Jean Lafitte's Bayou Gumbo

Submitted by Chief Teer

"This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree!"

 

• Ready In: 1hr 45mins
• Ingredients: 13
• Yields: 1 cup
• Serves: 20

ingredients

• 1⁄2 lb skinless chicken breast
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 1 tablespoon flour
• 1 lb low-sodium tomatoes
• 1 tablespoon dried parsley
• 1 crushed bay leaf
• 1⁄2 teaspoon vinegar
• 1⁄2 teaspoon pepper
• 1 dash thyme
• 1⁄2 lb crabmeat
• 1⁄2 lb shrimp

directions

1. Trim excess fat from chicken breast.
2. Place in a sauce pan with water and cover.
3. Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
4. Chop meat and set aside.
5. Saute onion, green pepper and garlic with 1 tsp water.
6. Add flour and cook for one minute, stirring constantly.
7. Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
8. Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.