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Cajun Seafood Gumbo
Serves
10 to 12
LOADING
An authentic southern favorite recipe ... make your own roux, sauté celery, onions, bell pepper, and add spices, sausage, fish and shrimp.
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Ingredients
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2
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cups
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cooked Blue Ribbon® White Rice
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2
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Tbsps
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flour
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3
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Tbsps
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shortening
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1
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cup
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rib of celery, diced
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1
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onion, diced
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1
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green bell pepper, diced
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2
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each
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garlic cloves, chopped
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1/2
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can
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tomato paste
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1
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quart
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water
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2
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quarts
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chicken broth
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1
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can
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(8 oz.) clam chowder
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1
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bay leaf
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1/8
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tsp
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dried thyme leaves
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2
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tsps
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salt
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1/2
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tsp
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ground black pepper
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1/2
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tsp
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ground red pepper (cayenne)
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1
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lb
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link sausage, sliced
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1
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pkg
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(12 oz.) frozen perch fillets, cut in squares
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1
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pkg
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(10 oz.) frozen cut okra, thawed and drained
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1
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lb
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shrimp, cooked
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2
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each
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parsley (optional)
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1
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tsp
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filé
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Cooking Directions
Prepare rice according to package directions. Make roux by browning flour in melted shortening; add celery, onions and bell pepper; cook slowly until onion is clear. Add other ingredients with exception of shrimp, file and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley. Serve over hot cooked rice.  Recipe Tip: Do you have a rice cooker? To prepare the rice for this dish … Add white rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, it’ll keep your rice perfectly warm and ready to serve with this delicious gumbo.
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