Let’s Get Cookin’
A seafood gumbo recipe using Jacob's Andouille is a flavorful and hearty way to enjoy the freshest seafood.
Jacob's Roux Mix Recipe
Seafood Gumbo
Directions
In an 8 quart pot, precook shrimp and smoked sausage in oil. Add 3½ quarts hot water and bring to a boil. Add dry seasonings and spice packs (use spice pack to taste). Mix roux in 8 oz. hot tap water and add to pot. Add crab meat after roux mixture and cook uncovered on medium for 45 minutes. If using oysters, add during last 15 minutes. Skim oil and add more seasoning and/or filé if desired. Serve over rice.
For Shrimp & Okra Gumbo: Directions same as "seafood gumbo" but use 2 cans of okra (drained and rinsed) instead of smoked sausage. Add okra after roux mix.
Ingredients
- 3 LBS. SMALL/MEDIUM SHRIMP
- 1 LB. JACOB'S SMOKED SAUSAGE
- ¼ CUP OIL
- 1 LB. LUMP CRAB MEAT
- 1 PACKAGE JACOB'S COUNTRY ROUX MIX
- 2 DOZ RAW OYSTERS (OPTIONAL)
