Big Daddys Seafood Gumbo Recipes

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BIG CHARLIE'S GUMBO



Big Charlie's Gumbo image

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Provided by Eric Bernabe

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h

Yield 10

Number Of Ingredients 24

2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
¾ cup chopped celery
1 pound okra, chopped
¼ cup butter
¼ cup all-purpose flour
½ pound cubed beef stew meat
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 ½ teaspoons white sugar
1 ½ tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
½ teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
½ pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
½ teaspoon hot pepper sauce
¼ cup Worcestershire sauce
½ lemon
file powder (see Note)

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
  • In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
  • Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g

PAPA'S SEAFOOD GUMBO



Papa's Seafood Gumbo image

My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!

Provided by Shastaw2006

Categories     Gumbo

Time 4h

Yield 10 gallons, 30-35 serving(s)

Number Of Ingredients 16

1 cup canola oil
2 cups flour
2 medium onions
4 -5 sticks celery
5 -6 garlic cloves
3/4 gallon white wine
1 -2 lb polska kielbasa or 1 -2 lb other link sausage, cut into bite sized pieces
1/2 cup Worcestershire sauce, approximately
1 tablespoon cayenne pepper
2 teaspoons pepper
2 tablespoons cajun seasoning
2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
2 (16 ounce) bags frozen cut okra
10 (8 ounce) cans oysters
3 lbs shrimp, 21/30 count raw, peeled
2 1/2 lbs imitation crabmeat

Steps:

  • Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
  • Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
  • Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
  • In your original skillet, brown the sausage. Add this to the pot.
  • Add seasonings to taste.
  • Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
  • Add okra and oysters.
  • Let cook for another 40 minutes or so.
  • Add shrimp and crab.
  • Let cook until shrimp is pink.
  • Serve over white rice.

Nutrition Facts : Calories 351.9, Fat 12.5, SaturatedFat 2, Cholesterol 113, Sodium 891.5, Carbohydrate 23.3, Fiber 1.4, Sugar 5.1, Protein 19.8

BIG DADDY'S SEAFOOD GUMBO



Big Daddy's Seafood Gumbo image

Make and share this Big Daddy's Seafood Gumbo recipe from Food.com.

Provided by David04

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 17

1/4 cup butter
1/4 cup flour
8 cups water
1/4 cup instant rice
1 onion, diced
1/4 cup celery, diced
3 sweet peppers, diced
1 lb swordfish, cubed you can use any kind of fish
1 lb crawfish tail
1 lb raw shrimp
5 okra, sliced
1 (5 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes, drained
10 mussels
1 tablespoon Old Bay Seasoning
1 tablespoon gumbo file
1 teaspoon Worcestershire sauce

Steps:

  • Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
  • Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
  • Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
  • Reduce heat and simmer for 5 minutes.
  • Add fish, raw shrimp and crawfish.
  • Add more seasonings if needed.
  • Continue cooking for an additional 10 - 20 minutes.
  • Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
  • The longer this cooks the better it tastes.

Nutrition Facts : Calories 234.8, Fat 9.2, SaturatedFat 3.9, Cholesterol 152.4, Sodium 501.5, Carbohydrate 11.7, Fiber 2.1, Sugar 4, Protein 25.5

"BIG EASY" GUMBO



Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

CAJUN SEAFOOD GUMBO



Cajun Seafood Gumbo image

This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne.

