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Cajun Seafood Gumbo

Issue date: 
November, 2009
Louisiana Cookin
Servings: 
Serves 10 to 12
  • 6 cups cooked Mahatma or WaterMaid white rice
  • 2 tablespoons flour
  • 3 tablespoons shortening
  • 1 cup diced celery
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • ½ can tomato paste
  • 1 quart water
  • 2 quarts chicken broth
  • 1 can clam chowder
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 pound link sausage, sliced
  • 1 package frozen perch fillets, cut in squares
  • 1 package frozen okra (1-1/2 cups)
  • 1 pound shrimp, cooked
  • 2 sprigs parsley (optional)
  • 1 teaspoon gumbo filé

 

Recipe photo: 
Cajun Seafood Gumbo
Instructions: 
Make roux by browning flour in melted shortening; add celery and onions and cook slowly until clear. Add other ingredients with exception of shrimp, filé and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley. Serve over hot, cooked Mahatma or WaterMaid rice.

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Comments

I have a recipe for a full

by Nan - Nov 15 2009 - 8:23pm
I have a recipe for a full size Roux and it takes only 12 minutes in the microwave. From the recipe boof of Jean K Durkee "Toout de Suite a la Mirowave" you mix the oil and flour and microwave it for 6-7 minutes, you add the onins celery and bell pepper and saute for 3 minutes You add the garlic, parsley and green onion to the roux and saute for 2 minutes. After this is done you add water to make four cups. Can't give you the recipe because it is copywrited. But go to the above mentioned book and you will find a lot of good cajun recipes including the ones that you can make with the base-Roux. Nancy