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Boudin Shop Seafood Gumbo



  • 1 cup flour
  • 1 cup vegetable oil or lard
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 quarts water
  • 2 pounds shrimp, cleaned
  • 2 pounds crawfish tails
  • Salt, pepper, cayenne, file powder or other favorites, to taste (the Boudin Shop's exact mixture is secret)


  1. Make a roux by combining the oil or lard and flour over medium heat and stirring constantly. After about 15 minutes, the mixture will begin to darken and become stronger in flavor. It begins to reach readiness when the color becomes a milk-chocolate brown; a darker color brings a more robust flavor.
  2. Once your roux is a suitable color, add the onions, bell pepper and celery. Add the water slowly, bring mixture to a boil, then simmer 1 hour. Add seasonings to taste, then add the shrimp and crawfish. Bring to boil again for 15 minutes.

Source: Boudin Shop, Breaux Bridge, Louisiana


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