Seafood Gumbo Recipes

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SEAFOOD GUMBO



Seafood Gumbo image

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

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

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



Seafood Gumbo image

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

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

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.

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Food Network

Time 5h

Yield 12 to 15 servings

Number Of Ingredients 12

1 cup all-purpose flour
1 cup vegetable oil
2 cups finely chopped onion
2 green bell peppers, finely chopped
1 blue crab
1 lobster tail
1/4 cup Creole seasoning (preferably Tony Chachere's)
4 pounds medium shrimp, peeled and deveined
1 pound crabmeat
1 bunch scallions, finely chopped
1/2 bunch parsley, finely chopped
Cooked white rice, for serving (optional)

Steps:

  • Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.
  • Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.
  • Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.

SEAFOOD GUMBO



Seafood Gumbo image

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

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

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

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

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 FILE GUMBO



Seafood File Gumbo image

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

1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
½ bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
½ teaspoon ground cayenne pepper
½ tablespoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
¾ cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
1 pint shucked oysters

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



Seafood Gumbo image

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

2 1/2 pounds medium shrimp, peeled, deveined, and tails removed (shells and tails reserved)
1 cup vegetable oil
1 medium yellow onion, chopped (1 1/2 cups)
3 ribs celery, chopped (1 1/2 cups)
3 cloves garlic, plus 2 tablespoons minced
Kosher salt and freshly ground pepper
3 sprigs parsley, plus more chopped for serving
3/4 cup unbleached all-purpose flour
1 green bell pepper, chopped (1 1/4 cups)
2 tablespoons chili powder
2 tablespoons Creole seasoning, such as Tony Chachere's
One 15-ounce can tomato sauce
1/2 pounds lump crabmeat, drained and picked over
2 tablespoons extra-virgin olive oil
1 pound okra, cut into 3/4-inch pieces
Steamed white rice and hot sauce, for serving

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.

NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY



New Orleans Seafood Filé Gumbo Recipe by Tasty image

If you're looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.

Provided by Katie Aubin

Categories     Dinner

Time 2h50m

Yield 4 servings

Number Of Ingredients 39

1 tablespoon canola oil
3 blue crabs, wasged and halved crosswise
2 lb shrimp shells and heads
Bell pepper, onion, and celery scrap
1 green onion, halved crosswise
3 sprigs fresh italian parsley
3 sprigs fresh thyme
2 cloves garlic
2 dried bay leaves
1 teaspoon ground black pepper
13 cups water
1 ½ tablespoons kosher salt
1 tablespoon ground white pepper
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
¾ teaspoon dried thyme
¾ teaspoon dried oregano
8 tablespoons canola oil, divided
2 cups okra, sliced
½ cup all purpose flour
1 medium yellow onion, chopped
1 medium bell pepper, seeded and chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 dried bay leaves
1 lb smoked sausage, sliced into 1/4 in (6 mm) thick rounds
6 blue crabs, washed and halved crosswise
5 sprigs fresh thyme
1 tablespoon worcestershire sauce
kosher salt, to taste
freshly ground black pepper, to taste
2 lb shrimp, peeled, deveined, and rinsed
6 cups rice, cooked
3 tablespoons fresh italian parsley, chopped
¼ cup green onion, sliced
1 teaspoon filé powder

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



Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories     soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

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 - NEW ORLEANS STYLE



Seafood Gumbo - New Orleans Style image

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

Provided by TOOLBELT DIVA

Categories     Gumbo

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 18

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

Steps:

  • In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
  • Add flour, whisking constantly.
  • As roux turns from sand colour to light brown to caramel colour, turn down heat.
  • Continue cooking and whisking constantly until roux is a dark brown colour.
  • Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
  • Cook 10 minutes.
  • Add oregano, thyme and cayenne.
  • Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
  • Add white fish and shrimp, cook for 10 minutes.
  • Add salt, pepper and Tabasco.
  • Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
  • Remove from heat and serve over white rice.

Nutrition Facts : Calories 856.3, Fat 56.3, SaturatedFat 7.9, Cholesterol 148.5, Sodium 635.3, Carbohydrate 59.4, Fiber 4.4, Sugar 8.2, Protein 28.9

SEAFOOD GUMBO



Seafood Gumbo image

For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.

Provided by Edna Lewis

Categories     Soup/Stew     Tomato     Mardi Gras     Lunch     Bacon     Crab     Oyster     Shrimp     Okra     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (main course) servings

Number Of Ingredients 21

1/2 pound bacon, chopped
About 1/2 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish or chicken stock (or a combination)
1 (14-ounce) can whole tomatoes in juice, drained and chopped
1 pound frozen cut okra (not thawed)
1 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1 1/2 pound medium shrimp in shell, peeled and deveined
2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
1/2 pound lump crabmeat, picked over
Accompaniments: rice; gumbo filé powder
N/A gumbo filé
N/A powder

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.

