Solomon Ray’s Cajun Seafood Gumbo

Solomon Ray’s Cajun Seafood Gumbo is a rich and hearty dish, packed with shrimp, sausage, crab legs, and flavorful spices. Perfect for gatherings or a comforting family meal, this gumbo is sure to impress.

Ingredients:

• 3 lbs large peeled and deveined shrimp
• 1-2 lbs Cajun Andouille sausage
• 3 lbs snow crab legs
• 2 (32-ounce) cartons chicken broth
• ½ cup vegetable or canola oil
• 1 cup all-purpose flour
• 6-8 chicken thighs with skin on
• ½ cup butter
• 2 cups finely chopped yellow onion
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 2 tbsp minced garlic
• 2 tbsp Cajun or Creole seasoning
• 2 tbsp gumbo filé
• 1 tbsp Worcestershire sauce
• 1 bottle of beer
• 1 tsp dried thyme
• 5 bay leaves
• ½ cup green onions (tops diced)
• ¼ cup fresh parsley
• 1 packet Old Bay seafood boil seasoning

• Prepare Seafood Broth:
• In a large pot, boil the shells of the shrimp with one box of chicken broth and an Old Bay seafood boil packet to create a seafood broth. Set this broth aside.
• Brown Sausage:
• In a very large pot, add the sausage and brown it. Remove the sausage and set it aside.
• Make the Roux:
• In the same large pot, add the oil and heat it. Slowly add the flour a little bit at a time, stirring constantly with a wooden spoon over medium-low heat. This process can take about 40 minutes to an hour until it reaches a nice chocolatey color.
• Cook Aromatics:
• Add the finely chopped onions to the roux, then bell peppers, celery, and minced garlic. Cook for an additional minute.
• Deglaze Pot:
• Pour the beer into the pot to deglaze it and release any burnt bits from the bottom.
• Add Broth and Seasonings:
• Filter your seafood broth and add it to the pot along with the second box of chicken broth.
• Add Cajun or Creole seasoning, gumbo filé, Worcestershire sauce, thyme, and bay leaves.
• Add Sausage and Chicken:
• Return the browned sausage to the pot.
• In a frying pan, pan-sear the chicken thighs until the skin is crispy but not fully cooked. Add them to the gumbo.
• Add Seafood:
• Add the shrimp and snow crab legs to the gumbo.
• Simmer and Adjust Seasonings:
• Taste as you go and adjust the seasonings as needed. You can add a few drops of hot sauce if desired.
• Let the gumbo cook for about an hour to ensure the chicken is fully cooked and the flavors meld together.
• Serve:
• Serve the gumbo over warm, fluffy rice. Garnish with green onions and fresh parsley.

Enjoy your hearty and flavorful Cajun Seafood and Sausage Gumbo!

Tips/Notes:

• Make sure to stir the roux constantly to avoid burning.
• Adjust the amount of Cajun or Creole seasoning to suit your taste preference.

Serving Suggestions:

• Pair with a side of cornbread or French bread for a complete meal.
• Serve with a glass of chilled beer or a refreshing iced tea.