Spicy Seafood Gumbo

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NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE



New Orleans Gumbo with Shrimp and Sausage image

My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

Provided by Marzia

Categories     Comfort Foods

Time 1h30m

Number Of Ingredients 15

½ cup high heat oil, such as canola, corn, or vegetable
½ cup all purpose flour
1 medium onion, diced
2 bell peppers (I used ½ of each red, green, yellow, orange - see note), diced
3 stalks celery, diced
6 cloves garlic, minced
3 bay leaves
8 ounces andouille sausage, sliced (I used Tofurky)
2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
1 tablespoon cayenne (omit if you want it mild)
4 cups low sodium chicken broth
1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
1 ½ pounds raw shrimp
2 teaspoons gumbo filé
sliced scallions + white rice or quinoa, for serving

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.

MIKE'S SPICY GUMBO RECIPE



Mike's Spicy Gumbo Recipe image

This is one of my favorite extra spicy gumbo recipes made extra spicy with shrimp, chicken, andouille and lots of flavor. You can easily adjust the heat level to your own preference.

Provided by Mike Hultquist

Categories     Main Course

Time 1h50m

Number Of Ingredients 26

1 teaspoon olive oil
1 pound chicken breast or thighs
Salt and pepper to taste
12 ounces andouille (sliced into ¼ inch slices)
½ cup peanut oil or vegetable oil
½ cup flour
1 large bell pepper (chopped)
2 serrano peppers (chopped)
1-2 ghost peppers or 7-pot peppers (chopped - You can OMIT these to tame the heat, or use a habanero pepper instead.)
1 large white onion (chopped)
3 celery stalks (chopped)
3 cloves garlic (chopped)
1 can crushed tomatoes (14-ounces)
1 14- ounce can tomato sauce
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon black pepper
6 cups chicken stock
Your favorite Louisiana style hot sauce
1 bunch collard greens (chopped)
1 pound shrimp
For Serving: Cooked white rice

Steps:

  • Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  • Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
  • Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
  • Add the chicken and andouille. Stir and cook for 1 minute.
  • Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
  • Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
  • Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
  • Remove from heat and swirl in a few dashes of hot sauce to your preference.
  • Serve with cooked rice and extra hot sauce.

Nutrition Facts : Calories 524 kcal, Carbohydrate 21 g, Protein 39 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 220 mg, Sodium 1455 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SEAFOOD GUMBO



Seafood Gumbo image

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

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

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



Seafood Gumbo image

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

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

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.

SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

This recipe has been in my family for many years. Delicious during cold winter nights.

Provided by Mark Lackey

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h3m

Yield 9

Number Of Ingredients 13

½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley

Steps:

  • Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
  • Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
  • Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
  • Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g

FLORIDA GUMBO



FLORIDA GUMBO image

A rich and flavorful shrimp gumbo that will excite your taste buds and transport you to the bayous of the Florida Gulf Coast.

Provided by Eats By The Beach

Number Of Ingredients 29

4 quarts of water
one whole chicken
3-4 raw chicken breast halves
Two onions quartered
4 stalks of celery quartered
3 carrots quartered
4 cloves garlic
1 teaspoon cajun seasoning
3 bay leaves
1 teaspoon dried thyme
4 whole peppercorns
3 cups dry white wine
1 cup smoked sausage, roughly chopped
2/3 cup corn oil
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 whole red pepper, diced
3 cloves garlic, minced
1 1/2 pounds andouille, sliced in half vertically and then sliced into half moons
1 teaspoon Cajun Seasoning
1 tablespoon Old Bay Seasoning
3 bay leaves
4 quarts chicken stock
2 cups white wine
1 teaspoon hot sauce
Meat from one whole chicken, cut into small bite sized pieces
4 pounds fresh shrimp, peeled and deveined, cut into bite size pieces
1/2 cup chopped green onions

Steps:

