Shrimp Crab And Oyster Gumbo Recipes

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SHRIMP AND OYSTER GUMBO WITH OKRA



Shrimp and Oyster Gumbo with Okra image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds jumbo shrimp, with heads and shells
1 blue crab
1 onion, halved
2 bay leaves
5 sprigs fresh thyme
1/4 teaspoon cayenne
2 tablespoons Old Bay seasoning
2 lemons, halved and squeezed
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
1 pound okra, cut into 1/4-inch slices
1 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon Old Bay seasoning
1 (15-ounce) can chopped tomatoes, drained
3 bay leaves
3 fresh thyme sprigs, leaves striped from the stem
2 quarts Shrimp Stock
1 1/2 pounds reserved peeled shrimp
1 pint raw, shucked oysters (about 20 pounds unshucked)
3 cups cooked long-grain white rice
Chopped flat-leaf parsley and green onions, for garnish
Crusty French bread
Fire Water, recipe follows

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



Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 29

1/2 pound andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
1 stick unsalted butter
1/2 cup flour
6 to 8 cups Shrimp Stock, recipe follows
Salt and freshly ground black pepper
2 tablespoon honey
Freshly chopped cilantro leaves, for garnish
1/4 cup canola oil
12 scallops
12 large shrimp, peeled, deveined, and tails on
18 shucked oysters
6 ounces lump crabmeat
Canola oil
1/2 pound okra, cut into 1/4-inch thick slices
1 1/2 cups yellow cornmeal
Salt and freshly ground black pepper
3 cups raw shrimp shells and tails
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
6 cups water
1 cup white wine
1 medium fresh tomato, or 1/2 cup canned plum tomatoes
1 bay leaf

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



Shrimp, Crab, and Oyster Gumbo image

Categories     Soup/Stew     Onion     Crab     Oyster     Shrimp     Celery     Bell Pepper     Simmer     Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 20

For shellfish stock
shells from 1 1/2 pounds small shrimp
2 pounds frozen Alaskan King crab legs (about 4 legs), rinsed and broken into large pieces at joints of necessary
5 quarts water
1 onion, halved
1 carrot, halved
1 teaspoon whole black peppercorns
1 bay leaf
2 fresh parsley sprigs
1 1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup bread flour
2 large onions, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
1 1/2 pounds small shrimp, shelled
1/2 pound lump crab meat, picked over
2 dozen oysters, shucked, reserving their liquid
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice

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



Oyster and Shrimp Gumbo image

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

1 (10 3/4 ounce) can condensed tomato soup
1 (14 1/2 ounce) can Italian stewed tomatoes (do not drain)
1 cup milk
1 cup cooked rice
1 1/2 teaspoons italian seasoning
1 (4 ounce) can baby shrimp
1 (3 3/4 ounce) can smoked oysters, in water
grated parmesan cheese

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



Crab and Shrimp Gumbo image

Provided by Pierre Franey

Categories     dinner, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 19

1 pound raw shrimp in the shell
1/2 pound Polish sausage
1/4 pound cooked ham
2 tablespoons corn, peanut or vegetable oil
1 tablespoon finely minced garlic
1 cup finely chopped onion
3/4 cup finely chopped scallions or green onions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 pound fresh small okra pods or use 1 10-ounce package frozen okra
1 cup crushed imported tomatoes
1 bay leaf
3 cups shrimp broth (see recipe) or water
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Salt to taste if desired Freshly ground pepper to taste
2 tablespoons flour
4 thin slices lemon, seeded
3/4 to 1 pound lump crab meat

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



Seafood Gumbo image

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

3/4 cup vegetable oil (I used safflower oil)
3/4 cup flour (I used whole wheat)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf, crumbled
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 stalks celery, diced
1 bell pepper, diced
1/2 onion, diced
1 cup okra, sliced (I used frozen okra)
3 -4 garlic cloves, minced (I used 3)
6 cups chicken broth
2 cups clam juice
1 1/2 lbs medium shrimp, peeled, shells reserved
1 (14 1/2 ounce) can fire-roasted tomatoes
2 cups oysters, drained and cut into bite-size pieces
1 lb crabmeat (I used claw crabmeat)
1 lb frozen crawfish tail meat, thawed
8 cups rice, cooked
4 green onions, chopped (garnish)

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



Curried Shrimp and Crab Gumbo image

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

3/4 cup vegetable oil
1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup canned crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon Kashmiri chile powder or ground cayenne
1 pound medium shrimp, peeled and deveined, tails removed
1/4 pound blue lump crab meat (about 3/4 cup), or use other lump crab meat
Cracked black pepper, for serving
1/2 cup chopped cilantro stems and leaves, for serving
1/2 cup chopped scallions, for serving
Steamed rice, for serving

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



Crab and Shrimp Gumbo with Okra image

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

½ cup canola oil
½ cup all-purpose flour
1 pound chopped okra
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons canola oil
6 cups water, or more to taste
1 teaspoon gumbo file powder, or to taste
½ teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon cayenne pepper, or to taste
2 leaf (blank)s bay leaves, or more to taste
1 pound large shrimp, peeled and deveined
2 (6 ounce) cans lump crabmeat
4 cups hot cooked rice

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



Ultimate Gulf Coast Gumbo image

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

4 pounds medium shrimp - peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

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

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2011-04-16 Directions. In a large pot, stir the flour and oil until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a …
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LOUISIANA SEAFOOD GUMBO RECIPE - TODAY'S DELIGHT
2020-06-27 When roux turns brown, pour clam juice, 3 cups water and fire roasted tomatoes. Combine well then add seasonings: cayenne pepper, ground thyme, bay leaves, Cajun seasoning, garlic powder, ground pepper. Simmer for 2 minutes. Add the vegetable mixture, lower heat to medium low and simmer for 45 minutes.
From todaysdelight.com


