My favorite authentic Cajun gumbo!
If I saw this in California, I would have to stop - no doubt about it!
My go to gumbo recipe is so easy to make. It's all in the roux. I wish I could take credit for this pot of liquid gold...but, I can't - the recipe is handed down from my childhood best friend from Texas. Texas being next door to Louisiana, and me, originally from Texas, I've tasted my fare share of gumbo. Texans love Cajun Cuisine. We have gumbo cook off's just like a chili cook off. For it to be the real deal - its a bit of an art form. The roux has to be browned just right...too light, it looks and tastes like gravy - too dark, it tastes burnt. After living in California for 25 years I've only had one authentic cup of gumbo at PJ's Oyster Bar in the Sunset District of San Francisco. Sigh...because PJ's is now closed. Looks like the only place to get an authentic cup of gumbo will be in my kitchen - and now yours :o) Since I just have to share my favorite authentic gumbo recipe with y'all. This recipe is a seafood gumbo. You can eliminate the seafood add sausage and/or substitute with chicken. Its pretty versatile and you can make it your own depending on what you like. It's a great winter recipe. This time I substituted wheat flour for Trader Joe's Gluten free flour which is made from rice and potato grain.
When at all possible - use a cast iron skillet. This picture is merely a demonstration. Thank you google for the pics.
The flour and oil are cooked in equal parts as the recipe below will show.
Stir constistenly until the medium/dark brown color is achieved.
Then start to add your spices, stir consistently, add garlic, onions & vegetables.
7 tbl spoons vegetable oil
7 tbl spoons flour (gluten free flour works if you add a little extra flour- maybe a table spoon or two)
Cook in cast iron skillet until dark brown
Add
1 tbl spoon of oregano
2 tbl spoons of Emrile's seasoning (available at most grocery stores)
4 cloves of garlic - minced
3 stalks of celery - cut into medium pieces
1 medium onion
1 cube of shrimp or fish boullion (I use vegtable boullion if I can't find the others, or if you want to make your gumbo vegatarian)
Let vegetables soften
Add Slowly
4 cups of water
1 - 16oz can of diced tomatoes
1/2 bag of frozen okra
1 lb of fresh shrimp - de-veined
1/2 lb of fresh crab meat
This gumbo recipe freezes well for great left overs.
Feel free to comment with details on your version or if you need any guidance. Thanks and enjoy y'all!
