Seafood Gumbo With Crab Legs

I d smoked some tripletail throats belly collar and when flaked out tasted almost exactly like crabmeat.

Seafood gumbo with crab legs. Celery bell peppers and onions. Cut shells open with kitchen shears and remove crab meat discarding shells and cartilage. Using a crab to make seafood gumbo recipe says i rinse the crab then make a stock. Chef link uses crab shrimp and oysters.

Transfer crab legs to a work surface. As i suspected this seafood gumbo hinges on great broth and a serious roux. And of course great seafood. If you have shrimp that is already cooked you can add that now.

Reduce heat to medium and simmer for about 1 hour. Stir in scallions cayenne salt and pepper to taste. Tear crab meat into bite size pieces and stir into gumbo. Add shrimp and simmer until just cooked through about 3 minutes.

I thought for a sweet crab based gumbo this more. Stir in scallion greens cayenne and salt and pepper to taste. I d just returned from down south laden with gulf shrimp and fish. It s thick and filling thanks to the generous amounts of veggies like beloved okra which adds texture and an earthy flavor.

Add shrimp fish oysters and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through. My concern is that i m never told to open the crab and discard the inedible parts. This flavorful gumbo is packed with a variety of shellfish including oysters shrimp and crab.

Once the shrimp is fully cooked add in the seafood stock water seasonings and crab meat. Later i simply add it to the gumbo. Gumbo can be characterized as a stew or thick soup usually made with seafood or chicken greens and okra with filé dried sassafras leaves used as a thickener. Here s where the fun part comes in.

You want to cook your delicious leftover crab boil and shrimp gumbo for an hour from this point on a medium high heat. Tear crab meat into bite size pieces and stir into gumbo. Crab and shrimp gumbo like chili i m always piddling around with my seafood gumbo recipes trying to reach that one perfect gumbo my mama used to make. For this crab heavy version i decided to use a little more onion bump up the okra to a full pound and not take my roux quite as dark.

Bring mixture to a boil. Gumbo consists primarily of a strongly flavored stock meat or shellfish a thickener and what louisianians call the holy trinity of vegetables.