If you're in the mood for a little Cajun cooking this weekend, look no further than Central Florida: The second annual Gumbo Cook Off takes place this Saturday, November 10, 2012.
The Discovery Channel's Swamp Brothers, Robert and Steven Keszey of Bushnell, will be there, along with Byron Boquet from Belle Isle Bayou and Steven Chapman from Fishing Florida Radio.
The Gumbo Cook Off will be at Fish on Fire restaurant, 7939 Daetwyler Drive, Orlando, 32812. Cooking begins at noon, serving at 3 p.m. till the gumbo runs out. Call 407-812-6881 or go to fishonfireorlando.com or gumbopalooza.com for more information.
BooDreaux's Shrimp, Crab and Andouille Gumbo
INGREDIENTS
2.5 sticks unsalted butter or 1.5 cups oil
1.5 cup flour
2 large red onion, chopped fine
1 large bell pepper chopped fine
3 ribs celery, chopped fine
8 cloves garlic, minced
1/2 cup green onions, chopped fine
1.5 lbs medium shrimp, peeled and deveined
1 lb crab meat
1 lb andouille sausage or a good smoked sausage
1 gallon rich shrimp stock
1 bunch parsley, chopped
Kosher salt, black pepper, white pepper, cayenne, to taste
PREPARATION
Make a dark brown roux, using butter and flour. DO NOT BURN OR SCORCH. Remove from heat and add chopped seasonings except for garlic, green onion, parsley & reduce heat to medium and cook for 15-20 minutes. Add garlic and cook for 10-15 minutes. Add warm or room temp stock, stirring in well to dissolve roux and bring to a boil for 5 minutes, reduce heat and simmer for 20 minutes or till desired consistency. Add seasonings to taste. Add andouille and simmer for an additional 20 minutes. Fold in crabmeat, reduce to low heat and simmer for 10 minutes. Adjust seasonings to taste, stir well, turn off heat and let stand about 5 minutes. Serve over cooked rice, garnished with green onions and chopped parsley.