  • Make the stock.
  • In a large stock pot, add all of the ingredients and bring to a low boii. Turn the heat to low, cover and simmer for an hour. Using a slotted spoon, remove the chicken to a bowl. Set aside to cool. When cool enough to handle, remove the chicken from the bones. Add the bones back to the stock pot and continue to simmer the stock for another 2 - 3 hours. This will allow all the flavors from the bones to flavor the water and wine and provide a depth of flavor and richness to the stock. Chop the chicken into bite sized pieces and set aside.
  • When the stock is complete, strain and discard the bones and vegetables. Reserve the stock until you are ready to make the gumbo.
  • Next, we are going to make the roux. In a large heavy bottomed pot, mix the oil and flour. Stir well to fully incorporate the flour into the oil. Cook on high, stirring constantly. You will begin to see little bubbles start to form. At this point, reduce the heat to medium and continue to cook and stir until your roux reaches a peanut butter color.
  • At this point, turn the heat to low and continue to stir. Keep stirring. If you stop, your roux will scorch. The roux will need to cook and be stirred for about 45 minutes to 1 hour your roux to reach the perfect milk chocolate color.
  • Now add the chopped onions, celery, bell pepper, and garlic. Saute for 8 - 10 minutes. When vegetables are soft add the sausage and continue to cook, stirring for another 5 - 7 minutes. Stir in the Cajun seasoning and Old Bay seasoning. Stir to incorporate into the roux mixture.
  • Carefully add the stock one cup at a time, stirring well between each addition. Toss in the bay leaves, white wine, and hot sauce. Simmer on low heat for one hour.
  • Next, add the chopped chicken and shrimp. Stir and simmer for another half hour.
  • Finally, stir in the chopped green onion. Turn off the heat and allow the pot to sit for 20 minutes.
  • In the meantime, make a large pot of white rice to serve with the gumbo. The correct ratio to serve is 1/3 cup rice to 1 cup gumbo.

Nutrition Facts : ServingSize Serves 10 - 12

SEAFOOD AND OKRA GUMBO



Seafood and Okra Gumbo image

Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice.

Provided by Christin Mahrlig

Categories     Soup

Number Of Ingredients 20

1/2 cup plus 3 tablespoons vegetable oil, (divided)
1 pound fresh okra, (sliced)
4 tablespoons butter
1 cup all-purpose flour
2 cups diced yellow onion
1 1/2 cups diced green bell pepper
1/2 cup diced celery
2 garlic cloves, (minced)
1 (14-ounce) can diced tomatoes, (undrained)
4 cups shrimp or chicken stock
2 bay leaves
1 teaspoon salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground white pepper
1 pound lump crabmeat
2 tablespoons chopped fresh parsley
1 pound fresh medium shrimp, (peeled and deveined)
1 pint freshly shucked oysters with liquor

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.

Nutrition Facts : Calories 418 kcal, Carbohydrate 26 g, Protein 29 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 188 mg, Sodium 1457 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SEAFOOD GUMBO



Seafood Gumbo image

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.

Provided by Christin Mahrlig

Categories     Soup

Time 2h30m

Number Of Ingredients 19

2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, (sliced)
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
Cooked rice for serving

Steps:

  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
  • Add flour and stir with wooden spoon until smooth.
  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
  • Add onion and cook for 5 minutes, stirring frequently.
  • Add green pepper and celery and cook for 5 more minutes, stirring often.
  • Add garlic and cook 1 minute.
  • Add beer and stir in well.
  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
  • Serve with white rice.

SPICY GUMBO



Spicy Gumbo image

Make and share this Spicy Gumbo recipe from Food.com.

Provided by Christine Bettiga

Categories     Gumbo

Time 2h

Yield 6 serving(s)

Number Of Ingredients 34

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Steps:

  • Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
  • Stir constantly until the flour thickens and turns light brown.
  • Add more flour if needed to absorb oil and make a smooth paste.
  • It takes approximately 15 minutes or so, but be careful to not burn the flour.
  • Set the roux aside.
  • Mix together all spices in a bowl and set aside.
  • In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
  • Cook for approximately 3-4 minutes.
  • Add the chicken, shrimp, cat fish and okra (and sausage if desired).
  • Cook for approximately 4-5 minutes.
  • Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
  • Simmer, uncovered for approximately 1 hour.
  • With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
  • Add more chicken stock if necessary.
  • Add the rest of the seafood to the mixture.
  • Turn down heat, cover and simmer on low for about 10 minutes.
  • In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
  • Serve with oyster crackers and a dash of Tabasco sauce.

