BEST EVER SEAFOOD GUMBO RECIPE | MYRECIPES
The genius of this menu is that most of the work can be done ahead of time
Provided by MyRecipes
Total Time 2 hours 25 minutes
Yield Makes about 5 qt.
Number Of Ingredients 25
Steps:
- Pick crabmeat, removing any bits of shell.
- Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.
- Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.
- Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.
- Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice.
- * Fresh okra may be substituted for frozen.
SEAFOOD GUMBO RECIPE - FOOD NETWORK
Provided by Food Network
Total Time 5 hours 0 minutes
Prep Time 1 hours 10 minutes
Cook Time 3 hours 50 minutes
Yield 12 to 15 servings
Number Of Ingredients 12
Steps:
- Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.
- Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.
- Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.
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Reviews 4
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REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN) RECIPE ...
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking.
Cajun people do not use tomatoes and okra in their gumbo.
We also DO NOT use already made soups, or bases in our gumbos.
We use very simple ingredients and get a very good result.
Please do not season with hot sauce at the table, it's rude.
Please do not use more andouille than the recipe calls for, you will regret it later!
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Reviews 5.0
Total Time 1 hours
Calories 487.7 per serving
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Reviews 5.0
Total Time 1 hours
Calories 487.7 per serving
- Adjust seasonings and serve over cooked rice.
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If you’re looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.
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Total Time 2 hours 50 minutes
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From tasty.co
Reviews 100
Total Time 2 hours 50 minutes
Cuisine American
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This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooeyness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
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Reviews 4
Total Time 50 minutes
Cuisine creole, southern
- Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
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If you’re looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.
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From tasty.co
Reviews 100
Total Time 2 hours 50 minutes
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VEGETARIAN GUMBO RECIPE - NYT COOKING
This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooeyness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
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Reviews 4
Total Time 50 minutes
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From deepsouthdish.com
Total Time 2 hours 25 minutes
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Total Time 2 hours 25 minutes
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SEAFOOD OKRA GUMBO - 10.99 Okra, onion, bell peppers, celery and a tiny bit of tomato sautéed and blended with shrimp and crabs into a thick brown Creole soup - served over rice. CHICKEN ANDOUILLE GUMBO - 10.99 Boneless chicken, Andouille (a Cajun Sausage), okra and seasonings simmered in chicken stock - Selected by locals as the best Gumbo …
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