How do you make seafood gumbo?

Answer 1

The recipe for Shrimp Gumbo is varied and is very diverse and differs with the people that cook it. There are many different family receipes among the Cajun people of South Louisina and there are just as many recipes among the African-Americans of South Louisiana. In fact, gumbo is made with a native African plant that was brought to this Country by slaves brought here from Africa. The common South Louisiana Okra, the food that is a staple of so many Cajun meals has roots in Africa. Not many people know that.

There is also one other very important thing that is part of the Shrimp Gumbo. Many people in today's world seem to think that cooking Cajun means spicing up the dinner and adding Cayenne Pepper and Black Pepper until the food is nearly inedible and that is not how a Shrimp Gumbo should be, actually the older generation, the original Cajuns always cooked with simple spices such as basic salt and pepper, mostly black pepper and perhaps some bell peppers and plenty of onions.

90 percent of Cajuns, the good cooks (and by that I mean the grandmas and the mommas and others who take pride in a well cooked meal) do not measure their ingredients.

The basic ingredients for a good Shrimp Gumbo are:

2 - 4 lbs of Shrimp (this depends on how many people you're cooking for and how large a pot you may have.

1 medium size onion with the onions cut into approximate 1/2 inch to 3/4 slices or bits.

1 clove of garlic diced

1 Tsps all purpose flour , 2Tsps of olive oil

1 pinch of salt, 1 pinch of pepper

1 sm bowl of okra sliced

* Prep your food, cutting the White Onion, Green Onions, and cleaning the Shrimp. *

* Prepare a Roux with the flour and olive oil. (put olive oil in frying pan, add flour slowly and whisk rapidly and constantly. Raise heat to medium-high and keep whisking 3-5 minutes until the mixture begins to turn brown. How brown you let it get will create different flavors. Practice makes perfect! Most Cajuns prefer a dark roux about the color of chochalte) * Quickly add the chopped white onions and keep turning. This will halt the roux getting any browner. Cook until the onion becomes transparent. (3-5 minutes) Turn off the heat. * If you like you can add small pieces of chicken breast, that is an option. Another option is adding other It will start out very thick, then gradually become thinner and more liquid. If you don't do this "add a bit at a time" thing your results will be lumpy. After you've added about as much as will fit in your frying pan, return the entire mixture to the pot of stock. Stir well. * Add sausage, if you like, green onions and all spices. Simmer on low, stirring occasionally. (You may want to start the cook the rice now. It takes 40-50 minutes to cook.) * Add shrimp only 2 minutes before serving. You don't need to cook it at all. Shrimp takes very little cooking! The hot Gumbo will do everything in a couple minutes. * Prepare by putting some rice in the bottom of each bowl. Cover with Gumbo and sprinkle some Filé over the top. Serve with bread (a loaf a french bread is nice). Put the Tabasco on the table for anyone who wants it. * I recommend a red wine like a Chianti, Shiraz or Zinfandel.

Answer 2

Seafood gumbo consists of roux, onion, celery, bell pepper, stock and whatever kind of seafood you want to put in it. The quantities of each are often closely held by the cook, which is what they believe makes their gumbo special.

I'm sure you could search the internet for "gumbo recipe," and come up with many. Or you could go to http:/wwwzperiodzwantsumeauxgumbeauxzperiodzcom, and send an e-mail to Susan. She might be persuaded to share her award-winning gumbo recipe with you...or not :-)

Answer 3

An easy recipe for seafood gumbo is to get 6 cans of tomato sauce and 5 qts. of water. Add all the desired veggies. Although veggies to cook 15 mins prior to the veggies being done and the seafood. Salt and pepper to taste of course.

Answer 4

Ingredients

• 1 c Oil
• 1 c Flour
• 1 Chicken, cut up, about
• four pounds 2 lb Okra, cut up
• 2 md Tomatoes, chopped
• 2 lg Onions, chopped
• 1 Bell pepper, chopped
• 2 ts Parsley, chopped
• 2 ts Green onion tops, chopped
• Salt Black pepper

Brown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour. Add 3 quarts of water, slowly. Add the chicken. Cook slowly until the chicken is almost ready to fall off the bones, maybe an hour and a half. Add water as needed. Salt and pepper to taste. Add parsley and onion tops and serve over rice.

Answer 5

Theres no ingredients its whats every you like putting and what u like eating

Answer 6

The secrets to true gumbo are "the holy trinity' (sauteed onions, carrots, and bell peppers), and adding sliced okra for the traditional mouth-feel.

Answer 7

Onion, celery and bell pepper.

Answer 8

okra, smoked sausage, rice

Answer 9

Need the receipe