Here in Bama we’re gearing up for the game of the year.. the undefeated Crimson Tide plays the undefeated LSU Tigers this Saturday night in Tuscaloosa. This is the game that should decide who plays for the National Championship, so I’m going all out and making a championship recipe for tailgating on the quad.
Seafood gumbo takes a little time to prepare (and a lot of money to buy the ingredients). Gumbo can be made with seafood, chicken and sausage, sausage and seafood, etc.. it’s up to you and your taste. All you need to do is vary the recipe. If you love shrimp but hate oysters, leave them out. Try substituting the oysters with some diced up fish fillets, add some crawfish tails, etc. The trick to a flavorful gumbo is the roux. Roux is simply equal parts fat (oil, butter, etc) and flour cooked to varying stages based on color. For a simple biscuit gravy, you make a light roux. For a rich gumbo, you want a DARK roux, which is achieved by cooking down, stirring constantly, until the roux achieves the color you desire.
All Cajun cooking starts with a “trinity”. A trinity is a mixture of onions, bell peppers and celery and it is the basis for every recipe from the swamps.
- 2 cups vegetable oil
- 2 cups all purpose flour
- 2 tsp chopped garlic
- 3 medium yellow onions, sliced
- 3 bell peppers, finely diced
- 1 bunch of celery, finely diced
- 1 tbsp dried oregano
- 1 tbsp Old Bay seasoning
- 1/2 tbsp dried thyme
- 3 bay leaves
- 1 tsp cayenne pepper
- 32oz bottle of clam juice
- 2 cups water
- 1 bunch of green onions (scallions) chopped
- 1 bunch of parsley, chopped
- 1 pint oysters, shucked (do not drain)
- 1 pint crab meat (picked for shells)
- 1 pound shrimp, peeled and deveined
- salt, pepper and Tabasco sauce to taste
- 2 cups cooked white rice