Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Anyone from Louisiana. I would like a recipe for true Louisiana Seafood Gumbo. Do you have one?

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  • 1 decade ago
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    LOUISIANA SEAFOOD GUMBO

    by Chef John Folse

    The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite.

    INGREDIENTS:

    1 pound (35-count) shrimp, peeled and deveined

    1 pound jumbo lump crabmeat 2 dozen shucked oysters, reserve liquid

    3 quarts shellfish stock

    1 cup vegetable oil

    1 cup flour

    2 cups chopped onions

    1 cup chopped celery

    1 cup chopped bell pepper

    1/4 cup diced garlic

    ½ pound sliced andouille sausage

    1 pound claw crabmeat

    2 cups sliced green onions

    ½ cup chopped parsley

    salt and cayenne pepper

    Louisiana Gold Pepper Sauce

    METHOD:

    In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute approximately 3-5 minutes or until vegetables are wilted.

    Add andouille, blend well into vegetable mixture and saute an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.

    Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

    nfd

    from Louisiana

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  • 1 decade ago

    Louisiana Seafood Gumbo

    Olive oil, for sauteing

    1 1/2 medium-sized onions, coarsely chopped

    1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped

    8 cloves garlic, finely chopped

    1/2 green bell pepper, coarsely chopped

    6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan

    Roux, recipe follows

    6 tomatoes, roughly chopped

    Stock, recipe follows

    1 pound shrimp heads reserved for stock

    2 or 3 crabs, cleaned,and chopped into chunks

    Lemon slices

    Chopped green onions

    Serving suggestion: with rice or as a soup

    Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

    Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

    Roux:

    1/2 cup flour

    Olive oil

    Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.

    Stock:

    9 cups water

    Shrimp heads

    1 stalk celery

    1/2 lemon

    1 bay leaf

    3 basil leaves

    Creole seasoning (recommended: Dash)

    Salt and freshly ground black pepper

    Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

    Yield: 6 servings

    http://www.foodnetwork.com/food/recipes/recipe/0,,...

    (*-*)

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  • 1 decade ago

    People make Gumbo to suit themselves from seafood to sausage and chicken even rabbit . Next week im gonna make a gator and turtle gumbo the main thing is the roux and the Trinity after that make it how u like.

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  • Anonymous
    1 decade ago

    I have a great one but too long to post here, and I've tried many. Try to look up on the food network, recipe's by one "Justin Wilson", probably one of the best chef's of Louisiana cooking around.

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  • KJC
    Lv 7
    1 decade ago

    if i were you i would go to the website of a famous chef from the area and that would be as close as you're gonna get unless you find some down home recipe from someone who lives there. anyway, there are many ways to make gumbo, none of them are wrong.

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  • TNGal
    Lv 4
    1 decade ago

    Thank you for your service, Doc to the Corps!

    Source(s): Marine wife
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