LeGrand Gumbo

Hey guys! I know its been awhile but I have come back with a splash. What's the splash you ask? You all are about to be let in on my Top Secret Gumbo recipe. This is tried and true, loved by anyone who is fortunate enough to eat it. Ya'll ready for it? Here we go!

LeGrand Gumbo

• 1 tablespoon olive oil
• 1 lb snow crab in shell, or 1 c. of crab meat (no imitation please) or 1. c. chopped chicken breast and 1/2 c. Andoullie
• 1/2 c. olive oil
• 1/2 c. margarine or butter
• 1 cup all-purpose flour
• 3 cloves minced garlic
• 3 quarts beef broth or 1. quart seafood broth and 2 quarts beef broth)
• 1 (12 fluid ounce) can or bottle beer (no dark beers, please!)
• 5 stalks celery, chopped
• 1 can (14.5 ounces) stewed tomatoes, drain juice, set aside, and chop
• 1 onion chopped
• 1 can (4 ounce) diced green chilies
• 1 can (8 ounce) tomato sauce
• 1 bunch fresh parsley, chopped
• 1/4 cup Cajun seasoning ( I use Tony's)
• 1 pound shrimp, peeled and de-veined

Directions:

1. Add 1. Tbs Olive Oil into saute pan and cook shrimp until pink. Remove from pan, add crab meat and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil, margarine/butter and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir broth and beer into the roux mixture. Bring to a boil, and mix in celery, onions, stewed tomatoes, diced chiles, and tomato sauce. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix shrimp and crab meat into the broth/gumbo mixture. Cook, stirring occasionally, about 20 minutes.

Serve with Rice or Rice Pilaf. Hope you enjoy!