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CAJUN SEAFOOD GUMBO Recipe

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This recipe for CAJUN SEAFOOD GUMBO, by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Miletello

Category:
Category:

Ingredients:  
Ingredients:  
º ¾ cup vegetable oil
º ¾ cup all purpose flour
º 2 large yellow onions
º 1 bunch celery
º 1 green bell pepper
º 1 red bell pepper
º 10 garlic cloves
º ¼ tsp. Cayenne pepper
º 1 pinch oregano
º 1 pinch basil
º 1 pinch thyme
º 1 pinch File’ powder
º 4 bay leaves
º 1 pinch parsley
º Salt and pepper
º 10 cups fish stock (chicken broth substitute for emergency only)
º 2 links andouille sausage
º 1 lb. or bag of frozen crawfish tails
º 1 small bag frozen okra or 1 lb. sliced fresh
º 1 lb. medium shrimp butterflied
º Crab claw meat or fresh lump crab
º 2 cans screwed tomatoes
º 1 cup diced green onions
º Louisiana hot sauce or Tabasco

Directions:
Directions:
Food process the trinity and garlic, not too much! Put trinity in strainer allowing liquid to be saved to use in gumbo broth. Clean and cut shrimp and sausage. Butterfly shrimp and you will win friends and influence people (no one ever does this step). I take the shrimp shells, heads, extra garlic, trinity scraps, peppercorns, salt and pepper, Putin’s water and bring to boil for my seafood stock. Or you can buy some at the store, but it is not cheap as stock goes. Slice sausage at an angle for appearance and fry in a pan with little oil. Put on paper towel to collect excess grease. In same pan, Cajun season and saute’ the shrimp. Only cook for 1 - 2 minutes, half cooked.

1. Place oil in large oversized pot over high heat and heat oil to smoking point (5 min.).

2. Slowly add sifted flour stirring constantly (I add Tony’s to flour, pinch salt, and pepper), stirring constantly until the mixture is the color of chocolate. (5 minutes, give or take). I use a long metal spatula so that I can keep it moving and scrape the bottom at the same time. The roux makes the gumbo and if you burn the roux you should start over. Do it right the first time by moving the roux constantly. If you’re lazy, it will pop and burn you for it.

3. I normally take off the fire for a minute after ready as to give it a minute to cool down and to take the time to get my “holy trinity” mixed in without an explosion. Put back on the burner and cook the trinity for 1-2 minutes, then add garlic. Be sure to keep scraping bottom of pot.

4. Add cayenne (careful here). Just a small pinch. You could skip this and just add hot sauce. Add oregano, basil, thyme, bay leaves, salt, pepper.

5. Add fish stock and excess vegetable water while stirring constantly. 1 can stewed tomatoes, 2 if you really like them. Then add the crab claw meat only. If you are going with lump crab meat, only use it as a topping.

6. Add sausage (fresh okra only here) and bring mixture to a boil. Simmer for at least an hour, constantly skimming off any oil on the top.

7. Add frozen okra and bring back to boil (10 min.). Then add shrimp, thawed crawfish, favorite hot sauce, salt and pepper to taste. (5 min. Or less).

Personal Notes:
Personal Notes:
Holy trinity = the aromatic vegetables... green bell pepper, onion and celery.

Gumbo File’ powder = Sassafras leaves are a crucial ingredient in authentic Creole cooking. Made from the powdered leaves of the sassafras tree.

Gumbo is as good frozen and reheated as a fresh batch, which means make a lot! You can’t help but brag about gumbo which makes others want to try it. Be ready to give away half of your stash or keep your mouth shut if you want to be stingy.

 

 

 

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