SEAFOOD GUMBO
This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)
Provided by papergoddess
Categories Gumbo
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of 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
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
PAPA'S SEAFOOD GUMBO
My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!
Provided by Shastaw2006
Categories Gumbo
Time 4h
Yield 10 gallons, 30-35 serving(s)
Number Of Ingredients 16
Steps:
- Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
- Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
- Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
- In your original skillet, brown the sausage. Add this to the pot.
- Add seasonings to taste.
- Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
- Add okra and oysters.
- Let cook for another 40 minutes or so.
- Add shrimp and crab.
- Let cook until shrimp is pink.
- Serve over white rice.
Nutrition Facts : Calories 351.9, Fat 12.5, SaturatedFat 2, Cholesterol 113, Sodium 891.5, Carbohydrate 23.3, Fiber 1.4, Sugar 5.1, Protein 19.8
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.
MAMA'S SEAFOOD GUMBO
I'm posting this for safe keeping. My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do. I usually double this recipe and freeze.
Provided by Sunshine Forever
Categories Gumbo
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Fry okra in oil for 30-45 minute.
- Add onions and celery and cook until soft.
- Stir in tomato sauce, parsley, bay leaf, thyme and water. Simmer 30 minute.
- Add shrimp, crabmeat and oysters. Simmer another 30 minute.
- NOTE: This is better if cooked in the morning and allowed to stand. Serve over rice.
Nutrition Facts : Calories 143.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 111.1, Sodium 944, Carbohydrate 7, Fiber 2.2, Sugar 2.7, Protein 18.7
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
ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA
This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!
Provided by KRANEY
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
- Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
- Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
- Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 15.2 g, Cholesterol 159.2 mg, Fat 20.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 4.3 g, Sodium 1129.5 mg, Sugar 3.1 g
SEAFOOD FILE GUMBO
This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.
Provided by Ann
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 9h25m
Yield 8
Number Of Ingredients 30
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
- Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
- Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
- In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and 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 pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the 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.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 24 g, Cholesterol 142.3 mg, Fat 23.6 g, Fiber 6.6 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 950.8 mg, Sugar 9.9 g
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.
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