Description
The key to a successful seafood gumbo is threefold: a dark roux, the Cajun "holy trinity" and fresh seafood. You can use any combination of shellfish or fish to make this rich and hearty gumbo recipe.
Ingredients
- 1 cup all-purpose flour
- 1 cup canola oil
- 4 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped green pepper
- 1 cup sliced green onions
- 4 cups chicken broth
- 8 cups water
- 4 cups sliced okra
- 2 tablespoons paprika
- 1 tablespoon salt
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 6 cups small shrimp, rinsed and drained, or seafood of your choice
- 1 cup minced fresh parsley
- 2 tablespoons cajun seasoning
Directions
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 10 minutes longer or until mixture is reddish brown.
- Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
- Add shrimp and parsley. Simmer, uncovered, about 5 minutes longer or until shrimp is done. Remove from heat; stir in Cajun seasoning.
