From History and Literature: Spicy Cajun Seafood Gumbo
These are the Tinity of gumbo and Cajun cooking:
- 2 cups chopped onions
- 1 1/2 cups chopped bell peppers
- 1 cup chopped celery
- Next, you will need:
- 2 whole bay leaves
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon oregano
- 3/4 cups vegetable oil
- 3/4 cup all-purpose flour
- 1 tablespoon minced garlic
- 5 1/2 cups seafood, chicken, or vegetable stock
- One pound Andouille or other smoked sausage, cut into 1/2 inch pieces
- One pound peeled medium shrimp
- One dozen oysters, in their own liquor (juices)
- 3/4 pound crab meat (fresh preferred)
- 2 1/2 cups hot, cooked rice.
- Okra pods, if desired, but cooked -- you can use cornstarch dissolved in a small amount of water for thickening instead.
Something to Read with Dinner
Roux the Day, by Former NASA Engineer Peter King
Laissez Les Bon Temp Rouler!
Combine the onions, bell peppers and celery in a medium size bowl and set aside.
In a small bowl, combine bay leaves, salt, peppers, thyme and oregano and set aside.
Heat your oil in a heavy iron skillet or Dutch oven over high heat until it arts to make smoke, 5 minutes or so. Gradually add your flour constantly whisking to prevent lumps and burning. Burning lumps would be the worst!
Continue whisking and cooking until roux is dark red, brown, or black, depending on how you want it to taste (no longer than 4 minutes please). Switch to a spoon and stir for a minute.
Add half the Trinity vegetables and stir very well. Continue cooking and stirring for another minute. Add the other half of the Trinity vegetables and cook and stir for 2 minutes.
Stir in seasonings cook another 2 minutes, stirring frequently. Add garlic and stir through, then remove from heat.
Le WHOLE 9 YARDS
Put your stock into a 5 1/2 quart stockpot or larger into a Dutch oven and bring it to a boil. Add Le ROUX mixture by individual spoonfuls to the boiling stock. stirring each glob until it is dissolved before adding another spoonful.
Bring the combined mixture to a boil again and add the sausage. Next, boil for 15 minutes, stirring occasionally. Reduce the heat and simmer for another 10 minutes. Lastly, add shrimp, oysters and their juice, and crab meat.
Scoop 1/2 cup of rice into a serving bowl and spoon gumbo over the top. Garnish with chopped scallions or parsley. Serve with a generous slice of home baked cornbread and iced tea. Serves 8-10.
I love it, love it, love it!
More Cajun Recipes
- Cajun Recipes from Nova Scotia to Acadiana
Chef Wilson was a famous Louisiana chef for a number of years, specializing in Cajun and Creole (which culture includes Native Americans) dishes. His show was entertaining, because he used good humor, told jokes and funny stories, explained his cooki
- North American Easter Traditions: Cajun Easter Foods...
Cajun is a name for a culture of people with a rich intermixed heritage and lots of good food. I know about them because of about three Cajuns myself...
- Recipe for a Hot Cajun Thanksgiving
Try some tasty traditional Cajun recipes for a different sort of Thanksgiving feast. Put on some regional music and you'll have a great holiday!