Patty collects recipes and researches food history. She enjoys sharing her findings with her online readers.
Cook Time for Spicy Cajun Seafood Gumbo
|Prep time||Cook time||Ready in||Yields|
8 to 10 Servings
- 2 cups onions, chopped
- 1.5 cups bell peppers, chopped
- 1 cup celery, chopped
- 1 tablespoon minced garlic
- 1 teaspoon course salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon groundcayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon oregano
For the classic Roux:
- 3/4 cup cooking oil
- 3/4 cup all-purpose flour
- 2 bay leaves
- 5 1/2 cups your favorite type of stock
- 1 pound andouille sausage, cut into 1/2 inch pieces
- 1 pound medium shrimp, peeled
- 12 oysters and their juice
- 3/4 pound crab meat
- 2 1/2 cups hot cooked rice
- 1/4 cup cornstarch flurry, (a little cornstarch i water, used for thickeninng)
- 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.
- For the Roux: Heat oil in a heavy iron skillet or Dutch oven over high heat until it starts to make some smoke - 5 minutes or so will do. Gradually add your flour while constantly whisking to prevent lumps and burning.
- 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.
- Moving on: Add half the copped Trinity vegetables (onions/bell peppers/celery) and stir until well mixed, then continue cooking and stirring for another minute. Add the other half of the Trinity vegetables and cook and stir for 2 more minutes.
- Stir in all of the seasonings, except bay leaves, and cook another 2 minutes, stirring frequently.
- Put your stock into a separate 5 1/2 quart stockpot or into a Dutch oven and bring it to a boil on the stovetop. Add the roux from the skillet by individual spoonfuls to the boiling stock, stirring each addition until it is dissolved before adding another spoonful.
- Add the 2 bay leaves.
- Bring the whole mixture in the pot to a boil again and add the sausage, and then boil for 15 minutes, stirring occasionally. Reduce the heat to simmer for another 10 minutes. Then, add the shrimp, oysters and their juice, and crab meat.
- Simmer until the seafood is all cooked through, but not so long as to become rubbery. Stir in the cornstarch flurry of the mixture seems too thin.
- Remove the bay leaves and turn off the burner.
- Scoop 1/2 cup of rice into each serving bowl and spoon gumbo over the top. Garnish with chopped scallions or parsley if you like. Serve traditionally with a generous slice of home baked cornbread and iced tea, or your favorite bread and beverages.
Gumbo was brought to Louisiana with the Acadians who moved there from Nova Scotia, Canada and became known as "Cajuns." Some gumbo recipes adopted ingredients from the Creole people in and around New Orleans. The dish became so popular that songs were even written about it!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2007 Patty Inglish MS
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on August 07, 2008:
You kidding! How Great!! Thanks for telling me - you made my day. :)
Zsuzsy Bee from Ontario/Canada on August 07, 2008:
Patty! I had a dinner party for 12 this past weekend. My friend lives in PEI and flew over to introduce his new bride to be. They brought me a sac of the freshest of fresh shrimp, lobster, and a variety of other fresh fish (I have at least 10-12 meals worth left stashed in the freezer). Any way I'm off on a tangent again but the minute I saw his surprise for me I just knew what I had to make for all... I changed my menu, you guessed right, to your fantastic Gumbo recipe. I swear they all cleaned off their bowls with the homemade baguettes... not a drop of the sauce went to waste. Thanks again for this fab recipe. regards Zsuzsy
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on November 11, 2007:
You can be the Gumbo Queen. I just love it. Hot shrimps kept me from catching a cold once. :)
Zsuzsy Bee from Ontario/Canada on November 11, 2007:
Patty! As I said it was absolutely delish> I like to experiment with new recipes and as luck had it company came and got to share. My friends e-mailed early this morning and would like to have the recipe too. HMMM am I going to be nice or will I keep it to myself???? I could be known as the Gumbo Queen??? How mean a thought considering it was your recipe. I'll be nice and share. Promise.
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on November 10, 2007:
Oh! You made this recipe for your company and yourself -- How exciting! What an honor for me to provide it for you. Delicious, no? :) :)
How cool that you made it and you all liked it. I must make some soon.
Zsuzsy Bee from Ontario/Canada on November 10, 2007:
Patty! My company just left an hour ago but I couldn't get to the computer fast enough to let you know that this Gumbo recipe of yours is the MAX according to one of my guests. I need to go clean-up now..wonder if there was enough left of the gumbo Oh well if not I guess I can always lick out the pot, Turin, and ladle hmmm finger lickin good....