HOW TO MAKE NEW ORLEANS SEAFOOD GUMBO RECIPES

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SEAFOOD GUMBO RECIPE - FOOD.COM



Seafood Gumbo Recipe - Food.com image

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

Steps:

  • To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
  • In large dutch oven, saute onion, celery, and okra until limp.
  • Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
  • Simmer for 2 hours.
  • 10 minutes before serving, add all raw fish and seafood and the file powder.
  • Simmer until done, but do not boil.
  • Serve over bowls of rice.

Nutrition Facts : Calories 479, FatContent 15.1, SaturatedFatContent 2.3, CholesterolContent 311.3, SodiumContent 2144.7, CarbohydrateContent 21.7, FiberContent 4.4, SugarContent 5.4, ProteinContent 62

CLASSIC NEW ORLEANS GUMBO RECIPE - HOW TO COOK.RECIPES
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From howtocook.recipes
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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
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