Seafood And Okra Gumbo Recipes

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

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.

SEAFOOD AND FRIED OKRA GUMBO

Steps:

• In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme. Bring to a boil. Add roux and allow to thicken. Reduce heat and simmer slowly. Add dissolved file powder and simmer for 1 1/2 hours, skimming frequently.
• In separate saucepot, heat oil over medium heat. Add onion, celery, peppers, and tomatoes, and saute until tender. Add seafood and cook for another 10 minutes, being cautious not to overcook. Add this mixture to the gumbo base and simmer for another 10 minutes. Add salt, pepper, and cayenne pepper, to taste.
• Ladle into bowls and top each with 3 or 4 pieces of fried okra.
• Preheat the oven to 400 degrees F.
• Pour melted margarine into a baking pan, and mix in flour evenly. Bake for 45 minutes, stirring occasionally, until a dark brown color.
• Fill a large, heavy pot halfway full with oil. Heat oil to 350 degrees F.
• Mix eggs and water in a bowl. Put flour in a separate bowl. Put corn flour in a separate bowl. Dip okra in flour, then eggs, and then corn flour. Carefully add okra to oil and deep fry for 5 minutes. Remove to a paper towel-lined plate to drain.

SEAFOOD OKRA GUMBO

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.

SEAFOOD OKRA GUMBO

Steps:

• Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
• In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
• In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
• Add onions, bell pepper, celery, garlic and parsley and saute until tender.
• Add tomatoes and cook 15 minutes.
• Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
• Add the peeled shrimp and continue cooking until the shrimp are done.
• Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.

SHRIMP AND OKRA GUMBO

Steps:

• Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
• Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

SHRIMP AND OKRA GUMBO

Steps:

• Combine first 8 ingredients in small bowl for seasoning mixture.
• Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
• Add 2 cups okra and saute until brown, about 6 minutes.
• Stir onion, green pepper and celery into okra and cook 1 minute.
• Add butter and cook 1 minute.
• Mix in garlic and saute 1 minute.
• Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
• Add flour and remaining 2 tablespoons oil.
• Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
• Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
• Stir in remaining stock; boil 2 minutes, stirring frequently.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
• (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
• Add green onion to soup and simmer 3 minutes.
• Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
• Salt to taste and serve.

SEAFOOD GUMBO

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.

SEAFOOD GUMBO

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.

SEAFOOD AND OKRA GUMBO

Steps:

• In a medium skillet* over medium heat on stovetop, heat 3 tablespoons oil. Add okra and cook, stirring frequently, for 30 minutes. Add vinegar and cook for approximately 10 minutes, or until okra is no longer ropy or slimy and is lightly browned. Remove from heat and set aside.
• In a large heavy pot or Dutch oven*, heat remaining 3/4 cup oil over medium heat on stovetop and add flour. Cook, stirring constantly, to make a dark brown roux. Add yellow onion, 1 cup green onion, garlic, bell pepper, celery, and 2 teaspoons parsley. Cook, stirring often, for approximately 10 minutes, or until tender and lightly golden. Add tomatoes, okra, shrimp or chicken stock, bay leaves, thyme, pepper sauce, and salt. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
• Add shrimp and crabmeat and simmer for 6 to 8 minutes, or until shrimp turn pink. Remove and discard bay leaves and thyme. Add oysters, if desired, and cook for 3 to 4 minutes, or until edges of oysters curl. Remove from heat. Add remaining 2 tablespoons parsley and remaining 1/4 cup green onions, and serve immediately with rice and additional pepper sauce, if desired.