Monday, October 23, 2006

What 'cha got cookin? Souper Tuesday

Well, I thought this would be a good video to go with a new recipe. This is an AWSOME gumbo recipe! Even the cajuns would have to agree. Seems a bit long, but it's not really difficult. I hope you get to try it, I just made it tonight and it was as good as it ever was! Have a great week everyone!

p.s. Lulu is doing great and the kids are really enjoying her. I still hope to get a pic of her on here soon.


Cajun Seafood Gumbo

8 Tablespoons oil, divided
1 pound okra, thinly sliced*
4 Tablespoons flour
2 cups onions, finely chopped
½ cup celery, chopped
2/3 cup green pepper, chopped
1 cup green onions, finely chopped
2 cloves garlic, pressed
1 6-ounce can tomato paste
3 large bay leaves
¼ teaspoon thyme, crushed
1 teaspoon salt
½ teaspoon Tabasco sauce
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 Tablespoon Worcestershire sauce
1 16-ounce can whole tomatoes, cut up
(reserve liquid)
5 cups water
2 ½ pounds raw shrimp, washed, peeled,
and deveined
1 pound claw crabmeat*
2 dozen oysters with liquid*
2 Tablespoons fresh parsley, chopped
4-5 cups steamed white rice

In a large skillet, heat 4 Tablespoons oil. Add okra and cook until tender, stirring often, about 40-50 minutes. If necessary, add more oil to prevent burning.

In a 5-quart soup pot heat remaining 4 Tablespoons oil and gradually add flour, stirring constantly until the roux is caramel brown. Add onions and celery, and sauté until tender. Add green pepper, green onions and garlic and cook for 3 minutes. Stir in tomato paste and seasonings; add tomatoes with liquid and blend until smooth. Add cooked okra, and gradually stir in water. Bring to a boil, cover and simmer for 30 minutes.

Add shrimp and crabmeat, and continue to simmer covered for 10 minutes. Add oysters with liquid and parsley and cook an additional 10 minutes. If gumbo is too thick, thin with hot water. Serve in soup bowls over hot white rice.
10 Servings

*If fresh okra is not available, you can use frozen, sliced. Also, I use imitation crabmeat which works very well. I don’t add oysters, but if I was making for just myself I would!

8 comments:

chesneygirl said...

I've NEVER had cajun anything before! I'd love to try it!

I don't eat seafood...maybe I could substitute chicken?

Renee said...

Sounds great to me. Don't forget the Tony's!

Libby said...

well, pat...sorry, i'm not any kind of seafood eater (except Long John Silver's...you know, the rare 'triangle fish'!

Monique said...

Mmmmmm, okra! 'cept I only like it fried, not boiled. :(

Doug Bagley said...

when is dinner being served? :)

Rachel said...

I'd give it a try!!

Sue said...

The gumbo looks delish! Thanks for sharing this! I'll try it when the weather gets a bit cooler :-)

Mountaingirl said...

Man.... I am starvin'.
I haven't blogged in ages... when I dropped by your sight I had no idea I was going to be tortured with those beautiful pics of bowls of soup.
I've gotta make a trip to the grocery store. That gumbo sounds great.

Nothin' says fall and winter like a big bowl of soup. mmmmmm.