THE BEST SPICY WEEKEND GUMBO + BROWN RICE



The Best Spicy Weekend Gumbo + Brown Rice image

Spicy Weekend Gumbo - familiar ingredients like garlic, carrots, celery, onion, tomatoes, flour, butter, shrimp // simmered for an hour or two on the weekend to make for awesome meals all week!

Provided by Pinch of Yum

Categories     Dinner

Time 45m

Number Of Ingredients 14

a quick swish of olive oil
5 cloves garlic, minced
2 hot peppers like serrano or jalapeño, minced
4 cups mirepoix*
2 cups additional chopped veggies (optional)
3 tablespoons cajun seasoning mix
1 28-ounce can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 ounces Andouille sausage, sliced
1 lb. raw tail-off shrimp
6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt

Steps:

  • VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
  • BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
  • ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
  • FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

Nutrition Facts : Calories 291 calories, Sugar 7.5 g, Sodium 1199.4 mg, Fat 14.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 3.2 g, Protein 18 g, Cholesterol 113 mg

SLOW COOKER SPICY GUMBO



Slow Cooker Spicy Gumbo image

Making authentic gumbo might be a lot of work and a labor of love, but you can make this super tasty, veggie packed shrimp and sausage gumbo right in your slow cooker with only a few minutes worth of effort for a delicious and unique dinner option!

Provided by Jennifer Draper

Categories     Soup

Time 4h10m

Number Of Ingredients 13

6-8 ounces carrots
6-8 ounces celery
6-8 ounces bell pepper
6-8 ounces onions
2-3 garlic cloves
2 tablespoons butter
12 oz spicy andouille sausage
4 cups vegetable broth
2 teaspoons cajun seasoning blend
1/4 teaspoon salt
1/4 cup cream
12 oz frozen shrimp (thawed)
Optional: cooked rice or farro for serving

Steps:

  • Finely dice carrots, celery, bell pepper, onion and garlic (or dice using a chopper)
  • Melt butter is skillet or mult-cooker over medium high heat and then add veggies and sauté until softened, about 3-5 minutes
  • Chop sausage and add to slow cooker along with broth and cooked veggies (amount of broth to add depends on how hearty you want the soup)
  • Add seasoning and cover and cook on high for 2-3 hours or low for 4-6
  • Add shrimp and cream and return slow cooker to high heat until shrimp cooked through, around 10 minutes or so
  • Serve over cooked rice or as desired

Nutrition Facts : Calories 366 kcal, Carbohydrate 11 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 214 mg, Sodium 1753 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SPICY SEAFOOD GUMBO



Spicy Seafood Gumbo image

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories     Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

Steps:

  • Add the oil and flour to a cast-iron skillet; stir to combine.
  • Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  • Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  • Transfer mixture to a large pot.
  • Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  • Peel and devein shrimp.
  • Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  • Take out bay leaves.
  • Serve over hot cooked rice.
  • Sprinkle with file if desired.

KETO GUMBO



Keto Gumbo image

This keto gumbo features large, juicy shrimp and spicy andouille sausage in a Cajun-flavored broth. It has lots of kick and just 8g net carbs per serving.

Provided by Lisa MarcAurele

Categories     Soup

Time 1h

Number Of Ingredients 15

1 lb. Shrimp (peeled and deveined)
1 Link andouille sausage (sliced)
½ Medium onion (diced)
1 Bell pepper (diced)
2 Stalks celery (diced)
2 tsp. Minced garlic
1 Tbsp. Cajun seasoning
4 C. Chicken broth
1 C. Diced tomatoes
10 ounces frozen okra (chopped)
1 C. Cauliflower rice
1 Tbsp. Olive oil
2 Tbsp. Unsalted Butter
Salt and pepper (to taste)
Xanthan gum as needed (optional)

Steps:

  • Heat the oil in a skillet over medium heat and cook the chopped okra until it is no longer slimy.
  • Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened.
  • Mix the garlic into the pot with the vegetables and saute another 30 seconds.
  • Place the sausage in the pot and saute a few more minutes.
  • Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.
  • Bring the mixture to a boil and then simmer covered for 20 minutes.
  • Add in the shrimp and simmer for 5 minutes.
  • Mix in the cauliflower rice and simmer for an additional 5-10 minutes until it is softened.
  • Add salt and pepper to taste and mix in some xanthan gum a little at a time if you would like a thicker sauce.

