Light Brown Cajun Roux: In a black
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
*Make seafood stock from 2 teaspoons salt,
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
then discard all solids.
GUMBO: Combine the cayenne, white and
Saute the onion, garlic, celery, Cajun spices, and Italian herbs for
TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
Start with plenty of water because you need to end up with enough for 10 cups.
Make roux.
This is done by browning flour and lard/oil stirring frequently until DARK brown.
Add chopped vegetables and saute.
Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
Add bay leaves and seasonings and peeled tomatoes.
Saute okra then add to pot (until no longer stringy).
Add sausages to pot.
Simmer ...
In kettle or crock-pot, cook onion in butter until tender. Drain and rinse shrimp in cold water.
(If using fresh shrimp, cook shrimp until pink in color.
Drain, rinse, peel and cut in half.) Add soups, chicken broth, shrimp, crab and clam meats to onion.
Add 1 tablespoon Cajun seasoning.
Heat to almost a boil, then add okra with its liquid and bring to a full boil. Reduce heat.
Add the remaining 1 tablespoon of Cajun seasoning. Simmer gently for 10 minutes. Add cayenne pepper (optional), simmering for 5 more minutes.
our grocery, please refer to recipe # 3252 by Candie Yoder or
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over
br>Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and
crab, fish or any other seafood you desire. Bring to a
Gumbo should be a two day
egetable oil.
Add to gumbo and stir well for a
covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about
salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water
0 minutes before serving, add seafood and salt if necessary.
Combine all ingredients, except seafood.
Cook slowly for 1 1/2 hours.
Add seafood.
Cook slowly until done.
May eat over rice.
Serves 8 to 10.
Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.