Recipe: Gumbo


  • Crab (King or Snow) 2.5 lbs
  • Fresh Shrimp (1.5 lbs)
  • Lobster 1.5 lbs (optional)
  • Andouille sausages (1 pack)
  • Gumbo base (1 packet)
  • Chicken broth (Optional)
  • Maggi Prawns Cubes

Cooking Instructions:

If adding Lobster:

  1. Add lobster into saucepan, add water, teaspoon of salt and bring to boil.
  1. Once boiled, remove from hot water and set aside to cool down
  2. Once cooled down, de-shell, cut into bits, and set aside.

. . .

  1. Get a frying pan; slice the Andouille sausages into it and sauté. Set aside.
  1. De-shell and devein shrimps; set aside
  1. Rinse the crabs and set aside

. . .

  1. Get your pot (a big pot is preferred; 16-24 qt is better)
  2. Add 8 cus of water and 4 cups of chicken broth (if using); ratio of 2:1, into the pot. (If not using chicken broth, add more water (10 – 12 cups).)
  3. Add a spoonful of salt
  4. Add 2-4 prawns stock cubes
  5. Let boil for about five minutes

While boiling, get the gumbo base ready.

  1. Pour it in a small saucepan, add 2 cups of water, and gently stir till smooth.

. . .

  1. Add the seafood (lobster, crab, shrimps, and sausages) into the boiled water
  2. Add the gumbo base “sauce” unto pot; stirring occasionally
  3. Allow to boil together for about 5 – 8 minutes.

Gumbo is ready. Gumbo is an American Southern / Creole soup. Best alone or over cooked rice. (p.s. this was made for 2020 Christmas. I forgot to take the photograph of the finished product; only remembered when it was almost devoured hence the featured image of the served portion! 😊 😞)


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