If you love seafood, you will enjoy this recipe.  It is easy to make, and you can do everything the day before, except add the fish.  It is great for family get-togethers or other large gatherings, as guests can even serve themselves.  Enjoy with Signature Collection Chardonnay. 

Serves 8 – 10 people.

Seasoning Mix

1 teaspoon ground red pepper
1 teaspoon good quality sea salt
½ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 bay leaves, crumbled

Mix together and set aside.


¾ cup mild olive oil
¾ cup flour

2 cups each of finely chopped onion, celery and green pepper

6+ cloves of fresh garlic, minced

½ pound Andouille or Cajun sausage, sliced

6 cups clam juice or seafood stock

1 pound fresh, medium shrimp
1½ cups crab meat
2 cups fresh shucked oysters (approx. 10-12) with juice 

2  cups basic rice – cooked

In a large heavy skillet heat the oil over high temperature until it begins to smoke, about 5 minutes. Gradually add the flour whisking continuously until you have a dark red-brown roux, about 3-4 minutes. Be careful not to burn yourself and use a whisk or spoon with a long handle. 
Add ½ of the vegetables, stir well and add the other half. Stir in the seasoning mix and garlic and cook for another minute. Remove from heat.

Add stock to large soup pot and bring to a low bowl. Gradually add the vegetable mix by spoonful stirring constantly. Add the sausage and continue to boil for another 10 minutes.  Bring to a slow boil, add the seafood and cook until the shrimp are pink about 5 minutes.  Spoon gumbo over rice and serve immediately. Enjoy with Signature Collection Chardonnay.