JERRY’S CAJUN CAFE & MARKET LOUISIANA SEAFOOD GUMBO
Ingredients:
2 C. vegetable oil
4 C. flour
2 C. diced onions
2 C. diced celery
2 C. diced bell pepper
2 T. minced garlic
2 C. chopped green onions
3 gal. water
1 lb. fresh or frozen okra
1 (28 oz.) can Rotel diced tomatoes or 2 (10 oz. cans)
1 T. salt
1 T. black pepper
2 oz. crab boil
8 dashes Tabasco sauce
8 dashes Louisiana hot sauce
1 tsp. crushed red pepper
1 oz. Paul Prudhomme’s Seafood Magic seasonings
1 oz. Cajun seasoning
1 oz. dried basil
1 oz. dried thyme
3 lb. peeled and deveined shrimp (70 to 90 count)
1 lb. claw crab meat
2 whole crabs, cleaned and halved
1 pt. fresh oysters
1 oz. file or to taste
First, you make a roux. In large, heavy stock pot on medium heat, add
2 cups vegetable oil and bring to temperature. Add flour gradually. It
will sizzle when it is at the right temperature. Using a whisk, stir roux
constantly. Stir until it reaches a peanut butter color. When it reaches
the desired color, add the onions, celery, bell pepper, garlic and 1 cup
of green onions (in that order) until all ingredients are cooked down or
caramelized. Next, add water, okra, Rotel tomatoes, seasonings and
bring to boil. After it reaches boiling, reduce heat to low and let simmer
for at least an hour. Add seafood and continue to cook on medium heat
for about 15 to 20 minutes. Taste for seasoning and texture. Add file to
thicken. Stir in the remaining green onions and simmer for a few more
minutes. Serve as a soup with a little steamed rice.
Makes about 8 to 10 gallons of gumbo. Can cut recipe in half to
reduce.
B-man 