1 stick butter
1/2 cup flour
First you make a roux. Melt butter in a large heavy skillet on medium-low heat. Slowly add flour and stir constantly with a spatula until a medium brown color is reached. Remove from heat and set aside. If roux looks too thick, carefully add a little water, because it will be very hot.
Note: ( How long it will take will depend on what kind of skillet you are using. I use a heavy cast aluminum or cast iron skillet , which will brown a roux in 10 to 15 minutes. A lighter skillet will take twice as long, and will have to cook on low heat.) I also make roux in larger batches and store in airtight containers in the fridge or freezer, for use in other dishes. This is a real time saver.
3 cups Cajun trinity, (onions, bell peppers, and celery), chopped
3 tsp.'s minced garlic
1/2 cup green onions, including tops, sliced
1 can diced Rotel tomatoes, w/ green chilies
2 quarts seafood, chicken, or vegetable stock
1 lb. fresh or frozen okra, sliced
1/2 cup fresh parsley, chopped
1 tbs. dried thyme
3 bay leaves
2 tbs.'s Cajun seasoning, divided
1 tsp. Tabasco
Salt to taste
1 lb. lump crab meat
1 bag gumbo crabs, if available
1 lb. crawfish tails, if available
1 pint fresh oysters
Note: If gumbo crabs and crawfish are unavailable, increase shrimp to 2 lbs.
In a large, 6 quart stock pot, saute the Cajun trinity in the vegetable oil, until soft. (about 10 minutes) Add the garlic, tomatoes and stock, and bring to a boil. Add the okra, parsley, thyme, bay leaves, 1 tbs. Cajun seasoning, salt, and Tabasco, and reduce heat, cover and simmer for 20 minutes. Carefully add the roux to the stock, mix well, and simmer for 10 minutes.
Season shrimp, crawfish, crab meat, and gumbo crabs with other tbs. Cajun seasoning and add to the pot. You can omit this other tbs. of Cajun seasoning, if you prefer a less spicy gumbo. Mix well and continue cooking for 10 minutes. Discard bay leaves.
Add the oysters and green onions and continue cooking on low for 10 minutes. Add more seasoning, if desired and a sprinkling of gumbo file' and garnish with green onions.
Serve with a scoop of hot cooked rice, potato salad, and hot French bread.
Out of this world! Serves 8. Bon appetit!
A Cajun Two-Step
Here is another little clip that I took at the festival of The Pine Leaf Boys, playing a Cajun two-step. The couple dancing to the left, at the beginning of the clip, were really stirring up some dust! The lovely blonde with the pony tail, in the pink halter dress, and cowgirl boots is my darling daughter! She may look like her Daddy, but we all know where she got her love of dancing from! This one is for you, cher! Let the good times roll!
The Pine Leaf Boys
Hope you're all having a wonderful weekend! Merci beaucoup for stopping by!