Crab, Chicken & Shrimp Gumbo
Ingredients (4 ppl)
•1lb, crab legs
•1lb, peeled & deveined jumbo shrimp
•2 chicken thighs, skin on & bone in
•roux: ½ cup flour & 6 tablespoons unsalted butter
•1 green pepper, diced
•3-4 stalks celery, chopped
•1 medium yellow onion, diced
•5-6 cloves of garlic, minced
•1-2 tbspoon, cajun seasoning
•1-2 tbspoons apple cider vinegar
•1-2 tablespoon, worchestire sauce
•1 tbspoon, crystals or louisiana Hot Sauce
•1 tbspoon , smoked paprika
•2 cups water or seafood or chicken stock (store bought is fine)
•salt & pepper, to taste
•parsley for garnish
•white rice
chicken stock or seafood stock
•leftover chicken bones/whole thighs or shrimp shells/crab shells
•smoked turkey leg or neck (optional)
•1/2 a yellow onion, roughly chopped
• 1 whole head of garlic
• 2 bay leaves
• 3 rosemary sprigs
• 3 thyme sprigs
•2-3 tbspoon salt
•2 tbspoon black pepper
•3 c of water
Directions
•the stock: add everything in a pot and boil on medium for 2 hrs, strain.
•the roux: in a deep pot on medium heat, melt the butter. once melted,slowly stir in the flour as this is preparing your roux. KEEP STIRRING! the color needs to develop into a peanut butter color, this will take around 10-15 up to 30 min. It is important to watch your roux as it can burn very easily.
•once roux is a peanut butter color, add green peppers, onions and celery. stir together to make sure it's all coated. the roux will thicken up even more.
• add in the garlic. s&p all the vegetables
• add in all your seasonings - cajun seasoning, paprika, hot sauce, ACV and Worchestire sauce
•add in the chicken or seafood stock,bring to a boil.
•add in chicken thighs, let cook for 10-15 minutes. remove, de-bone and shred the chicken, add it back in.
• add the crab legs. they will cook quick about 5 minutes.
•add your shrimp in. this should be the last step as shrimp cooks quick
•serve over rice & garnish with fresh parsley