Shrimp, Sausage, & Crab Gumbo

The quickest, easiest, and most delicious gumbo!

All the work is in our Cajun Gumbo Base. It’s a frozen concentrate of dark roux, okra, Louisiana Trinity (onions, celery, and bell pepper), a premium All Natural Chicken Base, and our secret No Time 2 Cook spice. With deep family roots in South Louisiana from Baton Rouge to Houma, my gumbo base was inspired and developed from the way my family cooked gumbo.

All you need:

NoTime2Cook Cajun Gumbo Base * water or broth * shrimp, crab, & sausage * recipe below * and about 30 minutes

Where to find our Cajun Gumbo Base?

The Shell Station on Sisk, Oxford

Plaza Jewelers, Batesville

For directions go to our location page.

For home delivery:

Instead of placing your NT2C order online, call us at 662-236-9456 or email your phone number to We’ll call you back to take your order. You can still order all our other great products online, but to include a gumbo base, you’ll have to contact us direct.

How easy is it really?

For our family gathering to watch Super Bowl 2018, I brought a thawed Gumbo Base. My cousin had the raw shrimp, crab claw meat, and browned sausage ready to add. I showed up at 5:00 and our delicious meal was ready in time for kickoff. My cousin’s bowl looked so good, I wouldn’t let him take a bite until I snapped this shot.



  • 1 NoTime2Cook Cajun Gumbo Base
  • 3-4 c. water or chicken broth
  • 12-16 oz. peeled and deveined shimp (tails off)
  • 8-12 oz. crab claw, special white, or lump crab meat
  • 1# package smoked or andouille sausage, sliced and browned
  • Or, you can substitute chicken for the shrimp and crab to make a Chicken and Sausage gumbo
  • Cajun seasoning to taste

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In a 1.5 gallon stockpot, combine gumbo base and water or broth.  Simmer for 20-30 minutes.  While gumbo is simmering, slice, brown, and drain sausage.  Add sausage and crab and bring back to a simmer.  Add raw shrimp and simmer for an additional 5-7 minutes until shrimp turns pink (time depends on size of shrimp). Turn off fire. Note: Shrimp will overcook and get tough if gumbo is allowed to simmer after they are done.

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