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Spicy Seafood Gumbo
Gumbo, oh man do I love Gumbo and here I'm sharing with you one of my favorite Gumbo recipes. I bet I've made 10,000 gallons of this delicious spicy seafood gumbo. I've made and served it for years and everyone loves it. If you like Gumbo you'll love this delightful recipe.
Roux and making a good roux is the secret to a wonderful tasty gumbo. Once you can learn to make a roux you'll be able to make a gumbo that will have you hiding the leftovers so no one else can eat them. I think I make the best gumbo in the world and here on this Hub Page I'm sharing with you one of my favorite recipes for gumbo and I hope once you read this Hub Page that you'll be able to make a wonderful almost perfect roux. The color of a great roux is about the same color of a dirty copper penny.
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A mixture of flour and oil that thickens and adds flavor and taste to many Cajun and Creole dishes. The color and flavor of the roux is determined by how long it cooks. In general lighter colored roux is used in gravies and it adds a toasted nutty flavor.
A darker roux is what is used to make your Gumbo's, Soups, and etc. When your making your roux, use a heavy saucepan or skillet and a wooden spoon for stirring. Be patient and don't try to cook your roux to fast. A good roux should take you 20 to 40 minutes to make.
The roux you need for the Gumbo recipe on this Hub Page needs to be cooked to the color of a new penny or about the color of the Mississippi river water.
Don't get spooked off because you need to make roux. Just go slow and take your time and before you know it you'll be making a perfect roux every time and you'll wonder why you ever thought that making roux was hard.
- 2 Pints Oysters
- 1 Pound Crabmeat, Check for shell
- 1 Pound Tilipia, White Meat Fish
- 2 Pounds Medium Shrimp, Peeled And Deveined
- 1 Cup Vegetable Oil
- 1 Cup All Purpose Flour
- 2 Cups Sweet Onion, Red or Purple
- 2 Tablespoons Minced Fresh Garlic
- 2 Cups Celery Diced Fine
- 4 141/2 Oz. Cans Chicken Broth
- 2 28 Ounce Cans Diced Tomatoes
- 2 10 Ounce Packages Frozen Sliced Okra
- 1/4 Cup Worcestershire Sauce
- 1 Tablespoon Hot Sauce
- 5 Bay Leaves
- 1/2 Cup Minced Fresh Parsley
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Dried Basil
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Rubbed Sage
- 1 Teaspoon Ground Cayenne
- Combine oil and flour in a skillet and cook over medium heat, stirring constantly, until roux is the color of a new penny. This will take you about 20 minutes.
- Stir in garlic, celery, and garlic. Cook 10 minutes, stirring often. Transfer mixture to a large stock pot.
- Add chicken broth and next 12 ingredients. Bring to a boil. Reduce your heat to a simmer, uncovered, two hours, stirring occasionally.
- Now add your shrimp, oysters, fish, and crab meat to the pot. Bring to a boil then reduce heat and simmer until the seafood is done. Serve your Gumbo over hot buttered rice in a bowl with squares of cornbread on the side.
Cajun Food And Alice My 91 Year Old Friend From Mississippi
Cajun Cooking is wonderful in that you usually use one pot for making most Cajun recipes. In Cajun cooking you use an abundance of peppers, onions, celery, all kinds of seafood, roux and all kinds of other delicious ingredients. Don't let making roux scare you off because you can make roux. Just take it slow the first few times and don't turn your heat up to high. Once you have it the color of a copper penny take it off the heat to slow the cooking process down. Then proceed with your recipe. Things will work perfect that way. If you ever have questions just ask.
I love cooking Cajun food. There is just so much flavor in Cajun food that you get a different flavor in almost every bite. I serve my gumbo over hot buttered rice and serve big squares of corn bread on the side and it doesn't matter how much I make before you know it the pots empty and people are chanting gumbo, gumbo, gumbo. Yes it really is that good.
Alice Was One Of The Best Cooks I Ever Knew
In the early 1990s I met a lady and a wonderful cook Alice from just south of Greenville Mississippi and she taught me all the secrets of Cajun and Creole cooking. Alice was one of the best cooks I ever knew and one of the most wonderful persons I ever knew. When I met her in 1991 she had raised 17 sons and daughters and had over 200 grandchildren and great grandchildren. Believe it or not but she was 91 in 91 and sadly seven years later she passed away. She was at one time one of the most sought after cooks in New Orleans and she taught me much about Cajun and Creole Cooking.
You should have seen me trying to make roux. It took me most of one afternoon before I ever got one made that she said we could make gumbo to. She always added crayfish to her gumbo and that afternoon I learned about pinching off their tails and sucking out the head. incidentally crayfish are delicious and are probably for sale in the seafood section of your local supermarket. You can often buy crayfish tail meat in the same place. Check it out and see what you can find.
That evening we made gumbo and I found in gumbo one of the great loves of my life. I hope to never go a week with out gumbo and believe me I've made it many different ways. The recipe I'm sharing here with you will give you a rich delicious gumbo that you just may fall in love with. But never forget there are hundreds of ways to make gumbo. Use Google to search the internet for delicious gumbo recipes that you can try. I know how much I love gumbo and I bet if you try it that you will to. Let me know if you have any questions in the comments section below. I truly hope there is gumbo in your future real soon.
One Of The Best Breakfast's I Ever Had.
That night I was out in the swamp with two of her sons and several of her grandchildren hunting bullfrogs and harvesting some of the biggest frog legs you've ever seen on earth. just after daylight the next morning Alice fried those frog legs up southern style, made delicious golden brown biscuits, fried okra, cream corn, and we had sliced tomatoes and hot cayenne pepper. And I'll have to say it was one of the best breakfasts I ever had.
I was to spend several weeks there in Mississippi and I was treated like royalty and learned much of what I know about Cajun and Creole cooking and hospitality.
Just what is Gumbo?
Gumbo is a Cajun stew almost always containing a roux and usually thickened with okra. To me Gumbo with out okra is like pizza with out cheese. Gumbo usually contains a variety of vegetables, meats, seafood, or shellfish, and is served over rice.Most Cajun's agree that the secret to a good gumbo is the roux, a mixture of flour and oil and is the foundation of gumbo. Remember if you have a cup of flour you need a cup of vegetable oil.
Some insist that the roux must be cooked in an cast iron pan or pot to develop proper flavor, however be aware that cast iron will darken your okra. So for that reason I use a heavy non stick pot and a heavy non stick saucepan when making my gumbo and it always comes out perfect. I grow my own okra every summer and cut it up and freeze it to make gumbo with all winter long. If you need to you can always buy canned okra to go in your gumbo. Or frozen non breaded cut up okra in the freezer section at the supermarket.
Ask five Cajuns which kind of meat or fish should go in a gumbo and I bet you'll get five different answers. They most often opt for different combinations of shrimp, crab meat, oysters, fish, and sometimes even alligator. And if they have crayfish for sale near you never forget to add a few crayfish. You'll find them in the seafood section of most supermarkets and grocery stores.
I think that gumbo is best served in a bowl over hot buttered rice and I serve big squares of cornbread on the side. I like my cornbread a little sweet but any cornbread is delicious with gumbo.
I hope you enjoyed reading my Hub Page on Gumbo and I hope there is some delicious gumbo in your future real soon.