RED LOBSTER'S SHRIMP GUMBO
Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.
Provided by RedLobsterRestauran
Categories Gumbo
Time 2h10m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
- Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
- Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
- Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
- Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
- Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Nutrition Facts : Calories 607.7, Fat 43.5, SaturatedFat 22.7, Cholesterol 150.5, Sodium 1149.2, Carbohydrate 32, Fiber 1.7, Sugar 8.9, Protein 22.3
LOBSTER GUMBO
Wonderful lobster seafood gumbo. Serve in flat-bottomed bowls over hot cooked rice.
Provided by Nevrom Jepherson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h40m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoons oil in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes.
- Add shrimp and cook for 3 minutes. Remove from the heat and set aside.
- Meanwhile, heat remaining oil in a large saucepan over medium heat. Add onions, celery, and bell pepper; cook until soft, about 5 minutes. Add okra; cook until it ceases to rope, about 30 minutes. Add water, undrained tomatoes, bay leaves, salt, and pepper.
- Stir in shrimp mixture, cover, and bring to a simmer. Simmer for 15 minutes. Add tomato paste and simmer for 15 minutes more. Stir in lobster meat and gumbo file. Remove bay leaves before serving.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 27.2 g, Cholesterol 163.5 mg, Fat 7 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 1.2 g, Sodium 727.7 mg, Sugar 10.6 g
SEAFOOD GUMBO
Provided by Food Network
Time 5h
Yield 12 to 15 servings
Number Of Ingredients 12
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.
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA
Steps:
- For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
- Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
- Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
- For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
- Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
- Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
- For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
- Place the cornmeal in a shallow baking dish and season with salt and pepper.
- Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
- Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
- In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
- Strain though cheesecloth or a fine strainer.
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
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
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.
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.
RED LOBSTER SHRIMP GUMBO RECIPE - (3.9/5)
Provided by Mountain_Lady
Number Of Ingredients 13
Steps:
- 1) Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6-8 minutes until golden brown. 2) Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft. 3) Stir in sausage, ham, Emeril's seasoning, paprika, and file powder and ground chile. Cook about 2 minutes. 4) Add broth and stir until well combined. Add brown sugar and bay leaf; bring to boil. Reduce heat and simmer uncovered, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes, or until pink and c ooked through. Discard bay leaf.
SEAFOOD GUMBO
This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)
Provided by papergoddess
Categories Gumbo
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
More about "lobster gumbo food"
LOBSTER AND ANDOUILLE GUMBO - 500,000+ RECIPES, MEAL ...
From bigoven.com
4/5 (1)Category Soups, Stews And ChiliCuisine CajunTotal Time 2 hrs 30 mins
SEAFOOD GUMBO RECIPE
From today.com
4.4/5 (89)Total Time 2 hrsCategory Entrées
TAMMY'S SEAFOOD GUMBO RECIPE - COOKING WITH …
From cookingwithtammy.recipes
NUTRITION FACTS FOR LOBSTER GUMBO - MYFOODDATA
From tools.myfooddata.com
RED LOBSTER SHRIMP GUMBO RECIPE 395 WITH INGREDIENTS ...
From tfrecipes.com
LOADED LOBSTER & SAUSAGE GUMBO
From campbellsfoodservice.ca
12 LOBSTER GUMBO IDEAS | GUMBO, GUMBO RECIPE, CREOLE RECIPES
From pinterest.com
LOBSTER GUMBO NUTRITION FACTS AND ANALYSIS.
From nutritionvalue.org
SEAFOOD GUMBO - LOUISIANA COOKIN
From louisianacookin.com
LOBSTER GUMBO - CALORIES CALCULATOR
From caloriescalculator.org
SEAFOOD GUMBO - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP AND FISH
From honest-food.net
LOBSTER GUMBO - RECIPES | COOKS.COM
From cooks.com
BROILED LOBSTER TAIL WITH CLAW SAUSAGE AND DELTA GUMBO ...
From cookingindex.com
RED LOBSTER DELIVERY IN WARRENTON, VA | FULL MENU & …
From grubhub.com
REDFISH AND LOBSTER WAS GREAT - REVIEW OF JOE'S CRAB SHACK ...
From tripadvisor.com
ISO: RED LOBSTER SEAFOOD GUMBO RECIPE-ID#273250- BY ...
From budget101.com
CALORIES IN LOBSTER GUMBO AND NUTRITION FACTS
From fatsecret.ca
SCALLOPS AND LOBSTER GUMBO RECIPE - FOODACIOUSLY
From foodaciously.com
HOW LA CHEF GOVIND ARMSTRONG’S SIGNATURE GUMBO TELLS HIS ...
From robbreport.com
CALORIES IN 1 OZ OF LOBSTER GUMBO AND NUTRITION FACTS
From fatsecret.ca
HOW TO MAKE RED LOBSTER SEAFOOD GUMBO | EHOW
From ehow.com
SHRIMP, LOBSTER & ANDOUILLE SAUSAGE GUMBO
From ceceliasgoodstuff.com
MAINE LOBSTER & SHRIMP GUMBO – GET MAINE LOBSTER
From getmainelobster.com
LOBSTER GUMBO WEIGHT TO VOLUME CONVERSION - AQUA-CALC
From aqua-calc.com
LOADED LOBSTER & SAUSAGE GUMBO - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.ca
LOBSTER GUMBO CALORIES/NUTRIENTS CALCULATOR - AQUA-CALC
From aqua-calc.com
LOUISIANA SEAFOOD GUMBO RECIPE - TODAY'S DELIGHT
From todaysdelight.com
RED LOBSTER SEAFOOD GUMBO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LOBSTER & GUMBO | CARSON, CA | ROCKIN CAJUN
From rockincajun.com
LOBSTER GUMBO | 59 CALORIES | HAPPY FORKS
From happyforks.com
RECIPE: RED LOBSTER SHRIMP GUMBO (COPYCAT ... - RECIPELINK.COM
From recipelink.com
CAJUN INSPIRED SEAFOOD GUMBO RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
LOBSTER GUMBO RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
CREOLE SEAFOOD GUMBO WITH LOBSTER AND SCALLOPS RECIPE ...
From cdkitchen.com
SEAFOOD GUMBO - THE CAGLE DIARIES
From thecaglediaries.com
PAPPADEAUX LOBSTER BISQUE COPYCAT RECIPES
From tfrecipes.com
CALORIES IN LOBSTER GUMBO AND NUTRITION FACTS
From fatsecret.com
SCALLOPS AND LOBSTER GUMBO RECIPE | FOODACIOUSLY
From foodaciously.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love