New Orleans Seafood Okra Gumbo

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 - 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.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

SEAFOOD AND OKRA GUMBO

Steps:

• In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
• While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
• Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
• Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.
• Add garlic and cook 2 minutes.
• Add tomatoes, stock, bay leaves, salt, Creole seasoning, hot sauce, thyme, white pepper and okra. Bring to a boil and reduce heat to maintain a simmer. Simmer for 45 minutes uncovered.
• Add crab meat and parsley and simmer for 3 minutes.
• Add shrimp and cook for 2 minutes or until they are mostly pink.
• Add oysters and cook just until their edges start to curl, about 2 to 3 minutes.
• Serve with rice.

NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

Steps:

• Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
• Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
• Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
• IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
• Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.
• TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.

NEW ORLEANS SEAFOOD OKRA GUMBO

Steps:

• 1. In a large crockpot, add all of the chopped vegetables, bay leaves and parsley; pour oil and water over the top. Don't stir. Cover and set cooker to high for 2 hours or until bubbling, then set it to low and cook 6 more hours (while you sleep). This not only cooks all the slime out of the okra but also cooks down the seasonings without having to stand over the stove for hours, stirring constantly. Alternate Method: set cooker on low for 9-10 hours (while you sleep).
• 2. Make the Shrimp Stock - In a very large soup pot put all the shrimp heads and peels along with the remaining stock ingredients. Bring to a boil, then reduce heat and simmer for at least 1 hour. Remove from heat and strain the solids out of the stock and discard. Use the stock for the gumbo and freeze and leftover stock for future use. (If you have a vent fan over your cooktop, turn it on high. It will not only smell like a full blown shrimp boil inside your house, but it will clean out your sinuses. I just happen to love the smell.)
• 3. First You Make A Roux - Most roux recipes call for equal parts oil and flour but it makes for a more liquid roux and leave unused oil floating in the finished product. I prefer to make a thick roux base where just about all of the fat is consumed by flour. At first it will be very thick but not chalky and all of the flour will be absorbed by the fat. As the roux begins to cook and brown, lower the heat and continue to stir or whisk. It will become smoother and a little thinner but still won't have excess fat in it. Remember, the darker the roux the less thickening power it has.
• 4. To begin the roux, in a large gumbo pot or soup pot heat oil just until hot, but not burning, and whisk in the flour, removing all lumps. Over medium to medium-low heat continue to frequently stir to keep flour from browning too fast. If your fire is too high the flour will burn (you will smell it). If this happens THROW IT OUT and start over with a lower heat. Gumbo is too expensive to ruin on burnt roux! Cook the roux until it is just a little darker than peanut butter. The darker the roux, the harsher the flavor, which is too strong for the delicate seafood. If you like your gumbo to "look" darker, add Kitchen Bouquet to the gumbo. It doesn't take three days to make a great roux but you don't want to rush it either. Making roux takes a little patience but it's not that difficult even for the beginner.
• 5. Finishing Off the Gumbo - If you're using oysters, strain the liquor through a strainer lined with a paper towel and reserve liquid. Discard grit and shell pieces. Refrigerate oysters and liquor until ready to use. To your perfect roux add the cooked down vegetables from the crock pot and enough shrimp stock, (or other liquids), to bring the gumbo to desired thickness. Don't start it out too thick because it will thicken a little as it simmers. At this point add the gumbo crabs only, NOT THE CRAB MEAT OR SHRIMP. If the gumbo becomes too thick, add more liquid and stir frequently. When the mixture begins to gently boil reduce heat, add the crab meat and simmer on low for at least 30-45 minutes, gently stirring occasionally to keep from sticking. The longer you simmer the gumbo the better it gets.
• 6. Taste for seasoning, and add salt, black & red pepper, & tobasco to taste. ** At this point if you're not going to serve the gumbo until the next day turn the fire off and add the raw shrimp. Stir well, cover pot and let cool down. When it's cool enough put gumbo in refrigerator overnight. The next day heat up as much as you need for that meal. The shrimp will finish cooking and won't get tough. Again, taste and adjust seasonings as needed because the shrimp will absorb a lot of salt and seasonings from the gumbo.
• 7. If you're going to serve it the same day you make it, add the shrimp and simmer the gumbo for 20-30 minutes. Taste again and adjust seasonings as needed. Serve over white rice with crusty french bread. Garnish with sliced green onions if desired. Enjoy!
• 8. Fast Roux Tips - In a large glass microwave safe bowl or mixing bowl you can add the oil/butter and flour, whisk well to remove lumps and cook on high for 2 mintues. Stir. Cook again for 2 minutes and stir. Then cook in 1 minute intervals, stirring well between each cooking segment until desired color is reached. CAREFUL - it will burn quickly so don't cook too fast! The bowl is very hot so be careful when removing from microwave. If you're using oysters or crawfish tails, add those with the shrimp. This gumbo freezes well.

SHRIMP AND OKRA GUMBO

Steps:

• In a large Dutch oven, heat oil over medium-high heat. Slowly whisk in flour; cook, whisking constantly, until a milk chocolate-colored roux forms. Add okra, onion, bell pepper, celery, and garlic. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently. Add Shrimp Stock, hot sauce, Worcestershire, Creole seasoning, bay leaves, and cayenne. Bring to a boil; reduce heat to medium, and simmer, uncovered, for at least 45 minutes. Add tomatoes, filé, and shrimp. Cook for 30 minutes, stirring occasionally. Serve with hot cooked rice, and garnish with green onion, if desired.
• Rinse shrimp shells and heads under cold water. In a large heavy stockpot, combine all ingredients, and bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, for 45 minutes, skimming occasionally. Remove stock from heat, and strain through a fine-mesh sieve.

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

SEAFOOD OKRA GUMBO

Steps:

• Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
• Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
• Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
• To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.