Chesapeake Bay Crab Gumbo Recipe

Serves/Makes: 6 - 8 servings

Ingredients:

  • 1 pound crab meat, drained, picked over to remove cartilage
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • 1 1/2 cups choppped chicken
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 green pepper, chopped
  • 5 garlic cloves, crushed in press
  • 3/4 teaspoon dried thyme
  • 3/4 Old Bay or Cajun seasoning, more to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth (homemade or store bought)
  • 1/4 pound smoked sausage, sliced
  • 2 tablespoons Worcestershire sauce
  • 1 (14-ounce) can tomatoes, chopped
  • 1 (10-ounce) package frozen cut okra
  • 4 cups hot cooked rice
  • Gumbo File Powder*
How to cook Chesapeake Bay Crab Gumbo:
  • Placing flour in a large saucepan; cook over medium heat 25 minutes or until very brown, stirring constantly with a whisk. Set aside.
  • Heat oil in a large saucepan over medium heat. Add chicken, onion, celery, pepper, and garlic; sauté 5 minutes or until vegetables are tender.
  • Sprinkle flour, thyme, Old Bay seasoning, salt and cayenne over chicken mixture; cook 1 minute stirring constantly.
  • Add broth, sausage, Worcestershire sauce, tomatoes and okra, bring to a boil. Cover, reduce heat and simmer 15 minutes. Add crab meat and cook an additional 5 minutes. The Gumbo File Powder does not go in the pot!
  • When ready to eat, sprinkle File Powder over cooked rice and cover with steaming, hot gumbo.

Notes:

The Chesapeake Bay Crab Gumbo recipe easy to prepare and so good! How many days in a year? Well, that's about how many variations of Gumbo there are!

Comments:

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice.
*File powder, also called Gumbo File, is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbo, a Creole and Cajun soup/stew. It is sprinkled sparingly over gumbo as a seasoning and a thickening agent, giving it a distinctive flavor and texture. File can provide thickening when okra is not in season.

This recipe for Chesapeake Bay Crab Gumbo serves/makes: 6 - 8 servings

The Chesapeake Bay Crab Gumbo recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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