Gumbo and Cajun Recipes

Yield - about 3 Gallons (50 Dinner Servings)
Ingredients
2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
3 CUPS ONIONS (Diced 1/4" pieces)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPERS (Diced 1/4" pieces)
1/2 CUP TOMATO PASTE
1/2 CUP FRESH MINCED GARLIC
5 LBS Shrimp pealed
5 LBS Whole crawfish
1 TSP WHOLE THYME LEAVES
1 TBSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 TSP GROUND CAYENNE PEPPER
1 TBSP KITCHEN BOUQUET
2 CUPS CRUSHED TOMATO FILLETS

1-1/4 GALLON SEAFOOD STOCK
1 TBSP GUMBO FILE'

Recipe shrimp gumbo instructions
Using a 20 quart stock pot heat and whisk the roux till it is light brown. Add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer over medium low heat until all vegetables are very limp.
Add remaining ingredients (except gumbo filé and shrimp) to the gumbo; cook over low heat for 40 minutes. Add the shrimp and and crawfish and cook for 15 more minutes. Allow gumbo to cool for 30 minutes, cover and place overnight in the refrigerator.

Recipe shrimp gumbo servers 12 people

This may be a simple gumbo, but its a hearty one and a classic combina

tion. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entrée sized servings.