Nutrition Facts : Calories 213 kcal, Carbohydrate 13 g, Protein 16 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1578 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

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  • Add the trimmed okra pods to a microwave-safe bowl and pour in 1 cup of water. Cover the bowl with plastic wrap and place into the microwave.
  • Cook the okra for 3-4 minutes on high power. Transfer the bowl from the microwave and carefully remove a corner of the plastic wrap to allow the steam to escape. When cool enough to handle cut each pod into 1/4-inch slices. Reserve.
  • Add the olive oil and the bacon drippings (or butter) to a large heavy-bottomed pot set over medium-high heat. Add the flour and stir continually until the mixture turns golden brown. Reduce the heat to low and continue to cook and stir frequently until the roux browns to the color desired, about 40 to 60-minutes.


SPICY SEAFOOD GUMBO - THE SPICE LAB
Spicy Seafood Gumbo. April 06, 2021. Our award-winning Spicy Seafood Seasoning makes this seafood gumbo anything but mild-mannered. Share ← Older Post Newer Post → 1 Tbs. …
From spices.com
Cuisine <P>Main Dish</P>
Category <P>Main Dish</P>
Servings 6-8
Total Time 3 hrs 45 mins
  • Heat oven to 350F. Peel and devein shrimp, reserving the shells. Place large pot over medium-high heat and add shrimp shells. Cook 2-3 minutes, or until shells turn pink. Add chicken stock and bring mixture to a boil. Reduce heat to maintain a gentle simmer, and cook for one hour.
  • Whisk together vegetable oil and flour in a large Dutch oven. Place in oven and cook, stirring occasionally, for 1 to 1 1/2 hours. You want your roux to be a medium caramel color. Remove pot from oven and place on stove. Turn the heat to medium-high and add onion, peppers and celery. Cook, stirring frequently, for 8-10 minutes, or until vegetables have softened. Stir in garlic and cook 1 minute. Add tomatoes, Spicy Seafood Seasoning, Worchestershire and cook 2 minutes. Strain chicken and shrimp broth into a large pitcher, and slowly stream it into the pot with the vegetables, stirring constantly. Bring mixture to a simmer, then reduce heat to low and cook 30 minutes, stirring occasionally. Add Andouille sausage and cook 5 minutes. Stir in shrimp and bring mixture back to a simmer. Remove pot from heat and cover for 10 minutes. Uncover pot and stir in crab meat. Serve hot over rice and garnish with sliced green onions.


AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY …
Featuring warm spices, generous helpings of succulent seafood, spicy sausage, and, of course, the “Holy Trinity” of Cajun cooking – onion, bell pepper, and celery. New …
From aspicyperspective.com
5/5 (12)
Category Main, Main Course
Cuisine Cajun
Calories 865 per serving
  • Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
  • De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
  • Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.


SPICY CAJUN GUMBO - PEPPERSCALE
Slow cooker spicy cajun gumbo is a real gift that gives all day (and week) long. The smells bring a kitchen to life during cooking, and it makes a ton – meaning you could have …
From pepperscale.com
Estimated Reading Time 2 mins
  • In a slow cooker on high, add 2 cups of chicken broth, the sliced chicken, diced tomatoes, Worcestershire sauce, and Cajun seasoning.
  • In a sauté pan over medium heat, heat the olive oil and sauté the green and red bell peppers, yellow onion, corn, and garlic. Sauté for approximately 8 to 10 minutes or until the yellow onion is translucent.
  • Place the pan back again over medium heat and add the Andouille sausage. Brown the sausage then cover the pan and continue to cook the sausage for 7 to 8 minutes (allowing for more fat to release from the sausage).


ESSEX GUMBO | JAMIE OLIVER SPICY SEAFOOD STEW RECIPES
Slice the okra and add to the gumbo pan for a further 10 minutes. Gently fold in the crabmeat and prawns for a final 5 minutes, or until cooked through. Season to perfection. …
From jamieoliver.com
Servings 10
Total Time 2 hrs 10 mins
Category Mains
Calories 322 per serving
  • To make the stock, put the chicken carcass into a large pan with a splash of olive oil, then place on a medium heat for 5 minutes, or until browned.Peel the prawns, adding the heads and shells to the pan.
  • Add the cayenne and stock, bring to the boil, then simmer gently for 15 minutes.Meanwhile, thickly slice the chorizo.


