Ingredients
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1
-
1
-
2
-
3
-
1
-
1
-
2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
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!, This is an excellent basic real Cajun not Creole Gumbo recipe that your Grandma in Ville Platte or Rayne would have used from experience. I have entered & won a few contests & will add a couple of additional tricks. Make your shellfish stock from boiling your shrimp heads & shells for 15 minutes then straining while the water is still very hot. Add 1 to 2 packages of 1.25oz dried shrimp right after you ladle in your seafood stock. This will give the gumbo a solid shrimp extra kick. If you add dried shrimp omit adding salt. The success of your gumbo is directly related to the quality of your sausage. The best is acquired from a Louisiana country store which makes & smokes their own. Always buy a sausage made from Louisiana & Yes there is a decided difference. NEVER substitute or add onion or garlic salt. Never add a pre-packaged Cajun seasoning instead use Cayenne pepper. The size recipe above would require 1/2 teaspoon for those who want mild. Cayenne pepper is a tricky spice, start with too much & you can not reduce it. Too little though & you can always add more. Do not try to impress guests by using shrimp larger than 21/25. I personally prefer 35/40 size. Boiled eggs & potato salad are generally reserved for duck/chicken & sausage gumbo not used for seafood gumbo & it is OK to add 12oz crawfish tails to this recipe but if you do omit the dried shrimp. Cast iron dutch oven is the best gumbo pot. pic is this week chicken/sausage gumbo with tasso I made at home., Excellent
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Steps
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1
Done
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In a 7-Quart Cast Iron Dutch Oven, Heat Oil Over Medium-High Heat. |
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2
Done
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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. |
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3
Done
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Once Roux Is Golden Brown, Add Onions, Celery, Bell Pepper and Garlic. Saut Approximately 3-5 Minutes or Until Vegetables Are Wilted. |
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4
Done
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Add Andouille, Blend Well Into Vegetable Mixture and Saut an Additional 2-3 Minutes. |
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5
Done
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Add Claw Crabmeat and Stir Into Roux. This Will Begin to Add Seafood Flavor to the Mixture. |
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6
Done
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Slowly Add Hot Shellfish Stock, One Ladle at a Time, Stirring Constantly Until All Is Incorporated. |
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7
Done
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Bring to a Low Boil, Reduce to Simmer and Cook Approximately 30 Minutes. Add Additional Stock If Necessary to Retain Volume. |
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8
Done
|
Add Green Onions and Parsley. |
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9
Done
|
Season to Taste Using Salt, Pepper and Louisiana Gold. |
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10
Done
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Fold Shrimp, Lump Crab Meat, Oysters and Reserved Oyster Liquid Into Soup. |
