This recipe won’t have too many measurements. Most are “to taste.” Liv has been making this so long, she does it automatically.
- Crab legs, washed
- Seasoning salt
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper
- Gumbo file (2 tsp plus 2 TB)
- Celery, chopped
- Bell pepper, chopped
- Onion, chopped
- Garlic, minced
- Chicken legs
- Sausage (andouille is good)
- Gravy (in a jar)
- Corn starch (1 TB dissolved in 1 cup cold water)
- Shrimp, cleaned and deveined
Place crab legs in a huge, deep pot and add water 3/4 full. Put on high heat to boil. Once it begins boiling, turn down to medium-high heat and add seasonings including 2 tsp of the file. Add vegetables and boil another 30 minutes. Add chicken legs and sausage and boil another 45 minutes. Add 2 TB of file, stir and scrape. Add gravy and corn starch, stir. Add shrimp and turn off heat. Serve with rice. Liv prefers black rice, but any rice will do.
Liv’s gumbo
