Recipe for Baby Kay's Cajun Kitchen Seafood Gumbo
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BABY KAY'S CAJUN KITCHEN SEAFOOD GUMBO

    Baby Kay's Cajun Kitchen Seafood Gumbo

    Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona

    1 pound mixture of lump crab, crawfish tail
        and black tiger shrimp
    1/2 bunch celery, chopped
    4 large onions, chopped
    2 large bell peppers, chopped
    2 cups flour
    1 cup oil
    2 1/2 large cans chicken broth
    1/4 cup (1/2 stick) butter
    1 teaspoon pepper
    1 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon Cajun seasoning
    Pinch of thyme
    1 cup bourbon

    Heat all ingredients except seafood meat and chicken broth in large pan over low heat, creating a dark brown roux. Pour in broth and bring to a boil, stirring well so mixture doesn't stick to pan. Add seafood, return to boil. Lower heat, cover, and simmer until seafood is tender.


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