Braden Family Cookbook
CAJUN SEAFOOD GUMBO
Heat oil in a large heavy
pot and add vegetables, vinegar and seasonings.
Cook over low to medium heat for 30 minutes, stirring and scraping often.
Add stock and simmer for one hour.
To make roux: Heat oil in a
heavy bottom fry pan. Slowly add
flour, stirring with a wire whisk until mixture is smooth. Cook over medium high heat for 5 minutes, stirring
constantly. Reduce heat to medium,
continuing to stir, for 20 minutes or until mixture is a golden brown.
Add the okra to the roux and
continue stirring until some of the sliminess is gone. (Howards wording) slowly
add stock and vegetables to the roux. Simmer
Add crab and shrimp and
simmer (over low heat) 10 - 15 minutes. Add
oysters and simmer about 5 minutes. Add
green onions. Serve in bowls around
a small mound (scoop) of rice and sprinkle with the file powder (file should not
Note: If making your own
stock, you’ll need about 4 pounds of shells, bones and meat.
Use any combination of shrimp heads and shells, crab bodies, carcasses of
white fish, ham hocks, chicken backs and necks, etc.
Simmer at least one hour.