Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. We live across the border in Texas and can't get enough of this traditional Cajun version featuring okra, shrimp, spicy seasonings and the holy trinity of onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
- 1 cup all-purpose flour
- 1 cup canola oil
- 4 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped green pepper
- 1 cup sliced green onion and tops
- 4 cups chicken broth
- 8 cups water
- 4 cups sliced okra
- 2 tablespoons paprika
- 2 tablespoons salt
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 6 cups small shrimp, rinsed and drained, or seafood of your choice
- 1 cup minced fresh parsley
- 2 tablespoons Cajun seasoning
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
- Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
- Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
Originally published as Seafood Gumbo in Country August/September 1990, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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