Southwest Gumbo

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Vegetable oil 125 mL
Crab meat 250 mL
Fish or chicken stock 2.5 L
Club House Tex Mex Seasoning 15 mL
Old Bay Seasoning 5 mL
Cooked sticky rice 2 L
Chopped green onions 125 mL
Club House Parsley Flakes, Dehydrated 125 mL
All-purpose flour 150 mL
Chopped onion 250 mL
Chopped celery 250 mL
Chopped red bell pepper 250 mL
Club House Garlic, Granulated 10 mL
Andouille or other spicy sausage 250 mL
Diced chicken 250 mL
Peeled, deveined shrimp 250 mL

chef's tip

Serve with Basmati rice for a change.


In large saucepan over medium heat cook vegetable oil and flour together to make a roux. Continue cooking until roux begins to brown. Add onion celery bell peppers and garlic to roux and sauté for 2 to 3 minutes. Add sausage and chicken. Sauté for 2 minutes more. Add shrimp and crabmeat. Slowly add stock stirring constantly. Bring to a boil. Add Tex Mex and Old Bay Seasonings. Simmer for 15 minutes.

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