Sure, Janalyn

Contact Me

Kitchen Essentials

Cooking has always been an escape for me. I love making recipes that are unique, family friendly, or just plain foodie lover material! I am always thinking of new ideas and showcasing them on social media and just to those who want to elevate their cooking skills. Subscribe to join in on the fun!

Get to know Me

Just my usual traditional seafood gumbo. I'm talking shrimp, crawfish, lump crab, blue crab, chicken, and andouille sausage! To make the flavors really pop, I used duck fat for the roux and this right here set it off!! I feel like the richness it added kept this staple dinner true to it's origins but also adding a twist to it.

Duck-fat Seafood Gumbo

smoked andouille sausage links (I use Richard's Sausage)

boneless, skinless chicken thighs, sliced

Grab a deep, large pot and heat to medium high heat. Add the sliced andouille sausage to the pot and cook until browned. Remove and then add the chicken and cook until browned. Remove from the pot.

Add the duck fat and carefully add the flour. Using a whisk or wooden spoon, cook the roux (do not leave, keep stirring) until it has a silky, chocolate color and thickened consistency. Add the holy trinity (bell pepper, onion and celery) to the roux and sauté the vegetables down for about 5 minutes. and then add the minced garlic. Next, add the browned sausage and chicken to the pot and mix. Next, add the blue crabs and stir.

Then, you will add the chicken and shrimp stock to the pot. Stir and add the thyme leaves, crab boil, onion powder, garlic powder, and Tony's and mix and lastly, add the bay leaves. Bring to a boil. Once at a boil, reduce the heat to low-medium simmer and cover the pot for 45 minutes.

large or jumbo shrimp, peeled & deveined (save shells for shrimp stock)

Uncover and remove the bay leaves. Add the lump crab meat, shrimp and crawfish tails. Stir and add parley and the gumbo file. Mix well and serve hot with white rice.

Sure, Janalyn

Duck-fat Seafood Gumbo

surejanalyn