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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. We live across the border in Texas and can't get enough of this traditional Cajun version featuring okra, shrimp, spicy seasonings and the holy trinity of onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup canola oil |
4 cups chopped onion |
2 cups chopped celery |
2 cups chopped green pepper |
1 cup sliced green onion and tops |
4 cups chicken broth |
8 cups water |
4 cups sliced okra |
2 tablespoons paprika |
2 tablespoons salt |
2 teaspoons oregano |
1 teaspoon ground black pepper |
6 cups small shrimp, rinsed and drained, or seafood of your choice |
1 cup minced fresh parsley |
2 tablespoons cajun seasoning |
Directions:
1. In a heavy Dutch oven, combine 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 until mixture is reddish-brown.
2. Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
3. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
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