BEST SEAFOOD GUMBO IN NEW ORLEANS RECIPES

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SEAFOOD OKRA GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK



Seafood Okra Gumbo Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     appetizer

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 first-course servings or 8 main-course servings

Number Of Ingredients 34

1/2 cup Italian plum tomatoes, peeled, seeded and chopped
2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped fresh shallots
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 quarts fish stock
1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
1/4 cup chopped red bell peppers
1 tablespoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Black pepper
6 bay leaves
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon stemmed fresh thyme
1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)
1 cup sliced fresh okra, (about 8 large)
2 teaspoons Creole Seasoning, recipe follows
1 cup shucked fresh oysters, in their liquor
1 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon file powder (ground sassafras), (available in specialty food stores)
4 cups cooked white rice
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

NEW ORLEANS GUMBO RECIPES
The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood.
From neworleans.com
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Aug 26, 2020 · How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood…
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Nov 20, 2020 · This Classic New Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one …
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May 29, 2020 · This New Orleans Gumbo is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish! Every region of the country has their signature dish and Gumbo …
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Jan 10, 2020 · New Orleans is known for wild parties, beautiful architecture and some of the most flavorful food in the country. From shrimp to sausage to beignets, here is our list of New Orleans recipes …
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NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE | L…
Oct 27, 2021 · Basic ingredients in gumbo: Oil: Is one of the two ingredients needed to make the roux. All-purpose flour: Is the other ingredient need to prepare the roux.It’s the first step of making gumbo…
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EASY NEW ORLEANS GUMBO - WITH CHICKEN, SHRIMP, AND SAUSAGE ...
Jun 04, 2020 · New Orleans Gumbo is a thick stew, served over rice, that originated in the French Quarter of New Orleans. It is a staple in Louisiana cuisine that evolved through time from its Creole roots. It has a rich history that I loved reading about in this article from the Southern Foodways Alliance. Making new orleans gumbo …
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SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP A…
Jul 16, 2018 · But nothing has blown me away like the version I ate at Peche, a New Orleans seafood restaurant run by Chef Don Link. Where most seafood gumbos revolve around a peanut butter-colored roux, include tomatoes, are lighter and feature okra, Link’s gumbo …
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Aug 10, 2018 · In 1839, the New Orleans Times opened a light piece on sneezing by commenting, "The greatest luxury we know of, save and except a plate of gumbo, is a real old-fashioned sneeze." Andouilla sausage is another popular New Orleans meat for gumbo.
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NEW ORLEANS GUMBO RECIPES
The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood.
From neworleans.com
See details


SEAFOOD CHICKEN & ANDOUILLE SAUSAGE GUMBO | I HEART RECIPES
Nov 01, 2015 · Thee absolute best, you are my go to for recipes…WWRD (What Would Rosie Do) . Gumbo is my New Years meal and your recipe has been my foundation for a couple of years now. This year I added a can of Rotel, some Lobster Tails & Fresh …
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