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Seafood Gumbo

posted Dec 7, 2011, 4:26 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking

A Southern Louisiana Winter Favorite
you just can't do without.

Servings: 250
Yield: 8 gallons
8 cups Mazola Cooking Oil
8 cups Flour, all purpose
5 gallons Water
15 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
SEASONING

5 tablespoons CREATIVE CAJUN COOKING SEAFOOD BOIL
1 can (#10) Mushrooms, stems & pieces
10 pounds Crabmeat
5 pounds Okra, tender
30 pounds Shrimp (60 - 70 count), peeled and deveined
1 gallon Oysters, raw
Serve over rice and sprinkle file' in bowl if desired.

Copyright: Cookbook #1
  • "First you make a roux!" In a large black iron skillet, add oil and cook at 350 degrees or medium fire. Stir in the flour, allow to brown, but not burn or stick, stirring and scraping pot frequently.
  • When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to the bottom.
  • After cooled to room temperature, remove oil from top, saving brown roux.
  • In aluminum pot, add water and onions and boil until tender.
  • Add MAGIC SWAMP DUST, Seafood Boil, and mushrooms, bring back to a boil.
  • Add roux & stir 5 minutes.
  • Add crabmeat and bring back to a boil.
  • Cook 10 minutes.
  • Stir in okra, bring to a boil and cook for 10 minutes.
  • Stir in shrimp & bring to a boil.
  • Dump in oysters with the water it was shipped in (make sure not to let shell chips fall into pot) and add more water to fit our taste for consistency,
  • Then bring to a boil for 2 minutes and turn off fire
  • Let set for 30 minutes and serve over rice
Service for 225 - 250 people -
depending on portion size.
UTENSILS NEEDED: 1 - 12
Gal. Aluminum Boiling Pot.
1 large Black Iron Skillet.



Per Serving (excluding unknown
items): 178 Calories; 9g Fat (44.2% calories from fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 295mg Sodium.
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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