Cod Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

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.

AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

SEAFOOD GUMBO



Seafood Gumbo image

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

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

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



Seafood Gumbo image

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

Provided by papergoddess

Categories     Gumbo

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

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.

COD GUMBO



Cod Gumbo image

Make and share this Cod Gumbo recipe from Food.com.

Provided by My Food Coach

Categories     Gumbo

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 green bell peppers, chopped
3 celery ribs, sliced
2 tablespoons olive oil
1 teaspoon garlic, minced
2 (16 ounce) cans whole canned tomatoes
1 (14 1/2 ounce) can chicken broth
1 teaspoon dried basil
1/8 teaspoon black pepper
16 ounces frozen cod fish fillets or 16 ounces frozen whiting fish fillets
1 tablespoon fresh parsley (to taste)
1 1/2 cups brown rice, uncooked

Steps:

  • Remove fish from freezer, unwrap and let stand 5-10 minutes.
  • Sautee the first 3 ingredients in olive oil, 3-4 minutes.
  • Add garlic, briefly sauté.
  • Add canned tomatoes, chicken broth, basil and pepper.
  • Stir fish into mixture. Cover, simmer 15-20 minutes or until fish flakes easily.
  • Add parsley to mixture.
  • Meanwhile, cook brown rice according to package directions, so that it is finished cooking when cod mixture is ready.
  • In individual bowls serve cod mixture over brown rice.

Nutrition Facts : Calories 330.9, Fat 7.1, SaturatedFat 1.2, Cholesterol 32.8, Sodium 506.4, Carbohydrate 46.5, Fiber 4.5, Sugar 6.3, Protein 20.7

NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY



New Orleans Seafood Filé Gumbo Recipe by Tasty image

If you're looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.

Provided by Katie Aubin

Categories     Dinner

Time 2h50m

Yield 4 servings

Number Of Ingredients 39

1 tablespoon canola oil
3 blue crabs, wasged and halved crosswise
2 lb shrimp shells and heads
Bell pepper, onion, and celery scrap
1 green onion, halved crosswise
3 sprigs fresh italian parsley
3 sprigs fresh thyme
2 cloves garlic
2 dried bay leaves
1 teaspoon ground black pepper
13 cups water
1 ½ tablespoons kosher salt
1 tablespoon ground white pepper
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
¾ teaspoon dried thyme
¾ teaspoon dried oregano
8 tablespoons canola oil, divided
2 cups okra, sliced
½ cup all purpose flour
1 medium yellow onion, chopped
1 medium bell pepper, seeded and chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 dried bay leaves
1 lb smoked sausage, sliced into 1/4 in (6 mm) thick rounds
6 blue crabs, washed and halved crosswise
5 sprigs fresh thyme
1 tablespoon worcestershire sauce
kosher salt, to taste
freshly ground black pepper, to taste
2 lb shrimp, peeled, deveined, and rinsed
6 cups rice, cooked
3 tablespoons fresh italian parsley, chopped
¼ cup green onion, sliced
1 teaspoon filé powder

Steps:

  • Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2-3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2-3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
  • Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30-35 minutes.
  • Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1-3 days).
  • Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
  • Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
  • Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5-6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
  • Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2-3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
  • Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
  • Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
  • Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
  • It's important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
  • Enjoy!

SEAFOOD GUMBO



Seafood Gumbo image

Here is a real heartwarmer for sweater season. It calls for a lot of ingredients, but don't be dismayed. You can easily eliminate some or make substitutions. Don't like shrimp? Go with 100 percent fish. Or vice versa. You can also add ham or sausage (like tasso ham or andouille sausage) for a bit more heartiness. Historically, the word gumbo denotes the presence of okra (also called gumbo), and it's used here. Another conventional gumbo component and important ingredient in African-based Creole cooking is filé powder, the crushed leaves of the sassafras tree. Then, there is usually a dark roux made of vegetable oil and flour in authentic New Orleans gumbo. All three of these ingredients - okra, filé powder and the dark oil-and-flour roux - are the thickening agents for this fairly spicy dish.

