cajun seafood gumbo

Name: Cajun Seafood Gumbo
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 12 ounce(s) fresh or frozen shrimp, peeled and deveined; 6 ounce(s) fresh or frozen crabmeat; 1/3 cup(s) all-purpose flour; 1/4 cup(s) vegetable oil; 1/2 cup(s) chopped onion; 1/2 cup(s) chopped sweet red pepper; 1/2 cup(s) chopped green pepper; 4 - whole garlic cloves, minced; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1/4 teaspoon(s) ground red pepper; 3 cup(s) chicken stock, heated; 16 ounce(s) can diced tomatoes; 10 ounce(s) package frozen cut okra; 2 - bay leaves; 1/2 pint(s) shucked oysters, drained; 3 cup(s) cooked rice

(1 rating)

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Seafood is a Southern tradition. Early on, Southerners established a tradition of fish and shellfish cookery. A diversity of waters—bayous, bays, streams, sounds and the Atlantic Ocean—produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed.

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(1 rating)

yield 6 Servings

prep time 10 Min

cook time 1 Hr

method Stove Top

Ingredients For cajun seafood gumbo

12 oz

fresh or frozen shrimp, peeled and deveined
6 oz

fresh or frozen crabmeat
1/3 c

all-purpose flour
1/4 c

vegetable oil
1/2 c

chopped onion
1/2 c

chopped sweet red pepper
1/2 c

chopped green pepper
4

whole garlic cloves, minced
1/4 tsp

salt
1/4 tsp

black pepper
1/4 tsp

ground red pepper
3 c

chicken stock, heated
16 oz

can diced tomatoes
10 oz

package frozen cut okra
2

bay leaves
1/2 pt

shucked oysters, drained
3 c

cooked rice

How To Make cajun seafood gumbo

1
Thaw shrimp and crab, if frozen. Make roux in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till roux is light brown or the same color as peanut butter.

2
Stir in onion, sweet red pepper, green pepper, garlic, salt, black pep per, and ground red pepper. Cook over medium heat for 3 to minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
3
Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or till shrimp turn pink and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice.
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