Crab and leek chowder

I recently made steamed crab for dinner and for some reason bought way way too much. I had about 10-16 ounces of leftover crab legs to use. I ended up using one of Rachel Ray’s recipes and It was a true keeper. I only changed a bit of seasoning and I will certainly make this more often. Next time I will try to find the leeks already cleaned. They are a real pain to deal with, but worth it for the flavor.


3 leeks, trimmed, wash and diced

2 large carrots, peeled and diced

3 ribs celery, washed and chopped

2 tablespoons olive oil

6 slices bacon chopped

1 teaspoon dried thyme

1 bay leaf

salt and pepper

3 russet potatoes, peeled and diced

3 tablespoons flour

3-4 cups chicken broth

1 cup heavy cream

1/2-1 pound crab meat

1/2 tablespoon old bay seasoning

1/4 teaspoon cayenne

1/2 tablespoon cajun seasoning


Cook the  bacon in a large soup pot. When crisp, remove.


Add the olive oil to the pan. On medium heat, saute the leeks, carrots and celery for 5-6 minutes.


Add the dry seasoning. Add the flour. Slowly add the chicken broth while stirring constantly to prevent forming lumps.


Add the potatoes and bacon. Bring to a boil.  Cook for 10-15 minutes. If the potatoes are not tender, boil a minute or two longer.


Add the cream and crab. Stir well and serve.



Chicken sausage and crab gumbo


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.


Enter a caption

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.