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Cabbage and Sausage


1lb boneless skinless chicken (white or dark meat) chopped

1lb andouille sausage

1lb shrimp

1lb scallops

1-2 lb crablegs

1-2 package of frozen okra (total of 16-20oz)

3-4 Heirloom tomatoes (chopped)

2 onions chopped

1 green pepper chopped

3 celery stalks chopped

1 cup of flour

¼ cup of oil

½ cup butter

64-72 oz. chicken broth

3-4 garlic cloves chopped

2 lemons (may substitute apple cider vinegar 2 Tbsp)

1-Tbsp Old Bay, then to taste

2-Tsp Gumbo File, then to taste

1-Tbsp Cajun Seasoning, then to taste

2-Tsp Perfectly Seasoned All-Purpose Seasoning, then to taste (or Seasoning Salt)

1-Tsp Pepper to taste

1 sprig of fresh thyme

3 whole bay leaves

Make a roux by whisking the flour and 1/2 cup of butter and ¼ cup of oil together in an extra-large, saucepan over low-medium heat until smooth. Cook the roux until it turns a rich dark brown color (can take 20-30mins). Please watch carefully to make sure that roux does not burn.


Stir in the chopped celery, onion, green bell pepper, and garlic into the roux. Bring the mixture to a simmer over medium heat, and cook until vegetables are tender, 10 to 15 minutes. Add chicken broth to the saucepan. Mix in the sausage and the chicken. Reduce heat to a simmer, and add Perfectly Seasoned All-Purpose seasoning, pepper, cajun seasoning, bay leaves, thyme, old bay, tomatoes. Simmer the gumbo over low heat for 45mins; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.


Meanwhile, melt 2 tablespoons of butter in a skillet, and cook the okra over medium heat for 15 minutes; transfer cooked okra into the gumbo mixture. Mix in crablegs, shrimp, scallops, and the juice of 2 lemons, simmer until flavors have blended (30-45 more minutes).  Serve of rice.  Enjoy!

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