Ingredients:
1 lb crab claws (or shrimp, if preferred)
1 lb smoked sausage, sliced
1 lb chicken thighs, cooked and shredded
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, diced
2 celery stalks, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 cups seafood stock (or water)
2 tsp Cajun seasoning
1 tsp thyme
1/2 tsp paprika
Salt and pepper to taste
2 bay leaves
1 cup cooked white rice (for serving)
Fresh parsley, chopped (for garnish)
Instructions:
Make the Roux:
In a large pot, heat the vegetable oil over medium heat. Once hot, slowly stir in the flour, creating a roux. Stir constantly for about 10-12 minutes, or until the mixture turns a dark brown color (the darker the roux, the richer the flavor).
Sauté Vegetables:
Add the onion, celery, bell pepper, and garlic to the pot, and sauté for about 5 minutes, or until softened.
Add Liquids and Spices:
Pour in the chicken broth, seafood stock, diced tomatoes, Cajun seasoning, thyme, paprika, bay leaves, and salt and pepper. Stir to combine and bring the mixture to a boil.
Simmer:
Reduce the heat to low and simmer for 45 minutes, stirring occasionally. The broth will thicken as it simmers.
Add Meats and Seafood:
Add the crab claws, sausage, and shredded chicken to the gumbo. Let it cook for another 10-15 minutes, allowing the flavors to meld together.
Serve:
Ladle the gumbo into cups or bowls. Top each serving with a scoop of white rice and a sprinkle of fresh parsley.
Garnish:
Serve with additional hot sauce if desired for extra spice. Enjoy your rich and comforting seafood gumbo!
This hearty seafood gumbo combines the best of Southern comfort food with bold, spiced flavors and tender seafood.
