutrition Facts

Serving Size: 1 CUP (227 g )
Amounts Per Serving
Calories 200
Calories from Fat 80
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g  
Cholesterol 75mg 25%
Sodium 1340mg 56%
Potassium 325mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Sugars 3g  
Protein 13g  
Vitamin A 8% Vitamin C 45%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 26 Servings
Serving Size: 1 CUP


Amount Ingredients
1 cup Rice, Long Grain
2 cups Water
1/4 tsp. Salt
1/2 cup Butter
2 cups Andouille Sausage, Medium Diced
3 cups Onions, Medium Diced
3 cups Green Peppers, Medium Diced
2 cups Celery, Bias Cut
1 1/2 Tbsp. Garlic, Minced
1 cup Flour, All-Purpose
3 qts. Water, Hot
1/2 cup Custom Culinary® Gold Label Shrimp Base
3 Tbsp. Worcestershire Sauce
1 tsp. Hot Red Pepper Sauce
1/2 tsp. Ground Red Pepper
1/2 tsp. Ground Black Pepper
1 cup Water
1 Tbsp. Gumbo Filé
2 1/2 cups Shrimp, 70-90 Count
1 1/2 cups Frozen Okra, Sliced
1 1/2 cups Lump Crabmeat
1 cup Bay Scallops

Recommended Product: 9529 Gold Label Shrimp Base

Alternate Product Options: 0509 Master's Touch® Shrimp Base


  1. Combine rice, water, and salt. Heat to boiling, stirring frequently. Reduce heat and gently boil covered for approximately 20 minutes, stirring occasionally.
  2. In a 2 gallon sauce pot, melt butter over medium heat. Add sausage, onions, green peppers, celery, and garlic. Saute 5-7 minutes, stirring frequently until sausage is browned and fully cooked.
  3. Add flour; stir until blended. Cook over medium heat 2-3 minutes, stirring constantly.
  4. Add water, Gold Label Shrimp Base, Worcestershire sauce, hot pepper sauce, red pepper, and black pepper. Mix until well blended. Heat to boiling over medium heat; reduce heat and boil gently 3-5 minutes, stirring occasionally.
  5. In a small bowl, using a wire whisk, blend water and gumbo file into a slurry. Gradually add slurry to boiling liquid, stirring constantly. Gently boil 3-5 minutes, stirring occasionally.
  6. Add shrimp, okra, crabmeat, and scallops. Mix well. Gently boil 3-5 minutes. Add cooked rice. Gently boil 1-2 minutes, mixing well.

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