Pinch Cayenne

Pinch Cayenne

Ingredients:
1 blue crab, Cleaned and quartered
4 Ounce Chicken breast - cooked, cut into 1/2" cubes
1 Cup Rice - hot, cooked [no oil or salt added]

Directions:
Put the onion, green onion, bell pepper, celery, okra, garlic, and parsley
in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux
and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne
and bring to a boil, then reduce to a simmer. Add the crab and the chicken,
cover the pot, and continue simmering for 30 minutes.
TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.
Oyster Fritters Cajun-Style
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