Red Roux

Smoked Chicken, Crab and Corn Cream Gumbo In a large pot, over medium heat, add butter/oil.  Add onion, celery and bell pepper, soften.  Add garlic, Red Roux, cook until roux is melted.  Deglaze with white wine, reduce by half.  Add tomato sauce, chicken base or bouillon.  Add chicken stock, bring to boil.  Reduce heat to simmer, add chicken, simmer for 5 minute, add corn, simmer for  more 5 min.  Add heavy cream, adjust seasonings.  Turn off heat, add crab meat, warm through.  Serve with rice, garnish with parsley.

Smoked Chicken, Crab and Corn Cream Gumbo – Y= 10- 6 oz. servings w/ rice 

2T            Butter or Olive oil

2 lbs        Smoked chicken, cubed

1 lbs        Jumbo Lump crab meat

1 lbs        Fresh/frozen corn

1 large    Onion, chopped

3/4 C        Celery, chopped

3/4 C        Bell peppers, chopped

4 cloves    Garlic, minced

1/4 C        Tomato sauce or crushed tomatoes

1 qt           Chicken or fish stock

1 C            Heavy cream

1/2 C        White wine

4 oz           Red Roux

2 oz           Chicken  base or bouillon

1/4 C        Parsley, minced

s/p            TT (salt/pepper to taste)

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