How To Make a Gumbo Roux

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Ingredients

• 1 cup cooking oil
• 1 cup all-purpose flour

Mix well. In heavy metal pot or skillet stir over medium heat. It is important to stir constantly because this action prevents the oil and flour mixture from burning. If any part of the mixture begins to burn it will create a bitter taste and consequently ruin the entire dish. (video)

Stir and cook the roux until it becomes a chocolate color. When the roux turns to a dark chocolate color remove from heat and set aside until ready for use. The roux can be stored in a cool place for later use. It will keep for a long time.

Roux is one of the basic ingredients in preparing many Cajun dishes. It can be prepared in three different bases - off white, golden brown and dark brown (chocolate color). Each base will produce its own unique and distinct taste.

There is a much simpler way to make a fantastic gumbo roux without using oil or your stove top. Want to find out how? Then go to Easy Microwave Gumbo Roux. It is a modern way to create an excellent roux in just a few short minutes.

I guarantee you will love it.

Bon Appetite!

Wild Duck Gumbo with Oysters

Ingredients

• 1 cup all-purpose flour
• 1 cup cooking oil
• 1 (4 to 5) lb. duck, cut into pieces
• 1 pint oysters (fresh or canned).
  
• 1 cups onion, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, pressed or minced
• 1/2 cup green onions, chopped
• 1/4 cup parsley, chopped
• Water
• Salt and pepper to taste

Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add duck and cook for 10 minutes. Add 1 gallon cold water, garlic and seasonings. When the duck gumbo is cooked and tender, add the oysters. It takes about 3 minutes for the oysters to cook. Be sure to add the water in which the oysters are contained for added flavor. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of file can be added to each serving.

Gumbo is one of the most popular Cajun dishes. It can be prepared with many different combinations of meats and seafood.

Shrimp and Okra Gumbo

• 2 lbs. fresh okra, cut into small pieces
• 2 lbs. shrimp, peeled and deveined
• 1 cup onions, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1/2 cup oil
• 1/2 cup all-purpose flour
• 2 quarts water
• Salt and pepper to taste

Make medium color roux with oil and all-purpose flour. Add onions, celery, salt, pepper, garlic and cook over low heat for 5 minutes then add water.

In another pot smother okra in 1/2 cup oil for approximately 35 to 40 minutes. Add the roux to okra and bring to a boil. Add shrimp and cook another 3o minutes. Serve over long grain rice. Serves 6 to 8.

Shrimp and Eggplant Casserole

• 1 - 1½ lb. shrimp, peeled, deveined and cut up
• 4 cloves garlic, chopped
  
• 1 cup onions, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 1 cup butter
  
• 6 slices bread, toasted
• 1 cup water (for soaking toast)
• 2 eggs, beaten
• 2 medium eggplants, cubed, parboiled and drained
• 1 qt. water (for par boiling eggplant)
• bread crumbs
• salt and pepper to taste

Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes.

Par boil eggplants in half-pot of water until tender, drain and set aside.

Soak toast in 1 cup water (using casserole dish) and break into bite size pieces.  Beat 2 eggs and mix well with par boiled and drained eggplant. Mix all ingredients together as you salt and pepper to taste.

Mix thoroughly and spread evenly in casserole dish. Top with bread crumbs, melt remaining butter and drizzle over bread crumbs. Bake for 30 at 350°F.

Serves 8 - 10.

Enjoy!

You can watch the video version of this recipe here: Shrimp and Eggplant Casserole (video)

Shrimp Jambalaya

• 2 lbs. shrimp, peeled and deveined
• 2 Tbs. tomato paste
• 1 tsp sugar
• 3 cloves garlic, pressed
• 1 1/2 cups onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, chopped
• 1 cup oil
• 1/2 tsp cornstarch
• 1/2 cup green onions, chopped
• 1/2 cup parsley, chopped
• 2 cups water
• 4 cups cooked long grain rice
• Salt, red and black pepper to taste

In  a heavy pot add oil, onions, celery, bell pepper and garlic. Cook uncovered over medium heat until onions are tender. Add tomato paste and cook another 15 minutes, stirring constantly. Add 1 1/2 cup water, salt, sugar, red and black pepper. Cook uncovered over medium heat until oil floats to the top Use clean paper towels to absorb the oil and discard towels. Add shrimp and cook for approximately 20 minutes. Dissolve cornstarch in 1/2 cup of cold water. Add this to the mixture and cook another 5 minutes.

Mix ingredients with cooked rice. Add green onions and parsley. Mix well. Serves 8 to 10.

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Shrimp Boulettes

• 3 quarts raw peeled shrimp
• 1 stalk celery, chopped
• 3 medium onions, chopped
• 1/2 cup bell pepper, chopped
• 1 cup green onions, chopped
• 1 cup parsley, chopped
• 1 large Irish potato, boiled
• Salt and pepper to taste

Grind and mix all of the above ingredients and salt and pepper to taste. Take a heaping Tbs. at a time, roll into balls and drop into heated deep fat. Cook for 15 minutes turning them over until golden brown. Serve piping hot with French bread and green salad.

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Shrimp Pie

• 1 large onion, chopped
• 1 small bell pepper, chopped
• 3 small ribs celery, chopped
• 4 cloves garlic, minced
• 2 lbs. peeled raw shrimp
• 2 heaping Tbs. flour
• 1 can mushroom soup
• 1 small can mushrooms
• 1/2 cup green onions, chopped
• 9-inch unbaked double pie crust
• Salt and pepper to taste

Cook onions, bell pepper, garlic and celery in margarine for approximately 10 minutes. Cut shrimp into bite size pieces. Add shrimp and cook until pink. Add flour and blend, then add soup, mushrooms, salt, pepper and onion tops. Simmer about 10 minutes then pour into pie crust and cover with top crust.

Bake at 400°F. approximately 30 minutes or until crust is golden brown.

Crawfish pie can also be prepared using the same recipe. Just substitute crawfish for shrimp.

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Shrimp and Crabmeat Sauce

Ingredients

• 3 large onions, chopped
• 4 cloves garlic, minced
• 1/2 lb. butter
• 1 quart of water
• 1 large can of sliced mushrooms
• 1/3 cup soy sauce
• 2 Tbs. cornstarch (dilute cornstarch in small amount of cold water.)
• 2 lbs. peeled shrimp
• 1 lb. crab meat
• Salt and pepper to taste

Sauté onions and garlic in margarine. Add water, salt, pepper, mushrooms, soy sauce and cornstarch. Bring to a slow boil then add shrimp and crab meat. Cook on medium heat for 20 minutes.

Shrimp Salad

Ingredients

• 1 lb. fresh shrimp, boiled, peeled and deveined
• 2 boiled eggs, chopped
• 2 Tbs. mayonnaise
• 1 Tbs. onion, grated or finely chopped
• 1 Tbs. bell pepper, finely chopped
• Salt and pepper to taste

In a bowl combine shrimp with all ingredients and mix well. Serve on lettuce with crackers. (2 cans of shrimp can be substituted for fresh shrimp.)

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Fried Shrimp Batter

This batter is also good for frying soft shell crabs, bullfrog legs, eggplants, onion rings, green tomatoes, and other vegetable or seafood of your choice.

Ingredients

• 1 cup all-purpose flour
• 1 cup cold water
• 1/2 tsp sugar
• 1 egg
• 1/2 tsp salt
• 1/2 tsp white pepper

Instructions

Mix all ingredients then set aside in the refrigerator for a few minutes before using.

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