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SEAFOOD GUMBO - LOUISIANA COOKIN
2014-10-29 Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through ...
From louisianacookin.com
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10 BEST CREOLE SEAFOOD GUMBO RECIPES | YUMMLY
2022-05-01 gumbo file powder, shrimp, bay leaves, hot sauce, yellow onion and 20 more Seafood Gumbo Spicy Southern Kitchen vegetable oil, chopped green bell pepper, chicken broth, large shrimp and 15 more
From yummly.com
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SUSAN'S SEAFOOD GUMBO | JAMIE OLIVER RECIPES
Slice the sausage into rough chunks, place in a large casserole pan on a medium-high heat with 1 tablespoon of olive oil, then cook for 10 minutes, or until it has released its tasty fat. Turn down the heat to low, then remove the sausage to a plate, leaving the fat behind in the pan.
From jamieoliver.com
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SEAFOOD GUMBO - SPICY SOUTHERN KITCHEN
2018-02-02 In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
From spicysouthernkitchen.com
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EASY GUMBO RECIPE - MOM ON TIMEOUT
2022-03-03 1 to 1½ pounds boneless skinless chicken thighs. Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter). ¾ cup salted butter, ¾ cups all-purpose flour.
From momontimeout.com
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EASY SEAFOOD GUMBO RECIPE - COOKING WITH BLISS
2021-12-24 Once completely thawed, place on a baking sheet lined with paper towels to absorb any excess liquid and use additional paper towels to pat dry. Season generously with Cajun seasoning and kosher salt. Dredge each drumette in all-purpose flour and place in a frying pan with cooking oil preheated to 350 degrees.
From cookingwithbliss.com
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AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
2020-08-26 Boil for just a few minutes to reduce the slime. Then drain and set aside. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for several minutes.
From aspicyperspective.com
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NEW ORLEANS GUMBO RECIPE (SEAFOOD GUMBO) - WENT HERE 8 THIS
2019-09-16 Heat the roux in a dutch oven over medium high heat. Add the diced green pepper and onion; cook for 2 minutes. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes. Add the okra and crab claws and simmer for 10 minutes.
From wenthere8this.com
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SEAFOOD GUMBO RECIPE | SOUTHERN LIVING
Pick the crabmeat, removing any bits of shell. Step 5. Increase heat to medium-high, and add the shrimp, oysters, okra, and green onion tops; simmer 10 minutes. Remove from heat, and stir in fresh lump crabmeat and gumbo filé; let stand 15 minutes. Add water, if …
From southernliving.com
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AUTHENTIC NEW ORLEANS GUMBO - TASTES BETTER FROM SCRATCH
2019-12-11 Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add …
From tastesbetterfromscratch.com
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LOUISIANA SHRIMP GUMBO - CHEF MICHAEL SMITH
Procedure. Preheat a large, heavy-bottomed stockpot over medium heat. Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.”. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot!
From chefmichaelsmith.com
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EASY GUMBO RECIPE - HOW TO MAKE SEAFOOD GUMBO - DELISH
2022-01-23 In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about …
From delish.com
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EASY SEAFOOD GUMBO RECIPE - HEALTHY RECIPES 101
Pour in 3 cups broth, and season it with 1/4 tsp salt, 1/4 tsp black pepper, 2 bay leaves, 1/4 tsp Cajun seasoning, 1/4 tsp cayenne, 1 tsp paprika, 1/2 tsp chili powder, and 1 tbsp of coriander. Turn the heat on high, and when it’s bubbling, reduce the heat to …
From healthyrecipes101.com
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SEAFOOD GUMBO RECIPE - SLADE RUSHING | FOOD & WINE
Step 1. In a large pot, combine all of the ingredients except the crabs and bring to a boil. Add the crabs and simmer briskly over moderate heat for 1 hour, skimming as necessary. Strain the stock ...
From foodandwine.com
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EMERIL'S CLASSIC SEAFOOD GUMBO | EMERILS.COM
Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
From emerils.com
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MAMA'S SEAFOOD GUMBO | LOUISIANA KITCHEN & CULTURE
Add the stock, okra, thyme, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Add the sausage and green onions to the pot and cook for 15 ...
From louisiana.kitchenandculture.com
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SEAFOOD GUMBO - RECIPE FOR FREEDOM
2021-09-26 Add a pinch of salt and a couple of shakes of pepper. Sauté and then add 1 1/2 tablespoons of garlic. Transfer the veggies/roux to a large gumbo pot. Heat the veggie mix and slowly ladle in the seafood stock as it heats. Add about half of the stock and bring up to a boil. Add in two 14.5oz cans of crushed tomatoes.
From recipeforfreedom.com
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HOW TO MAKE A LOUISIANA CAJUN SEAFOOD GUMBO RECIPE
