Happy Mardi Gras 2010

Seafood Gumbo

Aubrey's aunt gave me a cookbook that I've been dying to dive into and try some of the recipes. The cookbook is from the famous restraunt, Galatoire's, which is located in New Orleans. In celebration of Mardi Gras, I decided to tackle the seafood gumbo recipe. Aubrey absolutely loves Cajun seafood recipes (it's his favorite kind of food), so he was really excited to help me make this. When we woke up Saturday morning, the first thing he said was, "It's gumbo day!"



I knew this recipe would be a good one to try, and it certainly didn't let us down. This will definitely be our go-to recipe from now on. It's really pretty easy to make... just a little time consuming with the prep work. But it's well worth the time it takes to make it. It also freezes well, so get out your tupperware and freeze away.


Ingredients:
1/2 cup vegetable oil
3/4 cup flour
1 gallon water
1 Tablespoon salt
1/4 Tablespoon ground dried thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 yellow onion, chopped
1/2 bell pepper, diced
2 ribs celery, chopped
5 pounds medium shrimp, shelled and deveined
1 can (14.5-oz) diced tomatoes
1 can (7.5-oz) crushed tomatoes
2 Tablespoons tomato puree
1 Tablespoon minced garlic
1 dozen oysters in their water (omitted)
2 cups sliced okra
1 pound lump crabmeat
2 Tablespoons chopped parsley
6 cups cooked rice

Directions:
In a heavy skillet, prepare a roux by heating the vegetable oil on medium heat setting. Sprinkle in the flour and stir constantly until the roux achieves a dark amber color.


Put aside, stirring occasionally.
Fill a large pot with one gallon of water. Add salt, ground thyme, cayenne, and white pepper. Add chopped onion, bell pepper, and celery. (We also added a little Tabasco red pepper pulp that we got from Avery Island on our last trip.)

Add chopped shrimp, diced tomatoes, crushed tomatoes, tomato puree, and minced garlic. Simmer for 20 minutes on a medium heat setting. Add the oysters in their water (if using), then gradually add in the prepared roux. Stir until gumbo thickens. Add sliced okra and simmer for another 20 minutes. Add crabmeat and chopped parsley. Remove from heat and serve over rice.

Serves: 10-12

Source: Adapted from Galatoire's Cookbook