Seafood Gumbo

Total Time: 2 hrs 55 mins Preparation Time: 45 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 (3 lb) chicken, cut into 8 pieces
• 3 quarts water
• 1 lb smoked sausage, 1/2" slices
• 6 medium tomatoes, chopped
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 3 bay leaves
• 2 tablespoons chopped rosemary
• 2 tablespoons chopped thyme
• 1/2 teaspoon crushed red pepper
• salt and pepper, to taste
• 1 lb medium shrimp, peeled and deveined
• 2 dungeness crabs, cooked,cleaned,and cracked
• 2 -3 tablespoons file powder
• 8 cups hot cooked basmati rice
• 1/2 cup chopped parsley

Recipe

• 1 first, make a roux.
• 2 in a medium-size cast iron skillet, melt the butter over medium-high heat.
• 3 stir in the flour.
• 4 cook, stirring often, about 15-20 minutes until the roux is deep brown in color.
• 5 watch the mixture closely and adjust the heat to keep from burning.
• 6 remove from heat and set aside.
• 7 meanwhile, in an 8-quart pot, combine the chicken and water.
• 8 bring to a boil, reduce heat, and simmer 30-45 minutes , until the chicken is cooked through.
• 9 remove the chicken from the pot and set aside to cool.
• 10 add the sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot.
• 11 simmer for 30 minutes.
• 12 stir the roux into the gumbo, a spoonful at a time.
• 13 season with salt and pepper, to taste.
• 14 simmer 20-30 minutes longer.
• 15 while the gumbo is simmering, remove the skin and bones from the cooled chicken.
• 16 tear the chicken into bite-size pieces.
• 17 add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through.
• 18 stir in the file powder, cooking just until the gumbo is slightly thickened.
• 19 ladle the gumbo over scoops of hot rice in large soup bowls.
• 20 sprinkle with chopped parsley and serve immediately.