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

Chef Alan Zeman's Southwestern Originals
P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840
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Chef Alan Zeman's Southwestern Originals
P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840