GUMBO
Warm up your kitchen with this bold, flavorful Gumbo! From a rich, chocolate-brown roux to the perfect blend of spices, fresh vegetables, and your choice of chicken, sausage, or seafood, this recipe is a celebration of Cajun comfort food. A few splashes of Cry Baby Craig’s Hot Sauce bring it all together—spicy, savory, and utterly irresistible.
INGREDIENTS:
ROUX
½ cup vegetable oil (or butter)
½ cup all-purpose flour
BASE
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
6 cups chicken stock
1 (14 oz) can fire-roasted diced tomatoes
2 bay leaves
1 tsp smoked paprika
1 tsp dried thyme
1 tsp black pepper
½ tsp cayenne (optional)
2–3 tbsp Cry Baby Craig’s Hot Sauce
1 tbsp Worcestershire sauce
PROTEIN (choose your style)
Chicken & Sausage Gumbo: 1 lb chicken thighs (cubed), 1 lb andouille sausage (sliced)
Seafood Gumbo: 1 lb shrimp, 1 lb crab meat, and/or crawfish tails
FINISH
2 cups okra, sliced
3 green onions, sliced
¼ cup fresh parsley, chopped
Extra Cry Baby Craig’s for serving
DIRECTIONS:
1. Make the Roux: In a heavy pot or Dutch oven, whisk flour into the oil over medium-low heat. Stir constantly for 20–30 minutes until it becomes a deep chocolate-brown color (like melted dark chocolate). Don’t let it burn.
2. Build the Base: Add onion, bell pepper, celery, and garlic to the roux. Cook 5–7 minutes until softened and aromatic.
3. Add Flavor: Stir in the tomatoes, bay leaves, smoked paprika, thyme, black pepper, cayenne, Worcestershire, and 2 tbsp Cry Baby Craig’s.
4. Add Stock + Protein: Slowly whisk in stock until smooth. Bring to a simmer. Add chicken and sausage (if using) and cook 30–40 minutes. If making seafood gumbo, simmer base first for 30 minutes, then add shrimp/crab in the last 10 minutes so they don’t overcook.
5. Finish with Okra & Greens: Stir in okra, green onions, and parsley. Simmer 10 more minutes.
6. Taste & Adjust: Add another splash or two of Cry Baby Craig’s to your heat preference.
7. Serve: Ladle gumbo over rice, top with parsley and more hot sauce if you’re bold.
ROUX
½ cup vegetable oil (or butter)
½ cup all-purpose flour
BASE
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
6 cups chicken stock
1 (14 oz) can fire-roasted diced tomatoes
2 bay leaves
1 tsp smoked paprika
1 tsp dried thyme
1 tsp black pepper
½ tsp cayenne (optional)
2–3 tbsp Cry Baby Craig’s Hot Sauce
1 tbsp Worcestershire sauce
PROTEIN (choose your style)
Chicken & Sausage Gumbo: 1 lb chicken thighs (cubed), 1 lb andouille sausage (sliced)
Seafood Gumbo: 1 lb shrimp, 1 lb crab meat, and/or crawfish tails
FINISH
2 cups okra, sliced
3 green onions, sliced
¼ cup fresh parsley, chopped
Extra Cry Baby Craig’s for serving
DIRECTIONS:
1. Make the Roux: In a heavy pot or Dutch oven, whisk flour into the oil over medium-low heat. Stir constantly for 20–30 minutes until it becomes a deep chocolate-brown color (like melted dark chocolate). Don’t let it burn.
2. Build the Base: Add onion, bell pepper, celery, and garlic to the roux. Cook 5–7 minutes until softened and aromatic.
3. Add Flavor: Stir in the tomatoes, bay leaves, smoked paprika, thyme, black pepper, cayenne, Worcestershire, and 2 tbsp Cry Baby Craig’s.
4. Add Stock + Protein: Slowly whisk in stock until smooth. Bring to a simmer. Add chicken and sausage (if using) and cook 30–40 minutes. If making seafood gumbo, simmer base first for 30 minutes, then add shrimp/crab in the last 10 minutes so they don’t overcook.
5. Finish with Okra & Greens: Stir in okra, green onions, and parsley. Simmer 10 more minutes.
6. Taste & Adjust: Add another splash or two of Cry Baby Craig’s to your heat preference.
7. Serve: Ladle gumbo over rice, top with parsley and more hot sauce if you’re bold.
GRILLED CORN CHOWDER WITH SMOKED CHICKEN
Sweet, smoky, and comforting, this Grilled Corn Chowder with Smoked Chicken is a creamy delight you won’t want to miss. Roasted corn kernels, tender smoked chicken, and a touch of CBC hot sauce come together for a flavor-packed bowl of cozy goodness.
INGREDIENTS:
4 ears fresh corn, husked
1 lb smoked chicken, shredded
1 large russet potato, diced
1 small onion, chopped
2 celery stalks, diced
1 red bell pepper, diced
3 cups chicken stock
1 cup heavy cream
2 tbsp butter
2 cloves garlic, minced
2 tbsp CBC hot sauce
Salt and pepper, to taste
Chopped parsley & a few drops of CBC hot honey
DIRECTIONS:
1. Preheat grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until lightly charred. Allow to cool, then cut kernels off the cobs and set aside.
2. In a large pot, melt butter over medium heat. Add onion, celery, and red bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Add potatoes, grilled corn kernels, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Stir in shredded smoked chicken and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Ladle chowder into bowls and garnish with chopped parsley. Serve warm.
4 ears fresh corn, husked
1 lb smoked chicken, shredded
1 large russet potato, diced
1 small onion, chopped
2 celery stalks, diced
1 red bell pepper, diced
3 cups chicken stock
1 cup heavy cream
2 tbsp butter
2 cloves garlic, minced
2 tbsp CBC hot sauce
Salt and pepper, to taste
Chopped parsley & a few drops of CBC hot honey
DIRECTIONS:
1. Preheat grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until lightly charred. Allow to cool, then cut kernels off the cobs and set aside.
2. In a large pot, melt butter over medium heat. Add onion, celery, and red bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Add potatoes, grilled corn kernels, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Stir in shredded smoked chicken and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Ladle chowder into bowls and garnish with chopped parsley. Serve warm.
