Docs Seafood Gumbo Recipes

SEAFOOD GUMBO

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.

DOC'S SEAFOOD GUMBO

Steps:

• Heat oil in a large stockpot or Dutch oven over med-high heat.
• Add in chicken; saute 5 minutes or until browned.
• Remove chicken, reserving drippings in stockpot.
• Add onion, bell pepper, and celery; saute 4 minutes or until tender.
• Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
• Return chicken to stockpot.
• Combine gravy mix and 1 cup water, stirring well.
• Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
• Cover and bring to a boil.
• Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
• Peel shrimp and devein.
• Add fish to gumbo mixture; cook 5 minutes.
• Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
• Add file powder; cook 2 minutes, stirring occasionally or until thickened.
• Remove and discard bay leaves.
• Remove gumbo from heat; serve over hot rice.