Difference between revisions of "Alternative:Seafood Gumbo"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
|||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
'''Cleve's Cajun Seafood Gumbo'''. | '''Cleve's Cajun Seafood Gumbo'''. | ||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
<div style="column-count: 2; -moz-column-count: 2"> | <div style="column-count: 2; -moz-column-count: 2"> | ||
| − | * ¾ cup [[ | + | * ¾ cup [[Vegetable Oil|vegetable oil]] |
| − | * ¾ cup [[ | + | * ¾ cup [[flour|flour]] |
| − | * 10 oz. [[ | + | * 10 oz. [[okra|okra]] (optional) |
| − | * 2 cups [[ | + | * 2 cups [[onion|onion]] |
| − | * 1 cup [[ | + | * 1 cup [[celery|celery]] |
| − | * 1½ cups [[ | + | * 1½ cups [[Bell Pepper|bell pepper]] |
| − | * 6 cloves [[ | + | * 6 cloves [[garlic|garlic]], chopped |
| − | * 6 cups [[ | + | * 6 cups [[shrimp|shrimp]] [[stock|stock]] or [[water|water]] |
| − | * 8 oz. [[ | + | * 8 oz. [[clam|clam]] juice (opt.) |
| − | * ½ t. [[ | + | * ½ t. [[oregano|oregano]] |
| − | * ½ t. [[ | + | * ½ t. [[thyme|thyme]] |
| − | * 2 [[ | + | * 2 [[Bay Leaf|bay leaves]] |
| − | * 1½ t. [[ | + | * 1½ t. [[salt|salt]] |
| − | * ½ - 1 t. [[ | + | * ½ - 1 t. [[Cayenne Pepper|cayenne pepper]] |
| − | * [[ | + | * [[Pepper|black pepper]] to taste |
| − | * 2 T. [[ | + | * 2 T. [[parsley|parsley]] (fresh) |
* 1 lb. Andouille sausage | * 1 lb. Andouille sausage | ||
* 1 lb. shrimp | * 1 lb. shrimp | ||
| − | * ½ pint [[ | + | * ½ pint [[oyster|oysters]] (at least) |
| − | * ½ lb. [[ | + | * ½ lb. [[crayfish|crawfish]] (opt.) |
| − | * 4 chopped [[ | + | * 4 chopped [[Green Onion|green onions]] (as topping) |
</div> | </div> | ||
| Line 39: | Line 39: | ||
* You can add cut-up boneless chicken, or substitute chicken for the oysters, if they’re not your thing. If you don’t have Andouille sausage, smoked or Polish sausage will do fine. | * You can add cut-up boneless chicken, or substitute chicken for the oysters, if they’re not your thing. If you don’t have Andouille sausage, smoked or Polish sausage will do fine. | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
Latest revision as of 18:13, 9 May 2012
Cleve's Cajun Seafood Gumbo.
Ingredients
- ¾ cup vegetable oil
- ¾ cup flour
- 10 oz. okra (optional)
- 2 cups onion
- 1 cup celery
- 1½ cups bell pepper
- 6 cloves garlic, chopped
- 6 cups shrimp stock or water
- 8 oz. clam juice (opt.)
- ½ t. oregano
- ½ t. thyme
- 2 bay leaves
- 1½ t. salt
- ½ - 1 t. cayenne pepper
- black pepper to taste
- 2 T. parsley (fresh)
- 1 lb. Andouille sausage
- 1 lb. shrimp
- ½ pint oysters (at least)
- ½ lb. crawfish (opt.)
- 4 chopped green onions (as topping)
Procedure
- For stock, simmer shrimp shells in about 6½ cups of water for 20 minutes.
- In a 6-8quart pot, make roux: Heat oil, then sprinkle in flour gradually, as you whisk. Cook flour and oil on medium heat about 20 minutes, to a very dark reddish brown. Stir constantly, especially towards the end. (Be gutsy. The best roux is quite dark, but don’t let it burn. Dark roux is what makes this gumbo great. )
- Add vegetables to the roux. Cook 10 minutes (or 15 minutes with okra). Add cooled stock slowly.
- Add herbs, spices and clam juice. Simmer 15 minutes, then another 30-40 more with Andouille sausage. Add the seafood at the end, to avoid overcooking.
- Makes about 10 servings. Top with chopped green onions. Many like to serve over rice. Goes great with a baguette or cornbread.
Note, tips and variations
- You can add cut-up boneless chicken, or substitute chicken for the oysters, if they’re not your thing. If you don’t have Andouille sausage, smoked or Polish sausage will do fine.
