For many in Southwest Louisiana, the Christmas meal is a big pot of gumbo. Make any it style you like, but I’m partial to a rich and savory bowl of seafood gumbo served along with a big loaf of garlic French bread. Yum…I can almost taste it now. Delicious!

It actually works out nicely. You can make your gumbo the day before (or early Christmas Day) and with all the cooking out of the way, you can relax, open presents, and enjoy the day. Isn’t that what we all really want?

Here is a quick and simple recipe from Pat’s of Henderson.

 

A photo posted by Supreme Rice (@supreme_rice) on

Ingredients

  • 1 cup shrimp
  • 1 cup crawfish
  • 1 cup oysters
  • ¼ cup chopped celery
  • ¼ cup chopped bell pepper
  • ½ cup roux
  • ¼ cup chopped onions
  • ½ clove chopped garlic
  • 2 tsp salt
  • 1 tsp red pepper
  • ¼ tsp black pepper
  • 2 qts water
  • Cooked rice

Directions

Dissolve roux in water over medium heat. Add chopped vegetables and cook over low heat for 1 hour. Add seafood and continue cooking for ½ hour. Serve over cooked rice. Serves 8-10

Pat’s of Henderson has been in the Lake Charles for over 50 years and has been awarded several local awards including a spot on our annual Top 20 Local Favorites list.

To download this recipe card and for a list of more Cajun recipes, visit www.visitlakecharels.org/recipes. Merry Christmas!