Provided by iewe7726

Categories     Gumbo

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 21

2 cups white rice, cooked
2 tablespoons flour
3 tablespoons shortening
1 cup celery, diced
1 large onion, diced
1 large bell pepper, diced
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 quart water
1 quart chicken broth
1 (8 ounce) can clam chowder
1 bay leaf
5/8 teaspoon thyme
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 lb link sausage, sliced
1 (12 ounce) package perch fillets, frozen, cut in squares
1 (10 ounce) package frozen okra
1 lb shrimp, cooked
2 sprigs parsley (optional)

Steps:

  • Prepare rice according to package directions.
  • Make roux by browning flour in melted shortening.
  • Add celery, onions and bell pepper and cook slowly until onion is clear.
  • Add other ingredients with exception of shrimp and parsley.
  • Simmer for at least 1 hour.
  • Add shrimp about 10 minutes before serving.
  • Just before serving add parsley.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 509.9, Fat 17.6, SaturatedFat 4.6, Cholesterol 190.4, Sodium 1591.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 36.5

CAJUN SEAFOOD GUMBO



Cajun Seafood Gumbo image

Make and share this Cajun Seafood Gumbo recipe from Food.com.

Provided by Kikimony

Categories     Gumbo

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 21

2 cups chopped onions
3/4 cup green bell pepper, chopped
1 cup vegetable oil or 1 cup bacon fat
1 cup flour
1 1/4 tablespoons minced garlic
10 cups shrimp stock (see recipe)
3/4 lb andouille sausage (sliced)
3/4 lb kielbasa (sliced)
1 dozen oyster
1 lb crabmeat
1 1/2 lbs raw shrimp
1 cup chopped celery
3 (10 ounce) packages frozen okra
1 (14 1/2 ounce) can peeled tomatoes
2 bay leaves
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon black pepper

Steps:

  • TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
  • Start with plenty of water because you need to end up with enough for 10 cups.
  • Make roux.
  • This is done by browning flour and lard/oil stirring frequently until DARK brown.
  • Add chopped vegetables and sauté.
  • Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
  • Add bay leaves and seasonings and peeled tomatoes.
  • Sauté okra then add to pot (until no longer stringy).
  • Add sausages to pot.
  • Simmer on low for 25-30 minutes.
  • Add shrimp, crab and oysters.
  • Turn fire up.
  • Cook 5 minutes and stir often.
  • Remove from heat, cover and let sit for 20 minutes.
  • Serve over rice.

Nutrition Facts : Calories 647.7, Fat 43.2, SaturatedFat 9.8, Cholesterol 176.8, Sodium 2259.2, Carbohydrate 27.2, Fiber 3.8, Sugar 6.3, Protein 37.6

BIG DADDY'S LOUISIANA GUMBO



Big Daddy's Louisiana Gumbo image

Gumbo..... There will be shouts of joy coming from your family and friends while eating this...... Laissez Les Bon Temps Roulez

Provided by Big Daddy Cool

Categories     Meat

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 21

2 1/2-3 lbs chicken (cut up)
garlic powder
seasoning salt
1 1/4 cups flour (divided use)
1/4 cup butter or 1/4 cup margarine
1 cup lard (divided use, see notes)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1 lb smoked sausage, cut up
1/4 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons thyme leaves, crushed
1/4 cup minced parsley
1 1/2 teaspoons salt
12 cups chicken stock or 12 cups broth
1 lb peeled and deveined shrimp

Steps:

  • Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
  • reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
  • Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
  • Remove from pan and set aside.
  • Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
  • (The Roux).
  • Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
  • to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
  • over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
  • let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
  • (The Hard Part is almost Over).
  • Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
  • Cook for 5 minutes or so until the veggies are soft but not brown.
  • Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
  • Return the chicken to the pan and bring the mixture to a boil over high heat.
  • Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
  • Add shrimp and simmer 5 minutes longer.
  • Serve over hot cooked rice and if desired minced parsley and file powder.
  • Put out a bottle of hot sauce for those who like a little more heat.
  • Notes.
  • 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
  • Just remember in making the roux it is equal parts of flour to oil or lard.
  • 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
  • Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
  • over medium low heat for 45 minutes to an hour but keep stirring.
  • 3) This is a big pot, lots of room , if you like more shrimp add more
  • I have added split crab claws to the gumbo at the same time the shrimp is added.
  • Enjoy and.
  • Laissez Les Bon Temps Roulez.

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