Provided by Jacques Pepin

Categories     dinner, one pot, seafood, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

2 quarts water
3/4 pound fish fillets (cod, pollock or another variety of fresh white fish), cut into 1-inch pieces
1/2 pound (about 26) small peeled fresh or frozen shrimp
1/4 cup canola oil
1/3 cup flour
2 onions, peeled and sliced (about 2 1/2 cups)
1/2 cup long-grain rice
About 7 scallions, damaged leaves removed and discarded; cut into 1/2-inch pieces (about 1 1/2 cups), both white and green parts
5 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
2 tomatoes, cut into 1-inch pieces
1 cup sliced celery
1 green pepper, seeded and cut into 1/2-inch pieces (about 1 1/2 cups)
1/2 pound okra, ends trimmed, cut into 1 1/2-inch-long rounds
2 teaspoons salt
1 teaspoon dried thyme
1 jalapeno pepper, seeded and chopped fine (about 1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon filé powder

Steps:

  • In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.
  • Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
  • Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.
  • If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1057 milligrams, Sugar 5 grams, TransFat 0 grams

SCALLOP GUMBO



Scallop Gumbo image

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

1/4 cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt
black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Cayenne to taste
1 pound scallops
Chopped fresh parsley, for garnish

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

EASY SAUSAGE AND SHRIMP GUMBO



Easy Sausage and Shrimp Gumbo image

This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.

Provided by Papa Jay

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h32m

Yield 8

Number Of Ingredients 11

1 cup canola oil
1 cup all-purpose flour
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
1 pound andouille sausage, chopped
2 tablespoons Cajun seasoning
2 cloves garlic, chopped
1 teaspoon freshly ground black pepper
6 cups low-sodium chicken stock
1 pound peeled and deveined small shrimp

Steps:

  • Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
  • Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
  • Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g

More about "cod gumbo recipes"

CAJUN-STYLE FISH GUMBO RECIPE | CDKITCHEN.COM
cajun-style-fish-gumbo-recipe-cdkitchencom image
2001-06-11 Add a little oil to a large pot or Dutch oven and heat over medium heat. Add the celery, carrots, and bell peppers. Stir for 3-4 minutes. Add the …
From cdkitchen.com
5/5 (5)
Total Time 55 mins
Servings 6
Calories 561 per serving


ROSE'S GREAT CODFISH GUMBO - BIGOVEN.COM
roses-great-codfish-gumbo-bigovencom image
Cube fish into 1/2" to 1" pieces. Cook celery, green pepper, onion and garlic in 1/2 cup of oil until tender. Dissolve bouillon cubes in 4 cups of boiling water …
From bigoven.com
5/5


BEST SIDE DISHES FOR COD FISH: 12 CLASSIC PAIRINGS
best-side-dishes-for-cod-fish-12-classic-pairings image
2022-06-10 To make: mix zucchini shreds, flour, egg, garlic, salt, and pepper until combined. With a tablespoon, scoop zucchini into a hot skillet with olive oil and fry for 2 minutes on each side. 3. French Fries. Nothing beats the …
From insanelygoodrecipes.com


10 BEST CREOLE SEAFOOD GUMBO RECIPES | YUMMLY
10-best-creole-seafood-gumbo-recipes-yummly image
2022-06-15 salmon, shucked oysters, fish, chopped celery, cod, shrimp, bell peppers and 13 more Seafood Gumbo MyRecipes crabmeat, crushed tomatoes, chicken broth, celery, worcestershire sauce and 16 more
From yummly.com


10 BEST GUMBO RECIPES | YUMMLY
10-best-gumbo-recipes-yummly image
2022-06-22 Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya) Sunset and Sewanee. file powder, salt, all purpose flour, bay leaves, okra, jalapeno and 25 more. Sweet Daddy D’s Chicken and Andouille Gumbo …
From yummly.com


CAJUN GUMBO WITH SHRIMP AND SAUSAGE: A 30-MINUTE …
cajun-gumbo-with-shrimp-and-sausage-a-30-minute image
2019-03-23 Add diced or sliced sausage and heat through. Add spicy tomato cocktail juice, tomatoes, chicken stock, and bay leaves. Bring to a boil. Add okra. Cook for about 5 minutes, then add shrimp. Boil until shrimps form a C. Add …
From sofabfood.com


32 BEST COD RECIPES - THE SPRUCE EATS
32-best-cod-recipes-the-spruce-eats image
2021-07-01 If you don't have corn flour, pulse cornmeal in a food processor until it gets fine and powdery, or use rice flour instead. Beer gives the batter a tasty crunch, and Tabasco sauce adds a bit of zip. Serve the fish in tortillas for fish …
From thespruceeats.com


