This is a Redbone gumbo. Redbones are from the bayou country out in western Louisiana. We’re as likely to eat cornbread as rice, and with this particular gumbo, it’s preferred. This recipe was a gift to me from my cousin of blessed memory, Regina Sue Miller Sibley. Thinking I needed a name with more cachet, I renamed it Tchoupitoulas Corn and Crab Gumbo. But for the purpose of giving it to my cousins, let’s go back to calling it Sue’s Corn and Crab Soup.