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Champion Seafood Gumbo

southern.chef's picture
Ingredients
  Water 1 Quart
  Dried thyme 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Salt 1 Teaspoon
  Bay leaves 2
  Dried hot pepper 1
  Medium shrimp 2 Pound
  Polish sausage 1⁄2 Pound, sliced
  Onion 1 Large, chopped
  Chopped parsley 2 Tablespoon
  All purpose flour 2 Tablespoon
  Chicken bouillon 1 Teaspoon
  Canned cream of chicken soup 10 3⁄4 Ounce (Undiluted)
  Canned crab soup 11 Ounce (Undiluted)
  Tomato juice 2 Cup (32 tbs)
  Hot sauce 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lump crabmeat 1 Pound
  Hot cooked rice 1 Cup (16 tbs)
Directions

Combine first 6 ingredients in a Dutch oven, bring to a boil.
Add shrimp, and cook 3 to 5 minutes.
Drain well, reserving 3 cups liquid, discard bay leaves and hot pepper.
Rinse shrimp with cold water.
Chill.
Peel and devein shrimp, set aside.
Combine sausage and next 3 ingredients in a large Dutch oven, saute until sausage is browned.
Drain, if necessary.
Stir in flour and bouillon granules.
Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well.
Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Add crabmeat, simmer 5 minutes.
Serve over rice, sprinkle with file powder, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Servings: 
3

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