When the air outside gets cooler, you just want to be inside wrapped up in a blanket enjoying a nice gumbo.
Chef Johnny Brooks from the Crabcake Factory is making a seafood gumbo in the DelmarvaLife Kitchen. Bartender Micah Reese joins us as well to make the famous Crabcake Factory Bloody Mary with lump crab meat and shrimp on top – known as the triple threat.
Seafood Gumbo:
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle amber beer
1 pound Lump Crab
1 1/2 teaspoons salt
1 pound medium shrimp, peeled and deveined
1 pound pulled chicken
1 tablespoon old bay
1/4 cup chopped fresh parsley
1/2 cup chopped tender green onion tops
White Rice, for serving
The Crabcake Factory Bloody Mary recipe is a “secret.” What we can tell you is that it’s made with vodka, lump crab meat, “angry beans,” bacon and shrimp – with an Old Bay rim of course. Visit the Crabcake Factory and try one out yourself!
