Bayou Gulf Shrimp Gumbo Recipes

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GULF COAST GUMBO



Gulf Coast Gumbo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
  • While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
  • While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
  • To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

BAYOU SEAFOOD GUMBO



Bayou Seafood Gumbo image

I have had this recipe for years. Every time I go home to visit my family I have to make this. It takes several hours to make, but it is well worth it. It also freezes well if you have any leftovers. Serve with steamed rice.

Provided by Chelebelle

Categories     Gumbo

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 21

2 quarts beef stock
2 bay leaves
1 teaspoon dried chili pepper flakes
1 cup cubed ham
3 teaspoons salt
4 tablespoons bacon drippings
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 1/2 cups frozen okra, thawed
2 medium onions, chopped
3 garlic cloves, minced
1/2 green pepper, chopped
1 (16 ounce) can tomatoes
1/4 teaspoon dried thyme leaves
4 tablespoons catsup
1/2 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 lb shrimp, peeled and cut in half
1 lb crabmeat, cleaned
1 bunch green onion, chopped
1 tablespoon gumbo file

Steps:

  • Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
  • Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
  • Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
  • Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
  • Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with rice.

Nutrition Facts : Calories 282.2, Fat 11.7, SaturatedFat 3.5, Cholesterol 140.4, Sodium 2385.7, Carbohydrate 16.9, Fiber 3.3, Sugar 7.3, Protein 27.8

GULF COAST SHRIMP GUMBO



Gulf Coast Shrimp Gumbo image

Make and share this Gulf Coast Shrimp Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 19

8 tablespoons vegetable oil or 8 tablespoons canola oil
4 tablespoons all-purpose flour
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
3/4 cup diced red bell pepper
2 1/2 teaspoons minced garlic
1/4 cup cayenne pepper
3/4 teaspoon dried thyme
3/8 teaspoon kosher salt, plus more to taste
3/8 teaspoon fresh ground black pepper, plus more to taste
3 cups chicken stock, plus extra if needed
1 (28 ounce) can diced tomatoes, drained well
5 springs fresh flat-leaf parsley
2 bay leaves, broken in half
12 ounces okra, cut into 1/4-inch rounds
6 ounces andouille sausages, cut into 1/4-inch dice
1 lb large raw shrimp, shelled and deveined
4 cups cooked white rice

Steps:

  • Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
  • When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
  • Remove from heat and set aside.
  • Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
  • When hot, add in onion, celery, carrot, and red bell pepper.
  • Saute, stirring constantly, for 3 minutes.
  • Add in garlic and cook, stirring for 1 minute.
  • Stir in cayenne, thyme, salt, and pepper.
  • Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
  • Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
  • Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
  • When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
  • Add okra and sausage to the gumbo after it has simmered 20 minutes.
  • Cook 1 minute to heat through.
  • When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
  • Taste gumbo and season with salt and pepper, if needed.
  • If gumbo is too thick, thin it with extra stock to desired consistency.
  • To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.

Nutrition Facts : Calories 612.5, Fat 29.5, SaturatedFat 5.9, Cholesterol 115.2, Sodium 1089.1, Carbohydrate 62, Fiber 6.4, Sugar 9.3, Protein 25.7

RED LOBSTER'S SHRIMP GUMBO



Red Lobster's Shrimp Gumbo image

Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.

Provided by RedLobsterRestauran

Categories     Gumbo

Time 2h10m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 16

1 1/2 cups melted butter
1 1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8-inch pieces
1 cup chopped green pepper, cut into 3/8-inch pieces
1 cup chopped celery, cut into 3/8-inch pieces
1 lb andouille sausage, cut into 1/2-inch pieces
1/2 lb tasso smoked meat, cut into 1/2-inch pieces
1 tablespoon paprika
3 tablespoons emeril's bayou blast creole seasoning
2 teaspoons gumbo file, ground
1 teaspoon ground ancho chili (for extra heat) (optional)
10 cups cold chicken stock or 10 cups broth
2 tablespoons brown sugar
2 bay leaves
1/2 lb shrimp, cleaned and peeled with tails removed
salt and pepper

Steps:

  • Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
  • Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
  • Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
  • Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
  • Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
  • Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Nutrition Facts : Calories 607.7, Fat 43.5, SaturatedFat 22.7, Cholesterol 150.5, Sodium 1149.2, Carbohydrate 32, Fiber 1.7, Sugar 8.9, Protein 22.3

BAYOU GUMBO



Bayou Gumbo image

Come home to a flavorful hearty gumbo made with sausage, rice, okra and other veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 6

Number Of Ingredients 13

3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked pork sausage, cut into 1/2-inch slices
2 cups frozen cut okra
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 1/2 cups)
3 cloves garlic, finely chopped
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 package (12 ounces) frozen cooked peeled and deveined medium shrimp, rinsed

Steps:

  • Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
  • Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
  • Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
  • About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.

Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 720 mg

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