Soups and Gumbos

Spicy and delicious and full of seafood, these soup and
gumbo recipes are sure to delight any Cajun food lover!

OYSTER AND ARTICHOKE SOUP
from the Royal Cafe, New Orleans

Our most requested recipe!

5 6oz. cans of artichokes
1 lb. butter
1 Qt. of heavy cream
1 Cup all purpose flour
3 Tblsp chicken soup base
2 Oz. curly parsley
2 Cups oysters - chopped
1 Tblsp. granulated garlic
3 Qts. warm water
Juice from oysters.

In a pot set over low heat add butter and flour, stirring with a whisk to make a blond roux. Then add the water and heavy cream, let simmer for 10 minutes.

Strain artichokes and add to the pot, then add the oysters. Simmer for 20 minutes, stirring constantly. Then add the remaining ingredients and simmer to desired consistency.

SHRIMP AND OKRA GUMBO
by Chef John Folse

PREP TIME: 1 Hour SERVES: 12

INGREDIENTS:

METHOD:

I must note at this time that in many cases the okra used in gumbos is first chopped and sauteed in oil until all of the stringy texture is removed and the vegetable is light brown. However, it is perfectly acceptable to add the uncooked okra into this dish.

In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until golden brown roux is achieved. Do not allow roux to scorch. Should black specks appear, discard and begin again. When golden brown, reduce heat to simmer and saute okra approximately fifteen minutes.

Add onions, celery, bell pepper and garlic and saute approximately three to five minutes or until vegetables are wilted. Add shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Return to medium high heat, bring to a low boil and allow to simmer thirty minutes. Add shrimp, green onions and parsley and season to taste using salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.

SEAFOOD AND ANDOUILLE GUMBO
This is my version of Paul Prudhomme’s recipe.

Heat oil and flour in microwave in heatproof glass bowl or measuring cup, on high, stirring every 2 min., until med-dark brown. Put in large pot. Sauté onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, and okra, stirring well. Cook 1-3/4 hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice.

LOUISIANA SEAFOOD GUMBO
by Chef John Folse

PREP TIME:1 Hour SERVES: 12
COMMENT:

The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite.

INGREDIENTS:

METHOD:

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.

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