When talking about Louisiana, cajun seafood gumbo recipe always becomes the topic of discussion. The southeastern part of the United States has diverse cultures mixed from Africa, France, Canada, and America. New Orleans as its largest city, is also famous for the Mardi Gras festival, colonial-era French Quarter, National World War II Museum, Renaissance-style St. Louis Cathedral, and its jazz music. What’s not to like from a city full of arts and delicious foods then? Well, need not to worry; now you can have the New Orleans seafood gumbo recipe even before going to the city directly.
Ingredients:
- 1 lb crabmeat lump
- 1 lb de-veined and peeled shrimp
- 3 quarts of shellfish stock
- 2 dozen liquid-reserved oysters
- 1 cup of flour
- 1 cup of vegetable oil
- 1 cup of celery, chopped
- 2 cups of onions, chopped
- ¼ garlic, diced
- 1 bell pepper, chopped
- 1 lb crabmeat claw
- ½ lb andouille sausage, sliced
- ½ cup of parsley, chopped
- 2 cups of green onions, sliced
- Louisiana gold pepper sauce (depends on use)
- Cayenne pepper (depends on use)
- Salt (depends on use)
Cooking Instructions:
- Heat oil in a 7-quart Dutch oven cast iron over medium-high heat.
- Put in flour, sprinkle it and stir constantly using a wire whisk until the color turns brown. Wait until it turns to roux. Do not let scorch to appear in the roux. If black specks come in the roux, you have to make another one.
- Add celery, onions, garlic, and bell pepper once the roux turns golden brown. Sauté until the vegetables are wilted, around 3-5 minutes.
- Blend it well with andouille and sauté for approximately 2-3 minutes.
- Stir the roux with crabmeat claw. This will enhance the mixture’s seafood flavor.
- Add hot shellfish stock slowly, one at a time, stir well until all is mixed.
- Turn to low heat, change to simmer mode, and cook for about 30 minutes. Add another stock if needed to maintain volume.
- Add parsley and green onions.
- Add Cayenne pepper, Louisiana gold pepper sauce, and salt for seasoning.
- Fold crabmeat lump, shrimp, and liquid-reserved oysters into the mixture.
- Cook for another 5 minutes in low heat.
- Serve with rice while adjusting the seasonings.
The authentic Louisiana gumbo recipe takes approximately one hour to make, and it can serve almost 12 people in one pot. It really is easy to make even if you are not the native Louisianan. The famous cajun seafood gumbo recipe has a unique taste that even people from another country find it delicious. The diversity of the ingredients makes it rich in flavor, especially the seafood flavor.
One thing that needs to be noted is that many people misunderstand the recipe for cajun and creole seafood gumbo recipe. People who cook cajun do not use okra and tomatoes in their gumbo. They also do not use instant bases or soups in their gumbos. Many people try to duplicate the taste without proper ingredients. Therefore, the taste will be different. Louisianans use easy-to-find ingredients to gain the best result. If you do as the recipe says, you certainly are the master of cajun seafood gumbo recipe.
