REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
REAL CAJUN GUMBO (FROM A LOUISIANAIAN)
All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.
Provided by asimplegirl
Categories Gumbo
Time 1h15m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
- Remove as much of the fat from the chicken as possible.
- Cut andouille into ½-inch slices and set aside.
- In a 2-gallon stockpot, heat oil over medium-high heat.
- Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
- Blend in chicken and andouille. Sauté approximately 15 minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Skim any fat or oil that rises to the top of the pot.
- Add green onions, bay leaf, thyme and basil.
- Season to taste using salt, pepper and hot sauce.
- Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
- Add parsley and adjust seasonings if necessary.
- Serve over hot, steamed white rice.
- NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9
CAJUN SEAFOOD GUMBO
Make and share this Cajun Seafood Gumbo recipe from Food.com.
Provided by Kikimony
Categories Gumbo
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
- Start with plenty of water because you need to end up with enough for 10 cups.
- Make roux.
- This is done by browning flour and lard/oil stirring frequently until DARK brown.
- Add chopped vegetables and sauté.
- Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
- Add bay leaves and seasonings and peeled tomatoes.
- Sauté okra then add to pot (until no longer stringy).
- Add sausages to pot.
- Simmer on low for 25-30 minutes.
- Add shrimp, crab and oysters.
- Turn fire up.
- Cook 5 minutes and stir often.
- Remove from heat, cover and let sit for 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 647.7, Fat 43.2, SaturatedFat 9.8, Cholesterol 176.8, Sodium 2259.2, Carbohydrate 27.2, Fiber 3.8, Sugar 6.3, Protein 37.6
CAJUN SEAFOOD GUMBO
This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne.
Provided by iewe7726
Categories Gumbo
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare rice according to package directions.
- Make roux by browning flour in melted shortening.
- Add celery, onions and bell pepper and cook slowly until onion is clear.
- Add other ingredients with exception of shrimp and parsley.
- Simmer for at least 1 hour.
- Add shrimp about 10 minutes before serving.
- Just before serving add parsley.
- Serve over hot cooked rice.
Nutrition Facts : Calories 509.9, Fat 17.6, SaturatedFat 4.6, Cholesterol 190.4, Sodium 1591.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 36.5
SEAFOOD GUMBO
This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)
Provided by papergoddess
Categories Gumbo
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of rice.
SEAFOOD GUMBO
Truly the best gumbo recipe. The cayenne is adjustable for the amount of heat you want in your gumbo. If you like Cajun this is by far the best gumbo you will ever have. The recipe was given to me by a Cajun about 5 years ago and I finally came to making it and WOW. (this stores well in mason jars. if your not serving immediately only add seafood to the mixture when you are to serve and only when mixture is boiling for a 3 minutes and then take the gumbo off the heat.)
Provided by bggio
Categories Gumbo
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 28
Steps:
- *Make seafood stock from 2 teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or all of the above for stock) along with the carrots, celery and onions.Bring to a boil 4 quarts of water, lower heat to mid heat 45 m -1hour. Strain the stock, discarding solids.
- Cook okra in the butter/oil blend in a large, heavy stainless steel pot over medium heat, stirring and scraping until some of the sliminess is gone; about 10-15 minutes.
- At same time make Roux by blending 1/3 cup flour with 1/3 cup oil keep stirring on mid heat until brown - darkish brown.
- In another pan fry, onions, celery, garlic, peppers, lemon, the seasonings and herb mix for 10 minute.
- Add tomato and tomato paste and cook over low to medium heat for about 15 minute.
- add okra and Roux together . then add to veggie mix for 15 minute stirring and scraping often.
- Very slowly blend the stock into the mixture. Simmer about 30 minute.
- Add crab and shrimp and simmer 10 to 15 minutes.
- Add oysters and simmer about 5 minutes. Add green onions.
- Cook desired amount of white parboiled rice and place in a soup bowl.
- Pour desired amount of the gumbo over cooked rice.
- You can play with the amounts to your liking but this is absolutely cant miss.
- you can play with the volume of seafood to your liking,
- This is a large volume for a fairly big crowd my suggestion is to leave the shrimp, crab and oysters out and jar/can the gumbo as a base for when you are ready for it and then once boiling add the seafood.
Nutrition Facts : Calories 253.9, Fat 9.3, SaturatedFat 2.5, Cholesterol 157, Sodium 947.3, Carbohydrate 16.5, Fiber 3.8, Sugar 5.9, Protein 26.7
AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
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