Gulf Coast Gumbo Recipes

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ULTIMATE GULF COAST GUMBO



Ultimate Gulf Coast Gumbo image

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

4 pounds medium shrimp - peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

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

GULF COAST SHRIMP GUMBO



Gulf Coast Shrimp Gumbo image

Make and share this Gulf Coast Shrimp Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 19

8 tablespoons vegetable oil or 8 tablespoons canola oil
4 tablespoons all-purpose flour
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
3/4 cup diced red bell pepper
2 1/2 teaspoons minced garlic
1/4 cup cayenne pepper
3/4 teaspoon dried thyme
3/8 teaspoon kosher salt, plus more to taste
3/8 teaspoon fresh ground black pepper, plus more to taste
3 cups chicken stock, plus extra if needed
1 (28 ounce) can diced tomatoes, drained well
5 springs fresh flat-leaf parsley
2 bay leaves, broken in half
12 ounces okra, cut into 1/4-inch rounds
6 ounces andouille sausages, cut into 1/4-inch dice
1 lb large raw shrimp, shelled and deveined
4 cups cooked white rice

Steps:

  • Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
  • When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
  • Remove from heat and set aside.
  • Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
  • When hot, add in onion, celery, carrot, and red bell pepper.
  • Saute, stirring constantly, for 3 minutes.
  • Add in garlic and cook, stirring for 1 minute.
  • Stir in cayenne, thyme, salt, and pepper.
  • Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
  • Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
  • Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
  • When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
  • Add okra and sausage to the gumbo after it has simmered 20 minutes.
  • Cook 1 minute to heat through.
  • When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
  • Taste gumbo and season with salt and pepper, if needed.
  • If gumbo is too thick, thin it with extra stock to desired consistency.
  • To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.

Nutrition Facts : Calories 612.5, Fat 29.5, SaturatedFat 5.9, Cholesterol 115.2, Sodium 1089.1, Carbohydrate 62, Fiber 6.4, Sugar 9.3, Protein 25.7

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