This is a recipe, which I created to try to copycat my second mother (stepmother) recipes for Seafood Gumbo.  Which   I had never heard of Gumbo until I was about 12 or maybe older. She told me to try something she made it was called Seafood Gumbo.  I sat down at the table with my plate and my taste buds exploded. There were so many favors, then crab meat, shrimp, and sausage OMG I loved every bit. Below I have included my personal recipe.

1 CAN TOMATO PASTE
1 QUART OF CHICKEN STOCK
1 MEDIUM ONION (WHITE)
1 CLOVE OF GARLIC
1 BELL PEPPER (OPTIONAL)
1 OLD BAY SEASONING
1 BAY LEAF
1-2 PACKS OF SMOKED SAUSAGE (OF YOUR CHOICE)
1 SMALL PACKAGE OF CHICKEN THIGHS
1-3 POUNDS OF SNOW CRAB LEGS
1 PACKAGE OF 16/20 COUNTS SHRIMP (YOUR CHOICE)
1 one package of rice

Cut the chicken thighs into the bite size pieces allow with the smoked sausage; in a large pot or skillet sauté the chicken in oil or butter until brown.  While the chicken is cooking, dice the onion, bell peppers,  and garlic.  After the chicken has browned add the diced vegetables,  sauté the everything for about for about  10 minutes.  Then add the tomato paste, and the chicken stock, tablespoon of all the seasoning.   If it seems as though you do not have enough liquid, you can add water.  Then let the pot simmer for another 10 minutes stirring periodically .   while that is cooking , I get another pot  for the rice , I rinse the rice , then boil the rice for 1 minute , pour the what off , then refill the pot with new water , and bring the rice to a boil, for a minute then turn heat to a low setting .  This will allow the rice to cook and be perfect when the gumbo is read. The should thaw the crab, I make sure the crab is rinsed completely I leave the meat in cold water until I am ready to use them.   I follow the same process with the shrimp.  Then add the crab legs to the pot. I normally allow them to boil for about 5 minutes, Then I add the shrimp, allow them to boil for 5 minutes.  Then I turn off the heat on the stove off. I  allow it to sit for the remaining 5 minutes. Then it is ready to serve.



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