LaPlace Seafood Gumbo2004-11-18
- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 45m
- Cook Time : 0m
- Ready In : 45m
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Cajun are really a unique culture and there are regional differences in both language and food. There are so many different types of gumbos. The file’ and a small amount of roux are used for the thickening agent.
- 2 pounds shrimp peeled and cleaned
- 2 large onions chopped
- 2 dozen crab halves
- 1 bunch green onions - scallions
- 1 pound smothered okra
- 4 tbsp file' gumbo
- 2 large cooking spoons flour
- 1/4 cup flour
- salt, black pepper and cayenne to taste
First you make a roux with two large cooking spoons of flour and 1/4 cup cooking oil. Keep the roux consistency more like a liquid rather than thick. Brown the mixture but don't overdo it as it may get a burnt taste.
Add the smothered okra to the roux and cook it for another five minutes, adding onions and scallions.
Add a gallon and half of water, the shrimp and crabs and let it cook down to 3/4 the way. Add the file' (whether or not a roux is made) to taste.