

My Andouille, Crab, Shrimp and Crawfish Gumbo
One of the staples at my home. I use Savoy's Andouille and Louisiana Gulf shrimp and Louisiana crawfish and Gumbo Crabs.make my roux, use the Trinity, garlic, parsley and okra. Seasoned with Tabasco, bay leaf, a blend of Tony's, some Cayenne, some Slap ya' Mama, and a touch of liquid seafood boil and a good bit of W Sauce and a bit of Kitchen Bouquet.
For this batch I was making it for my mom, who has a seafood allergy, so I made it with a roasted chicken, baked the bones and then made the broth with the bones. Then I separated out half and added a seafood broth made with Shrimp shells from the shrimp to one half, then added crab meat , then the shrimp and crawfish. Turned it off and let it sit until it hit 140° and then put it in the fridge overnight to blend the flavors together well.
Second photo shows it served.