Christmasontheriverseafoodgumbo Recipes

SEAFOOD GUMBO

Steps:

• Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
• Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.
• Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 7 cups of water to it.
• Bring to a boil, lower heat, and let it simmer for about 10- 20 minutes.
• Remove from heat and strain using a sieve. Set the shrimp stock aside.
• Heat oil in a Dutch oven, over medium heat, then add sausages, brown for about 3-5 minutes, remove and set aside.
• Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color just like chocolate. Do not walk away from the stove during this process. It might burn.
• When you have achieved your desired color, add the onion, garlic, green bell pepper, and celery to the pot and cook for about 8- 10 minutes -stirring often.
• Then return the sausages back to the pot, followed by crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
• Pour in 6 cups of shrimp stock, bring to a boil, and let it simmer for about 20 - 30 minutes. Add the shrimp, and simmer for 5 more minutes.
• Stir in the gumbo file powder, green onions, and chopped parsley.
• Adjust the thickness of the soup and flavor with broth or water and salt.

CHRISTMAS ON THE RIVER SEAFOOD GUMBO

Steps:

• Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil. Add the shrimp, and cook for 3 to 5 minutes. Remove and discard the lemon and crab boil. Remove the shrimp, reserving the water. Peel and devein the shrimp; chill.
• Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet. Crumble the bacon and set it aside.
• Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes). Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender.
• Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven. Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice.
• Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes. Remove and discard the bay leaves. Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.

EASY SEAFOOD GUMBO

Steps:

• Melt butter in Dutch oven on medium heat. Stir in flour; cook 5 to 6 min. or until golden brown, stirring constantly. Add celery, green peppers and onions; cook 2 to 3 min. or until crisp-tender, stirring frequently.
• Add sausage, tomatoes, chicken broth, Worcestershire sauce and Cajun seasoning; stir until blended. Bring to boil; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Stir in shrimp; cook 4 to 5 min. or just until tender, stirring frequently.
• Serve over rice.

SHRIMP AND SAUSAGE GUMBO

Steps:

• Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy.
• Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything.
• Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve.

BREAKFAST GUMBO

Steps:

• grease 9x9x3pan
• in saucepan combine the water, butter, salt and pepper bring to a boil
• gradually stir in the grits and continue to stir until all the water is absorbed and the grits become thick but are still smooth, about 5 min
• add the cheeses, bacon and green onion
• stir until thoroughly mixed
• while hot pour the grits into the prepared pan
• refrigerate to cool and allow the grits to set up (at least a few hours)
• heat fry pan to medium and add bacon - cook for 3-5 minutes just until it starts to get done - do not let it get crispy
• remove bacon from pan and set on paper towel to absorb excess oil
• pour bacon fat except for 1 tbsp out of pan
• add andouille and sausage patties to pan and heat through for 3-4 minutes
• remove sausage from pan and set aside in bowl
• in a fresh pan, heat butter to melting - keep pan and medium low
• in a bowl, beat together eggs and cream cheese
• add eggs to hot pan and slowly fold and stir until eggs are cooked through - do not overcook - should remain a little "juicy"
• remove eggs from pan and place in bowl and set aside
• just before serving, cut the grits into four squares
• coat both sides of each cake in flour
• preheat the veg oil in a non-stick skillet over medium high heat
• pan fry the grits cake until golden brown and hot - about 3 min per side
• place one grits cake in a shallow bowl and cover with eggs, bacon, sausage, diced green onions and sprinkle with hot sauce