Jims Famous Seafood Gumbo

SEAFOOD GUMBO - NEW ORLEANS STYLE

Steps:

• In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
• Add flour, whisking constantly.
• As roux turns from sand colour to light brown to caramel colour, turn down heat.
• Continue cooking and whisking constantly until roux is a dark brown colour.
• Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
• Cook 10 minutes.
• Add oregano, thyme and cayenne.
• Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
• Add white fish and shrimp, cook for 10 minutes.
• Add salt, pepper and Tabasco.
• Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
• Remove from heat and serve over white rice.

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.

ULTIMATE TIME-CONSUMING SEAFOOD GUMBO

Steps:

• STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
• About 15 to 20 minutes.
• Put everything into an 8-quart pot and bring to a boil.
• Reduce heat to low and cook 5 hours, uncovered.
• When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
• GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
• In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
• Add onions, celery, and green bell peppers.
• Turn heat to high, stirring frequently.
• Add garlic, file powder, and the pepper-herb mixture.
• Cook for 5 minutes, stirring constantly.
• Add tomato sauce and stock, bring to a boil.
• Reduce heat and simmer for 30 minutes, stirring occasionally.
• Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
• When ready to serve, add all seafood and cook for 3 minutes.
• Turn off heat, and let stand for 10 minutes, covered.
• Serve over long-grain rice.

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.