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COOK TIME

1 Hour 33 Minutes

INGREDIENTS

• 1 cup unsalted butter
• 1 cup all-purpose flower
• 2 tablespoon canola oil
• 1 1/2 ounce smoked beef sausage
• 1 pound pound beef hot links, sliced 1 inch thick
• 1 1/2 cup diced yellow onion
• 1 cup diced green bell pepper
• 3 item cloves garlic, peeled and finely minced
• 3 item bay leaves
• 10-12 cup water
• 1-2 tablespoon filé powder
• 1 item Kosher salt and freshly ground pepper to taste
• 1 pound chicken wings, washed and cut in half
• 1 pound fresh or frozen okra, washed and sliced
• 1 item 28-ounce can diced tomatoes, drained
• 1 pound medium shrimp, peeled, deveined, and washed
• 2 pound frozen king crab legs, rinsed and cut into pieces
• 8 ounce cooked lump crabmeat

PREPARATION

WHAT TO DO FOR THE ROUX

Heat a cast-iron skillet over medium-high heat. Add the butter and melt it. Add the flour and cook, whisking constantly, until the roux is brown but not burnt, 15 to 20 minutes. This thickening agent should be added gradually until your soup reaches desired thickness. Start adding roux to the gumbo broth after the water has reached a medium simmer.

WHAT TO DO FOR THE GUMBO

1. Heat the oil in a large pot over medium-high heat. Add the sausages and hot links and sauté for 6 to 8 minutes. Add the onion, celery, bell pepper, garlic, and bay leaves and cook
until the vegetables are softened, 3 to 5 minutes.

2. Add the water to the pot and stir. Bring to a boil, then reduce the heat and simmer. Add half the roux and 1 tablespoon filé powder. Simmer until the gumbo begins to thicken, 35 to 45 minutes.

3. Season the gumbo with salt and pepper to taste. Add the chicken, okra, and tomatoes and continue to simmer for 35 to 40 minutes. Adjust the thickness by adding more roux and filé. If the gumbo becomes too thick, add more water.

4. Add the shrimp and crab legs. Simmer until the shrimp become a little pink and tender, 12 to 15 minutes. Stir in the cooked crabmeat.

5. Serve with steamed rice.

YIELD

10 Serving/s