SPICY SHRIMP GUMBO | REALCAJUNRECIPES.COM: LA CUISINE DE ...
Spicy Shrimp Gumbo . Course: Main Dishes; Yield : 8; Servings : 8; Prep Time : 45m; Cook Time : 30m; Ready In : 1:15 h; Add to Recipe Box; Gumbo’s thickness …
From realcajunrecipes.com
5/5 (5)
Total Time 1 min
Category Main Dishes
Location Louisiana
  • Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown.
  • Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.


SUSAN'S SEAFOOD GUMBO | JAMIE OLIVER RECIPES
Susan Sarandon's seafood gumbo King prawns, langoustines, sea bass & cockles “Inspired by the one and only legendary US chef Leah Chase, this spicy New Orleans classic …
From jamieoliver.com
Servings 8
Total Time 1 hr 30 mins
Category Seafood Recipes
Calories 583 per serving
  • Peel the prawns (keeping the tails on), throwing the heads and shells into the stock pan as you go.
  • Run the tip of a knife down the backs of the prawns and pull out and discard the dark veins, then score a little deeper so they butterfly as they cook.
  • Slice the sausage into rough chunks, place in a large casserole pan on a medium-high heat with 1 tablespoon of olive oil, then cook for 10 minutes, or until it has released its tasty fat.


CAJUN INSPIRED SEAFOOD GUMBO RECIPE - SELF PROCLAIMED FOODIE
Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is a spicy Cajun inspired meal served over rice or grits.. This recipe is not quick and easy as it …
From selfproclaimedfoodie.com
4.9/5 (16)
Total Time 4 hrs 30 mins
Category Main Course
Calories 410 per serving
  • To make roux, whisk together flour and bacon drippings in a dutch oven and cook in 300 degree oven for 90 minutes, whisking every 15 minutes or so. This temperature should be hot enough to develop a rich dark roux without burning it, but if it smells like it's burning, reduce the temperature.
  • While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. You want the cut pieces to be small as if you were dicing them with a knife.
  • Once roux is done, transfer dutch oven to your stove top. Add onion mixture and sausage. Cook over medium low heat. You want to cook the vegetables and sausage while not burning the roux. Stir occasionally. Cook until vegetables are tender, about 15 minutes.
  • Slowly add beef broth to mixture in dutch oven. Scrape bottom of pan to loosen anything that stuck during the cooking process. Stir well to combine and bring to a simmer. Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, tomato paste, and okra. Reduce heat to a simmer and cook for one hour.


SUPER SPICY SHRIMP RED BEAN GUMBO (NEW) - DINNER FACTORY
Super Spicy Shrimp Red Bean Gumbo (NEW) Introducing a new Weight Watchers menu item -full of flavor, healthy and easy on the waste line! It cooks up within 20 minutes. We tried it and loved it! Give it a try…you can choose how much heat you want so don’t worry too much about the descriptive title. WW SMARTPOINTS: 4Green, 1 Blue, 1Red $ 28.00 …
From dinnerfactory.ca
Price Range $28 - $42


SPICY SEAFOOD GUMBO - REVIEW OF JASON'S DELI, PINEVILLE ...
Spicy Seafood Gumbo - Jason's Deli. United States ; North Carolina (NC) Pineville ; Pineville Restaurants ; Jason's Deli; Search “Spicy Seafood Gumbo” Review of Jason's Deli - CLOSED 8 photos. Jason's Deli . 10610 Centrum Pkwy, Pineville, NC 28134-8829 +1 704-541-1228. Website. Improve this listing. 66 Reviews. Cuisines: Deli. Restaurant details. Leon D. 9 …
From tripadvisor.com
3/5 (66)
Location 10610 Centrum Pkwy, Pineville, 28134-8829, North Carolina


SPICY SEAFOOD AND SAUSAGE GUMBO - WILLIAMS SONOMA
Spicy Seafood and Sausage Gumbo. Spicy Seafood and Sausage Gumbo is rated 5.0 out of 5 by 5. y_2022, m_2, d_13, h_19; bvseo_bulk, prod_bvrr, vn_bulk_3.0.20; cp_1, bvpage1; co_hasreviews, tv_0, tr_5; loc_en_US, sid_recipe.spicy-seafood-and-sausage-gumbo, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)] …
From williams-sonoma.com
5/5 (5)
Total Time 1 hr 15 mins
Servings 6


