Spicy Crow Gumbo

Spicy Crow Gumbo




Chef Kevin Burrows teaches Wendy how to prepare Crow!

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4-6 Crows Breasts
8oz Hardwood Smoked Bacon, sliced
½ Cup AP Flour
+2 Tbs.
1 Onion, diced
1 Bell Pepper, diced
3 Celery Ribs, diced
6 Garlic Cloves, minced
¼ Cup Tomato Paste
1 Tbs. Kosher Salt
1 tsp. Ground Pepper
½ tsp. Cayenne Pepper
1 tsp. Dried Thyme
1 Tbs. Worcestershire Sauce
2 Bay Leaves
6 Cups Chicken Stock
1 Can Stewed Tomatoes (14oz)
1 Tbs. favorite hot sauce
2 Cups Okra, sliced
3 Green Onions, sliced
1 Tbs. File Powder
Vegetable Oil


1. In a large, heavy bottomed pot add the sliced bacon over medium heat and render out the fat. When bacon is cooked, remove from pot with a slotted spoon and transfer to paper towel covered plate. Brown Crow breasts in remaining bacon fat on both sides and then remove to a bowl till later.

2. Add enough vegetable oil to remaining bacon fat in pot to total ½ cup. Slowly whisk in ½ cup of flour till combined. This should be the consistency of wet sand. Reduce the heat to medium low and slowly stir roux with wooden spoon till a coffee color is achieved, about 20 minutes. Do not attempt to speed this process by increasing the heat. A burnt roux means starting over. When roux is coffee colored stir in remaining 2 Tbs. and cook for 2 more minutes. This additional flour will aid in thickening. The darker the roux, the less thickening ability it has.

3. Immediately add in onion, bell pepper, and celery and stir to keep the roux from cooking any further. Cook over medium heat till vegetables have softened, about 5 minutes. Stir in garlic and cook one minute more. Add in tomato paste and mix to evenly coat vegetables. Stir in cayenne, thyme, Worcestershire sauce, bay leaves, salt and pepper. Cook 2 minutes more.

4. Slowly add in chicken stock one cup at a time, stirring constantly. Increase heat and bring to a simmer. When simmer is reached, return the Crow breasts and the bacon to the pot. Stir and continue to simmer on low for 1 hour.

5. Add stewed tomatoes with their juice, hot sauce, and sliced okra and continue to simmer for one more hour or until Crow is fork tender. If Crow breasts are too large they can be diced up at this point. Just before serving, taste for seasoning. Add more hot sauce if desired, salt or pepper. Discard bay leaf and add in green onions at the last minute as well as the file powder and stir to combine.

Serve over white, brown, or wild rice.

Pair with nice Pinot Noir, Riesling, or cold Lager.

6 Servings.