SEAFOOD GUMBO RECIPE - CHILI PEPPER MADNESS
seafood-gumbo-recipe-chili-pepper-madness image
2020-10-09 The Liquids. Stir in beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce. Simmer at Least One Hour. Bring to a boil, then reduce the heat to medium-low heat and …
From chilipeppermadness.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP …
seafood-gumbo-recipe-seafood-gumbo-with-shrimp image
2018-07-16 Cook this, stirring often, for about 5 minutes. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep …
From honest-food.net


CRAWFISH GUMBO - LOUISIANA COOKIN
crawfish-gumbo-louisiana-cookin image
2016-04-05 Instructions. In a large Dutch oven, add oil, and heat over medium heat for 5 minutes. Add flour, and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark chocolate roux forms, 30 to 40 minutes. …
From louisianacookin.com


LOUISIANA SEAFOOD GUMBO WITH SALMON AND COD | SISTERDIY
2021-07-10 Instructions. First, make the roux. Heat and melt butter and oil in a large pot and add your flour. Wisk in until incorporated and switch to a wooden spoon. Stir continuously for a good 20-25 minutes or until your roux is dark, but not burned. Add your chopped onion, celery and peppers and stir well into your roux.
From sisterdiy.com


AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
2020-08-26 Boil for just a few minutes to reduce the slime. Then drain and set aside. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for several minutes.
From aspicyperspective.com


31 COD SIDE DISH RECIPES TO TRY FOR DINNER - PUREWOW
2018-10-15 Here Are 31 Side Dish Recipes to Try. Cod’s white, flaky meat and mild flavor make it a versatile protein in the kitchen. That also means it pairs well with all kinds of side dishes, from couscous to carrots. Here are 31 new recipes to try. RELATED: 20 …
From purewow.com


SEAFOOD GUMBO RECIPE - NEW ORLEANS GUMBO - MYFOODCHANNEL
2022-01-29 Turn the heat down and simmer for 30 minutes. Stir occasionally. After 30 minutes, add Worcestershire sauce and chopped fish and let the pot continue to simmer for about 10 minutes. Add additional seasoning to finish: 2 Tbsp Creole seasoning, 1 Tbsp smoked paprika, 1 tsp dried crushed thyme.
From myfoodchannel.com


FISH GUMBO RECIPE - HOW TO MAKE FISH GUMBO | SEASONED PIONEERS
4. Add salt to taste then the okra and bring it back up to a simmer. 5. Cut the fish into chunks and add it to the pan. 6. Bring the gumbo up to a boil and then reduce to a steady simmer. Once the fish is cooked through remove from the heat, add the fil …
From seasonedpioneers.com


10 BEST SEAFOOD GUMBO RECIPES - HOW TO MAKE GUMBO FOR MARDI …
2018-02-05 2. Next Up For Chipotle? Mexican Cauliflower Rice. 3. Thai Peanut Chicken Pasta Salad. 4. We Tried The Viral Tom Cruise Cake. 5. Mexican Torta.
From delish.com


COD RECIPES | ALLRECIPES
Moroccan Fish Tagine. 10. This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking.
From allrecipes.com


RECIPE: COD GUMBO STEP BY STEP WITH PICTURES | HANDY.RECIPES
Prepare the Products. You can cook gumbo with any fish from the sea - pikeperch, cod, sea bream, plaice, seabass. The main thing is that the fish should not have small bones. I have cod fillet. Rice is washed in several waters, put into a pan with cold water and leave for 30 minutes. Drain the water. Pour a large amount of fresh water into a ...
From handy.recipes


AUTHENTIC NEW ORLEANS GUMBO - TASTES BETTER FROM SCRATCH
2019-12-11 Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add …
From tastesbetterfromscratch.com


COOT GUMBO | MEATEATER COOK
2021-08-02 Preparation. In a cast iron pot, heat oil over medium-high heat. Whisk in flour, stirring constantly on low heat until dark Cajun roux is achieved. The color should be similar to dark milk chocolate. Add sausage to the hot roux and cook for 10 minutes on low heat. Stir in onions and garlic and cook for 10 minutes on low.
From themeateater.com


