Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 1 cup all-purpose flour
- 2 tablespoon canola oil
- 1 1/2 ounce smoked beef sausages
- 1 pound beef hot links, sliced 1 inch thick
- 1 1/2 cup diced yellow onion
- 1 1/2 cup diced celery
- 1 cup diced green bell pepper
- 3 clove garlic, peeled and finely minced
- 3 clove bay leaves
- 10 clove to 12 cups water
- 1 clove to 2 tablespoons filé powder
- 1 pound chicken wings, washed and cut in half
- 1 pound fresh or frozen okra, washed and sliced
- 1 pound 28-ounce can diced tomatoes, drained
- 1 pound medium shrimp, peeled, deveined, and washed
- 2 pound frozen king crab legs, rinsed and cut into pieces
- 8 ounce cooked lump crabmeat
Preparation
Baking Directions:
Brown rouxHeat a cast-iron skillet over medium-high heat.
Add the butter and melt it.
Add the flour and cook, whisking constantly, until the roux is brown but not burnt, 15 to 20 minutes.
This thickening agent should be added gradually until your soup reaches desired thickness.
Start adding roux to the gumbo broth after the water has reached a medium simmer.
GumboHeat the oil in a large pot over medium-high heat.
Add the sausages and hot links and sauté for 6 to 8 minutes.
Add the onion, celery, bell pepper, garlic, and bay leaves and cook until the vegetables are softened, 3 to 5 minutes.
Add the water to the pot and stir.
Bring to a boil, then reduce the heat and simmer.
Add half the roux and 1 tablespoon file powder.
Simmer until the gumbo begins to thicken, 35 to 45 minutes.
Season the gumbo with salt and pepper to taste.
Add the chicken, okra, and tomatoes and continue to simmer for 35 to 40 minutes.
Adjust the thickness by adding more roux and filé.
If the gumbo becomes too thick, add more water.
Add the shrimp and crab legs.
Simmer until the shrimp become a little pink and tender, 12 to 15 minutes.
Stir in the cooked crabmeat.
Serve with steamed rice.
