Monday, March 07, 2005

Authentic Cajun Seafood Gumbo Recipe Request

Authentic Cajun Seafood Gumbo Recipe Request

"An authentic cajun seafood gumbo recipe, (with a roux)"
The above recipe was requested by Matt. Can someone help out?

I want to thank everyone for their hard work in finding these recipes.
Peggy

Comments:
Seafood Gumbo
Makes:
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes
A true Cajun classic.

Ingredients
1 pound crab meat
1 pint oysters
1 pound raw shrimp
1/2 cup vegetable oil
1/2 cup flour
2 large onions, diced
1/2 cup green pepper, diced
1/2 cup chopped celery
1/2 tsp garlic salt
1/2 tbsp red pepper
2 bay leaves
2 quarts water
1 cup green onion tops
1 tbsp file' (optional)
Salt and pepper, to taste

Directions
First you make a dark roux with the flour and oil in a large

heavy bottomed pot. When oil is hot add flour and stir

constantly until it turns dark brown in color. Be careful

not to burn the roux. If it burns, you will have to start

over.

Saute the onion, pepper, and celery in roux. Add the

water and the seasonings and cook for 1/2 hour.

Add shrimp and cook for 10 minutes. Add crabmeat,

oysters and green onions, and simmer for 10 more

minutes. Remove from heat. Allowing gumbo to sit on

the stove for at least an hour after it is completed

greatly increases the flavor.

Serve over rice. If you haven't tried Zatarain's rice, you

are missing out. Boil it the old fashioned way for best

results. It is truly the best rice I have ever cooked.

File' is a thickening agent that you can add to gumbo

when it is fully cooked. It is not a necessary ingredient.

Some like it, some don't. Do not add during the cooking

process.

Salt and pepper are very important to the end results of

this dish. So adjust seasoning accordingly.

And remember, gumbo is not made the same way by

any two people, feel free to add or remove any

ingredients that you like. You can make a very thick

gravy or a very thin gravy. It's all up to you. Okra is a

very popular ingredient. So is smoked sausage, And if

you add tomatoes you then have Creole Gumbo.

Enjoy!

This recipe was posted by Joy at the message board, thanks!
 
Go to a full cup of flour and vegetable oil for the roux. Increase to three cups of "gumbo stock" not chlorinated tap water (yuck). Make this by adding all of the cuttings extras meat ends shrimp shells to a stock pot with bottled water. Don't be afraid I throw chicken bones (broken) shrimp heads onions ALL OF IT and let it simmer. Also I add one pound of finely chopped smoked sausage and a half pound of fine chopped andouille. For a real surprize add one bag of crab claws (whole...that's right WHOLE) and when you serve the gumbo adda small plate for the claw. It gooeyand sloppy eating but what the heck. PS File' is NOT optional to coonass cookin'
 
Go to a full cup of flour and vegetable oil for the roux. Increase to three cups of "gumbo stock" not chlorinated tap water (yuck). Make this by adding all of the cuttings extras meat ends shrimp shells to a stock pot with bottled water. Don't be afraid I throw chicken bones (broken) shrimp heads onions ALL OF IT and let it simmer. Also I add one pound of finely chopped smoked sausage and a half pound of fine chopped andouille. For a real surprize add one bag of crab claws (whole...that's right WHOLE) and when you serve the gumbo add a small plate for the claw. It gooey and sloppy eating but what the heck. PS File' is NOT optional to coonass cookin'
 
Thanks Peggy, looking through all of the endless links to recipes this one looks to be "authentic".
 
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