Beryl Stokes: Hi and welcome to Cajun Cooking TV. It’s Christmas Eve and everybody wants Seafood Gumbo. So, that’s what we are cooking tonight. So, look right here, I got a brand new pot for Christmas, it’s a 12 qt Stock Pot. So, we are going to make a big pot of Gumbo. So, let’s get started. I have already poured in a quarter cup of Canola oil, because I am ready to saute eight cups of Cajun Trinity and Cajun Trinity is diced sweet onion, bell pepper savory and then we are going to add some minced garlic in a little bit.
So, we are going to sauté this up tender and then we are going to keep going with some earlier cooking. We get the Cajun Trinity all tender here, I am adding two tablespoons of garlic. I have one large can, this is the 28 ounce can of Rotel tomatoes, you can get diced tomatoes if you like but we like it, stir this up good as a mixture of color there green and red, okay. Now, am going to add in the stock, I made some stack, and we have a link on our website on how to make this. So, just click on the link on the recipe for vegetable stock or chicken stock.
I make it all at one time and preheat it, these are little four cup containers. So, I am putting, I believe two or three of these. We are going to let that heat up and then we are going to add in the okra. We have got the chicken stock and the vegetable mixture and tomato boiling here, so I am going to go ahead now and add in one tablespoon of salt and one tablespoon of Tony’s Saturies, Cajun Seasoning. So we can go ahead and flavor the water and I just want we are going to add in our three pounds of okra. If you don’t really like okra, use less but what I do is I cook it very down so you really you cant even see it as a salad they probably wont eat it, but I love okra. Then we are going to use three pounds. We are going to bring this to a boil and probably cook about 20 minutes. I want to add some more water, this is a quarter of water and if you want stir that around. Now this is going to cook, and we are going to let this cook until we just really cannot see it anymore. I would say about 20-30 minutes. We love and the cameraman tells me, I need to put some bay leaves in here. So we got one, two, three, four, five selected pretty bay leaves, put that in water here. The okra is cooking down, so while we continue to do that, I will start on the roux.
So, I have two sticks of butter here and that my heat oven medium high about number six and a half, so we melt these two sticks of butter in a heavy bottom skillet here. I have one cup of flour. So, to make a roux, then gradually add in this flour, once the butter is melted. I have a flat edge spatula that I love to make roux with and what you have to do is just keep stirring. So, we are going to get this going, probably take about ten minutes to get us a good dark roux, if you want to eat that may ,we are going to carefully pour in to our Gumbo that’s already making here.
The flour, it is thick enough and you will see it just kind of go through stages and then it will turn what we want in to a dark carmel color.
Hi everybody, I am still making some roux and it’s just about ready, this is a beautiful carmel color, and it smells so good too. So, I am going to carefully turn this off and pour into the Stock Pot. Typically, my cameraman is here to assist me, but he got the camera today, so we are going to do this ourselves. Be careful that it will splash up on you. It will burn. Very hot seafood, this is Seafood Gumbo. We have two pounds of crab meat, one is the back fin meat and one in the caul meat and one container is the white crab meat, and then we have how many pounds of shrimp?
Male speaker: Three.
Beryl Stokes: Three pounds of large shrimp. So, we peel those and devein some of them that had a little thick vein in them but otherwise you don’t have to do that for Gumbo, just throw them there.
We like this cook just a minute. Now I want to put the roux ever so often because this will make it a stick. We cook it roux for few minutes and now we are going to pour another quarter water, and probably you have to add some more I guess, we have got plenty room in this big pot. So, here we got the claw meat, that looks really good, we are going to put that in, and stir that around, this was a good flavor, it’s right thick as a big lumber there. We are going to, we have a container of white meat, and then I am actually going to wait later tonight, this has come early in the day, I am wait till there to serve tonight and put this in but all I have to see is pretty meat right in there down the body. And now I have the three pound of peeled shrimp as heavy, pour those in, we got to stir that around, when it cook about two minutes, we will call some for lunch Mike.
Male Speaker: Yahoo.
Beryl Stokes: Thank you for joining us on Cajun Cooking TV tonight. We made Seafood Gumbo and everybody here will enjoy it. So, check out the recipe at cajuncookingtv.com. Bye, bye.
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