Seafood Gumbo For A Crowd Recipes

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Steps:

• In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
• Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
• Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Steps:

• Make A Roux: In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes. Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy. Continue cooking over low heat , stirring constantly until the Roux is the color of caramel.
• Chop the onion, celery and bell pepper (holy trinity) and add one at a time, stirring until all vegetables are coated in the roux.
• Add cajun seasoning. You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
• Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base).
• Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content. This will also add flavor to the roux.
• Saute the frozen okra in the same skillet as the you cooked the sausage inches Cooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross. The gumbo needs okra and file powder to aid in thickening.
• Continue simmering for 1 1/2 hrs, stirring occasionally.
• Add raw shrimp (16/20 peeled and deveined), and both types of crab. If you want to use other seafood, feel free to do so, it's really all about what you have on hand or what you like.
• Reduce heat and cook just until seafood is cooked.
• Add more seasoning to taste.
• Serve over bowl of white rice and garnish with chopped green onions.
• We really recommend that you make this dish a day-ahead and serve it reheated. It, like chili, is much better the next day. Freeze leftovers in a freezer bag or freezer-safe container.
• Boo-Yah.

Steps:

• 1. Mix and cook oil and flour until roux is formed. (dark brown) 2. Saute onion, green pepper, green onion and celery in roux till onions are clear. 3. Add meat. Cook until the chicken is no longer pink. 4. Add chicken broth and enough water to cover to 1 1/2" from top of pot. (do not add salt until after you taste the gumbo after about 1 hour of cooking)

Steps:

• *Make seafood stock from 2 teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or all of the above for stock) along with the carrots, celery and onions.Bring to a boil 4 quarts of water, lower heat to mid heat 45 m -1hour. Strain the stock, discarding solids.
• Cook okra in the butter/oil blend in a large, heavy stainless steel pot over medium heat, stirring and scraping until some of the sliminess is gone; about 10-15 minutes.
• At same time make Roux by blending 1/3 cup flour with 1/3 cup oil keep stirring on mid heat until brown - darkish brown.
• In another pan fry, onions, celery, garlic, peppers, lemon, the seasonings and herb mix for 10 minute.
• Add tomato and tomato paste and cook over low to medium heat for about 15 minute.
• add okra and Roux together . then add to veggie mix for 15 minute stirring and scraping often.
• Very slowly blend the stock into the mixture. Simmer about 30 minute.
• Add crab and shrimp and simmer 10 to 15 minutes.
• Add oysters and simmer about 5 minutes. Add green onions.
• Cook desired amount of white parboiled rice and place in a soup bowl.
• Pour desired amount of the gumbo over cooked rice.
• You can play with the amounts to your liking but this is absolutely cant miss.
• you can play with the volume of seafood to your liking,
• This is a large volume for a fairly big crowd my suggestion is to leave the shrimp, crab and oysters out and jar/can the gumbo as a base for when you are ready for it and then once boiling add the seafood.

Steps:

• 1. boil a 3lb chicken and de-bone and shred after its cooled. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. also slice the smoked sausage the day before.
• 2. chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
• 3. in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
• 4. When you have finished making the roux, stir in the sweated onion and celery and the garlic.
• 5. Add 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
• 6. Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
• 7. Add the Tony Chachere's. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.