SLOW COOKER CROCKPOT GUMBO + {VIDEO}
This Easy Slow Cooker Crockpot Gumbo is the best authentic Creole Cajun recipe with chicken, andouille sausage, seafood (shrimp and/or crab), and okra. This healthy dish is loaded with spices and can be served mild or spicy.
From staysnatched.com
5/5 (9)
Total Time 8 hrs 30 mins
Category Dinner, Lunch
Calories 389 per serving


SEAFOOD GUMBO - CREOLE FOR THE SOUL, LLC
Bring gumbo back up to a boil for a few minutes, then back down to a simmer. Continue to stir, taste, and season occasionally for another 30-45 minutes. Turn heat down to low and add in shrimp and crab, and stir. Place top on pot and allow to cook for about 10 minutes on low. Turn off heat and let gumbo sit.
From creoleforthesoul.com
Cuisine Cajun, Creole, Southern
Category Seafood Favorites
Servings 6
Total Time 2 hrs 25 mins


SEAFOOD GUMBO RECIPE: HOW TO MAKE IT
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.
From preprod.tasteofhome.com
Cuisine North America, Cajun
Total Time 50 mins
Category Dinner
Calories 166 per serving


ISO: JASON'S DELI SPICY SEAFOOD GUMBO - MENU DESCRIPTION ...
Spicy Seafood Gumbo - menu description Source: Jason's Deli Our seafood gumbo is made per Jason’s Deli’s own original recipe. It combines a traditional roux with chunks of fresh fish, wild caught Texas Gulf shrimp, real okra, chunks of onions and bell pepper throughout. And like all Jason’s Deli products this one contains No artificial trans fats or MSG. As an Amazon …
From recipelink.com
Board Copycat Recipe Requests at Recipelink.com
Reply to ISO
From Halyna-NY, 03-20-2009


SPICY SEAFOOD GUMBO - ALL TARTED UP
A thick, spicy gumbo loaded with seafood in every spoonful – get your big spoons out, you’re going to need them. Course Dinner Cuisine American Keyword crab, gumbo, mussells, seafood, shrimp, spicy Prep Time 1 hour 30 minutes. Cook Time 1 hour. Total Time 2 hours 30 minutes. Servings 5 quarts. Ingredients . 1 lb crab meat; 4 lbs medium shrimp raw …
From alltartedup.net
5/5 (4)
Category Dinner
Cuisine American
Total Time 2 hrs 30 mins


SPICY CAJUN SEAFOOD GUMBO FROM THE SOUTH - HUBPAGES
Spicy Cajun Seafood Gumbo From the South. Author: Patty Inglish MS. Updated date: Nov 8, 2021. Patty collects recipes and researches food history. She enjoys sharing her findings with her online readers. Enjoy a bowl of Cajun gumbo with this delicious recipe! Pixnio; PD. Cook Time for Spicy Cajun Seafood Gumbo. Prep time Cook time Ready in Yields ; 25 …
From discover.hubpages.com


WINE (AND BEER) TO PAIR WITH GUMBO - WINE BUTLER
Gumbo brings together so many different flavors—dark, rich roux; vegetal okra and green peppers; tangy tomatoes. And that’s not to mention spicy sausage and seafood. When pairing wine with gumbo, you’ll want to think about the main ingredients as well as the heat level to get to the best match. With seafood gumbos. Shellfish and zippy white wines are usually a …
From winebutler.ca


SPICY SEAFOOD GUMBO - RECIPE - COOKS.COM
SPICY SEAFOOD GUMBO : 1 c. vegetable oil 1 c. all-purpose flour 4 med. onions, chopped 8 stalks celery, chopped 3 cloves garlic, minced 4 (14 1/2 oz.) cans ready to serve chicken broth 2 (28 oz.) cans whole tomatoes, undrained and chopped 2 (10 oz.) pkg. frozen sliced okra, thawed 1 lb. crab claws 1/4 c. Worcestershire sauce 1 tbsp. hot sauce 5 bay leaves 1/2 c. minced …
From cooks.com


