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Crab And Chicken Gumbo

Fat.Freedom's picture
Crab And Chicken Gumbo is a delicious soup recipe. Try this effortlessly mouth watering Crab And Chicken Gumbo dish; you would always love to serve to your loved ones.
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Bacon strip 2 , smoked
  Boneless chicken breast 7 Ounce, skinless
  Chopped white onion 1 Cup (16 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs), seeded
  Chopped red bell pepper 1⁄2 Cup (8 tbs), seeded
  Chopped celery 1⁄4 Cup (4 tbs)
  Okra 7 Ounce, sliced into rounds
  Finely minced garlic 1⁄2 Tablespoon
  Bay leaves 1
  Freshly ground black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Smoked turkey stock 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Crab meat 1 Cup (16 tbs), cartilage and shell removed rinded
  Cooked white rice 3 Cup (48 tbs)
  Chopped parsley 1 Tablespoon
Directions

Put the flour into a small castiron or other heavy frying pan.
Cook over medium heat, stirring constantly, for about 10 minutes, until the flour begins to turn an even dark tan.
Take off the heat and remove the flour from the pan.
Fill the bottom of a steamer with enough water to cover, but not to boil up through the bottom of the steamer basket.
Add the bacon and bring the water to a boil.
If the chicken breast is whole, cut it into 3 or 4 pieces.
When the water boils, put the chicken in the steamer basket, cover, and steam for 15 minutes.
Remove the chicken and cut it into 1/2 inch cubes.
Combine the onion, peppers, celery, okra, and garlic in a heavy saucepan or Dutch oven.
Cook for 5 minutes over medium low heat, stirring constantly, until the vegetables become limp.
Mix in all the seasonings.
Stir in flour with a wooden spoon.
While stirring, add the turkey stock and 2 cups water.
Bring to a boil, reduce the heat to low, and throw in the chicken and crabmeat.
Cover and simmer for 20 minutes.
Remove the bay leaf.
Ladle about 1 cup of the gumbo into each bowl, adding about 1/2 cup tightly packed cooked rice to the center. (If serving as a soup course, use about 3/4 cup gumbo topped with 1/3 cup rice.)
Garnish with the parsley

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
8

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