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


CROCK POT CRAB AND SHRIMP SEAFOOD GUMBO RECIPE - FOOD NEWS
Some form of gumbo is always on the menu at Emeril's Restaurant. This classic seafood version, which is chock-full of shrimp, fish, and. A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made with spices, aromatic vegetables, and a dark roux. You can cook Seafood Gumbo using 20 ingredients and 10 steps.
From foodnewsnews.com


GUMBO WITH CHICKEN, SAUSAGE, SHRIMP, AND CRAB
2017-02-07 Bone and set aside. Reserve stock. In heavy dutch oven, saute’ celery, onion, parsley, and garlic until celery is tender. Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning. In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown.
From biscuitsandburlap.com


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


SEAFOOD GUMBO - SOUTHERN BOY DISHES
2012-09-25 Heat oil in a large dutch oven over medium heat. 2. Add flour and whisk until completely mixed. 3. Stir constantly for about 20 to 25 minutes until roux turns the color of milk chocolate. 4. Add onion, bell pepper, garlic, and celery. 5. Continue stirring for 3-4 minutes.
From southernboydishes.com


SHRIMP AND CRAB GUMBO - BURRATA AND BUBBLES
2020-02-20 Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally. Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo.
From burrataandbubbles.com


SHRIMP AND OYSTER GUMBO - TASTE OF THE SOUTH
2022-01-19 Cook until onions are tender, stirring constantly, about 5 minutes. Add stock, Worcestershire, and bay leaf; bring to a boil over high heat. Reduce heat to low and simmer for 1 hour. Stir in remaining 2 teaspoons filé powder and shrimp; simmer for 2 minutes. Add oysters and salt; simmer until oysters are cooked, about 1 minute.
From tasteofthesouthmagazine.com


SHRIMP & CRAB GUMBO RECIPE | EATINGWELL
Cook flour in a medium skillet over medium heat about 6 minutes or until the flour is browned, stirring frequently. Place in a small bowl; set aside to cool. Step 3. Heat oil in a large pot over medium-high heat. Add onion, bell pepper, celery, and garlic; cook and stir about 5 minutes or until vegetables are tender. Step 4.
From eatingwell.com


CAJUN SHRIMP AND OYSTER GUMBO RECIPE
Directions: Stock: In a large stock pot, combine 2 quarts water, 2 slices lemon, 2 dried red chilies, 1/4 teaspoon salt, 1 bay leaf, 1/2 teaspoon dried thyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to 30 minutes. Strain and discard seasonings and shrimp ...
From cajuncookingrecipes.com


SHRIMP, CRAB AND SAUSAGE GUMBO – EVERYDAY CREOLE
2020-12-05 Step 2. Add the onions and continue cooking until they have caramelized and the roux turns a rich dark brown color, about 10 minutes. Then add the garlic, bell peppers, okra, celery and andouille sausage, stirring to cover in the roux and cooking for an additional 5 minutes, adjusting the heat if needed. Step 3.
From everydaycreole.com


SHRIMP AND CRAB GUMBO RECIPE | MYRECIPES
1 cup water. 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided. 2 teaspoons salt-free Cajun seasoning. ½ teaspoon salt. ¼ teaspoon crushed red pepper. 1 (16-ounce) bag frozen cut okra, thawed. 1 pound peeled and deveined medium shrimp. 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained.
From myrecipes.com


ANDOUILLE, CRAB, CRAYFISH & OYSTER GUMBO - ANDREW ZIMMERN
Place the flour and oil in a large well-insulated soup pot over medium-low heat. Stir every 45 seconds as the roux turns blond, then brown then dark brown. This will take 15-20 minutes. When very dark brown and aromatic, add the vegetables, andouille sausage, herbs, spices and garlic. Saute until onions are glassy, add the tomato puree and stir.
From andrewzimmern.com


ANDOUILLE, CRAB AND OYSTER GUMBO RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring, until ...
From myrecipes.com


SHRIMP OYSTER GUMBO RECIPE BY CHEF.TIM.LEE | IFOOD.TV
Directions. MAKING 1 In a skillet, add butter and cook onion and pepper for 2 or 3 minutes. 2 Stir in flour and brown lightly. 3 Add water, tomatoes, and file.
From ifood.tv


SEAFOOD AND OKRA GUMBO - SPICY SOUTHERN KITCHEN
2020-02-10 Instructions. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Remove from heat and set aside. While okra is …
From spicysouthernkitchen.com


HOW TO MAKE NEW ORLEANS SHRIMP AND OYSTER GUMBO: IN JUDY'S …
2013-10-16 1/4 cup green onion tops chopped. 1/4 cup chopped parsley. Hot cooked rice for serving. Peel the shrimp, and devein. Season shrimp with salt, pepper and cayenne. Refrigerate. Put the shrimp shells ...
From nola.com


RED LOBSTER SHRIMP GUMBO RECIPE - THERESCIPES.INFO
New Orleans Shrimp Gumbo great www.yummly.com. shrimp, long-grain rice, white flour, okra, extra light...
From therecipes.info


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


CAJUN SHRIMP AND CRAB GUMBO - CAJUN COOKING RECIPES
Stir until the roux is dissolved, and simmer over low heat for one hour. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful. Cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving. Serves 10-12.
From cajuncookingrecipes.com


SHRIMP AND OYSTER SEAFOOD GUMBO WITH OKRA RECIPE
Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through. Directions: Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil.
From foodnewsnews.com


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