Cajun Seafood Gumbo

Recipe by Chef Alan Zeman

Cajun Seafood Gumbo with Andouille & Okra

INGREDIENTS:

  • 1/4″ Pan Diced Scallions
  • 1/4″ Pan Diced Green Bell Peppers (some red)
  • 1/4″ Pan Diced Celery
  • 2 lbs. Okra, fresh or frozen
  • 3 Gallons Seafood Stock or Clam Juice
  • 3 lbs. Andouille and _ # Tasso
  • 2.6 lbs. Flour (or = 10.5 cups canola blend oil 4 cups)
  • Seasoning Mix = Bay Leaf, Fuego Red, Cayenne, Thyme, and Oregano

METHOD:

  1. Heat oil till smoking; gradually add flour
  2. Cook till dark red-brown while whisking
  3. Add half the vegetables—cook 1 minute
  4. Add remaining vegetables, seasoning, tasso and garlic
  5. Add stock; simmer 30-45 minutes; adjust seasonings.
  6. Finish with andouille, seafood seared okra over rice

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 
copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 
copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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