REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
CAJUN GUMBO RECIPE
This recipe of Cajun gumbo is made with chicken and andouille sausage, roux, trinity, chicken stock, and thickened with okra and gumbo filé powder.
Provided by Adrienne Cheatham
Categories Entree
Time 4h15m
Number Of Ingredients 19
Steps:
- Gather the ingredients.
- Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
- When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
- Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
- While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
- Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
- Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
- Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
- Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
- Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
- Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
- Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
- Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
- To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
Nutrition Facts : Calories 464 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 7 g, Fat 27 g, UnsaturatedFat 0 g
DOUBLE ROUX CAJUN SEAFOOD GUMBO
Roux - The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both.
Provided by Mike Lane
Categories Gumbo
Time 2h
Yield 16-18 serving(s)
Number Of Ingredients 23
Steps:
- Light Brown Cajun Roux: In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.
- Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. Reserve Light Brown Cajun Roux at room temperature.
- Dark Brown Cajun Roux: Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
- When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes. Add the smoked andouille or smoked sausage and the seasonings, and about ½ teaspoon each of salt and pepper, and continue to cook another 10 minutes.
- Fry okra with a small amount of grease and salt until okra is soft. (Avoid sticking.) Stir okra into gumbo and cook for another 15 minutes, and then add the stock. Bring to a boil then reduce heat to simmer and cook another 30 minutes.
- With the gumbo on very low heat, add the Light Brown Cajun Roux and tomato paste. You'll find the greatest success when whisking the cool roux (that's room temperature cool, not refrigerator cool) into the hot gumbo. Bring to a boil; reduce to a simmer for 10 minutes.
- ----------> Freeze here for future use (if desired).
- Add blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) Simmer for 10 minutes,.
- Add the shrimp 10 minutes before serving.
- Add the oysters and oyster liquor 5 minutes before serving.
- Add the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through).
- Add additional Shrimp Stock (or chicken broth) if gumbo is too thick.
- Taste and correct seasonings.
- Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of French bread and good beer or white wine.
- YIELD: About 16-18 entrée servings or 28-34 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
Nutrition Facts : Calories 654.7, Fat 26.9, SaturatedFat 7.6, Cholesterol 264.3, Sodium 1152.2, Carbohydrate 48.5, Fiber 4.9, Sugar 5, Protein 53
CAJUN GUMBO
Steps:
- Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
- Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
- Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
- Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
- Serve with rice.
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
SHABU SHABU
The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.
Provided by Hezzy_tant_Cook
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
- Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
- Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
- Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.
Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g
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