Felixs Seafood Gumbo Recipes

FELIX'S SEAFOOD GUMBO

Steps:

• Defrost any seafood (fresh is always better, but it happens) and the okra.
• Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside.
• In large Dutch oven, saute onion, celery and okra in oil until limp.
• Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
• Add andouille sausage and simmer 30 minutes, stirring occasionally.
• Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering.
• Serve over bowls of rice.
• *To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.

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.

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.