Crab Gumbo Dressing Recipes

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CRAB GUMBO DRESSING



Crab Gumbo Dressing image

My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.

Provided by ratherbeswimmin

Categories     Gumbo

Time 1h45m

Yield 12 cups

Number Of Ingredients 16

8 tablespoons unsalted butter
1 lb andouille sausage, cut into 1/2 inch cubes
1 large onion, chopped
6 scallions, chopped
3 stalks celery & leaves, chopped
1 medium red bell pepper, chopped
2 -3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon cajun seasoning (I use Tony Chachere's)
10 cups coarsely crumbled cornbread, air-dried overnight
1 lb crabmeat, picked over
1/2 cup chopped fresh parsley
2 eggs, beaten
1 -1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Steps:

  • Melt the butter in a large skillet over medium-high heat.
  • Add the sausage and sauté/stir for 5 minutes or until lightly browned.
  • Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
  • Add the onion, scallion, celery, red pepper, and garlic to the skillet.
  • Sauté/stir over medium heat for 10 minutes or until the onion is softened.
  • Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
  • Transfer the cooked vegetables to a large mixing bowl.
  • Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
  • Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
  • Season with salt and pepper to taste.
  • Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 17

2 pounds medium shrimp
8 ounces turkey sausage, casing removed
2 medium onions, minced
2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice
1 pound okra, cut widthwise into quarters
2 jalapeno peppers, ribs and seeds removed, minced
1/4 teaspoon gumbo file
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
3/4 cup Dark Roux
6 cups Shrimp Stock for Gumbo
3/4 cup chopped canned peeled tomatoes
6 blue crabs, 6 to 8 ounces each (optional)
1 pound jumbo lump crabmeat, picked over for shells
3 tablespoons chopped flat-leaf parsley
Dirty Rice

Steps:

  • Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno, and file Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
  • In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
  • If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.

CRAB AND SHRIMP GUMBO WITH OKRA



Crab and Shrimp Gumbo with Okra image

My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.

Provided by Tiffany Alessi Carter

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h35m

Yield 8

Number Of Ingredients 19

½ cup canola oil
½ cup all-purpose flour
1 pound chopped okra
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons canola oil
6 cups water, or more to taste
1 teaspoon gumbo file powder, or to taste
½ teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon cayenne pepper, or to taste
2 leaf (blank)s bay leaves, or more to taste
1 pound large shrimp, peeled and deveined
2 (6 ounce) cans lump crabmeat
4 cups hot cooked rice

Steps:

  • Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
  • Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
  • Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
  • Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
  • Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g

CRABMEAT DRESSING



Crabmeat Dressing image

Make and share this Crabmeat Dressing recipe from Food.com.

Provided by Sherrybeth

Categories     Crab

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
1/2 bell pepper, chopped
2 celery ribs, chopped
1/4 cup margarine
2 slices dry toast, crumbled
1/2 cup milk
1 egg, beaten
1 lb crabmeat
1/2 cup green onion, chopped
1/2 cup cracker crumb

Steps:

  • Preheat oven to 350°F.
  • Saute onion, bell pepper and celery in margarine for 10 minutes.
  • In mixing. bowl, add crumbled toast, milk and egg.
  • Mix well and add crab meat.
  • Add mixture to sauteed vegetables and mix well on low heat.
  • Add salt and pepper to taste.
  • Place in casserole dish.
  • Top with bread crumbs and green onions and dot with margarine.
  • Bake at 350F for 45 minutes.

CRAB 'N' SHRIMP GUMBO



Crab 'n' Shrimp Gumbo image

I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.-La Vonne Vrooman, Dothan, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 17

6 bacon strips, diced
2 large onions, chopped
2 garlic cloves, minced
2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
4 medium leeks, cut into 1/4-inch slices
1 medium carrot, diced
2 pounds fresh or frozen sliced okra
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh or frozen crabmeat, flaked and cartilage removed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/3 cup cold water
3 tablespoons minced fresh parsley
Hot cooked rice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. , Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes., In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.

Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

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