"Cajun seafood gumbo with crab legs and lump crab meat"
Crab Gumbo
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Prep time 30mins
Cook time 1hr 30mins
Serves or Makes: 8 bowls
Recipe Card
ingredients
- 2 tablespoons vegetable oil
- 2 cups diced yellow onion
- 1 cups diced celery
- 1 cups diced green bell pepper
- 3 tablespoons minced garlic
- 1/2 cups dark roux
- 3 bay leaf
- 4 cluster, divided crab legs
- 2 tablespoons Tabasco Sauce
- 2 tablespoons Worcestershire sauce
- 1 (1-pound) lump crab meat
- 1 cups chopped green onions
- 4 cups cooked white rice
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 tablespoon fresh chopped thyme
- Salt to taste
Method
Step 1
Heat oil in large cast iron dutch oven.
Step 2
Add onions, celery and bell pepper for 10 min until browned.
Step 3
Add garlic, stir in the stock, roux and bay leaves.
Step 4
Submerge crab legs. Bring to low boil. Cover, and reduce to simmer for hour.
Step 5
Skim off excess fat every 15 min, cooking for 30 min. Uncover and add seasoning.
Step 6
Cook for 30 more min, then add in lump crab meat when serving your bowl!
Step 7
Cajun holy rules: gumbo with crab legs first, then lump crab meat, rice, green onion and parsley. NO tomatoes!