Cajun seafood gumbo recipe

Cajun seafood gumbo recipe

Dive into a bowl of this Cajun seafood gumbo, the ultimate soul food dish. It's a guaranteed crowd-pleaser, filled with shrimp, crabmeat and okra. Serve in soup bowls with scoops of rice.

Ingredients

  • 180 ml vegetable oil
  • 900 g fresh okra, thinly sliced (or equivalent canned or frozen)
  • 1 tbsp distilled white vinegar
  • 3.7 l water
  • 900 g ham, cubed
  • 3 large onions, diced
  • 2 celery stalks, diced
  • 1 head of garlic, cloves peeled but left whole
  • 1 green bell pepper, diced
  • 1 x 400g can chopped tomatoes
  • 1.8 kg medium prawn (shrimp), peeled and deveined
  • 900 g crabmeat
  • 1 tbsp Tabasco sauce
  • 6.3 fl oz vegetable oil
  • 31.7 oz fresh okra, thinly sliced (or equivalent canned or frozen)
  • 1 tbsp distilled white vinegar
  • 6.5 pints water
  • 31.7 oz ham, cubed
  • 3 large onions, diced
  • 2 celery stalks, diced
  • 1 head of garlic, cloves peeled but left whole
  • 1 green bell pepper, diced
  • 1 x 400g can chopped tomatoes
  • 4 lbs medium prawn (shrimp), peeled and deveined
  • 31.7 oz crabmeat
  • 1 tbsp Tabasco sauce
  • 0.8 cup vegetable oil
  • 31.7 oz fresh okra, thinly sliced (or equivalent canned or frozen)
  • 1 tbsp distilled white vinegar
  • 15.6 cups water
  • 31.7 oz ham, cubed
  • 3 large onions, diced
  • 2 celery stalks, diced
  • 1 head of garlic, cloves peeled but left whole
  • 1 green bell pepper, diced
  • 1 x 400g can chopped tomatoes
  • 4 lbs medium prawn (shrimp), peeled and deveined
  • 31.7 oz crabmeat
  • 1 tbsp Tabasco sauce

Details

  • Cuisine: Cajun
  • Recipe Type: Gumbo
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 150 mins
  • Serves: 8

Step-by-step

  1. In a large saucepan (non-cast iron), heat 120ml of the oil over medium heat. Add the okra and cook, stirring frequently, for 30 minutes, or until it is no longer slimy.
  2. Add the vinegar and cook, stirring, for another 10 minutes, until the okra takes on a brownish color and is reduced to about a quarter of its original volume. Transfer the okra to a medium bowl and set aside.
  3. In a large stockpot, bring the water to a boil over high heat.
  4. Meanwhile, add the remaining 60ml oil to the saucepan and heat over medium-high heat.
  5. Add the ham and cook for about 10 minutes, or until it is lightly browned. With a slotted spoon, transfer the ham to the stockpot.
  6. Add the onions, celery, garlic, and bell pepper to the saucepan and cook, stirring constantly, for 10 minutes, until the vegetables are tender.
  7. Add the vegetables, okra, and tomatoes to the stockpot. Cover and simmer over medium heat for 1 hour, or until the vegetables are very tender.
  8. Reduce the heat to very low, add the shrimp, and simmer very slowly for 10 minutes.
  9. Add the crabmeat and Tabasco sauce and simmer for an additional 5 to 10 minutes, to blend flavours.

This recipe has been created by chef Eula Mae Doré to celebrate the 150th anniversary of Tabasco sauce.

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Salmon and prawn chowder

Cod and prawn tagine

Garlicky prawn, clam and chorizo stew

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