Cajun Seafood and Sausage Gumbo
This recipe is from my cousin, Lora Stopper who lives in Clayton, New York. I have prepared this for my family and it was a hit. We are looking forward to having it again real soon. Enjoy!
Ingredients:
1/3 c. flour
2 cups frozen cut okra
2 cups chopped onion
1/1/2 c. diced green pepper
1 1/2 c. diced celery
3 cloves garlic, crushed
1/4 c. chopped fresh parsley
2 1/2 tsp paprika
1/2 tip-of each (dried oregano, thyme, white pepper, ground red pepper and black pepper)
1/4 tsp salt
1/2 lb. chorizo sausage cut into 1/4-inch pieces
2- 8 oz bottles of clam juice
1- 14 1/2 oz can no salt whole tomatoes, undrained and chopped
1- 13 3/4 oz. no salt chicken broth
2 bay leaves
1lb. small fresh unpeeled shrimp
1/2 lb fresh lump crabmeat, drained (Lora uses lump but you can use other crabmeat)
Directions:
Place flour in a shallow baking pan. Bake at 350 for 1 hour or until very brown, stirring every 20 min. Set aside.
Spray a large Dutch oven pan with cooking spray; place over medium heat until hot. Add okra, onions, pepper, celery and garlic; cook 10 minutes or until tender, stirring frequently. Stir in browned flour. Add 2/3 water, clam juice, sausage, tomatoes, broth, bay leaves and all the spices. Reduce heat, and simmer uncovered for 1 hour. Peel and devein shrimp. Add shrimp and crabmeat. Stir well. Cover and simmer for 10 minutes or until shrimp are done. Discard bay leaves. Serve over rice. We prefer not to have oyster in ours but you could add 12 oz. of fresh oysters, undrained; add them with the other seafood. Makes 3 quarts