Crab And Chicken Gumbo Recipe
Crab And Chicken Gumbo is a delicious soup recipe. Try this effortlessly mouth watering Crab And Chicken Gumbo dish; you would always love to serve to your loved ones.
Ingredients
1/4 cup all-purpose flour
2 strips smoked bacon, cut into cubed
7 ounces skinless, boneless chicken breast
1 cup chopped white onion (about 1 onion)
1/2 cup deeded, chopped green bell pepper
1/2 cup deeded, chopped red bell pepper
1/4 cup chopped celery
7 ounces okra, sliced into rounds (about 3/4 cup)
1/2 tablespoon finely minced garlic (about 2 cloves)
1 bay leaf
1/4 teapoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
2 cups 99% Fat-Free Smoked Turkey Stock
2 cups water
1 cup fresh crabmeat (about 5 ounced) cartilage and shell removed rinded
2 1/2 3 cups cooked white rice
Chopped fresh parsley, for garnish
Directions
Put the flour into a small castiron or other heavy frying pan.
Cook over medium heat, stirring constantly, for about 10 minutes, until the flour begins to turn an even dark tan.
Take off the heat and remove the flour from the pan.
Fill the bottom of a steamer with enough water to cover, but not to boil up through the bottom of the steamer basket.
Add the bacon and bring the water to a boil.
If the chicken breast is whole, cut it into 3 or 4 pieces.
When the water boils, put the chicken in the steamer basket, cover, and steam for 15 minutes.
Remove the chicken and cut it into 1/2 inch cubes.
Combine the onion, peppers, celery, okra, and garlic in a heavy saucepan or Dutch oven.
Cook for 5 minutes over medium low heat, stirring constantly, until the vegetables become limp.
Mix in all the seasonings.
Stir in flour with a wooden spoon.
While stirring, add the turkey stock and 2 cups water.
Bring to a boil, reduce the heat to low, and throw in the chicken and crabmeat.
Cover and simmer for 20 minutes.
Remove the bay leaf.
Ladle about 1 cup of the gumbo into each bowl, adding about 1/2 cup tightly packed cooked rice to the center. (If serving as a soup course, use about 3/4 cup gumbo topped with 1/3 cup rice.)
Garnish with the parsley
Cook over medium heat, stirring constantly, for about 10 minutes, until the flour begins to turn an even dark tan.
Take off the heat and remove the flour from the pan.
Fill the bottom of a steamer with enough water to cover, but not to boil up through the bottom of the steamer basket.
Add the bacon and bring the water to a boil.
If the chicken breast is whole, cut it into 3 or 4 pieces.
When the water boils, put the chicken in the steamer basket, cover, and steam for 15 minutes.
Remove the chicken and cut it into 1/2 inch cubes.
Combine the onion, peppers, celery, okra, and garlic in a heavy saucepan or Dutch oven.
Cook for 5 minutes over medium low heat, stirring constantly, until the vegetables become limp.
Mix in all the seasonings.
Stir in flour with a wooden spoon.
While stirring, add the turkey stock and 2 cups water.
Bring to a boil, reduce the heat to low, and throw in the chicken and crabmeat.
Cover and simmer for 20 minutes.
Remove the bay leaf.
Ladle about 1 cup of the gumbo into each bowl, adding about 1/2 cup tightly packed cooked rice to the center. (If serving as a soup course, use about 3/4 cup gumbo topped with 1/3 cup rice.)
Garnish with the parsley
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