SCALLOP GUMBO
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that's ideal for any occasion calling for a crowd-pleaser.
Provided by Mark Bittman
Categories dinner, lunch, one pot, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
SEAFOOD GUMBO
For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
Provided by Kayla Stewart
Categories soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
- Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
- Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
- Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
- While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
- Season the gumbo to taste with salt and pepper and serve over rice.
SEAFOOD GUMBO
Provided by Food Network
Time 5h
Yield 12 to 15 servings
Number Of Ingredients 12
Steps:
- Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.
- Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.
- Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.
SEAFOOD GUMBO
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.
Provided by Edna Lewis
Categories Soup/Stew Tomato Mardi Gras Lunch Bacon Crab Oyster Shrimp Okra Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 21
Steps:
- Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
- Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
- Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
- Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
- Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
- Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
RED LOBSTER'S SHRIMP GUMBO
Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.
Provided by RedLobsterRestauran
Categories Gumbo
Time 2h10m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
- Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
- Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
- Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
- Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
- Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Nutrition Facts : Calories 607.7, Fat 43.5, SaturatedFat 22.7, Cholesterol 150.5, Sodium 1149.2, Carbohydrate 32, Fiber 1.7, Sugar 8.9, Protein 22.3
RED LOBSTER SHRIMP GUMBO RECIPE - (3.9/5)
Provided by Mountain_Lady
Number Of Ingredients 13
Steps:
- 1) Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6-8 minutes until golden brown. 2) Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft. 3) Stir in sausage, ham, Emeril's seasoning, paprika, and file powder and ground chile. Cook about 2 minutes. 4) Add broth and stir until well combined. Add brown sugar and bay leaf; bring to boil. Reduce heat and simmer uncovered, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes, or until pink and c ooked through. Discard bay leaf.
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- The Dungeness crab was bought cooked at Costco. Pull open the crab cover. If you like, you can scrap out the yellow stuff called crab mustard and add it in the gumbo sauce otherwise just discard it. Remove and discard the crab lungs and apron. If you don’t like traces of the crab mustard, wash the crab. Cut crab into 4 pieces with legs attached. You can pull out the two main legs if you like.
- If crab is not cook, wash and clean the crab. In a pot, add 4 cups of water, submerge crab and bring to a boil over high heat. Lower to medium heat and simmer until crab turns red. Turn off heat, remove crab to cool and reserve stock. When crab is cool to touch, do the above instructions.
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