21 January, 2012

Cajun Seafood Gumbo | Louisiana Cookin'

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Cajun Seafood Gumbo ingredients
Makes 10-12 servings
2 Tbsp flour
3 Tbsp shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1-quart water
2-quarts chicken broth
1 can clam chowder
1 bay leaf
1 tsp thyme
2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1-LB link sausage, sliced
1 pkg frozen perch fillets, cut in squares
1 pkge frozen okra (1.5 cups)
1-LB shrimp, cooked

For Serving: 
1 tsp Gumbo Filé (optional)
2 sprigs parsley (optional)
6 cups hot, cooked Mahatma long grain white rice

For Garnish: (optional)
Sliced green onions


Make roux by browning flour in melted shortening. Then, add celery and onions, cooking slowly until clear. 

Add other ingredients except for shrimp, Filé and parsley. Simmer for at least one (1) hour.

Meanwhile, cook the rice, timing so that it's fresh and hot when the shrimps have cooked.  .

Add shrimp about ten (10) minutes before serving. 

Just before serving, add filé and parsley. Spoon over the hot cooked rice. Garnish with the green onions, if desired, and serve immediately.

Slightly adapts recipe in Louisiana Cookin' magazine.

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