The Cajun Chef--Seafood
Seafood Gumbo
This gumbo takes some time and is not inexpensive but is well worth the investment.
- 2 lbs. Peeled Shrimp
- 1 lb. Crabmeat
- 2 dozen oysters(liquor reserved)
- 2 Large Onions (chopped)
- 2 tbs Bacon Fat
- 2 tbs Oil
- 12 oz. Tomatoes(can or fresh)
- 2 tbs All-Purpose Flour
- 2 Quarts Water
- 3 Cups Okra (cut in small pieces)
- 3 Pods Garlic, Cut (optional)
- 1 Large Bell Pepper (chopped)
- 3 Stalks Celery
- Cayenne Pepper (optional)
- Salt to taste
- Black Pepper to taste
Make a roux by heating 2 tbs of oil till hot, add flour and stir till dark brown. Take one cup of water from the boiling 2 quarts of water, add to flour mixture. When well-blended, add back to boiling water. Heat 2 heaping tbs of bacon fat, fry cut okra in fat till slime is removed. Add onions and bell pepper to okra and cook until tender. Smash tomatoes and add tomatoes and garlic to okra, onion, pepper mixture. Fry about five minutes, add mixture to roux and water. Peel and wash shrimp. Pick through crabmeat for any remaining shell. Add seafood(except osyters) to other ingredients. Salt and pepper to taste. Simmer Gumbo for 1 1/2 hours. Add the oysters and oyster liquor 15 minutes before serving. Serve hot over cooked rice.
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