NON SPICY SEAFOOD BOIL RECIPES

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SEAFOOD CHOWDER RECIPE - FOOD NETWORK



Seafood Chowder Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

Steps:

  • In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

LOUISIANA SEAFOOD GUMBO RECIPE - FOOD NETWORK



Louisiana Seafood Gumbo Recipe - Food Network image

Provided by Food Network

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup
1/2 cup flour
Olive oil
9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper

Steps:

  • Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
  • Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
  • Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
  • Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

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