Easy Seafood Gumbo Recipes

SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

QUICK SHRIMP GUMBO

Steps:

• In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.

SHRIMP GUMBO

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
• Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
• Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.

EASY SAUSAGE AND SHRIMP GUMBO

Steps:

• Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
• Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
• Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

SEAFOOD GUMBO

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.

QUICK 'N EASY GUMBO

Steps:

• Pour a glass of nice red wine and have a drink.
• Put some Italian opera on the stereo and turn volume up.
• Start a big pot of rice, I prefer white rice to serve this gumbo over.
• Rice is on the top shelf to the right.
• Cut meat into nice bite-sized slices, keeping fingers clear of blade.
• Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
• Try not to eat too much of the meat while you cook or allow family members to.
• Precooked meats like the pork will speed process.
• Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
• Never under cook chicken.
• Saute until lightly browned.
• Add broth to the pot and bring to a boil.
• Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
• Toss in spices last.
• Cook over medium heat until all ingredients are blended and cooked to your liking.
• Not over cooked or too soft is how I like it.
• Maybe fifteen minutes tops.
• The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
• Now taste your results being careful not to burn your tongue no matter how hungry you are.
• You're going to need that tongue later.
• Add ingredients according to your liking.
• I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
• Don't make it too spicy or your wife will not enjoy it.
• Serve over rice in big bowls.
• Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
• You can now add more Tabasco to your own bowl and give your wife a wink.
• Turn off the TV and try talking to each other for a change.
• Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
• Enjoy!

EASY SHRIMP GUMBO

Steps:

• Heat Margarine in dutch oven medium heat.
• Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
• Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
• Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
• Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
• Remove Bay Leaf , serve over rice and sprinkle with parsley.

SEAFOOD GUMBO

Steps:

• In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
• Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
• Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.