Chicken, Crab & Andouille Sausage Gumbo
Ingredients
-
½
pound
bacon
-
3
tablespoons
olive oil
-
1
yellow onion
chopped
-
1
red bell pepper
chopped
-
2
cups
andouille sausage
-
1
cup
all-purpose flour
-
½
can
beer
-
4-6
cloves
garlic
-
¾
gallon
chicken stock
-
1
15-ounce can
chopped tomatoes
-
1
teaspoon
apple cider vinegar
-
2
cups
stewed and shredded chicken
-
3
tablespoons
fresh parsley
-
1
tablespoon
dried basil
-
1
tablespoon
dried oregano
-
2
cups
frozen okra
-
2
cups
crab meat
-
to taste
kosher salt
-
to taste
white pepper
-
to taste
lemon juice
-
to taste
Tabasco
-
for serving
chopped green onions
-
for serving
rice
Instructions
- Cook the bacon in a skillet and reserve the bacon grease.
- Sauté the onion and bell pepper in the bacon grease until soft.
- Brown the sausage in the same skillet and set aside.
- Add the bacon grease back to the skillet and stir in the flour to make a roux, cooking it for at least 1 hour until dark tan.
- In a large stockpot, combine sautéed vegetables, sausage, beer, and garlic, and simmer.
- Add chicken stock, tomatoes, vinegar, chicken, and dry ingredients, and simmer for at least 1 hour.
- Skim liquid from the pot and combine with roux to thicken the gumbo.
- Add half of the okra and simmer for at least 30 minutes.
- Add the remaining okra and crab meat 5 minutes before serving.
- Serve in bowls over rice and garnish with green onions.
Nutrition Facts (estimated)
Servings
8-10
Calories
542
Total fat
28g
Total carbohydrates
33g
Total protein
35g
Sodium
1307mg
Cholesterol
87mg
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