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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The incomparable savory Cajun Seafood Gumbo, New Orleans style. Ingredients:
4 quarts shrimp stock |
1/2 lb kielba sasausage; sliced bite size |
1 tablespoon minced garlic |
3/4 cup oil |
1 cup flour |
2 cups onion; chopped |
2 cups bell green pepper; chopped |
1-1/2 cups celery; chopped |
1-1/2 cups okra; sliced bite size |
2 teaspoons salt |
1 teaspoon fine ground white pepper |
1/2 teaspoon fine ground cayenne pepper |
1/2 teaspoon fine ground cumin |
2 dried whole bay leaves |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dried crushed greek oregano leaves |
2 lbs shrimp; peeled, cleaned |
1 pint oysters, shucked; with their juice |
1 lb crabmeat; shelled, cleaned, lumps |
Directions:
1. The making of a gumbo has been described as an occult science. Depending on the location and people you talk to about gumbo, it is quickly discernable that there are as many ways to cook gumbo as there are cooks making it.
2. Brown the sliced sausage slightly and add to stock; add garlic and bring to a boil.
3. Prepare a roux on the dark side and add the aromatic vegetables and seasonings to it. Stir until the roux and vegetables form a mass. Drop by spoonfuls into the boiling stock. Mix and simmer for twenty minutes until the vegetables are cooked.*
4. Add the shrimp, and oysters with juice; simmer for about 5 minutes. The oil may be removed from the surface at this point.
5. Add the crab meat to the gumbo as you serve it. Filé is served aside and may be added to the gumbo in the bowls. Sever with white rice.
6. *Note: Before the shrimp and oysters are added, large pieces of crab claws, large whole shrimp, etc may be added to the gumbo, for color and meat in the finished gumbo. Large shucked heated oysters may be add at serving for garnish also.
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