Toms Simple Shrimp And Crab Gumbo Food

SHRIMP AND CRAB GUMBO

Steps:

• Enjoy!

SHRIMP AND CRAB GUMBO

Steps:

• Heat oven to 350 degrees. Whisk together the 1/4 cup canola oil and bacon grease with flour in a Dutch oven or deep cast-iron skillet. Place uncovered in the oven and whisk every 20 minutes until the roux turns the color of melted chocolate. This should take about an hour and a half to two hours. Be careful not to touch the roux. It will be very hot.
• Once the roux turns dark brown, place the Dutch oven on the stove and turn to medium heat. If using a cast-iron skillet, pour the roux into a large stock pot over medium heat. Stir in the celery, green bell pepper and onion and cook for about five minutes. Stir frequently. Add the garlic and cook for about 30 seconds, stirring constantly.
• Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
• Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!
• Heat canola oil and bacon grease over medium heat. Add the flour and whisk continuously until the roux turns the color of melted chocolate. This could take up to an hour, depending on your heat. Don't turn the heat up too high to make the roux cook faster because it could burn. I typically keep mine slightly under medium to be safe, but I wouldn't go past medium.
• Once the roux turns dark brown, stir in the celery, green pepper and onion and cook for about five minutes over medium heat. Stir the vegetables often. Add garlic and cook for about 30 seconds.
• Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
• Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!

CRAB 'N' SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. , Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes., In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.

SHRIMP AND CRAB GUMBO

Steps:

• Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
• Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
• Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
• Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

SHRIMP GUMBO

Steps:

• Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
• Cover with plastic wrap.
• Cook at 100% for 10 minutes.
• Prick plastic to release steam.
• Remove from oven and uncover.
• Mound vegetable in the center of the dish.
• Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
• Pour tomatoes over shrimp.
• Cover tightly with plastic wrap.
• Cook for 3 minutes.
• Prick plastic.
• Stir ingredients well.
• Continue cooking for 2 minutes.
• Prick plastic.
• Remove from oven.
• Uncover and add broth.
• Cook, uncovered, for 2 minutes or until hot.

SHRIMP AND CRAB GUMBO OVER CHEESE GRITS

Steps:

• Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
• Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
• Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
• Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
• Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.

GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA

Steps:

• Heat the oil in a large heavy pot and add the flour.
• Cook the roux, stirring constantly.
• Just as the roux reaches light brown color, add the vegetables and stir.
• When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
• Stir until the roux is dissolved, and simmer over low heat for one hour.
• Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
• remove bay leaves.
• Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

TOMS SIMPLE SHRIMP AND CRAB GUMBO

Steps:

• Chop onion, jalapeño and bell peppers, celery and garlic; set aside.
• Start rice and cook accordingly and when finished set aside.
• In medium to large pot over medium heat, add the vegetables and Smart Balance or butter and cook the vegetables until they start to soften, about 5 to 10 minutes.
• Reduce heat to low and add to the pot diced tomatoes, tomato sauce, salt, pepper, Cajun seasoning, thyme and hot sauce; simmer 5 to 10 minutes, stirring occasionally.
• To the pot add the shrimp, crab and okra; simmer another 5 to 10 minutes, stirring occasionally.
• To the pot add the cooked rice; cover pot and simmer for the final 10 minutes, stirring 1 or 2 times. Enjoy.
• Makes about 4 or 5 bowls of gumbo.