Add a little seafood into your life in today's cooking with Cajun Radio.  Its starting to get warm so this is your last chance to make yourself a great gumbo!!!


Cajun Shrimp And Oyster Gumbo Recipe

2 c Stock (recipe below)

3 tb Oil

1/4 c Flour

1/2 c Chopped onion

1 ts Minced garlic

3/4 c Chopped green bell pepper

1/4 c Chopped parsley

1/4 ts Salt

1/2 ts Dried thyme

1/4 ts Cayenne pepper

1/4 ts Hot pepper sauce

16 oz Can tomatoes with juices

10 oz Frozen okra, thaw, cut across

1 lb Medium shrimp, clean, devein

1 pt Shucked oysters

3 c Hot cooked rice

To make roux: Combine flour and oil in a large heavy pan or Dutch

oven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched,15 to 20 minutes. Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5minutes longer. Gradually, whisk in about 2 cups warm stock and

tomatoes. Return to a boil and simmer 20 minutes, stirring

occasionally. Add okra; simmer just until okra is tender, about 5

minutes. Add shrimp and oysters. Simmer just until edges of oysters

curl and shrimp is pink and opaque,5 to 8 minutes. Do not overcook

seafood. Remove from heat. To serve: mound hot rice in soup plates and ladle gumbo over the top.

Stock: In a large stock pot, combine 2 quarts water,2 slices lemon,2

dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried

thyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to

30 minutes. Strain and discard seasonings and shrimp shells.

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