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Gulf of Mexico Stew
Immerse yourself in the flavors of the Gulf with our hearty Gulf of Mexico Stew! This seafood-infused delight brings together succulent shrimp, briny oysters, and tender crabs, complemented by a medley of savory ingredients.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course
Main Course
Servings
5
Ingredients
▢
1
lb
shrimp
▢
½
lb
oysters
▢
2
lbs
crabs
(cleaned and cracked in half)
▢
½
dozen
boiled eggs
(cut in half, yolk taken out)
▢
4-5
potatoes
▢
Savoie's® smoked sausage
▢
Savoie's® roux
(large jar)
▢
Savoie's® Old Fashioned seasoning
▢
Garlic powder
▢
ascent seasoning
▢
cayenne pepper
▢
1
tsp
salt
▢
bay leaf
▢
green onion, celery,bell peppers,white onion,parsley, garlic
Directions
▢
Boil water in a nice size pot.
▢
When water comes to a boil, add half of the potatoes and Cajun seasoning into the boiling water.
▢
Add roux. (You might want to add as much roux as you can so it can have a real thick texture.)
▢
Let cook for about 35-45 minutes. Add Savoie's® sausage and seasoning (salt, garlic powder, ascent, cayenne pepper, etc.) within that 45 minutes.
▢
Taste it while adding the seasoning so you can get a good idea of the flavoring.
▢
Add the crabs and rest of the potatoes once 35-45 minutes is over with the roux cooking.
▢
minutes after adding the crabs, then add oysters and shrimp. It should take about 15 minutes to cook the shrimp and oysters together in the stew.
▢
Last but not least, add eggs to the cooked stew.
▢
It should be done once you notice the potatoes starting to get real tender. That's when it's time to put it over some rice!!!!