SPICY SHRIMP GUMBO - OTTAWALIFE.COM
Food & Wine Spicy Shrimp Gumbo. Food & Wine. OLM Contributor. Posted: March 04, 2015. Print Article. Spicy Shrimp Gumbo. This spicy and textured gumbo tastes best served hot over a bit of rice. It also makes for great leftovers! Recipe courtesy of SideChef blogger Sami Berger. Makes 4-6 servings. Adapted from William and Sonoma cookbook. You can …
From ottawalife.com


SPICY SEAFOOD GUMBO RECIPES
This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth. Bring broth to a boil, reduce heat and simmer 15 minutes.
From tfrecipes.com


SPICY SEAFOOD GUMBO - JASON'S DELI
Accessibility LinkVisit adot pro compliant version of this website. Toggle navigation. Menus . Deli Menu; Catering; Vegetarian; Gluten-Sensitive
From jasonsdeli.com


SPICYSEAFOODGUMBO RECIPES
Spicy Seafood Gumbo - Recipe | Cooks.com best www.cooks.com. 1 lb. fish fillets, cut into 1-inch cubes. Hot cooked rice. Gumbo file (optional) Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring ...
From tfrecipes.com


JASON'S DELI SPICY SEAFOOD GUMBO SOUP NUTRITION FACTS
Jason's Deli Spicy Seafood Gumbo Soup Nutrition Facts. Jason's Deli Spicy Seafood Gumbo Soups contain between 210-320 calories, depending on your choice of options. Choose from the options below to see the full nutrition facts, ingredients and …
From fastfoodnutrition.org


JASON'S DELI SEAFOOD GUMBO INGREDIENTS - ALL INFORMATION ...
Spicy Seafood Gumbo Recipe - Southern.Food.com new www.food.com INGREDIENTS Nutrition 1 cup vegetable oil 1 cup all-purpose flour 4 medium onions, chopped 8 celery ribs, chopped 4 cloves garlic, minced 4 (14 1/2 ounce) cans ready-to-serve chicken broth 2 (28 ounce) cans whole tomatoes, undrained and chopped 2 (10 ounce) packages frozen sliced okra, …
From therecipes.info


BEST 21 SEAFOOD GUMBO IN WARRENTON, VA WITH REVIEWS - …
Seafood Gumbo in Warrenton on YP.com. See reviews, photos, directions, phone numbers and more for the best Seafood Restaurants in Warrenton, VA.
From yellowpages.com


SPICY SEAFOOD GUMBO - JASON'S DELI, PINEVILLE TRAVELLER ...
Jason's Deli: Spicy Seafood Gumbo - See 66 traveler reviews, 8 candid photos, and great deals for Pineville, NC, at Tripadvisor.
From tripadvisor.ca


GUMBO & WINE PAIRING - DRINK & PAIR
Creole Seafood Gumbo & Sauvignon Blanc Pairing. Sauvignon Blanc is a crisp white wine featuring notes of grapefruit, citrus and green herbs or grass. The herbal notes mingle beautifully with the deep vegetable and lighter spices in your Creole Gumbo. Meanwhile, the vibrant citrus flavours lift up the subtle seafood flavours to the front, where you can bask in …
From drinkandpair.com


SPICY CAJUN SEAFOOD GUMBO - ALL INFORMATION ABOUT HEALTHY ...
Seafood Gumbo - Spicy Southern Kitchen top spicysouthernkitchen.com. In addition to shrimp and crab, this Seafood Gumbo is also flavored with the Holy Trinity- (onions, bell pepper, and celery), lots of garlic, a bottle of beer, thyme, bay leaves, Worcestershire sauce, and lots of …
From therecipes.info


SPICY SEAFOOD GUMBO RECIPES ALL YOU NEED IS FOOD
Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file ...
From stevehacks.com


SPICY SEAFOOD GUMBO POT PIE - KINGWOOD.COM
SPICY SEAFOOD GUMBO POT PIE Pot pie is one of those winter comfort foods that is really unmatched. A warm, creamy, thick (typically, chicken) soup-like interior with delicious vegetables topped or, better, encased in crusty, buttery pastry dough. It really wasn't something I ate regularly growing up and always felt like such a treat. I was trying to come up with a way to …
From kingwood.com


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