2022-01-05 When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Simmer for 30 minutes. At least. You can simmer it for longer if you so desire. Before serving, add the seafood. Make sure that the water is boiling when the seafood is added.
From thespeckledpalate.com
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SEAFOOD GUMBO - IMMACULATE BITES DINNER
2020-08-31 Seafood Gumbo. Heat oil in a Dutch oven, over medium heat, then add sausage, brown for about 3-5 minutes, remove and set aside. Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color – just like chocolate.
From africanbites.com
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SEAFOOD GUMBO RECIPE WITH SHRIMP AND CRABMEAT - THE SPRUCE …
2021-11-11 Add tomatoes and garlic to the okra and onion mixture. Cook a few more minutes, adding the water, salt, and pepper. Combine the shrimp and roux mixture with the okra mixture in the bigger pan. Simmer the stew for about 10 minutes. Add oysters, crabmeat, and crab claws and simmer for an additional 15 minutes.
From thespruceeats.com
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10 BEST SEAFOOD GUMBO RECIPES - HOW TO MAKE GUMBO FOR MARDI …
2018-02-05 Cheesy Shrimp And Grits. 10 Must-Have Cocktails To Make During Mardi Gras. 21 Creole Recipes For The Zestiest Mardi Gras Ever. Boozy King Cake Truffles. This Creole Seasoning Has Just Enough Heat ...
From delish.com
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NEW ORLEANS GUMBO RECIPES
This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. The Gumbo Shop's Seafood Okra Gumbo . 2 lbs. fresh or frozen shrimp, head on about 40-50 count per pound; 2 small blue crabs, fresh or frozen; 3 quarts water 2 tablespoons cooking oil; 1 quart fresh or frozen okra, sliced into ½ inch rounds; 2/3 ...
From neworleans.com
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SEAFOOD GUMBO RECIPE - CHILI PEPPER MADNESS
2020-10-09 The Liquids. Stir in beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce. Simmer at Least One Hour. Bring to a boil, then reduce the heat to medium-low heat and simmer for at least 1 hour. 1.5-2 hours will develop more flavor. Add the Seafood.
From chilipeppermadness.com
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SEAFOOD GUMBO RECIPE - OR WHATEVER YOU DO
2022-04-20 In a medium-sized saute pan, add the duck fat and heat over medium-low heat. Whisk in the flour, and let cook for 45 minutes to an hour, whisking frequently until it is a dark golden brown. While the roux is developing, in a separate pan put down the butter and add in all of the diced peppers, onion, and celery.
From orwhateveryoudo.com
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CHICKEN AND SAUSAGE GUMBO - IMMACULATE BITES
2 days ago Complete the Gumbo. Add the Holy Trinity – When the roux is ready, add the onion, green pepper, and celery to the mix and cook for about 6-7 minutes, stirring frequently.; More Flavor – Next, add the minced garlic, bay leaves, and thyme and continue cooking for another 3 minutes.; Throw in More Good Stuff – Pour in chicken broth with the chicken, Creole …
From africanbites.com
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SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP AND FISH
2018-07-16 Cook this, stirring often, for about 5 minutes. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups.
From honest-food.net
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SEAFOOD RECIPES FOR DINNER GUMBO - HEALTH RECIPES
Instructions. Heat the oil in a large pot over medium heat.Constantly stir the roux for 25-35 minutes, ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color to a light chocolate color. Add the onion, peppers, celery, garlic and okra.
From healthyeas.com
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EASY SEAFOOD GUMBO RECIPE - THE SUBURBAN SOAPBOX
Bring the soup to a boil. Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat. Serve the …
From thesuburbansoapbox.com
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RUTH'S CHRIS STEAK HOUSE SEAFOOD GUMBO RECIPE - SECRET COPYCAT ...
2022-03-18 When oil is hot and shimmering, add celery, onions, peppers, okra, oregano, thyme, and bay leaves. Cook, stirring occasionally, until vegetables are very soft, about 45 minutes. While vegetables are cooking, pour stock in a large heavy pot. Place over low heat and warm.
From secretcopycatrestaurantrecipes.com
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LOUISIANA SEAFOOD GUMBO RECIPE | LOUISIANA TRAVEL
Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.
From louisianatravel.com
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Top Asked Questions

What is the best way to cook seafood gumbo?
Seafood Gumbo. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
How to make gumbo from New Orleans seafood?
Here are all of the ingredients you need to make the best authentic New Orleans Seafood Gumbo recipe: 1 All-purpose flour 2 Vegetable oil 3 Butter 4 Okra 5 White vinegar 6 Long grain rice 7 Andouille sausage 8 Onion 9 Green bell pepper 10 Celery More items...
What is in seafood gumbo?
Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. This recipe is not super easy as it takes time to cook to properly develop all of the flavors.
How to cook gumbo with crab claws?
Seafood Gumbo. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.

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