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    You are in: Home / Recipes / Real Cajun Seafood Gumbo (From a Louisianian) Recipe
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    Real Cajun Seafood Gumbo (From a Louisianian)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    asimplegirl's Note:

    Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!

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    Ingredients:

    Serves: 12

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
    2. 2
      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.
    3. 3
      Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
    4. 4
      Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
    5. 5
      Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
    6. 6
      Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
    7. 7
      Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
    8. 8
      Add green onions and parsley.
    9. 9
      Season to taste using salt, pepper and Louisiana Gold.
    10. 10
      Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
    11. 11
      Return to a low boil and cook approximately 5 minutes.
    12. 12
      Adjust seasonings and serve over cooked rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on January 31, 2011

      55

      I made this last night, and it came out great! It has more seafood flavor than just about anything I've ever made. The taste is strong enough to be interesting but mild enough to let the flavor of the crab really shine through. I couldn't get shellfish stock, so I mixed bonito (fish) stock with a bottle of clam juice and simmered the shrimp shells in it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2010

      55

      Thanks for posting. This is a real Cajun recipe. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2009

      55

      I have not made this recipe...I don't have to. It is the recipe I have followed for over 40 years. I make the same recipe my mother's mother made. They come from the small town of Kaplan, LA, try to find that on the map. It was a delight to find it here. It is REAL Cajun.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Real Cajun Seafood Gumbo (From a Louisianian)

    Serving Size: 1 (330 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 487.7
     
    Calories from Fat 244
    50%
    Total Fat 27.2 g
    41%
    Saturated Fat 4.9 g
    24%
    Cholesterol 185.0 mg
    61%
    Sodium 1163.3 mg
    48%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.2 g
    8%
    Protein 39.1 g
    78%

    The following items or measurements are not included:

    shellfish stock

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