SHRIMP AND OYSTER GUMBO WITH OKRA
Steps:
- To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
- To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
- Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
- To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA
Steps:
- For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
- Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
- Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
- For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
- Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
- Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
- For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
- Place the cornmeal in a shallow baking dish and season with salt and pepper.
- Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
- Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
- In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
- Strain though cheesecloth or a fine strainer.
SHRIMP, CRAB, AND OYSTER GUMBO
Steps:
- Make stock:
- In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.
- Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
OYSTER AND SHRIMP GUMBO
Make and share this Oyster and Shrimp Gumbo recipe from Food.com.
Provided by Vino Girl
Categories Gumbo
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, over medium heat, combine soup, tomatoes, milk, rice and Italian seasoning.
- Stir until all ingredients are well blended and soup is smooth.
- Cook 10 minutes or until hot, stirring occasionally.
- Stir in shrimp and oysters.
- Garnish with parmesan cheese and serve immediately.
CRAB AND SHRIMP GUMBO
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
- Cut the ham into 1/2-inch cubes.
- Heat one tablespoon of the oil in a casserole and add the sausage. Cook, stirring often, until sausage is lightly browned. Add the ham and stir. Cook about one minute. Transfer the meats to a bowl and set aside. Pour off the fat from the casserole.
- Add the garlic, onion, scallions and green pepper to the casserole. Cook, stirring, until vegetables are wilted.
- If fresh okra is used, trim off any tough stems. Cut the okra into small rounds. There should be about one cup. Add this to the casserole and stir. Continue cooking until vegetables become fairly dry, about five minutes.
- Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper. Add the ham and sausage mixture. Bring to a boil.
- Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon. Cook, stirring, until the flour is browned. Take care not to burn the flour or it will be bitter.
- Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk. Stir this sauce into the sausage and ham mixture.
- Add the peeled shrimp and lemon slices and cook about 10 minutes. Add the crab meat. Stir gently to prevent breaking up the lumps. Cook about five minutes. Serve with plain boiled rice.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 1261 milligrams, Sugar 6 grams, TransFat 0 grams
SEAFOOD GUMBO
This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl
Provided by ellie_
Categories Gumbo
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in large skillet or pot over medium high heat. Stir in flour; cooking until smooth and darkened to the color of a penny). Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (about 20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if I used fresh or thawed okra). Remove from heat and let cook for at least 30 minutes -- I did this part way ahead so mine cooled for over an hour.
- In a large soup pot bring chicken broth, clam juice and reserved shrimp shells (don't forget the shells - they add lots of flavor) to a boil and then cook for 10 minutes or so. Remove shells and discard.
- Stir in vegetable mixture into broth and cook until thickened over medium heat.
- Stir in tomatoes, seafood (oysters - shrimp) and simmer 20-30 minutes -- but this can be kept warm over very low heat (I kept mine warm for over an hour and it was wonderful).
- Serve over rice and sprinkle with green onions, if desired.
Nutrition Facts : Calories 1204.2, Fat 26.1, SaturatedFat 3.8, Cholesterol 220.2, Sodium 2718.3, Carbohydrate 180.2, Fiber 5.2, Sugar 5.1, Protein 55.1
CURRIED SHRIMP AND CRAB GUMBO
Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
- Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
- Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
- Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
- Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
- Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
- Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
- Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
ULTIMATE GULF COAST GUMBO
Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.
Provided by Robert Wilson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h50m
Yield 20
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
- Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
- Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
- Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g
More about "shrimp crab and oyster gumbo recipes"
LOUISIANA CRAB AND SHRIMP GUMBO RECIPE | LOUISIANA …
From louisianaseafood.com
Estimated Reading Time 40 secs
SHRIMP-AND-CRAB GUMBO RECIPE - DONALD LINK | FOOD & WINE
From foodandwine.com
SEAFOOD GUMBO | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
SEAFOOD GUMBO - LOUISIANA COOKIN
From louisianacookin.com
CAJUN SEAFOOD GUMBO - ACADIANA TABLE
From acadianatable.com
SHRIMP, CRAB, AND OYSTER FILE GUMBO | EMERILS.COM
From emerils.com
HOW TO MAKE A LOUISIANA CAJUN SEAFOOD GUMBO RECIPE
From thespeckledpalate.com
SEAFOOD GUMBO RECIPE WITH SHRIMP AND CRABMEAT
From thespruceeats.com
SEAFOOD AND OKRA GUMBO WITH SHRIMP, CRAB AND OYSTERS
From deepsouthdish.com
OYSTER AND SEAFOOD GUMBO RECIPE - LOUSIANA COOKIN'
From louisianacookin.com
CRAB, SHRIMP, AND OYSTER CREOLE - SAVOIE'S FOODS
From savoiesfoods.com
ANDOUILLE, CRAB AND OYSTER GUMBO RECIPE - FOOD & WINE
From foodandwine.com
NEW ORLEANS GUMBO RECIPE (SEAFOOD GUMBO) - WENT HERE 8 THIS
From wenthere8this.com
GRANNY'S "GULF" GUMBO RECIPE | EASY SEAFOOD GUMBO RECIPE
From thenovicechefblog.com
ANDOUILLE, CRAB AND OYSTER GUMBO - EDIBLE ARIA
From ediblearia.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CRAB AND SHRIMP GUMBO - DEEP SOUTH DISH
From deepsouthdish.com
ANDOUILLE, CRAB, AND OYSTER GUMBO RECIPE - DELISH
From delish.com
LOUISIANA SEAFOOD GUMBO RECIPE - TODAY'S DELIGHT
From todaysdelight.com
SEAFOOD GUMBO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CROCK POT CRAB AND SHRIMP SEAFOOD GUMBO RECIPE - FOOD NEWS
From foodnewsnews.com
GUMBO WITH CHICKEN, SAUSAGE, SHRIMP, AND CRAB
From biscuitsandburlap.com
SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP AND FISH
From honest-food.net
SEAFOOD GUMBO - SOUTHERN BOY DISHES
From southernboydishes.com
SHRIMP AND CRAB GUMBO - BURRATA AND BUBBLES
From burrataandbubbles.com
SHRIMP AND OYSTER GUMBO - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SHRIMP & CRAB GUMBO RECIPE | EATINGWELL
From eatingwell.com
CAJUN SHRIMP AND OYSTER GUMBO RECIPE
From cajuncookingrecipes.com
SHRIMP, CRAB AND SAUSAGE GUMBO – EVERYDAY CREOLE
From everydaycreole.com
SHRIMP AND CRAB GUMBO RECIPE | MYRECIPES
From myrecipes.com
ANDOUILLE, CRAB, CRAYFISH & OYSTER GUMBO - ANDREW ZIMMERN
From andrewzimmern.com
ANDOUILLE, CRAB AND OYSTER GUMBO RECIPE | MYRECIPES
From myrecipes.com
SHRIMP OYSTER GUMBO RECIPE BY CHEF.TIM.LEE | IFOOD.TV
From ifood.tv
SEAFOOD AND OKRA GUMBO - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
HOW TO MAKE NEW ORLEANS SHRIMP AND OYSTER GUMBO: IN JUDY'S …
From nola.com
RED LOBSTER SHRIMP GUMBO RECIPE - THERESCIPES.INFO
From therecipes.info
SEAFOOD GUMBO - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CAJUN SHRIMP AND CRAB GUMBO - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
SHRIMP AND OYSTER SEAFOOD GUMBO WITH OKRA RECIPE
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love