Chicken sausage and crab gumbo

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Gumbo takes a really really long time to make. It tastes sooo good it is worth it. My favorite part is that it can be made in giant batches. It freezes really well to made several quick dinners by warming it and making fresh rice. It makes a great easy dinner for weeknights, after babies are born, and for winter camping trips.

This batch and the portions I used made 4-5 batches of 2-3 bowls each. That is a LOT of gumbo.

 

3 green bell peppers, diced

6 celery stalks, diced

1 large onion, diced

7 cloves garlic, minced

3/4 cup dark roux

2 tablespoons butter

4 bone in chicken thighs, smoked

2 pounds andouille sausage links, smoked

10-16 ounces crab claw meat

5 bay leaves

2 teaspoon thyme

12-14 cups chicken broth

1-2 teaspoons paprika

6 large pods okra

2 tablespoons gumbo file

1 cup chopped fresh parsley

chopped green onions to garnish

 

My dark roux.

 

Melt the butter in large soup pot on medium heat. Add the celery, onion, and pepper. Cook until soft about 10-12 minutes.

Once they are soft add the garlic and then stir in the roux. Add the chicken broth. Add the thyme, paprika and bay leaves. Add the chopped up chicken and sausage. Add the okra. I use giant firm pods and put them in whole. Once the okra opens, I remove the pod and leave the seeds.

 

Cover and cook for 1-2 hours.

Just before serving, add the crab meat and gumbo file. Remove the bay leaves and okra. Add in fresh chopped parsley.

 

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Serve with white rice, corn bread, and green onions.

 

To freeze this, I let it cool fully and then place smaller portions into ziploc freezer bags without rice. When warming it, sometimes I add a bit of water. Also, this is when we add shrimp if we are going to. The shrimp does not freeze well.

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Dirty rice

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I will never alter this recipe. It is just perfect as it was written. I found it on Genius kitchen by Folkdiva as a true cajun dirty rice. We eat a LOT of this.

2 pounds ground beef

2 cups onion, chopped

1 cup green bell pepper, chopped

1 cup celery, chopped

3 cloves garlic, minced

1/2 cup dark roux – bacon grease/flour

1 tablespoon cajun seasoning

1 teaspoon salt

6 cups beef stock

2 bay leaves

2 tablespoons worcestershire

1 teaspoon dried thyme

1 teaspoon hot sauce

1 teaspoon black pepper

15 cups cooked white rice

Garnish: green onion, fresh parsley, hot sauce

In a skillet, brown the beef. Do not drain. Add all the veggies. Cook on low for 10-20 minutes or until very cooked. Add roux. Continue to stir. Add the remaining ingredients except rice and garnishes. Cover and simmer on low for 2 hours. Stir every 30 minutes.

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The roux! Mmmmmm…… slow and low.

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After each 40 minutes of cooking: