Bbq Gumbo Food

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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

REAL CAJUN GUMBO (FROM A LOUISIANAIAN)



Real Cajun Gumbo (From a Louisianaian) image

All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.

Provided by asimplegirl

Categories     Gumbo

Time 1h15m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 16

1 (5 lb) stewing chicken
1 lb andouille sausage
1 cup oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
salt
cracked pepper
louisiana hot sauce
1/2 cup chopped fresh parsley
4 cups cooked white rice

Steps:

  • Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
  • Remove as much of the fat from the chicken as possible.
  • Cut andouille into ½-inch slices and set aside.
  • In a 2-gallon stockpot, heat oil over medium-high heat.
  • Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
  • Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
  • Blend in chicken and andouille. Sauté approximately 15 minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
  • Skim any fat or oil that rises to the top of the pot.
  • Add green onions, bay leaf, thyme and basil.
  • Season to taste using salt, pepper and hot sauce.
  • Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
  • Add parsley and adjust seasonings if necessary.
  • Serve over hot, steamed white rice.
  • NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.

Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9

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.

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