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Low Country Seafood Gumbo

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Shrimp Base, Low Country Seafood Gumbo consists of rice, andouille sausage, onions, green pepper, celery, garlic, Worcestershire sauce, hot red pepper sauce, ground red and black pepper, gumbo file, shrimp, okra, crabmeat, and scallops.

What You'll Need

Yield: 26 servings

Amount Ingredients
2 cups Rice, Long Grain
3 cups Water
1 Tbsp. Custom Culinary Gold Label Chicken Base
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 Dark Roux – prepared
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
PREPARATION

  1. Combine rice, water, and Gold Label Chicken Base. Heat to boiling, stirring frequently. Reduce heat and gently boil covered for approximately 20 minutes, stirring occasionally. Reserve.
  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 dark roux; 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.
  7. Serve each portion of the Gumbo mixture around a small mound of cooked rice in the center

CHEF'S TIP