Jasons Deli Seafood Gumbo Ingredients Recipes

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

Ingredients

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

SPICY SEAFOOD GUMBO

Spicy Seafood Gumbo image

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

Steps:

Add the oil and flour to a cast-iron skillet; stir to combine.
Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
Transfer mixture to a large pot.
Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
Peel and devein shrimp.
Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
Take out bay leaves.
Serve over hot cooked rice.
Sprinkle with file if desired.

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Jasons Deli Seafood Gumbo Ingredients Recipes

SEAFOOD GUMBO

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

SPICY SEAFOOD GUMBO

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

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