This is a recipe for those who are queasy about the appearance of certain seafood like crustaceans (shrimp and lobster) and mollusks (oysters and mussels). When it’s cold, people in my neighborhood often enjoy dishes like seafood chowder and salads, even by those not particularly fond of seafood. If you enjoy fish recipes, though, there’s not much reason not to enjoy seafood, especially when you’re making seafood gumbo with chicken wings! Credits to Rosie from iheartrecipes.com for this wonderful seafood recipe. Rosie’s Gumbo with Roux recipe Ingredients 1 lb of chicken wings 4 beef smoked sausage links 2 cups of cut okra 1 lb of jumbo peeled shrimp 1 lb crab( legs and shoulders) 1 1/2 cup of canola oil 1 1/2 cup of all purpose flour 1 bell pepper- chopped 1 medium sized yellow onion- chopped 15 oz can of diced fire diced GARLIC tomatoes 1 tbsp of minced garlic 1 tsp of onion powder 1 tsp of garlic powder 1 1/2 tsp of seasoning salt 15 oz of chicken broth 4 cups of water 2 tsp of gumbo file
Instructions Start of by pouring your oil into a large pot and turn the heat to medium high. Add your flour in the pot. Be sure to constantly stir to prevent any burning at the bottom of the pot. Cook the oil/flour mixture until it turns brown, then turn the heat down to medium low. Add in your onions, bell peppers, smoked sausage, and chicken. Add in your spices, and chicken broth with water Stir and cover. Let it simmer for another 40. Add in your okra and crab . Simmer for 20 minutes or so. Add in your peeled shrimp. Stir and cover. Turn the heat down, and cook for 5 more minutes. Add in the gumbo file, and serve!