Light Brown Cajun Roux: In a
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.
Combine ingredients down to the dish and cook for 30 minutes on high in the microwave.
Remove bay leaves.
Divide into two parts, save one part for future use (the next time that you make this recipe).
Combine Fish, crabmeat, crawfish, okra, corn and andouille sausage.
Cook 40 minutes on 80% power and set aside.
Cook the Rice --- with crab boil added here to cut down its loss during cooking.
Add the shrimp to the meat and sauce.
I use 2 VERY LARGE bowls to mix the ingredients by hand (after they have cooled down).
Pour ...
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.
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over
br>Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and
Gumbo should be a two day
then discard all solids.
GUMBO: Combine the cayenne, white and
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.
up of the soup. Remove gumbo from heat and stir in
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.
Saute the onion, garlic, celery, Cajun spices, and Italian herbs for
Melt 2 tablespoons of
margarine in saucepan; add flour and stir over heat until golden brown; set aside.
Melt 1/2 cup margarine separately; saute green peppers, onions and celery until tender.
Add tomatoes, stock, salt, pepper and garlic.
Bring to a boil.
Gradually stir in the flour mixture, stirring until well blended.
Simmer 15 minutes.
Add seafood and file; simmer 15 minutes more.
Served over rice is nice!
Serves 12 to 15.
Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan.
Add remaining ingredients except seafood.
Cook on low heat 2-3 hours.
Cook seafood last.
Serve with rice in soup bowls.