Easy Seafood Gumbo

SEAFOOD GUMBO

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.

EASY SEAFOOD GUMBO RECIPE

Steps:

• Melt the butter in a large dutch oven or stock pot over medium/high heat.
• Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
• Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
• Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
• Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
• Slowly add the chicken stock to the pot stirring to combine. Bring the soup to a boil.
• Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and stir to combine.
• Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.
• Serve the seafood gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.

SEAFOOD GUMBO

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.

SEAFOOD GUMBO

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.

SEAFOOD GUMBO

Steps:

• Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.
• Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.
• Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.

EASY SAUSAGE AND SHRIMP GUMBO

Steps:

• Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
• Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
• Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

SEAFOOD GUMBO

Steps:

• To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
• In large dutch oven, saute onion, celery, and okra until limp.
• Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
• Simmer for 2 hours.
• 10 minutes before serving, add all raw fish and seafood and the file powder.
• Simmer until done, but do not boil.
• Serve over bowls of rice.

EASY SEAFOOD GUMBO

Steps:

• Melt butter in Dutch oven on medium heat. Stir in flour; cook 5 to 6 min. or until golden brown, stirring constantly. Add celery, green peppers and onions; cook 2 to 3 min. or until crisp-tender, stirring frequently.
• Add sausage, tomatoes, chicken broth, Worcestershire sauce and Cajun seasoning; stir until blended. Bring to boil; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Stir in shrimp; cook 4 to 5 min. or just until tender, stirring frequently.
• Serve over rice.

SPEEDY SEAFOOD GUMBO

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.

EASY SHRIMP GUMBO

Steps:

• Heat Margarine in dutch oven medium heat.
• Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
• Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
• Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
• Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
• Remove Bay Leaf , serve over rice and sprinkle with parsley.