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Prep Time Required: |
No time specified. |
Cooking Time Required: |
No time specified. |
10 Cup Water |
2 Bay leaves |
3⁄4 Cup Flour |
1 Pound Crab meat |
3⁄4 Cup Cooking oil |
3 Cup Onions, chopped |
1 Pound Catfish fillets |
2 Teaspoon Fil�, divided |
3 sticks Celery, chopped |
1 Pint Oysters (optional) |
2 Cup Bell pepper, chopped |
1 Cup Green Onions, chopped |
1 Pound Shrimp, small peeled |
2 Teaspoon Cajun seafood seasoning |
1⁄2 Pound Smoked sausage, thinly sliced |
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In a dutch oven over medium-high fire, heat oil to hot and add flour. Stir constantly to make a roux. Roux is ready when it reaches the color of a tarnished penny. Now add onions to roux (the color will darken a lot but it is not burnt), stir often until onions are clear, about 10 minutes. Add bell pepper and green onions and cook for another 5 minutes. Add water, celery, sausage, and 1 tsp of fil�. Bring to a boil and then lower fire to medium-low and simmer for 45-50 minutes. Add seafood and Cajun seasoning (or salt & pepper to taste) and continue cooking for 25-30 minutes. Skim grease from top of gumbo and add remaining fil�. Ladle over a bowl of hot rice and eat like a soup. Serve with a sidedish of potato salad and crackers. For a delicate flavored gumbo, omit the smoked sausage and add 1 lb of catfish fillets (cut into nuggets) 10 minutes before the gumbo is ready.
NOTE: Gumbo is always better the second day so make enough for leftovers! Also good as an appetizer served in cups.
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