Spent the weekend with some Cajun friends and ate really well. I am not a cook so when I saw this much effort put into food preparation I thought it was worth documenting.
Cooking down the Rue. This took 2-1/2hrs of CONSTANT stirring to bring it to the correct color and consistency taking GREAT care not to burn it. Only two ingredients: 2 cups oil and 4 cups flower.
Green onions, celery, parsley, garlic, salt and pepper are then added.
When the mixture turns to paste add sea food broth or water and stir to thin it back out. Also a little white wine. This is what it looked like before adding the liquids.
Transfer to a larger pot....add more water....then add fresh shrimp and bring to a boil for three minutes.
Turn temperature down to a simmer and add precooked crab meat, craw fish tails and sausage.
Let simmer for 4-6 hours and serve over steaming hot rice. UMMMMM......GOOD !!!
From the time they started to the time it was ready to eat was right at 12 hours.
They freeze and eat it all winter........
.
Cooking down the Rue. This took 2-1/2hrs of CONSTANT stirring to bring it to the correct color and consistency taking GREAT care not to burn it. Only two ingredients: 2 cups oil and 4 cups flower.
Green onions, celery, parsley, garlic, salt and pepper are then added.
When the mixture turns to paste add sea food broth or water and stir to thin it back out. Also a little white wine. This is what it looked like before adding the liquids.
Transfer to a larger pot....add more water....then add fresh shrimp and bring to a boil for three minutes.
Turn temperature down to a simmer and add precooked crab meat, craw fish tails and sausage.
Let simmer for 4-6 hours and serve over steaming hot rice. UMMMMM......GOOD !!!
From the time they started to the time it was ready to eat was right at 12 hours.
They freeze and eat it all winter........
.
I love me some gumbo!
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