What is your Cajun Gumbo recipe?

I'm doing research on gumbos this semester and after looking at countless recipes for the past month I am just curious as what people consider a Cajun gumbo. If you can say where you are from when you answer that would be great as well. Thanks.What is your Cajun Gumbo recipe?
roux...water...whole cut up chicken....smoked sausage.....onions, garlic, bell pepper, and lots of Tony Chachere's (its a seasoning blend you find in the spice aisle)





you start with the roux which is just hot grease and flour, you stir and stir and scorch it a little, almost burn, but it gets dark brown, not black.





add water and the rest of the ingredients, slow boil for a couple of hours and voila, you have gumbo.What is your Cajun Gumbo recipe?
LOUISIANA SEAFOOD GUMBO





1 pound (35-count) shrimp, peeled and deveined


1 pound jumbo lump crabmeat 2 dozen shucked oysters, reserve liquid


3 quarts shellfish stock


1 cup vegetable oil


1 cup flour


2 cups chopped onions


1 cup chopped celery


1 cup chopped bell pepper


1/4 cup diced garlic


陆 pound sliced andouille sausage


1 pound claw crabmeat


2 cups sliced green onions


陆 cup chopped parsley


salt and cayenne pepper


Louisiana Gold Pepper Sauce


In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saute an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.








Crawfish-Okra Gumbo


陆 cup vegetable oil


2 quarts fresh okra, sliced


1陆 teaspoons salt


陆 teaspoon black pepper


陆 teaspoon red pepper


录 cup parsley, chopped


陆 cup onion tops, chopped


1 pound crawfish tails, cleaned


1陆 quarts water


陆 cup roux


2 fresh tomatoes, cut up, or 陆 can tomato sauce


1 large clove garlic, minced


1 large onion, chopped


Use heavy pot; heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil, and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, crawfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour.








SEAFOOD OKRA GUMBO


1/4 cup vegetable oil


2 pounds small okra, caps and tips removed, sliced 1/4-inch thick


Salt and freshly ground black pepper


Cayenne


2 cups chopped onions


1 cup chopped celery


1 cup chopped green bell peppers


1/2 cup tomatoes, peeled, seeded, and chopped


2 tablespoons chopped garlic


3 bay leaves


1/2 pound firm flesh fish, such as grouper, snapper,or monkfish, diced (I don't use fish)


Essence, recipe follows


2 quarts fish stock


1/2 pound medium shrimp, peeled and deveined


1 pound peeled crawfish tails


1/2 pound fresh lump crabmeat, picked over for shells and cartilage


File powder, to taste


1/2 cup chopped green onions, green part only


Dash hot sauce


4 cups cooked long-grain white rice, warm





In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers, and tomatoes. Season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.


Stir in the garlic and bay leaves. Season the diced fish with Seasoning (recipe below). Add the fish to vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes.


Season the shrimp and crawfish with Essence. Add the seasoned seafood and crabmeat to the pan. Add the file and continue to simmer for 5 minutes.


Stir in the green onions and hot sauce. Remove the bay leaves and serve over the rice.


Seasoning:


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme


Combine all ingredients thoroughly.


Yield: 2/3 cup








nfd


from Louisiana
I was born and raised in central Texas with a lot of family and friends living in Louisianna. Gumbo is basically a stew. Traditionally, it starts with a dark brown roux. People will argue for days about how dark, but it's really just a personal preference. Chicken and a smoky sausage are one tradition, seafood combos another...Every home cook will have his/her favorite recipe, but there aren't any 'wrong' ones. I think in past few years the term 'cajun' has been bantered about to cover almost anything with spicy flavors...about the same as 'texas' style. ( I've found this out living up in Yankeeland the past years. LOL) In my view, cajun gumbo is just whatever somebody with a cajun heritage cooks.
Cajun Seafood Gumbo


1陆 hours | 30 min prep | SERVES 10





Ingredients


2 cups onions


3/4 cup green bell peppers , chopped


1 cup vegetable oil or bacon fat


1 cup flour


1 1/4 tablespoons garlic


10 cups shrimp stock (see recipe)


3/4 lb andouille sausages (sliced)


3/4 lb kielbasa (sliced)


1 dozen oysters


1 lb crabmeat


1 1/2 lbs raw shrimp


1 cup celery


3 (10 ounce) packages frozen okra





1 (14 1/2 ounce) can tomatoes





2 bay leaves


3 teaspoons salt


1/2 teaspoon white pepper


1/2 teaspoon cayenne pepper


1/2 teaspoon thyme


1/4 teaspoon oregano


1/2 teaspoon black pepper





Directions


1TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.


2Start with plenty of water because you need to end up with enough for 10 cups.


3Make roux.


4This is done by browning flour and lard/oil stirring frequently until DARK brown.


5Add chopped vegetables and saut茅.


6Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.


7Add bay leaves and seasonings and peeled tomatoes.


8Saut茅 okra then add to pot (until no longer stringy).


9Add sausages to pot.


10Simmer on low for 25-30 minutes.


11Add shrimp, crab and oysters.


12Turn fire up.


13Cook 5 minutes and stir often.


14Remove from heat, cover and let sit for 20 minutes.


15Serve over rice.