Don’t let the ingredients list scare, making gumbo is simple and straight food and is no more complicated than making stew. After you get past the stirring (making the roux) everything else is a breeze. This gumbo is loaded with hearty pieces of chicken thighs, smoked sausage, crab legs and shrimp. The key to a great gumbo is the roux- a roux is basically equal parts of oil and flour, stirred together to eliminate the floury taste. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew.
Seafood Gumbo Soup
- ¼ cup canola oil
- 8 oz . Smoked sausage
- 2 pounds chicken skinless chicken thigh
- ½ cup flour
- ¼ cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery ((about 3 sticks))
- 2 teaspoons minced garlic
- 1 14 oz . can tomatoes ((chopped))
- ½ pound crab legs
- 1 tablespoon Creole seasoning.
- ½ tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1- tablespoon thyme fresh or dried
- 2 bay leaves
- 1 pound shrimp ((peeled and deveined))
- ¼ cup chopped parsley
- 2 green onions chopped
- 1- tablespoon gumbo file
- 10 cups cooked rice
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- Author: AfricanBites
