Christmasontheriverseafoodgumbo Recipes

CHRISTMAS ON THE RIVER SEAFOOD GUMBO

Steps:

• Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil. Add the shrimp, and cook for 3 to 5 minutes. Remove and discard the lemon and crab boil. Remove the shrimp, reserving the water. Peel and devein the shrimp; chill.
• Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet. Crumble the bacon and set it aside.
• Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes). Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender.
• Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven. Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice.
• Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes. Remove and discard the bay leaves. Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.

HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO

Steps:

• Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
• Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
• In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
• When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

"SPONTANEOUS HEATING" GUMBO

Steps:

• Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.

SEAFOOD GUMBO

Steps:

• To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
• In large dutch oven, saute onion, celery, and okra until limp.
• Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
• Simmer for 2 hours.
• 10 minutes before serving, add all raw fish and seafood and the file powder.
• Simmer until done, but do not boil.
• Serve over bowls of rice.

SEAFOOD GUMBO

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.