Gulf of Mexico Stew

Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
Serves: 5


  • ​​​​​1 lb of shrimp
  • ​​​​​½ lb of oysters
  • ​​​​​2 lbs crabs, clean and cracked in half
  • ½ dozen boiled eggs, cut in half (take out the yolk)
  • 4-5 potatoes
  • Savoie's® smoked sausage
  • Savoie's® roux (large jar)
  • Savoie's® seasoning or other Cajun seasoning
  • Garlic powder
  • ascent seasoning
  • cayenne pepper
  • teaspoon of salt
  • bay leaf
  • green onion, celery,bell peppers,white onion,parsley, garlic


  1. Boil water in a nice size pot.
  2. When water comes to a boil, add half of the potatoes and Cajun seasoning into the boiling water.
  3. Add roux. (You might want to add as much roux as you can so it can have a real thick texture.)
  4. Let cook for about 35-45 minutes. Add Savoie's® sausage and seasoning (salt, garlic powder, ascent, cayenne pepper, etc.) within that 45 minutes.
  5. Taste it while adding the seasoning so you can get a good idea of the flavoring.
  6. Add the crabs and rest of the potatoes once 35-45 minutes is over with the roux cooking.
  7. 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.
  8. Last but not least, add eggs to the cooked stew.
  9. 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!!!!