Does anyone know how to make Cajun style seafood gumbo?

Answer 1

Eula Mae's Cajun Seafood Gumbo

* 3/4 cup vegetable oil, divided
* 2 pounds fresh okra, or 2 (16-ounce) packages frozen okra, thawed and thinly sliced (about 8 cups)
* 1 tablespoon white vinegar
* 4 quarts water
* 2 pounds cubed cooked ham (about 6 cups)
* 3 large onions, diced
* 2 stalks celery, diced
* 1 head garlic, cloves peeled but left whole
* 1 green pepper, diced
* 1 (14.5-ounce) can diced tomatoes
* 4 pounds medium shrimp, peeled and deveined
* 2 pounds lump crab meat, picked over
* 1 1/2 tablespoons Original TABASCO® brand Pepper Sauce
* 6 cups cooked rice

Heat 1/2 cup of the oil in a large skillet (not cast iron) over medium heat. Add okra and cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar; cook and stir another 10 minutes, until okra takes on a brownish color and is reduced to about a quarter of its original volume. Spoon okra into a bowl and set aside.

Bring water to a boil in a large stockpot over high heat. Meanwhile, add remaining 1/4 cup oil to skillet over medium-high heat; add ham and sauté 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic, and green pepper and cook, 10 minutes or until vegetables are tender, stirring constantly; add to stockpot along with okra and tomatoes. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Reduce heat to very low, add shrimp, and simmer 10 minutes. Add crab meat and TABASCO® Sauce; simmer 5 to 10 minutes longer. Serve gumbo in soup bowls with mounds of rice.

Makes 12 to 16 servings.

From THE TABASCO COOKBOOK© 1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter/Publishers. Nutritional information per serving: 597 Calories, 58g protein, 42g carbohydrate, 21g fat, 244mg cholesterol, 1799mg sodium

Answer 2

Mr. John's Chorizo and Seafood Gumbo
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
Creole seasoning
2 1/2 quarts shrimp stock, (chicken stock or water can be used)
1 dozen frozen gumbo crabs, thawed
2 pounds medium shrimp, peeled and deveined
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice, warm
Louisiana File Powder

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table.

Answer 3

Buy Zatarain Gumbo mix, it is very authentic and delicious

Answer 4

cups of diced onions 2 bay leaves
1.5 cups of diced green bell peppers 0.5 teaspoons of dried thyme leaves
1 cup of diced celery 0.25 teaspoons of dried oregano
2 cups of halved button mushrooms 0.5 teaspoons of salt
3 large cloves of finely diced garlic 1.5 teaspoons of white pepper
2 finely diced habañeros (hot peppers) 0.5 teaspoons of cayenne pepper
10 thick-cut slices of bacon 0.5 teaspoons of black pepper
1 pound of Cajun-style sausage 2 teaspoons of Gumbo File
1 pound of peeled, medium-sized shrimp 5.5 cups of chicken stock
0.5 pound of scallops Lots of butter
0.75 pound white fish cut into slices 0.75 cup flour
1 small tin of anchovies 1 bottle of dry sherry

Plus some rice

Answer 5

Mais oui! Start with a roux, then you call mama....and you say, mama help!

Answer 6

Im sorry I dont know , I dont even know what it is.

Answer 7

definitely go to allrecipes.com!