HOW TO MAKE ROUX FOR GUMBO RECIPES

Name: Seafood Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings (6 quarts).
Cuisine: North America, Cajun
Ingredients: 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

SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Seafood Gumbo Recipe: How to Make It - Taste of Home 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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 servings (6 quarts).

Number Of Ingredients 16

Ingredients

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, FatContent 10g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 900mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

SEAFOOD GUMBO RECIPE - NYT COOKING

Seafood Gumbo Recipe - NYT Cooking image

For many African Americans, seafood gumbo is an essential part of New Year’s celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family’s southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Total Time 1 hours 35 minutes

Yield 4 servings

Number Of Ingredients 31

Ingredients

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
Season the gumbo to taste with salt and pepper and serve over rice.

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A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
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You can make this ahead of time and keep tightly covered in the frige or freezer.

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SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving

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.

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