SEAFOOD GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h39m
Yield 8 servings
Number Of Ingredients 14
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.
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
JIM'S FAMOUS SEAFOOD GUMBO
This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice.
Provided by mary winecoff
Categories Gumbo
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Thaw shrimp and crab if not using fresh.
- In large saucepan, combine flour and oil.
- Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
- Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
- Bring to a boil, reduce heat, cover and simmer 1 hour.
- Remove ham hock, cut off meat.
- Chop meat and return to pan.
- Skim off any fat.
- Add oysters, shrimp and crab.
- Continue cooking for 15 minutes.
- Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
- Remove bay leaves.
- Add file powder.
Nutrition Facts : Calories 340.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 164.4, Sodium 1223.6, Carbohydrate 21.7, Fiber 3.4, Sugar 6.5, Protein 26.4
SEAFOOD GUMBO
For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
Provided by Kayla Stewart
Categories soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
- Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
- Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
- Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
- While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
- Season the gumbo to taste with salt and pepper and serve over rice.
PAPA RICHARD'S SEAFOOD GUMBO
Make and share this Papa Richard's Seafood Gumbo recipe from Food.com.
Provided by R W K.
Categories Gumbo
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- prepare onions, garlic, and okra using food processor to finely chop.
- use cast iron skillet for best roux.
- saute flour in oil until golden brown.
- add onions and garlic, continue sauteing until onions are tender and light golden in color. (For dark roux, continue to brown, be careful not to burn roux).
- add water and all seasonings except gumbo file.
- bring to a rolling boil, reduce heat and let cook for about 40 minutes.
- add crab meat and bring to a boil, reduce heat and simmer for 30 minutes.
- add shrimp, oysters, and fish. cook for 30 minutes.
- when done, add 1 tbsp gumbo file to the pot.
- server over steaming rice. season to taste.
Nutrition Facts : Calories 348, Fat 12.4, SaturatedFat 1.9, Cholesterol 268.1, Sodium 420.6, Carbohydrate 13.8, Fiber 1.6, Sugar 1.6, Protein 43.8
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