Gails Seafood Gumbo Recipes

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SEAFOOD GUMBO



Seafood Gumbo image

This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h45m

Yield 8

Number Of Ingredients 20

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

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



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

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.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

SEAFOOD GUMBO



Seafood Gumbo image

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

Provided by papergoddess

Categories     Gumbo

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

Steps:

  • To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
  • In large dutch oven, saute onion, celery, and okra until limp.
  • Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
  • Simmer for 2 hours.
  • 10 minutes before serving, add all raw fish and seafood and the file powder.
  • Simmer until done, but do not boil.
  • Serve over bowls of rice.

SEAFOOD GUMBO - NEW ORLEANS STYLE



Seafood Gumbo - New Orleans Style image

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

Provided by TOOLBELT DIVA

Categories     Gumbo

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 18

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

Steps:

  • In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
  • Add flour, whisking constantly.
  • As roux turns from sand colour to light brown to caramel colour, turn down heat.
  • Continue cooking and whisking constantly until roux is a dark brown colour.
  • Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
  • Cook 10 minutes.
  • Add oregano, thyme and cayenne.
  • Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
  • Add white fish and shrimp, cook for 10 minutes.
  • Add salt, pepper and Tabasco.
  • Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
  • Remove from heat and serve over white rice.

Nutrition Facts : Calories 856.3, Fat 56.3, SaturatedFat 7.9, Cholesterol 148.5, Sodium 635.3, Carbohydrate 59.4, Fiber 4.4, Sugar 8.2, Protein 28.9

SEAFOOD FILE GUMBO



Seafood File Gumbo image

This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.

Provided by Ann

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 9h25m

Yield 8

Number Of Ingredients 30

1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
½ bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
½ teaspoon ground cayenne pepper
½ tablespoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
¾ cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
1 pint shucked oysters

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
  • Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
  • Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
  • In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and 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 pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the 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.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 24 g, Cholesterol 142.3 mg, Fat 23.6 g, Fiber 6.6 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 950.8 mg, Sugar 9.9 g

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