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
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.
FAUX SEAFOOD GUMBO
This is a non-traditional gumbo, created to make gumbo manageable in the Midwest. I'm sure a search will yield far more authentic recipes, but I like this one.
Provided by MsKittyKat
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, over medium heat, cook the bacon until crisp.
- With a slotted spoon, transfer the bacon to a 4 to 6 quart slow cooker.
- Discard all but a thin coating of fat from the pan.
- Add the celery, onion, green pepper and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.
- Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt and thyme.
- Cover and cook on low heat for 3 1/2 hours or on high for 1 1/2 hours.
- Add the shrimp, crabmeat and okra and cook 1/2 hour longer on low heat or 1/4 hour longer on high.
- Serve with rice.
Nutrition Facts : Calories 380.2, Fat 19.6, SaturatedFat 6.2, Cholesterol 172.7, Sodium 2107.2, Carbohydrate 13.2, Fiber 2.8, Sugar 6.2, Protein 37
FUMBO (FAUX-GUMBO)
The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout...
Provided by Kishka
Categories Gumbo
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, peppers and celery for 3 minutes.
- Add garlic and sautee 1 more minute.
- Pour in diced tomatoes, chicken broth and potatoes. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes.
- Add chicken, rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - I usually give about 4 dashes), salt & pepper and sugar.
- Let cook for another 20-30 minutes to bring flavors together. Enjoy!
Nutrition Facts : Calories 270, Fat 9.3, SaturatedFat 1.9, Cholesterol 35, Sodium 956.4, Carbohydrate 27.1, Fiber 3, Sugar 7.9, Protein 19.2
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