SEAFOOD GUMBO
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
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
This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
Provided by Christin Mahrlig
Categories Soup
Time 2h30m
Number Of Ingredients 19
Steps:
- Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
- 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.
- Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
- Add flour and stir with wooden spoon until smooth.
- Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
- Add onion and cook for 5 minutes, stirring frequently.
- Add green pepper and celery and cook for 5 more minutes, stirring often.
- Add garlic and cook 1 minute.
- Add beer and stir in well.
- Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
- Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
- Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
- Serve with white rice.
SPICY SEAFOOD GUMBO
My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.
Provided by ratherbeswimmin
Categories Gumbo
Time 3h25m
Yield 7 quarts
Number Of Ingredients 24
Steps:
- Add the oil and flour to a cast-iron skillet; stir to combine.
- Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
- Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
- Transfer mixture to a large pot.
- Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
- Peel and devein shrimp.
- Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
- Take out bay leaves.
- Serve over hot cooked rice.
- Sprinkle with file if desired.
SEAFOOD GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h39m
Yield 8 servings
Number Of Ingredients 14
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.
SPICY KIMCHEE SEAFOOD GUMBO
Steps:
- add all above ingrediants
- stir
- eat
- eat
SEAFOOD GUMBO
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
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.
SPICY GUMBO
Make and share this Spicy Gumbo recipe from Food.com.
Provided by Christine Bettiga
Categories Gumbo
Time 2h
Yield 6 serving(s)
Number Of Ingredients 34
Steps:
- Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
- Stir constantly until the flour thickens and turns light brown.
- Add more flour if needed to absorb oil and make a smooth paste.
- It takes approximately 15 minutes or so, but be careful to not burn the flour.
- Set the roux aside.
- Mix together all spices in a bowl and set aside.
- In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
- Cook for approximately 3-4 minutes.
- Add the chicken, shrimp, cat fish and okra (and sausage if desired).
- Cook for approximately 4-5 minutes.
- Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
- Simmer, uncovered for approximately 1 hour.
- With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
- Add more chicken stock if necessary.
- Add the rest of the seafood to the mixture.
- Turn down heat, cover and simmer on low for about 10 minutes.
- In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
- Serve with oyster crackers and a dash of Tabasco sauce.
SEAFOOD GUMBO
Here is a real heartwarmer for sweater season. It calls for a lot of ingredients, but don't be dismayed. You can easily eliminate some or make substitutions. Don't like shrimp? Go with 100 percent fish. Or vice versa. You can also add ham or sausage (like tasso ham or andouille sausage) for a bit more heartiness. Historically, the word gumbo denotes the presence of okra (also called gumbo), and it's used here. Another conventional gumbo component and important ingredient in African-based Creole cooking is filé powder, the crushed leaves of the sassafras tree. Then, there is usually a dark roux made of vegetable oil and flour in authentic New Orleans gumbo. All three of these ingredients - okra, filé powder and the dark oil-and-flour roux - are the thickening agents for this fairly spicy dish.
Provided by Jacques Pepin
Categories dinner, one pot, seafood, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.
- Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
- Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.
- If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1057 milligrams, Sugar 5 grams, TransFat 0 grams
SPEEDY SEAFOOD GUMBO
I needed a quick meal one blustery night when my husband was coming home late with the kids. So I threw together this tasty gumbo with ingredients I had on hand, and my family really liked it. Preparing it with instant rice gives us more family time together. -Lori Costo, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine 1 cup water and butter; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes., Meanwhile, in a Dutch oven, combine remaining ingredients and remaining water. Bring to a boil, stirring occasionally. Reduce heat to medium; cook, covered, until heated through. Stir in cooked rice.
Nutrition Facts :
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
Steps:
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
MOM'S SPICY CUCUMBER KIMCHEE
May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.
Provided by santokieann
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
- Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
- Let cucumbers marinate in the refrigerator before serving, at least 1 hour.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g
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