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
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 Gumbo
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 OKRA GUMBO
Provided by Emeril Lagasse
Categories appetizer
Time 1h10m
Yield 12 first-course servings or 8 main-course servings
Number Of Ingredients 34
Steps:
- Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
- Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
- Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
- To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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 Gumbo
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
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