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Louisiana-Style Seafood Gumbo recipe

One difference between Cajun and Creolegumbo is the color of the ‘roux’. The roux for Cajun gumbo iscooked to a deep, dark brown, whereas the roux for Creole gumbois cooked to a golden color. This recipe for seafood gumbo isCreole.

Recipe: Louisiana-Style SeafoodGumbo

1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, finely chopped
8 cups water
1 (14.5-ounce) can whole tomatoes
1 tablespoon crushed dried basil
1 tablespoon crushed dried oregano
1 tablespoon crushed dried sage
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound okra, sliced
2 pounds large shrimp, peeled and deveined
1 pound crabmeat

  • Heat oil in a large pot over medium-highheat and stir in flour. Stirring constantly, cook until goldenbrown. Add onion, bell pepper, celery and garlic and cook untiltender, stirring often, about 5 minutes. Add water, tomatoes(undrained), basil, oregano and sage and bring to a boil; reduceheat and simmer.
  • While mixture comes to a boil, heat alarge skillet over medium-high heat. Add olive oil and when hot,but not smoking, saut okra until tender-crisp, about4 minutes. Add to pot and simmer for 1 hour.
  • Add shrimp and crabmeat to pot. Cook untilshrimp are pink, about 10 minutes. Season with salt and pepperand serve warm.

    Makes 8 servings.

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