Cajun seafood gumbo recipe
Dive into a bowl of this Cajun seafood gumbo, the ultimate soul food dish. It's a guaranteed crowd-pleaser, filled with shrimp, crabmeat and okra. Serve in soup bowls with scoops of rice.
Ingredients
- 180 ml vegetable oil
- 900 g fresh okra, thinly sliced (or equivalent canned or frozen)
- 1 tbsp distilled white vinegar
- 3.7 l water
- 900 g ham, cubed
- 3 large onions, diced
- 2 celery stalks, diced
- 1 head of garlic, cloves peeled but left whole
- 1 green bell pepper, diced
- 1 x 400g can chopped tomatoes
- 1.8 kg medium prawn (shrimp), peeled and deveined
- 900 g crabmeat
- 1 tbsp Tabasco sauce
- 6.3 fl oz vegetable oil
- 31.7 oz fresh okra, thinly sliced (or equivalent canned or frozen)
- 1 tbsp distilled white vinegar
- 6.5 pints water
- 31.7 oz ham, cubed
- 3 large onions, diced
- 2 celery stalks, diced
- 1 head of garlic, cloves peeled but left whole
- 1 green bell pepper, diced
- 1 x 400g can chopped tomatoes
- 4 lbs medium prawn (shrimp), peeled and deveined
- 31.7 oz crabmeat
- 1 tbsp Tabasco sauce
- 0.8 cup vegetable oil
- 31.7 oz fresh okra, thinly sliced (or equivalent canned or frozen)
- 1 tbsp distilled white vinegar
- 15.6 cups water
- 31.7 oz ham, cubed
- 3 large onions, diced
- 2 celery stalks, diced
- 1 head of garlic, cloves peeled but left whole
- 1 green bell pepper, diced
- 1 x 400g can chopped tomatoes
- 4 lbs medium prawn (shrimp), peeled and deveined
- 31.7 oz crabmeat
- 1 tbsp Tabasco sauce
Details
- Cuisine: Cajun
- Recipe Type: Gumbo
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 150 mins
- Serves: 8
Step-by-step
- In a large saucepan (non-cast iron), heat 120ml of the oil over medium heat. Add the okra and cook, stirring frequently, for 30 minutes, or until it is no longer slimy.
- Add the vinegar and cook, stirring, for another 10 minutes, until the okra takes on a brownish color and is reduced to about a quarter of its original volume. Transfer the okra to a medium bowl and set aside.
- In a large stockpot, bring the water to a boil over high heat.
- Meanwhile, add the remaining 60ml oil to the saucepan and heat over medium-high heat.
- Add the ham and cook for about 10 minutes, or until it is lightly browned. With a slotted spoon, transfer the ham to the stockpot.
- Add the onions, celery, garlic, and bell pepper to the saucepan and cook, stirring constantly, for 10 minutes, until the vegetables are tender.
- Add the vegetables, okra, and tomatoes to the stockpot. Cover and simmer over medium heat for 1 hour, or until the vegetables are very tender.
- Reduce the heat to very low, add the shrimp, and simmer very slowly for 10 minutes.
- Add the crabmeat and Tabasco sauce and simmer for an additional 5 to 10 minutes, to blend flavours.
This recipe has been created by chef Eula Mae Doré to celebrate the 150th anniversary of Tabasco sauce.
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