GumboExpert
Weekend Blue Crab & Sausage Gumbo
Weekend luxury — home-batch roux with andouille and picked blue crab. Saturday and Sunday only.
Yield~2 gal (single pot)
Prep Time45 min
Cook Time2 hr
Hold Time4 hr
Shelf Life4 days refrigerated; 3 months frozen
Storage & Service
Storage Instructions
Cool in shallow hotel pans with ice paddle. Label with date, batch size, and protein type. Store covered at 38°F or below.
Serving Temperature
165°F minimum — ladled over steamed white rice
Internal Cook Temperatures
- Andouille sausage165°F
- Blue crab (added at finish)145°F
Required Equipment
80 qt Steam Kettle40 qt Stock Pot20 qt Stock PotImmersion BlenderChef KnifeCutting BoardMeasuring CupsScaleWhiskLadleCambrosHotel PansSheet PansRice Cooker
Recipe Size
Home Batch · ~2 gal (single pot) · 9 portions — scaled from home single-pot master
| Ingredient | Amount | Unit |
|---|---|---|
| Blue Crab Meat | 0.75 | lb |
| Andouille Sausage | 1 | lb |
| Vegetable Oil | 1 | cup |
| All-Purpose Flour | 1 | cup |
| Yellow Onion | 2 | ea |
| Green Bell Pepper | 2 | ea |
| Celery | 4 | stalks |
| Garlic | 6 | cloves |
| Seafood Stock | 8 | cups |
| Cajun Seasoning | 2 | tbsp |
| Smoked Paprika | 1 | tbsp |
| Garlic Powder | 2 | tsp |
| Onion Powder | 2 | tsp |
| Dried Thyme | 1 | tsp |
| Bay Leaves | 2 | ea |
| Black Pepper | 1 | tsp |
| Cayenne Pepper | 0.75 | tsp |
| Hot Sauce | 1.5 | tbsp |
| Worcestershire Sauce | 1 | tbsp |
| Kosher Salt | 1 | tsp |
| Old Bay | 1 | tsp |
| Flat-Leaf Parsley | 0.5 | cup |
| Green Onion | 4 | ea |
| White Rice | 2.25 | lb |