How to Cook Beaux's Creole Seafood Gumbo!
Our team gets frequently asked questions on how to properly prepare our frozen gumbos. Well, we're finally going to lay this out for everyone. Follow these simple steps to get you a bowl or two of our authentic southern Louisiana-style gumbo.
Choose Your Weapon
Beaux's Creole Seafood Gumbo:
Our Creole Seafood Gumbo is a New Orleans-style gumbo that has all the influences of "The Big Easy". We slow cook our shrimp stock with chardonnay and blue crab shells to extract every bit of flavor. Taste a bit of the gulf, the bayou and the vineyard all at once.
Beaux Chicken N' Sausage Gumbo:
Our Chicken N' Sausage Gumbo is Cajun to the core. We cook our chicken stock in the classical French manner and let it reduce for over twelve hours. We sear our Andouille and Texas smoked sausage with the Cajun Trinity and add a bit of amber ale to give it that deep rustic flavor.
Thaw
For this tutorial, we're going with our Creole Seafood Gumbo. Place the container in a pot of room temperature water and let stand for 30 minutes to an hour, or until the broth has loosened enough for the shrimp and crab to be released.
Meanwhile, Cook Some Rice!
While your gumbo is thawing, make a small pot of white rice to go with the gumbo. We usually eat the rice on the side of our gumbo.
Bring it to boil!
Empty the contents of the container in a heavy bottom or stainless steel pot and bring the temperature to 165° Fahrenheit.
Chop Some Green Onions!
While your gumbo is coming to a boil, chop some green onions and get your favorite hot sauce ready to go.
Serve it Up!
Ladle your gumbo on the side of some white rice and sprinkle some green onions. You're ready to eat!
