Champion Seafood Gumbo Recipe
Ingredients
| Water | 1 Quart | |
| Dried thyme | 1 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
| Salt | 1 Teaspoon | |
| Bay leaves | 2 | |
| Hot pepper | 1 To taste, dried | |
| Medium shrimp | 2 Pound | |
| 1/2 pound Polish sausage, sliced | ||
| Onion | 1 Large, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| All purpose flour | 2 Tablespoon | |
| 1 teaspoon chicken-flavored bouillon granules | ||
| Cream of chicken soup | 1 Can (10oz), undiluted | |
| Crab | 1 Can (10oz), undiluted | |
| Tomato juice | 2 Cup (16 tbs) | |
| Hot Sauce | 1/8 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 pound lump crabmeat | ||
| Hot cooked rice | ||
Directions
Combine first 6 ingredients in a Dutch oven, bring to a boil.
Add shrimp, and cook 3 to 5 minutes.
Drain well, reserving 3 cups liquid, discard bay leaves and hot pepper.
Rinse shrimp with cold water.
Chill.
Peel and devein shrimp, set aside.
Combine sausage and next 3 ingredients in a large Dutch oven, saute until sausage is browned.
Drain, if necessary.
Stir in flour and bouillon granules.
Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well.
Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Add crabmeat, simmer 5 minutes.
Serve over rice, sprinkle with file powder, if desired.
Add shrimp, and cook 3 to 5 minutes.
Drain well, reserving 3 cups liquid, discard bay leaves and hot pepper.
Rinse shrimp with cold water.
Chill.
Peel and devein shrimp, set aside.
Combine sausage and next 3 ingredients in a large Dutch oven, saute until sausage is browned.
Drain, if necessary.
Stir in flour and bouillon granules.
Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well.
Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Add crabmeat, simmer 5 minutes.
Serve over rice, sprinkle with file powder, if desired.
Chef
