5 easy gumbo recipes

The best, most popular and well known of all Cajun Cuisine is the Gumbo Recipe. Gumbo is a thick and savory Cajun soup usually thickened with okra. Gumbo Recipes consists of using various meats or seafood bathed in a thick dark roux. It is good to eat as soon as it is finished cooking and is even better after it is reheated the next day.

Gumbo originally was meant to help reuse all the leftover food the people had in their refrigerator. It is not necessarily meant just for cold winter meals either. Gumbo can be eaten any time. It is best served over freshly steamed rice.

Seafood Gumbo Recipe

1 cup flour
1 cup vegetable oilBr> 1 can Rotel diced tomatoes
2 medium onions, chopped
3 sicks celery, chopped
3 cloves garlic, minced
1 bell pepper, chopped
small bunch green onions
small bunch parsley
2 pounds peeled shrimp
1 pound lump crabmeat
1 pint oysters and juice (optional)
2 cups chopped okra
Add salt, red pepper, black
pepper to taste
Tabasco to taste

Combine oil with flour and make a dark roux. Add onions, celery, bell pepper and garlic and couple of cups water and cook on low about 10-15 minutes. Be sure to stir often to prevent sticking. Add Rotel tomatoes, oyster juice, okra, and about 2 quarts of water and simmer about 45 minutes. Add shrimp, crabmeat, oysters, green onions, parsley and seasonings and cook about 30 minutes longer. Serve over rice.

5 easy gumbo recipes

(I personally do not like oysters, so I substitute more shrimp instead).

Shrimp and Okra Gumbo

1 pkg. fresh cut okra
1 pound shrimp
1 large yellow onion, chopped
1 stalk and leaves of celery, chopped
1/2 green pepper
salt, pepper to taste
1 tablespoon oregano
Tabasco (to taste)

In large skillet, meltdown 1 full tablespoon of fat (I use bacon fat). When skillet is hot, add okra, chopped onion and bell pepper and stir until there are no more ‘ropes’. If needed, add tomato paste for added flavor and thickener. Add water to keep it a soupy consistency. Add seasoning to taste (I personally use Tony’s seasoning. It already has salt and pepper added and gives it a slight kick without being too hot). add peeled and de-veined shrimp about 1/2 hour before serving. Serve over boiled rice.

Potato Soup

8 potatoes
1/2 stick margarine
1/2 large box Velveeta Cheese
1 can cream of mushroom soup
diced ham (optional)

Cut up potatoes and boil until they are cooked and only a small amount of water is left in pot. Add in butter, soup, and cheese. Sprinkle diced ham into mixture. Leftover ham in refrigerator works well with this soup as well. Cut ham into chunks.

Crab and Brie Soup

1 pound crab meat
6 ounce Brie
2/3 cup bell pepper (use some red for color)
2/3 cup onion
2/3 cup celery
1 or2 teaspoons garlic
6 cups half and half (you can substitute 3 cups whole milk if you thicken with some flour)
3 tablespoons cotton seed oil
1/2 cup butter
1/2 cup flour
1/4 teaspoon white pepper
Tabasco to taste
fresh lemon juice -squeeze 1 lemon
1 tablespoon vermouth
1 teaspoon creole seasoning (I personally use Tony’s)

Heat oil. Add vegetables, simmer until tender. Add roux and mix well. Combine all remaining ingredients and cook on low heat for about one hour. Add Brie, cook until melted and mix well. Add crab meat when ready to serve. This is a very rich meal and you should serve this with hot bread and light salad.

Roux – How To Make It

If you want real, authentic Cajun food, you must first learn how to make a Roux (pronounced Rew). Roux is the base for a Cajun gravy. It is basically flour and fat (I use vegetable oil), a 1/1 ratio, like 1/2 cup flour to 1/2 cup oil to start. There are three types of roux: Blond roux, which is white colored; medium roux, which is peanut butter color; and the most common and popular roux – dark roux.

The blond roux which is more commonly used by Creole Chefs and not by Cajuns is achieved by just cooking the flour for a minute (just long enough to get the flour taste out.) Cajuns prefer the very dark roux, which is wonderfully smoky tasting. There are of course several other shades of color, from cream to very dark chocolate. The longer you cook it, the darker it will become.

Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well. Dark roux has more flavor, a wonderful roasted nutty flavor, but doesn’t have very good thickening power.

Preparation of the roux is dependent on the cooking time, where as the longer you cook, the darker the roux will become. A blond roux will only take four or five minutes to cook. A dark roux will take about 20-25 minutes on high heat and up to an hour on low heat. The roux must be stirred constantly – without any breaks, or it will burn! Constantly – means do not stop to answer the phone, rescue the cat from the child, or go to the bathroom; If you must stop for any reason, hand over your whisk to someone else to continue being stirred constantly. Oh and yes be careful, it is very hot and sticky! Don’t stir so wildly as to spill it on yourself, someone else, or onto anything else. If you see black specks in your roux, you have burned it; throw it out and start over.

Certain dishes (like crawfish étouffée) would benefit from a butter-based roux, but if you’re going to make a dark roux, this will take a long time. Using butter instead of oil you will want the heat set to low or because butter will scorch easily. As you develop your technique and skills the dark roux can easily be completed in 20-25 minutes over medium-high heat and whisking like crazy.

Let me know if these instructions were helpful to you or what I could do to make it easier for you to do. I am always open for suggestions.