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Seafood Gumbo Recipe | |
Cajun Stew | |
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Ingredients:
1 cup vegetable oil1 cup all-purpose flour 4 medium onions, chopped 8 stalks celery, chopped 3 cloves garlic, minced 4 (14 1/2 oz.) cans ready-to-serve chicken broth 2 (28 oz.) cans whole tomatoes, undrained and chopped 2 (10 oz.) pkgs. frozen sliced okra, thawed 1/4 cup Worcestershire sauce 1 tbsp. hot sauce 5 bay leaves 1/2 cup minced fresh parsley 2 tsp. dried whole thyme 2 tsp. dried whole basil 2 tsp. dried whole oregano 2 tsp. rubbed sage 1 tsp. pepper 2 lb. unpeeled, medium-size fresh shrimp 1 quart oysters, undrained 1 lb. fresh crabmeat, drained and flaked 1 lb. fish fillets, cut into 1-inch cubes Hot cooked rice Gumbo file' (optional)
Directions:
Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients; simmer 2 hours, stirring occasionally.Peel and devein shrimp. Add shrimp, oysters, crabmeat, and fish to Dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice, and if desired, sprinkle with file'. Makes 7 quarts | |