Cajun Seafood Gumbo Recipes

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

CAJUN SEAFOOD GUMBO

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.

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

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)

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.

CAJUN SEAFOOD GUMBO

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.

PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE

Steps:

• Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
• Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
• Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
• Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
• Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
• Add garlic, stirring well for another minute. Remove from heat.
• Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
• Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
• Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
• Remove from heat, skim oil from surface, and serve over rice.

SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

AUTHENTIC CAJUN GUMBO

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.