Gulf Coast Blue Crab, Pink Shrimp, Golden Brown Chicken And Spicy Conecuh Sausage Gumbo

  1. Heat butter and oil in a skillet over medium high heat and brown chicken then remove.
  2. Heat oil in heavy 13-quart pot over medium high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, bell peppers, and celery and cook until onion are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juices, clam juice, broth, crabs, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. You can stop here and cool gumbo down, cover and chill over night. Bring back up to a simmer before adding the shrimp and cook just until opaque in center, stirring often, about 5 minutes. Serve over rice.

butter, vegetable oil, flour, onions, bell peppers, celery, garlic, cayenne pepper, white wine, fresh thyme, bays, tomatoes, clam juice, lowsalt, blue crab, sausage, chicken, shrimp, italian parsley, rice

Taken from www.epicurious.com/recipes/member/views/gulf-coast-blue-crab-pink-shrimp-golden-brown-chicken-and-spicy-conecuh-sausage-gumbo-1267942 (may not work)

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