SEAFOOD GUMBO
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
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
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.
DOC'S SEAFOOD GUMBO
Make and share this Doc's Seafood Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h55m
Yield 22 serving(s)
Number Of Ingredients 24
Steps:
- Heat oil in a large stockpot or Dutch oven over med-high heat.
- Add in chicken; saute 5 minutes or until browned.
- Remove chicken, reserving drippings in stockpot.
- Add onion, bell pepper, and celery; saute 4 minutes or until tender.
- Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
- Return chicken to stockpot.
- Combine gravy mix and 1 cup water, stirring well.
- Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
- Cover and bring to a boil.
- Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
- Peel shrimp and devein.
- Add fish to gumbo mixture; cook 5 minutes.
- Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
- Add file powder; cook 2 minutes, stirring occasionally or until thickened.
- Remove and discard bay leaves.
- Remove gumbo from heat; serve over hot rice.
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.
JIM'S FAMOUS SEAFOOD GUMBO
This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice.
Provided by mary winecoff
Categories Gumbo
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Thaw shrimp and crab if not using fresh.
- In large saucepan, combine flour and oil.
- Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
- Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
- Bring to a boil, reduce heat, cover and simmer 1 hour.
- Remove ham hock, cut off meat.
- Chop meat and return to pan.
- Skim off any fat.
- Add oysters, shrimp and crab.
- Continue cooking for 15 minutes.
- Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
- Remove bay leaves.
- Add file powder.
Nutrition Facts : Calories 340.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 164.4, Sodium 1223.6, Carbohydrate 21.7, Fiber 3.4, Sugar 6.5, Protein 26.4
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