An Exquisite Bowl Of Seafood Gumbo Doesn’t Require A Flight To New Orleans

The recipe below calls for crab legs and okra to add flavor to the dish. You can serve the gumbo with the crab legs however, I personally like removing the meat from the crab legs and putting it back into the gumbo along with fresh lumps of crab meat. By doing it this way you do not have to mess with the shells when it’s time to sit down and eat.

You can purchase the lump crab meat at your local grocery store. I personally recommend Chicken of The Sea Lump crab meat which you can sometimes find at Costco. Just make sure it is refrigerated “fresh” kind.

Ps, technically you do not need to add okra but keep in mind, okra acts as a flavor enhancer while thickening the stew.

Some people do not like the texture because it is a bit slimy so they choose to omit this veggie. I am one of the people who will argue it’s importance but the choice is yours. The recipe below is an adaptation from the blog Immaculate Bites, be sure to check the original recipe in the link at the bottom of the page.

Ingredients

• 2 tablespoons canola oil
• 8 oz. Andouille sausage cut into 1⁄4″ slices
• 2 pounds boneless, skinless chicken thighs
• ½ cup flour
• ¼ cup unsalted butter
• 1 medium green or red bell pepper diced
• 1 medium yellow onion diced
• 1 cup celery chopped
• 2 teaspoons garlic minced
• 1 14oz. can tomatoes chopped
• ½ pound crab legs
• 1 tablespoon Creole seasoning.
• ½ tablespoon smoked paprika
• 5 1/2 cups chicken stock
• 1-tablespoon fresh thyme
• 2 large bay leaves
• 1 pound shrimp, peeled and deveined
• 1 8oz container refrigerated Chicken of The Sea Lump Crab Meat
• ¼ cup chopped parsley
• 1-tablespoon gumbo file
• 8oz frozen cut okra
• * Optional garnish, 2 chopped green onions

Head over to the next page for the full list of ingredients to this incredible seafood gumbo.

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