SEAFOOD GUMBO STOCK RECIPE | ALLRECIPES
This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
Provided by Sara
Categories Gumbo
Total Time 7 hours 50 minutes
Prep Time 15 minutes
Cook Time 7 hours 35 minutes
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
- In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
- Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
- Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Nutrition Facts : Calories 111.7 calories, CarbohydrateContent 12.1 g, CholesterolContent 86.3 mg, FatContent 1.3 g, FiberContent 3.3 g, ProteinContent 13.2 g, SaturatedFatContent 0.3 g, SodiumContent 162.3 mg, SugarContent 4.7 g
BOUDREAUX'S ZYDECO STOMP GUMBO RECIPE | ALLRECIPES
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Provided by Lupe Boudreaux
Categories Gumbo
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
- In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 436.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 104.6 mg, FatContent 29.3 g, FiberContent 2 g, ProteinContent 21.7 g, SaturatedFatContent 4.6 g, SodiumContent 2051.9 mg, SugarContent 2.9 g
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Calories 295.7 calories per serving
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