Cajun Seafood Gumbo with Acadian Influence

Posted on July 1, 2007
Filed Under Food & Beverage, Soup | Leave a Comment

Seafood Gumbo

Serves 20 as an appetizer, 10 as an entrée.

Can be served as a thick soup or, over rice, as an entrée. I use shrimp, oysters, scallops, lobster, crab – whatever I can get in whatever amounts I can afford at the time. If andouille sausage is not available, use your favourite spiced sausage.

Garlic toast goes well with this dish AND be sure to have Tobasco Sauce and whatever other hot sauces you have on the table.

At times I haven’t been able to get okra or file powder. Use another thickening instead of okra and another seafood seasoning instead of file. It is worth going to considerable effort to get the proper ingredients.

Ingredients

  • 1 cup vegetable oil ½ teaspoon fresh pepper
  • 1/1/4 cups flour 2 tblspns filé powder
  • 3 cups diced onions 1½ lbs. fresh or canned okra (Sobeys has great frozen okra)
  • 2 cups diced green bell pepper 2 quarts seafood stock
  • 6 medium tomatoes, diced 60 med. Shrimp (2 lbs.) cooked, peeled, deveined
  • 1 cup tomato purée 24 freshly shucked oysters drained
  • 1 ½ teaspoons thyme 1 lb. lump of crab meat
  • 1 ½ tablespoons minced garlic 12 oz. lobster meat
  • 4 bay leaves 1 lb. Andouille sausage, diced
  • ½ teaspoon salt

Preparation

1) Shuck oysters, strain oyster liquor and add to stock

2 Heat vegetable oil in medium pot to allow room for whisking and enough depth of oil to avoid burning flour. Gradually sift flour into oil whisking constantly. Continue until roux is as dark as you dare – a deep burgundy brown. If you burn the flour, start over. It’s worth it. Set aside.

3) Combine onions, peppers, tomatoes, and tomato purée in an 8 quart heavy pot. (Don’t use cast iron. It will discolour okra.) Cook on medium heat for 10 minutes, stirring occasionally.

4) Add sausage, thyme, garlic, bay leaves, salt and pepper. Blend well and simmer for 10 minutes.

5) Add okra. When okra is bright in colour and is cooked but still crisp, add stock and roux. Bring to a rapid, rolling boil, then lower heat. Add shrimp, lobster, oysters and crab meat and simmer a very few minutes to your seafood taste.

6) Combine file powder with one cup of the soup. Remove gumbo from heat and stir in the file-soup mixture. Correct seasoning to taste.

7) Serve over rice

David Cadogan

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