Prep 30 mins
Cook 30 mins
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!
- 1 lb shrimp, peeled and de-veined (35-count)
- 1 lb 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
- 1⁄2 lb sliced andouille sausage
- 1 lb claw crabmeat
- 2 cups sliced green onions
- 1⁄2 cup chopped parsley
- cayenne pepper
- louisiana gold pepper sauce
- 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. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté 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 crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
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.
Thanks for posting. This is a real Cajun recipe. Thanks again.
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.