CAJUN SEAFOOD GUMBO RECIPES

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.

Steps:

• To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
• In large dutch oven, saute onion, celery, and okra until limp.
• Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
• Simmer for 2 hours.
• 10 minutes before serving, add all raw fish and seafood and the file powder.
• Simmer until done, but do not boil.
• Serve over bowls of rice.