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| | Cajun Seafood Gumbo
12 ounces of fresh or frozen, peeled, deveined shrimp
6 ounces of fresh or frozen crabmeat
1/3 cup of all purpose flour
1/4 cup of cooking oil
1/2 cup of chopped onion
1/2 cup of chopped red sweet pepper
1/2 cup of chopped green sweet pepper
4 cloves garlic, minced
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of ground red pepper
3 cups of chicken broth, heated
one 14 1/2 ounce can of tomatoes, cut up
1 1/2 cups of sliced okra or one 10 ounce package of frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups of hot cooked rice
Thaw shrimp and crabmeat, if frozen. Cut crabmeat into bite size pieces. Rinse shrimp. For roux, in a large heavy saucepan of Dutch oven combine the 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 reddish brown.
Stir in the onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or just till the vegetables are crisp tender, stirring often.
Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Stir in the shrimp, crabmeat and oysters. Cover and simmer about 5 minutes more or till shrimp turn pink and oysters curl around the edges. Remove bay leaves. Serve in bowls with rice. Makes 6 servings |
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