Sous Vide Crab Gumbo

Sous Vide Water Bath , Medium Bowl , Large Pot , Rice Cooker or Quinoa Cooker

10 minutes

2 hours

Cajun/Creole

Sous Vide, Crab Gumbo, Louisiana, Seafood

Main Course

Sous Vide

Gluten Free

1

120g crab meat

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced bell pepper

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

2 tablespoons tomato paste

2 tablespoons all

purpose flour

2 cups chicken broth

1 bay leaf

Preheat your sous vide water bath to 185°F (85°C).

In a medium bowl, combine the crab meat, onion, celery, bell pepper, garlic, paprika, thyme leaves, oregano leaves, tomato paste and flour. Mix until everything is evenly combined.

Place the mixture into a sous vide bag and seal it tightly. Place the bag into the preheated water bath and cook for two hours.

After two hours have passed, remove the bag from the water bath and open it carefully. Pour the contents of the bag into a large pot over medium heat.

Add in the chicken broth and bay leaf and bring to a simmer for 10 minutes or until thickened slightly.

Serve hot over cooked rice or quinoa with your favorite garnishes such as green onions or parsley! Enjoy!

Calories – 590; Fat – 25g; Carbohydrates – 57g; Protein – 28g; Sodium – 1250mg

This delicious Sous Vide Crab Gumbo is a classic Louisiana dish that is cooked to perfection with the help of sous vide technology! It’s packed with flavor and nutrition and sure to be a hit at your next dinner party! With just 10 minutes of preparation time and two hours of cooking time in a sous vide water bath you can enjoy this classic Cajun/Creole dish in no time!

4

Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.