Gulf Coast Shrimp Gumbo Recipes

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
• While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
• While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
• To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
• Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Steps:

• Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
• When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
• Remove from heat and set aside.
• Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
• When hot, add in onion, celery, carrot, and red bell pepper.
• Saute, stirring constantly, for 3 minutes.
• Add in garlic and cook, stirring for 1 minute.
• Stir in cayenne, thyme, salt, and pepper.
• Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
• Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
• Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
• When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
• Add okra and sausage to the gumbo after it has simmered 20 minutes.
• Cook 1 minute to heat through.
• When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
• Taste gumbo and season with salt and pepper, if needed.
• If gumbo is too thick, thin it with extra stock to desired consistency.
• To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.