Crab Gumbo Dressing Recipes

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

CRAB AND SHRIMP GUMBO

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
• Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
• Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
• Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
• Add the heated stock a little at a time, stirring until fully incorporated.
• Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
• Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
• Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
• Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
• Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
• Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.

CRAB GUMBO DRESSING

Steps:

• Melt the butter in a large skillet over medium-high heat.
• Add the sausage and sauté/stir for 5 minutes or until lightly browned.
• Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
• Add the onion, scallion, celery, red pepper, and garlic to the skillet.
• Sauté/stir over medium heat for 10 minutes or until the onion is softened.
• Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
• Transfer the cooked vegetables to a large mixing bowl.
• Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
• Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
• Season with salt and pepper to taste.
• Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

CRAB GUMBO

Steps:

• 1. CLEAN CRABS & SHRIMP WASH REAL GOOD (SLICE UP SAUSAGE INTO BITE SIZE PIECES) PUT ASIDE FOR LATER
• 2. PUT CRABS IN BIG POT ADD ONIONS,BELL PEPPER, CELERY, JALAPENOS, GARLIC POWDER,SALT & BLACK PEPPER TO TASTE COVER WITH WATER AND BRING TO A BOIL! NOW ADD BACON
• 3. COOK FOR 1HR.ON MEDIUM HEAT
• 4. NOW ADD CANS OF TOMATO SAUCES AND STEWED TOMATOES!
• 5. WASH CHICKEN WINGS AND ADD TO CRABS ,BOIL FOR 35 MINUTES
• 6. NOW ADD CUT UP SAUSAGES AND OKRA COOK 15 MINUTES ADD SHRIMP (BOTH)FRESH & DRIED COOK FOR 10 MINS.
• 7. NOW ADD ROUX START WITH 2 TABLESPOONS AND FILE' THE ROUX IS FOR THICKENING
• 8. FILE' IS FOR TASTE
• 9. COOK RICE AS INSTRUCTED ON BOX
• 10. SERVE OVER RICE OR EAT WITH CRACKERS!THIS CAN BE FROZEN IN CONTAINERS AND HEATED LATER IN FACT IT IS BETTER LATER ENJOY!