Crab and Shrimp Gumbo with Chicken and Andouille Sausage
This hearty and delicious gumbo recipe features a nice helping of lump crab meat and shrimp (both Maryland favorites) and is seasoned to perfection with SWEEETHEAT’s Savory Seafood Spice!
1 hrs 20 mins
About this Recipe
By: Demond Mullen
March is here and that means warm weather will be swiftly approaching! Before you put away your stock pots and trade them in for grills, you still have ample time to make some cold weather favorites. Although Mardi Gras is behind us, one of our favorite recipes to make just ahead of Spring is a big piping hot pot of gumbo! And while gumbo has a deep, rich history that originates in Louisiana at SWEEETHEAT our rendition of the dish also pays homage to our Maryland roots!
This hearty and delicious gumbo recipe features a nice helping of lump crab meat and shrimp (both Maryland favorites) and is seasoned to perfection with SWEEETHEAT’s Savory Seafood Spice! Like more traditional recipes it includes all things that make gumbo a southern favorite. From diced onions, green peppers and celery (known as the “holy trinity”) to meat staples like andouille sausage and chicken. This dish is different, however, in that it also features a roux made from hickory smoked bacon grease as its base!
Be sure to add this to your dinner rotation this week to savor all the flavors of cooler weather, which will soon be a distant memory.
About SWEEETHEAT’S SAVORY SEAFOOD SPICE
SWEEETHEAT’s Savory Seafood Spice is an all purpose spice that can be used for far more than just seafood. It features a hint of sweetness from brown sugar that has been paired with paprika, ginger, cumin, fennel, and tumeric. This spice is perfect for your favorite fish, lobster, crab, or shrimp dishes, and is also a great accompaniment for stews and soups. Get more recipe inspiration at https://sweeetheat.com/recipes/
- 5-6 Slices of Thick-cut Bacon (which will render approximately 1/2 cup of Bacon Grease for Roux)
- 2 Tablespoons SWEEETHEAT Savory Seafood Spice
- 1 Cup Sliced Andouille Sausage
- 1 Pound Chicken Breast or Thighs (Cut into chunks)
- 2 Tablespoon SWEEETHEAT Savory Seafood Spice
- ½ Pound of Shrimp (Peeled and Deveined)
- ½ Pound Lump Crab Meat (8 oz Can)
- 1 Medium Onion (Diced)
- 1 Medium Green Pepper Diced
- 2-3 Stalks of Celery Diced
- 6 Cloves of Chopped Garlic
- 5 Cups of Chicken Stock
- Salt and Pepper to taste
- Green Onion for garnish
Step by Step Instructions
Fry bacon until crispy, remove from pan and rest on paper towel. Strain grease that is rendered in a fine mesh strainer and reserve ½ cup plus one tablespoon more for chicken and andouille sausage.
Add one tablespoon of bacon grease to a large dutch oven or stock pot. Season chicken and andouille sausage with one tablespoon of SWEEETHEAT Savory Seafood Spice and add to the pan. Cook for approximately 5 minutes until brown. Remove from the pan and set aside.
In a separate pan, make the roux by combining ½ cup of flour with ½ cup of bacon grease. Cook over low to medium heat to avoid burning until it reaches a milk chocolate color.
Add onions, celery, green peppers, and garlic to the pot that you prepared the chicken and sausage in and pour the completed roux over top. Cook over medium heat, stirring continuously until all ingredients are well combined and the vegetables are tender (approximately 4-5 minutes).
Return chicken and andouille sausage to pot and cook with vegetables, continuing to stir frequently. Add in lump crab meat before gradually stirring in 5 cups of chicken broth. Bring pot to a boil.
Once boiling, reduce heat to a simmer and cook for one hour. Season gumbo with an additional one tablespoon of SWEEETHEAT Savory Seafood Spice. Add salt and pepper to taste. 10 minutes before serving add shrimp to pot and allow to cook through until bright pink.
Optional: Garnish with crumbled bacon bits, green onions and serve with or without white rice.