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home > recipes > seafood > cajun style fish gumbo
Roux: 1/2 cup vegetable oil ( not olive ) 1/2 cup flour 8 cups stock: fish or chicken or vegetable ( I used vegetable ) Vegetables: 1/4 cup diced garlic 1 lg onion fine chopped 3 large celery ribs diced 3 carrots peeled and diced 2 large bell peppers, seeded and diced 1/4 cup fresh chopped parsley 6 freeze dried instant rehydrating mushrooms soaked in water, drained and sliced 1/2 cup chopped tomatoes 1 bay leaf 10 oz pkg okra Fish: 1/2 lb salmon filet cut into chunks ( firm fish ) 1/2 lb tilapia filet cut into chunks ( mild fish ) 1/2 lb real or imitation seafood mix ( lobster, shrimp, crab ) cut into chunks salt pepper smoked paprika to taste hot sauce to taste Worcestershire sauce ( optional to taste ) sassafras leaves ( optional ) as garnish to sprinke over gumbo cooked rice ( optional ) I had gumbos in restaurants of which some were so thick and paste like and other more soup stew like. My version is more like soup, cream gravy thickness. Traditionally served over bowls of white rice. Make the roux by combining the flour and the oil and mix and stir over low heat about 20 to 30 minutes or until desired color, dark golden or caramel brown etc. Do not burn! Then add and stir in the garlic and the onion and cook and stir a few minutes to release the flavors. Set aside. In a large pot with a bit of oil add the celery, carrots and peppers and cook and stir over medium high heat to soften and release their flavors . Add the stock, mushrooms, parsley,tomatoes, bay leaf , roux and whisk and stir until thickened. Lastly, stir in the fish , seafood, and okra. Bring to a gentle boil and then to a low simmer. Season with salt, pepper, drops of hot sauce and some smoked paprika to taste. Tastes even better the next day Note: it is nice to have extra roux mixture on hand so if one wants to thicken the gumbo one can add more to obtain a thicken version. Roux usually is equal parts of flour and oil or 1 1/4 part flour to 1 part oil. Serves 6 to 8 and especially good with cornbread, biscuits and butter as an accompaniment.

Cajun Style Fish Gumbo


average rating = 3 stars(3.00001 comment available)
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(posted January 31, 2007)

Roux:
1/2 cup vegetable oil ( not
olive )
1/2 cup
flour

8 cups
stock: fish or chicken or vegetable ( I used vegetable )

Vegetables:
1/4 cup diced
garlic
1 lg
onion fine chopped
3 large
celery ribs diced
3 carrots peeled and diced
2 large bell peppers, seeded and diced
1/4 cup fresh chopped
parsley
6 freeze dried instant rehydrating mushrooms soaked in water, drained and sliced
1/2 cup chopped tomatoes
1
bay leaf
10 oz pkg
okra

Fish:
1/2 lb
salmon filet cut into chunks ( firm fish )
1/2 lb
tilapia filet cut into chunks ( mild fish )
1/2 lb real or imitation
seafood mix ( lobster, shrimp, crab ) cut into chunks
salt
pepper
smoked
paprika to taste
hot sauce to taste
Worcestershire
sauce ( optional to taste )
sassafras leaves ( optional ) as garnish to sprinke over gumbo
cooked rice ( optional )

I had gumbos in restaurants of which some were so
thick and paste like and other more soup stew like. My version is more like soup, cream gravy thickness. Traditionally served over bowls of white rice.

Make the
roux by combining the flour and the oil and mix and stir over low heat about 20 to 30 minutes or until desired color, dark golden or
caramel brown etc. Do not burn!

Then add and stir in the
garlic and the onion and cook and stir a few minutes to release the flavors. Set aside.

In a large
pot with a bit of oil add the celery, carrots and peppers and cook and stir over medium high heat to soften and release their flavors . Add the stock, mushrooms, parsley,tomatoes, bay leaf , roux and whisk and stir until thickened.

Lastly, stir in the
fish , seafood, and okra. Bring to a gentle boil and then to a low simmer. Season with salt, pepper, drops of hot sauce and some smoked paprika to taste.
Tastes even better the next day

Note: it is nice to have extra
roux mixture on hand so if one wants to thicken the gumbo one can add more to obtain a thicken version. Roux usually is equal parts of flour and oil or 1 1/4 part flour to 1 part oil.

Serves 6 to 8 and especially good with
cornbread, biscuits and butter as an accompaniment.


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from Gaylord,MI, United States wrote:0  1

I think you forgot to add that you add chicken stock or seafood stock.
3 starsJanuary 16, 2009


 
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