Gumbo made with leftover dancing crab

Gumbo made with leftover dancing crab

Gumbo, a traditional Louisiana dish made with leftover dancing crab, is recommended for…
If you have leftover Seafood boil from take-out(such as Boiling Crab), and youwant to know how to arrange it.
If you want to know how to use Old Bay.
If you want to try American cuisine using rice.

*Disclaimer: This is not authentic Gumbo recipe, more like “using left-over” Gumbo recipe.

What is gumbo?
Gumbo is a home-style dish often eaten around Louisiana in the U.S. It is a stewed dish of sausage cut into coin-shaped pieces, chicken, shrimp, okra, green peppers, etc., and is served with rice.

The American spice Old Bay is often introduced here on my CookBook blog. If you have bought some, but are still not sure what to use it for other than dancing clubs, this recipe is for you.

Here is the recipe for recreating Dancing Club, which is by far the most viewed recipe on my blog.

And here is the “must-have spice”, Old Bay.

Gumbo made with leftover dancing crab

Recipe by AKO's CookBook


Prep time


Cooking time




  • If using leftover Dancing Club – Use the leftover and the paste.
    If not enough, add the following ingredients.

  • 100 g sausage

  • 200g Shrimp

  • 5 okra

  • 2 green peppers

  • Vegetables and meats of your choice
    (chicken or textured vegetables are recommended)

  • 2 tablespoons flour

  • 500ml water

  • 1 garlic

  • Chicken stock

  • 80g butter

  • 1 tablespoon oregano

  • 2 tablespoons Old Bay

  • 1 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1 teaspoon sage


  • Coin the sausage, shell and dice the shrimp, and dice the vegetables. (If you have leftover dancing club, cut the remaining ingredients for the gumbo.) Mince the garlic.
  • Put 40 g of butter in a hot pan, add garlic, sausage, vegetables, and shrimp in that order to the pan and saute. (If you are using leftover Dancing Club, add it directly to the pan without the butter and saute.)
  • When all the ingredients are cooked, reduce the heat to medium-low, add the flour, and stir to prevent lumps from forming (the same way as making béchamel sauce). (This is the same way as making béchamel sauce. If you are not used to this, you can use a whisk to make it easier!)
  • When all the ingredients are mixed, add water, chicken granulated broth, and mix well. If the mixture becomes thick and soupy, it is OK. If it becomes sludgy, add water to adjust the consistency.
  • When it comes to a boil, taste and adjust with salt or Old Bay if it is not enough, and finally add 40 g of butter and let it melt.

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