Posted By Kimberly Turner on Feb 22, 2019 in American Food Recipes, Appetizers, Cajun Food Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Entertaining Guests, Ethnic Foods, Featured, Holidays & Events, How To Cook, Main Dishes, Mardi Gras, New Year's, Seafood, Shrimp, Soups, Stews & Chilis, Southern Food Recipes, Sports Tailgating, Squid | 0 comments

Shrimp & Squid Cajun Seafood Gumbo is definitely a food-of-love worth the time & effort it takes to create!

This unique combination of flavors out of the deep south will tantalize your taste buds & warm your heart.

Cook up this stew for New Year’s, Mardi Gras, or anytime you need a fix that reminds you of the taste of Southern hospitality, the moss dancing in the breeze on giant magnolia trees, and that bayou sound.

Ooh wee, I miss Louisiana!

Shrimp & Squid Cajun Seafood Gumbo:

To start with,  you will make a roux. As a general rule of thumb, when making a roux, the ratio is 1 part flour, 1 part fat (oil/fat, or oil/fat & butter) – a 1:1 ratio.

In this recipe, I use Dettweiler’s Smoked Pork Sausage, but feel free to use whatever your favorite sausage is.

For an authentic flavor profile, unique to Louisiana, you will want to add gumbo file & Tony Chachere’s Creole Seasoning.

Not everyone is my household likes onion & garlic. That being said, add up to 1 large onion & 2 – 3 whole cloves of garlic to this soup, as you desire.

I am using a combination of veggie mixtures today – the southern holy trinity (onion, bell pepper & celery) and the classic French mirepoix (onion, celery, carrot). So, excluding the onion, I am adding celery, bell pepper & carrot.

Gumbo is traditionally served with rice to go with it. It “beefs things up” a bit & gives an authentic flavor to this dish.

Type: Soup Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Yield: 10 – 12 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 2 – 3 tbsp olive oil
• 1/2 cup butter
• 1/2 cup + 2 tbsp all-purpose flour
• 3 large carrots – diced
• 2 bell peppers – diced
• 3 stalks celery – sliced
• 1/2 – 1 onion – diced
• 1 beer – of choice
• 3 farmer’s sausages – I use Dettweiler’s Smoked Pork Sausage.
• 600 g large shrimp
• 550 g squid – I used rings in this recipe.
• 1 – 2 lbs turkey meat
• 2 tbsp tomato paste
• 1 bay leaf
• 8 – 10 black peppercorns
• 1 chili pepper – I used a masquerade pepper.
• 1/4 – 1 tsp thyme
• 1/4 tsp gumbo file
• 2 tbsp fresh parsley + garnish – minced
• about 16 cups stock, broth or water – of choice
• few dashes hot sauce
• 1/4 tsp cayenne pepper
• whole eggs – optional; I eat my gumbo with 1 boiled egg in each bowl; add as many as you need/like.

Instructions:

1. Preheat a large, heavy-bottomed pot, on the stove top, on a medium-high heat.
   • Note: As a general rule of thumb, when making a roux, the ratio is 1 part flour, 1 part fat (oil/fat, or oil/fat & butter) – a 1:1 ratio.
2. Add olive oil & butter to the pot, and stir to combine. Sprinkle flour over top, stirring to combine, and ensuring no lumps.
3. Reduce heat to medium, stirring roux, until desired color is reached – about 30 – 40 minutes.
4. Wash & dice vegetables. Add vegetables to darkened roux, stir to
   combine, and cook until softened.
5. Add tomato paste, bay leaf, black peppercorns, chili pepper & thyme, and stir to combine. Then, add sausage, and cook to brown.
6. Add beer, gumbo file & parsley, and stir through to combine.
7. Add stock, broth or water, as desired, cayenne pepper & hot sauce. Stir to combine.
8. Bring up to a boil. Then, turn down to a simmer for 20 – 30 minutes.
9. Start preparing rice to serve with gumbo.
10. Add turkey meat (or other meat, as desired), and stir to combine.
11. Gently, add whole eggs, to the bottom of the pot. To hard boil, let simmer in soup for 10 – 15 minutes.
12. Add shrimp & squid, 5 minutes before serving.
13. Serve hot with rice, extra gumbo file, hot sauce & fresh parsley.

Whether you’re cooking this for a special occasion, tailgating, or just a weekend meal, this Cajun delight is sure to please the masses.

Let everyone regulate the degree of spiciness, when they doctor up their own bowls.

I hope you fall in love with this shrimp & squid Cajun seafood gumbo, and it becomes a part of your family traditions too!

#seafood #gumbo #mardigras

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