This classic Eula Mae’s Cajun Seafood Gumbo is a hearty, flavorful stew that embodies the spirit of Louisiana cooking. The secret lies in the slow-cooked okra, fried until tender and browned to eliminate sliminess, creating a natural thickener for the broth. Loaded with chunks of savory ham, succulent shrimp, and sweet lump crab meat, every spoonful is packed with protein and spice. The aromatic blend of onions, celery, garlic, and green peppers forms a robust base, enhanced by a kick of Tabasco sauce. This dish is perfect for cold winter evenings or festive gatherings, offering a comforting warmth that brings people together. Serve it over a mound of hot white rice for the ultimate Cajun experience.
Eula Mae’S Cajun Seafood Gumbo
Description
This classic Eula Mae&# 226;ÂÂs Cajun Seafood Gumbo is a hearty, flavorful stew that embodies the spirit of Louisiana cooking. The secret lies in the slow-cooked okra, fried until tender and browned to eliminate sliminess, creating a natural thickener for the broth. Loaded with chunks of savory ham, succulent shrimp, and sweet lump crab meat, every spoonful is packed with protein and spice. The aromatic blend of onions, celery, garlic, and green peppers forms a robust base, enhanced by a kick of Tabasco sauce. This dish is perfect for cold winter evenings or festive gatherings, offering a comforting warmth that brings people together. Serve it over a mound of hot white rice for the ultimate Cajun experience.Ingredients
Directions
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Thinly slice the fresh okra (or thaw and slice frozen okra) until you have about 8 cups.
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Heat 1/2 cup of vegetable oil in a large skillet (not cast iron) over medium heat.
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Add the sliced okra to the hot oil and cook, stirring frequently, until it is no longer ropy, about 30 minutes.
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Add 1 tablespoon of white vinegar to the okra and continue cooking, stirring occasionally, for another 10 minutes until the okra turns a brownish color and reduces to about a quarter of its original volume.
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Remove the fried okra from the skillet with a slotted spoon, place it in a medium bowl, and set aside.
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In a large stockpot, bring 4 quarts of water to a boil over high heat.
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Meanwhile, add the remaining 1/4 cup of vegetable oil and the cubed cooked ham to the same skillet used for the okra.
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Sauté the ham over medium-high heat for about 10 minutes, or until it is lightly browned.
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Using a slotted spoon, remove the browned ham from the skillet and add it to the boiling water in the stockpot.
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In the same skillet, combine the diced onions, diced celery, peeled garlic cloves, and diced green pepper.
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Cook the vegetables, stirring constantly, for 10 minutes until they are tender.
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Add the sautéed vegetables, the reserved fried okra, and the chopped tomatoes to the stockpot with the ham.
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Cover the stockpot and simmer over medium heat for 1 hour to allow the flavors to meld.
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Reduce the heat to very low, add the shelled and deveined shrimp, and simmer very slowly for 10 minutes.
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Gently add the lump crab meat and 2 teaspoons of TABASCO pepper sauce to the pot.
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Simmer for an additional 5 to 10 minutes, just until the crab is heated through.
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Serve the gumbo hot in soup bowls, topping each serving with a mound of cooked rice.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 157.6kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 6.1mg1%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 2.4g10%
- Sugars 1.1g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
