Seafood Gumbo Pie Recipes

SEAFOOD GUMBO

Steps:

• In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
• Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
• Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white 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.

GUMBO POT PIE

Steps:

• Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
• Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
• Topping: Preheat oven to 350 degrees F.
• Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.

SEAFOOD GUMBO

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 PIE

Steps:

• Preheat oven to 400°.
• Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside.
• In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes.
• Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
• Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
• Add in the shrimp, crabmeat, okra, and gumbo file.
• Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
• Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding).
• Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
• Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
• Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
• Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
• On a floured surface, roll the dough out until 1/2 inch thick.
• With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
• Brush the biscuits with the melted butter.
• Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.

SEAFOOD GUMBO

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.

NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY

Steps:

• Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2-3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2-3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
• Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30-35 minutes.
• Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1-3 days).
• Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
• Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
• Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5-6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
• Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2-3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
• Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
• Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
• Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
• It's important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
• Enjoy!

SEAFOOD GUMBO

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.

SEAFOOD GUMBO

Steps:

• Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
• Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
• Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
• Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
• Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
• Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

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.