• 1 cup of flour
  • 1 cup of oil
  • 2 – 16 oz. boxes of chicken stock
  • 2 – 16 oz. boxes of chicken broth
  • 6 pieces of garlic of 1 clove minced
  • 2 small onions, 1 bell pepper & 1 stalk of celery- all chopped finely
  • 1 package of sausage links (sliced horizontally)
  • 4 hot sausage patties or ground hot sausage (removed from its casing)
  • 2 boneless chicken breasts (cut in mini cubes) or shredded
  • 1 pound of fresh shrimp shells removed and deveined
  • 2 pounds of crawfish with fat
  • 1 pound of gumbo crabs or crab legs
  • 1 teaspoon of crab shrimp and crawfish boil (liquid concentrate)
  • Cajun seasoning or seasoning salt


  1. Prepare your roux by heating 1 cup of oil on medium high heat.  Once the oil is hot, you will begin to see ripples at the bottom of the pan.
  2. Then add 1 cup of flour and whisk until a deep chocolate color.
  3. Add onions, celery, and bell pepper to the roux (the trinity) mix quickly and move to the next step immediately
  4. Add two boxes of chicken stock and one box of broth
  5. Whisk roux, trinity and liquid  thoroughly together
  6. Add garlic.  Allow the liquid simmer thoroughly.
  7. Add sausage, let the sausage cook for 15 minutes.  Add chicken, let cook for 20 minutes.
  8. Add seafood, and crab shrimp and crawfish boil liquid. Don’t worry the shrimp and gumbo crabs will cook extremely fast. (5 minutes)
  9. Skim fat from top.
  10. Season to taste with cajun seasoning or seasoning salt
  11. Remove from the heat.
  12. Serve with rice.