Fiery Fusion Seafood Gumbo
This tantalizing seafood gumbo combines the rich flavors of spicy crab meat, juicy chicken, savory sausage, succulent coconut shrimp, and a delightful crunch of nuts. Slow cooked chicken off the bone adds depth to this hearty, aromatic dish that will transport your taste buds straight to the bayou.
ingredients
- 1 lb crab meat, cooked and shredded
- 1 lb chicken breast, boneless and skinless
- 8 oz sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup mixed nuts (e.g., peanuts, cashews)
- 1 onion, diced
- 2 bell peppers, diced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot, heat vegetable oil over medium heat. Add the flour and stir constantly for about 5 minutes, until the flour turns brown and creates a roux.
- 2.
Add onion, bell peppers, celery, and garlic to the pot. Sauté until vegetables soften, about 5 minutes.
- 3.
Add chicken broth, diced tomatoes, coconut milk, bay leaves, paprika, cayenne pepper, thyme, salt, and black pepper to the pot. Stir well to combine.
- 4.
Cut chicken into bite-sized pieces and add to the pot along with sliced sausage. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
- 5.
Stir in shredded crab meat and continue simmering for an additional 20 minutes.
- 6.
Meanwhile, in a separate pan, toast the mixed nuts over medium heat until lightly golden. Set aside.
- 7.
Add the peeled shrimp to the gumbo and simmer for 5 more minutes until the shrimp turns pink and opaque.
- 8.
Serve the gumbo hot, garnished with toasted nuts and fresh chopped parsley. Enjoy the flavorful blend of sea and land with every spoonful!
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