Cajun Sea Food Gumbo
Shrimp, Crab, Scallops, Sausage, Pork, Chicken, done Cajun style, MMMMMMM!
GUMBO! Traditionally this is served over rice. But, you can keep it high-protein and Low-Carb by eating it without the rice. It makes a great side dish like a soup, or considering all the fish and meat, can be served as a main course.
Roux1/4 c. salted butter
1/4 c. bacon or sausage drippings
3/4 c. flour
Gumbo Base2 lb. Fresh shrimp (about 1 lb. peeled and deveined )
1 lb. Lump crab meat
1 lb. Scallops
1 lb. Smoked Sausage (Andouille or Kilbasa)
1 lb. Country Style Pork Ribs (de-boned)
1 lb. Chicken Thighs (de-boned)
1/2 cup finely chopped bacon
1 cup onions
3/4 cup chopped green pepper
1/2 cup chopped celery
1/2 cup thinly sliced green onion tops
2 1/2 Tbs. Parsley, finely minced
1 Tbs. Garlic, crushed or finely minced
1 14 oz. can chopped tomatoes
6 oz. Can tomato paste
2 lb. Fresh okra, sliced 1/4 inch thick,
(or, 2 10-oz. Pkg. Frozen okra, sliced 1/4 inch thick)
Liquid and Seasonings2 1/4. Cold water
2 large bay leaves, crushed
1 1/4. Thyme
1 Tbs. Salt
1 1/4. Freshly ground black pepper
5 tsp. Fresh lemon juice
10 whole allspice
1/2 tsp. Mace
7 whole cloves
2 1/3 - 3 Tbs. Filet powder
- Chop the vegetables first.
- Chop the okra if fresh, or defrost if frozen.
- 1st bowl: Chopped onions, chopped green pepper, chopped celery, sliced green onion tops, minced garlic
- 2nd bowl: Chopped tomatoes, Tomato paste, and minced Parsley
- Mixing cup or bowl, mix the: Bay leaves, Thyme, Salt, Ground pepper, Cayenne, allspice, mace, cloves
- Squeeze lemon juice.
- Peal and devein the shrimp, rinse them, then roll in paper towels and refrigerate until needed
- Chop the sausage (crosswise in 1/2 inch pieces)
- Chop the Pork ribs and Chicken
- Chop the bacon
TIME TO COOK!Make the Roux:
- In a small fry pan, cook the bacon over medium heat, saving the drippings.
- In a heavy 7 to 8 quart stock pot over medium heat, heat the butter and bacon drippings.
- Add the flour gradually, stirring constantly to keep the mixture smooth.
- Cook over medium-low heat, stirring constantly, until a medium brown roux (the color of pecan shells) is formed. This will take from about 20 minutes.
- As soon as the roux reaches the desired color, add all the chopped vegetables from the 1st bowl to arrest the browning.
- Stir vigorously, then cook for about 10 minutes more, until the vegetables are lightly browned.
- Add the 2nd bowl of ingredients (tomatoes/tomato paste/parsley), meats & bacon, and mix thoroughly
- Gradually stir in 2 quarts of the water.
- Let cook/simmer for about 30 minutes.
- Add the okra, and the seasonings.
- Raise the heat and bring the liquid to a boil, then lower the heat just enough to keep a simmer going.
- Cook for 30-45 minutes, stirring frequently and scraping the sides and bottom of the pot to prevent scorching.
- Cook until the chicken and pork are tender.
- At the end of the hour, add the remaining of water.
- Stir to mix thoroughly.
- Remove the pan from the heat & cover loosely.
- Allow to stand at room temperature until 30 minutes before you plan to server the gumbo.
- About 15 minutes before serving, put the pan back on medium heat and bring to boil.
- Add the remaining shrimp, crabmeat, and scallops.
- Simmer until the shrimp turn pink (about 10 minutes).
(You can add the Filet powder now, or allow guests to add to their own taste's later).
- Stir thoroughly once, cover the pan, and remove from heat.
- Allow to steep for 15 minutes before serving.
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