(by Ebony Dodson)
In my family culture, we know no measurements. Everything is just "what we know" from Mom or Grandma saying, "That's enough, child" and "A little bit more, baby." This is not recommended for people who never cook gumbo. Quantities below are approximate.
1 lb. king crab legs, cut into pieces
1 lb. shrimp, shelled and deveined 1 lb. chicken wings 1/2 lb. smoked sausage, sliced salt and pepper
1 1/2 t. Lawry's Seasoned Salt
2 t. minced garlic plus 1 whole garlic clove, peeled
1/4 lb. butter
2/3 c. vegetable or canola oil, divided
1 heaping c. all-purpose flour 1 large onion, chopped
2 large bell peppers, cored, seeded, and chopped 1 t. powdered cumin 1 t. dried thyme
1 1/2 t. Cajun seasoning 3 or 4 bay leaves
cooked rice
Season crab legs with 1/2 t. salt and 1 T. pepper.
Season shrimp with 1/2 t. salt and 1 1/2 t. pepper.
Season chicken wings with Lawry’s and chopped garlic.
In a large pot, melt butter, toss with crab legs, and cook for 5 minutes. Remove with tongs and set aside.
In the same pot, heat 1 - 2 T. vegetable or canola oil.
Cook shrimp, turning, just until they turn pink, 1 - 2 minutes per side. Remove with tongs and set aside.
Add more oil to the pot if needed, and cook chicken wings, turning, until lightly colored. Remove with tongs and set aside.
Add more oil to the pot if needed, and sauté sausage until browned. Set aside.
Add meat juices and remaining oil to the pot.
Sprinkle in flour, and cook, stirring to prevent lumps, until smooth and a rich brown color, about 30 minutes. Add onions, bell pepper, and 1 garlic clove, and sauté until lightly browned, about 8 minutes. Stir in cumin, thyme, Cajun seasoning, and bay leaves. Add chicken, sausage, crab legs, and approximately 6 – 8 c. water, making sure all ingredients are covered and there is a nice soupy consistency. Cover and simmer for approximately 30 minutes.
Add shrimp and cook 5 minutes more.
Serve in bowls with rice.
(Read My Momma Said..., the story that accompanies this recipe.)