Louisiana Seafood Soup 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.

LOUISIANA JAMBALAYA

Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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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