SEAFOOD GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h39m
Yield 8 servings
Number Of Ingredients 14
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.
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SEAFOOD GUMBO
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g
ULTIMATE GULF COAST GUMBO
Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.
Provided by Robert Wilson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h50m
Yield 20
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
- Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
- Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
- Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g
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
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.
- Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.
- Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!
- In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.
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 - NEW ORLEANS STYLE
Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...
Provided by TOOLBELT DIVA
Categories Gumbo
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
- Add flour, whisking constantly.
- As roux turns from sand colour to light brown to caramel colour, turn down heat.
- Continue cooking and whisking constantly until roux is a dark brown colour.
- Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
- Cook 10 minutes.
- Add oregano, thyme and cayenne.
- Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
- Add white fish and shrimp, cook for 10 minutes.
- Add salt, pepper and Tabasco.
- Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
- Remove from heat and serve over white rice.
Nutrition Facts : Calories 856.3, Fat 56.3, SaturatedFat 7.9, Cholesterol 148.5, Sodium 635.3, Carbohydrate 59.4, Fiber 4.4, Sugar 8.2, Protein 28.9
DELICIOUS SEAFOOD GUMBO (LOW SODIUM)
Great for once a month cooking, I love this, it freezes for up to 6 months so I recommend making it in double and triple batches it goes quick in my house. Don't be discouraged by all of the ingredients most of it is spices. I prefer to make my chicken broth and I don't salt the gumbo once I am done, for lower salt omit the sausage, and half of the celery, also use my recipe for vegetable broth if you can't find no sodium chicken broth or use no salt added or the lowest sodium you can find, but if you are not on a low sodium diet then it does enhance the flavor.
Provided by celestial_star03
Categories Gumbo
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.
- Add onion, pepper, celery and garlic cloves. Saute for 2 to 3 minutes, stirring constantly.
- Slowly add chicken broth, and chicken base, stirring as you go.
- Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, black pepper, garlic powder, and tomatoes.
- Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Salt to taste.
- Add lobster, crabmeat, shrimp and scallops. Simmer for an additional 15-20 minutes or until the crabmeat is done and the shrimp is opaque.
- Serve over hot white or brown rice.
Nutrition Facts : Calories 295.1, Fat 9, SaturatedFat 1.3, Cholesterol 144, Sodium 535.2, Carbohydrate 18.9, Fiber 3.9, Sugar 4.6, Protein 34.6
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
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