Ingredients Weight Measure
Water 2 gals.
Seafood seasoning 2 Tbsp.
Shrimp, 70/90 ct. 6 lbs.
Andouille or kielbasa sausage 9-1/2 oz.
Onions, cut into 1/4" dice 20 oz. 1 qt.
Green peppers, cut into 1/4" dice 15 oz. 3 cups
Celery, cut into 1/4" dice 15 oz. 3 cups
Garlic, minced 1 Tbsp.
Vegetable oil 1-1/2 cups
Flour 8 oz. 2 cups
Creole seasoning 2 oz. 1/4 cup
Gumbo filé 1 Tbsp.
Bay leaves 3 ea.
Chicken stock, divided 1 gal.
Tomatoes, canned and crushed, with liquid 1 lb. 2 cups
Tomato sauce 8 oz. 1 cup
Liquid browning and seasoning sauce 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Okra, frozen, cut and thawed 1 lb.
Cooked rice, hot 9 lbs. 24 cups


  1. In stock pot, bring 2 gallons of water and seafood seasoning to boil. Add shrimp; cook, stirring occasionally, until shrimp are just cooked through, 2 to 3 minutes (longer if cooking from the frozen state); do not overcook. Drain, chill and reserve shrimp. There will be about 3 pounds. Cut sausage in half, lengthwise. Broil it, turning once, until lightly charred, 4 to 5 minutes. Cut sausage into 1/4" dice. Combine with onions, green peppers, celery and garlic; reserve.
  2. In large pot, heat oil over medium heat until hot. Whisk in flour until smooth. Cook roux, stirring constantly, until it is caramel-colored, 11 to 12 minutes. Do not burn roux. Add vegetable-sausage mixture. Cook, stirring frequently until vegetables start to wilt, about 9 minutes.
  3. Add Creole seasoning, gumbo filé and bay leaves; cook 2 to 3 minutes, stirring frequently. Add half the chicken stock, whisking until roux and stock are well blended. Whisk in remaining stock. Bring to boil.
  4. Stir in crushed tomatoes, tomato sauce, liquid browning and seasoning sauce and TABASCO® Sauce; return to boil. Reduce heat and simmer, periodically skimming oil from top of gumbo, 30 to 35 minutes. Add okra. Simmer, periodically skimming oil from top, until gumbo is reduced to 1-1/2 gallons, 10 to 15 minutes. Season with additional TABASCO® Sauce, if desired. Remove bay leaves. For each serving, heat together 8 oz. gumbo and 2 oz. shrimp until shrimp are hot. Serve over 1 cup rice, with crackers (optional).

Yield: 24 servings