Need a Little More Cajun?

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Like so many things in life, trends or "fads" come and go with many trends coming back into fashion as I am sure you know. Food is that way as well believe it or not! It seems that when a famous chef, restaurant or food magazine writes about a certain kind of food or method of cooking...the gourmands of the world go crazy with it (from home chef to executive chef), and you see it on every menu in every restaurant you go to.  Turn on your favorite cooking show, and yep, there it is.  In this case I would never call "Cajun" a trend, but a time honored method of cooking with unique ingredients giving it its unique flavor.  With that being said, I am seeing a trend back to Cajun recipes and its well warranted. Fresh ingredients, seafood, poultry, pork, vegetables and an array of "spicy" spices create delicious dishes that are part of the entire culture......

Classic Seafood Gumbo

PREP TIME: 30 minutes 

TOTAL TIME: 2 to 2 1/2 hours 

YIELD: 3 quarts, 8 to 10 servings

Ingredients

3/4 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups finely chopped onions

3/4 cup finely chopped green bell peppers

3/4 cup finely chopped celery

2 tablespoons minced garlic

One 12-ounce bottle amber beer

6 cups Shrimp Stock  (fish or seafood stock can be substituted)

1/4 teaspoon dried thyme

2 bay leaves

1/2 pound gumbo crabs (about 2/ blue or dungeness crab can be substituted. Lump crab meat can also be used)

2 teaspoons Worcestershire sauce

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1 pound medium shrimp, peeled and deveined

1 pound white fish fillets, such as catfish, grouper, snapper, or sole

1 tablespoon Cajun seasoning

2 cups shucked oysters with their liquor

1/4 cup chopped fresh parsley

1/2 cup chopped tender green onion tops

White rice, for serving

Directions

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. 

Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. 

Season the gumbo with the thyme, bay leaves, gumbo crabs (If using crab meat add right before serving and warm through), Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season both the shrimp and the catfish with 1 1/2 teaspoons of Cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes (this is where you can add the lump crab meat if using). Taste the gumbo and season if necessary.

Garnish with the parsley and green onions and serve in shallow bowls over white rice.

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