GUMBO RECIPES | ALLRECIPES
Merwin's Shrimp Gumbo. 136. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo.
From allrecipes.com


COD GUMBO RECIPE - WEBETUTORIAL
Cod gumbo is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cod gumbo at your home. The ingredients or substance mixture for cod gumbo recipe that are useful to cook such type of recipes are: Onion; Green Bell Peppers; Celery Ribs; Olive Oil ...
From webetutorial.com


WORLD BEST FISH COOKING RECIPES : COD GUMBO
16 ounces frozen cod fish fillets or 16 ounces frozen whiting fish fillets ; 1 tablespoon fresh parsley (to taste) 1 1/2 cups brown rice, uncooked ; Recipe. 1 remove fish from freezer, unwrap and let stand 5-10 minutes. 2 sautee the first 3 ingredients …
From worldbestfishrecipes.blogspot.com


OUR FAVORITE GUMBO RECIPE {ONE-POT DISH!} - SPEND WITH PENNIES
Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside. Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color. Add onion, celery and bell peppers.
From spendwithpennies.com


EASY GUMBO RECIPE - HOW TO MAKE SEAFOOD GUMBO - DELISH
2022-01-23 In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about …
From delish.com


NEW ORLEANS GUMBO | THE RECIPE CRITIC
2020-05-29 Reduce heat to low and simmer uncovered for 45 minutes. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side. Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.
From therecipecritic.com


BAKED COD RECIPE WITH LEMON AND GARLIC - THE MEDITERRANEAN …
2021-03-29 Instructions. Preheat oven to 400 degrees F. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside. In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce. Pat the fish dry.
From themediterraneandish.com


SEAFOOD GUMBO RECIPE | EATINGWELL
Step 1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add okra and cook, stirring often, until it starts to turn dark brown, 18 to 22 minutes. Add vinegar and cook, stirring frequently, until the okra is browned and no longer has "sticky strings" attached, 2 to 3 minutes more. Remove from heat and set aside.
From eatingwell.com


EASY GUMBO RECIPE - MOM ON TIMEOUT
2022-03-03 1 to 1½ pounds boneless skinless chicken thighs. Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter). ¾ cup salted butter, ¾ cups all-purpose flour.
From momontimeout.com


SEAFOOD GUMBO RECIPE - OR WHATEVER YOU DO
2022-04-20 In a medium-sized saute pan, add the duck fat and heat over medium-low heat. Whisk in the flour, and let cook for 45 minutes to an hour, whisking frequently until it is a dark golden brown. While the roux is developing, in a separate pan put down the butter and add in all of the diced peppers, onion, and celery.
From orwhateveryoudo.com


HOW TO MAKE GUMBO OUT OF (ALMOST) ANYTHING - KATHLEEN FLINN
2021-02-06 Heat 2 tablespoons olive oil in an 8- to 12-quart pot. Cook the onions over medium heat until translucent, then add the celery and green pepper and cook until softened and starting to brown, about 8 to 12 minutes.
From kathleenflinn.com


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
2021-12-21 Transfer the sausage to a plate. If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)
From thekitchn.com


CAJUN GUMBO RECIPE - THE SPRUCE EATS
2021-12-31 Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat. To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
From thespruceeats.com


BEST EVER SEAFOOD GUMBO RECIPE | MYRECIPES
Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads. Step 3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes.
From myrecipes.com


SALT COD GUMBO WITH ABRA A PAIN AND CALLALOU - HAITIAN RECIPES
1-2 lbs salt cod filet (easier to use, has no bones) 1 onion, diced; 1 lbs of arbre à pain (chestnut or chataigne) – boiled; ½ lbs of okra; 1 bunch of parsley, chopped; 1 hot pepper; 4 oz of butter; 1 oz olive oil; seasoning salt, to taste; cracked black pepper, to taste; 4 oz of seafood stock (preferred or water) 1 oz of chopped garlic; 2 ...
From haitian-recipes.com


BAKED COD RECIPE - IMMACULATE BITES
2019-03-04 Set aside. Dab both sides of cod fish dry with paper towels, season both sides with salt and pepper. In a small pan set over medium low, heat butter, minced garlic, paprika, onion powder, cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
From africanbites.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #gumbo     #main-dish     #soups-stews     #seafood     #easy     #low-fat     #stews     #fish     #dietary     #one-dish-meal     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something

Related Search