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.
EASY SEAFOOD GUMBO
This is one of the least complicated gumbo recipes I've tried, yet it comes from Cajun Cuisine cookbook, so it's still all about Cajun! I skip the oysters for personal preference!
Provided by Linky
Categories Gumbo
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Make a dark roux with the butter and flour, add water, bring to boil and cook until roux is dissolved.
- Reduce heat, add veggies; chop enough shrimp to make one cup, add to gumbo.
- Simmer on low for 3 hours. (or less!).
- Add remaining shrimp, crab, (oysters), salt, peppers and simmer for 10 minutes or until warm.
- Serve over cooked rice. (May add file powder before serving.).
Nutrition Facts : Calories 479.4, Fat 21.9, SaturatedFat 12.2, Cholesterol 319.1, Sodium 1755.4, Carbohydrate 28.1, Fiber 1.6, Sugar 1.9, Protein 40.8
LOUISIANA SEAFOOD GUMBO
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
- Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
- Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
- Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
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
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.
EASY SHRIMP GUMBO
Make and share this Easy Shrimp Gumbo recipe from Food.com.
Provided by Chef Diva Divine
Categories Gumbo
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat Margarine in dutch oven medium heat.
- Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
- Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
- Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
- Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
- Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
- Remove Bay Leaf , serve over rice and sprinkle with parsley.
Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7
EASY SAUSAGE AND SHRIMP GUMBO
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
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
QUICK SHRIMP GUMBO
This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
EASY SEAFOOD GUMBO
Make the meal simple and scrumptious with this Easy Seafood Gumbo entrée. Perfect for potlucks, family gatherings and other occasions, this Easy Seafood Gumbo is a must-have in your recipe collection.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Melt butter in Dutch oven on medium heat. Stir in flour; cook 5 to 6 min. or until golden brown, stirring constantly. Add celery, green peppers and onions; cook 2 to 3 min. or until crisp-tender, stirring frequently.
- Add sausage, tomatoes, chicken broth, Worcestershire sauce and Cajun seasoning; stir until blended. Bring to boil; cover. Simmer on medium-low heat 5 min., stirring occasionally.
- Stir in shrimp; cook 4 to 5 min. or just until tender, stirring frequently.
- Serve over rice.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 15 g
SEAFOOD GUMBO
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 3h25m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Place shrimp shells and tails in a colander and run under cold water. Drain.
- In a medium pot, heat 1 tablespoon vegetable oil over medium-high. Add shrimp shell mixture, 1/2 cup each onion and celery, and garlic cloves; season with salt. Cook, stirring often, until shells are pink and mixture is fragrant, 10 minutes. Add 10 cups water and parsley. Bring to a boil, then reduce heat and simmer until flavors develop and stock has reduced to 8 cups, about 45 minutes. Strain through a fine-mesh sieve into a heatproof container.
- Meanwhile, in a medium pot, whisk together 3/4 cup each vegetable oil and flour to combine. Cook over medium heat, whisking constantly, until roux smells toasted and is the color of butterscotch, about 20 minutes. Set aside. (Make sure to re-whisk roux before using, as it will separate when it cools.)
- In a large pot, heat 3 tablespoons vegetable oil over medium. Add remaining 1 cup onion and 1 cup celery, along with the bell pepper. Season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Add minced garlic and spices and cook until fragrant, 1 to 2 minutes more. Stir in tomato sauce and shrimp stock. Bring to a simmer, then add in your roux, a few spoonfuls at a time, until combined. Taste and re-season if needed. Simmer, partially covered, about 1 hour. Add crab and shrimp and cook, stirring, until shrimp is just cooked through, 3 to 4 minutes.
- Heat olive oil in a large skillet over medium-high until shimmering. Add okra and season with salt and pepper. Cook until softened slightly but still crisp and holding its shape, 4 to 5 minutes.
- Serve gumbo with chopped parsley, sauteed okra, rice, and hot sauce.
NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY
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
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!
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- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
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