Introducing the sensational Cajun Seafood Gumbo, a dish that encapsulates the vibrant flavors of Louisiana cuisine, blending together a medley of seafood, savory meats, aromatic vegetables, and a rich roux base. This recipe, curated by lovewithrecipes.com, promises to elevate your culinary prowess and delight the taste buds of your eager diners.
Preparation Time: PT30M
Cooking Time: PT1H
Total Time: PT1H30M
Servings: 10
Description:
Dive into the heart of Cajun tradition with this tantalizing Cajun Seafood Gumbo recipe, where succulent seafood meets a symphony of spices and aromatics, creating a dish that embodies comfort and flavor. Perfect for a weeknight indulgence, this gumbo is a celebration of Louisiana’s culinary heritage, inviting you to savor every spoonful with friends and family.
Ingredients:
- 2 onions
- 3/4 green bell pepper
- 1 tablespoon bacon fat
- 1 cup flour
- 1 garlic clove
- 1 1/4 cups andouille sausage, sliced
- 10 oz kielbasa, sliced
- 3/4 lb raw shrimp, peeled and deveined
- 3/4 cup celery, chopped
- 1 cup frozen okra, sliced
- 1 1/2 cups tomatoes, peeled and chopped
- 1 bay leaf
- Salt, to taste
- White pepper, to taste
- Cayenne pepper, to taste
- 1 teaspoon thyme
- 3 teaspoons oregano
- 1/2 teaspoon black pepper
Recipe Instructions:
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Prepare the Stock: Begin by boiling the shrimp peelings and heads in water for approximately 2 hours to create a flavorful stock. Ensure you have enough water to yield 10 cups of stock.
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Craft the Roux: In a separate pot, create a roux by browning the flour and bacon fat, stirring frequently until it reaches a deep, rich brown color. This step is crucial for developing the gumbo’s signature flavor profile.
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Sauté Aromatics: Add the chopped onions, green bell pepper, garlic, and celery to the roux, and sauté until they become fragrant and tender, infusing the roux with layers of flavor.
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Incorporate Stock: Slowly pour the prepared shrimp stock into the pot with the roux and vegetables, stirring constantly to ensure the roux blends seamlessly with the stock, creating a luscious base for the gumbo.
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Season and Simmer: Add the bay leaf, salt, white pepper, cayenne pepper, thyme, oregano, black pepper, and chopped tomatoes to the pot, allowing the flavors to meld together as the gumbo simmers gently on low heat.
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Add Okra and Sausages: Sauté the sliced okra until it is no longer stringy, then add it to the pot along with the sliced andouille sausage and kielbasa, infusing the gumbo with additional layers of texture and flavor.
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Incorporate Seafood: After simmering for 25-30 minutes, introduce the raw shrimp, crab, and oysters to the pot, turning up the heat slightly and cooking for an additional 5 minutes, ensuring the seafood is cooked through.
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Rest and Serve: Remove the gumbo from the heat, cover it, and let it sit for 20 minutes to allow the flavors to meld. Serve the Cajun Seafood Gumbo over rice, garnishing with freshly chopped parsley or green onions for a vibrant finish.
Nutritional Information (Per Serving):
- Calories: 647.7
- Fat Content: 43.2g
- Saturated Fat Content: 9.8g
- Cholesterol Content: 176.8mg
- Sodium Content: 2259.2mg
- Carbohydrate Content: 27.2g
- Fiber Content: 3.8g
- Sugar Content: 6.3g
- Protein Content: 37.6g
Recipe Notes:
- For a spicier kick, adjust the amount of cayenne pepper according to your preference.
- Feel free to customize the seafood selection based on availability and personal taste preferences.
- Gumbo is traditionally served with rice, but you can also enjoy it with crusty French bread for a hearty meal.
- This recipe can be prepared in advance and reheated, allowing the flavors to develop even further over time.
- Share the joy of Cajun cuisine with loved ones by serving this Cajun Seafood Gumbo at your next gathering, and watch as it becomes an instant crowd-pleaser, transporting everyone to the vibrant streets of Louisiana with every delicious spoonful.
