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
Makes 8 servings.
If the Louisiana-Style SeafoodGumbo recipe was useful and interesting, you can share it with your friends or leave a comment.