OBGG Seafood Andouille Gumbo

Because there are no leftovers in the OBGG kitchen.

After the last tail was sucked and the pots were scrubbed, Chef Cutter turned what remained into one hell of a gumbo:

Started with a rich seafood stock made from crawfish, clam, and mussel shells—every bit collected post-boil. The roux came from the final ball of Macha Butter. Add in a heavy hand of Cajun trinity, Gulf Shrimps and the mountain of leftover Andouille (yes, there was a lot).Topped of with the last of Chef Cutter's Crystal Hot Sauce.

Deep, smoky, a little fiery—exactly how we like it.

Limited to 6x Quart Jars