Don't Take Too Many Crab Legs Seafood Gumbo

Don't Take Too Many Crab Legs Seafood Gumbo

Approximate Time
2 Hours

Serving Size
8-10

Ingredients

Salt
Pepper
1/4 cup vegetable oil
4 tbsp salted butter
2 boneless and skinless chicken breast
1 lb smoked andouille sausage
3/4 cup flour
5 stocks of celery chopped
1 yellow onion chopped
1 green bell pepper chopped
6 cloves of garlic minced
2 12 oz. cans of roasted tomatoes
1/4 cup Worcestershire sauce
6 beef bouillon cubes
8 cups of hot water
2 dried bay leaf
1 tbsp cajun seasoning
1 1lb bag of froze okra
1/4 cup chopped green onion
1/2 cup chopped parsley
1/2 lb of crab meat (or 1lb crab legs)
1 lb of raw jumbo shrimp

Instructions

1) In a large soup pot or large cast iron (Dutch oven) pot place the vegetable oil over medium heat. Chop the chicken breast in 1inch cubes and season with salt and pepper. Sauté the chicken in the vegetable oil until golden brown (about 10-15 minutes). Slice the smoked andouille sausage in 1/4 inch in thickness and cook alongside the golden brown chicken for another 5-7 minutes.

2) Remove the chicken breast and smoked andouille sausage from the pot. In the same pot used to cook the meat slowly whisk in the flour to make a roux. Add 2 tbsp of butter and whisk continuously until the roux reaches a dark brown or auburn color (about 15 to 20 minutes). Add the remaining 2 tbsp of butter and add the chopped celery, onion, bell pepper, and minced garlic. Sauté in the roux until the onions become transparent. The vegetables should stick to the roux making a thick mixture of roux and transparent vegetables. Add the Worcestershire sauce and cook for about 10 minutes.

3) Add the cooked chicken breast and smoked andouille sausage to the vegetables and add the two 12 oz cans of roasted tomatoes. Add the 6 beef bouillon cubes and 4 cups of hot water. Bring to a boil and add 1 dried bay leaf and 1 tbsp of cajun seasoning. Cover and lower the heat to medium-low and simmer for 45 minutes.

4) After allowing the gumbo to simmer increase the heat to medium and add the 1 lb bag of frozen okra, cover and allow to simmer for ten minutes. Add the chopped green onion and parsley along with the crab meat and jumbo shrimp, cook for 15 minutes.

5) Serve over steamed white rice and enjoy!

Wine Pairing: Pinot Noir
Hot Sauce Pairing: Crystals Hot Sauce (Louisiana Pure Hot Sauce)