Louisiana Fish Fry Gumbo Recipes

LOUISIANA SEAFOOD GUMBO

Louisiana Seafood Gumbo image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup
1/2 cup flour
Olive oil
9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper

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.

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

Real Cajun Seafood Gumbo (From a Louisianian) image

Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!

Provided by asimplegirl

Categories Gumbo

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 lb shrimp, peeled and de-veined (35-count)
1 lb lump crabmeat
2 dozen shucked oysters, reserve liquid
3 quarts shellfish stock
1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1/2 lb sliced andouille sausage
1 lb claw crabmeat
2 cups sliced green onions
1/2 cup chopped parsley
salt
cayenne pepper
louisiana gold pepper sauce

Steps:

In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
Add green onions and parsley.
Season to taste using salt, pepper and Louisiana Gold.
Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
Return to a low boil and cook approximately 5 minutes.
Adjust seasonings and serve over cooked rice.

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