Best 7 Real Cajun Seafood Gumbo From A Louisianian Recipes

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.

DOUBLE ROUX CAJUN SEAFOOD GUMBO

Steps:

• Light Brown Cajun Roux: In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.
• Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. Reserve Light Brown Cajun Roux at room temperature.
• Dark Brown Cajun Roux: Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
• When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes. Add the smoked andouille or smoked sausage and the seasonings, and about ½ teaspoon each of salt and pepper, and continue to cook another 10 minutes.
• Fry okra with a small amount of grease and salt until okra is soft. (Avoid sticking.) Stir okra into gumbo and cook for another 15 minutes, and then add the stock. Bring to a boil then reduce heat to simmer and cook another 30 minutes.
• With the gumbo on very low heat, add the Light Brown Cajun Roux and tomato paste. You'll find the greatest success when whisking the cool roux (that's room temperature cool, not refrigerator cool) into the hot gumbo. Bring to a boil; reduce to a simmer for 10 minutes.
• ----------> Freeze here for future use (if desired).
• Add blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) Simmer for 10 minutes,.
• Add the shrimp 10 minutes before serving.
• Add the oysters and oyster liquor 5 minutes before serving.
• Add the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through).
• Add additional Shrimp Stock (or chicken broth) if gumbo is too thick.
• Taste and correct seasonings.
• Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of French bread and good beer or white wine.
• YIELD: About 16-18 entrée servings or 28-34 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).

SEAFOOD GUMBO

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.

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.

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.

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.

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.