Kays Seafood Gumbo Recipes

SEAFOOD GUMBO

Steps:

• Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
• In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
• Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
• In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
• Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
• Add flour and stir with wooden spoon until smooth.
• Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
• Add onion and cook for 5 minutes, stirring frequently.
• Add green pepper and celery and cook for 5 more minutes, stirring often.
• Add garlic and cook 1 minute.
• Add beer and stir in well.
• Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
• Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
• Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
• Serve with white rice.

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.

KAY'S SEAFOOD GUMBO

Steps:

• Combine 2/3rds cup of vegetable oil with 2/3rds cup of flour in Dutch oven, cook over medium heat, stirring constantly, until the mixture turns a caramel color~ approximately 15 to 20 minutes. This is your Roux.
• Stir in the vegetables (bag of frozen vegetables, garlic and chopped fresh onion; cook an additional 40 minutes, stirring occasionally so the vegetables may not burn. (Toward the end of the 40 minute time, your vegetables and pasty roux will be be brown in color.) Also, add the uncooked bacon (cut in 1" pieces) 20 minutes into the vegetable cooking process. If using ham, add bite sized pieces of ham at the end of the 40 minute cooking process. After 40 minutes of cooking, at this stage, you may cool, package and either refrigerate or freeze for later use.
• Add chicken broth, water and seasonings (except for Tony Chacherie's and gumbo file and seafood) Simmer for 2 1/2 hours.
• Peel and clean shrimp; add shrimp, chicken, crabmeat, and oysters, during the last 15 to 20 minutes of simmering period. (remove bay leaves) Add Tony Chacerie's to taste and gumbo file to taste during the last 15 to 20 minutes of simmering period also. Serves 18 to 24 *NOTE* Last Wednesday when I made this pot of gumbo, I spent a grand total of $55.00 which included a small hen and approximately 6 pounds of shrimp and 1 pound of crabmeat along with the 12 ounces of oysters. I fed 24 adults this savory dish along with a Caesar Salad, hot rice, french bread and a dessert. The total meal was approximately $80 dollars~ Not bad, eh? *TIP* Using 1 pound of pre-cooked, cleaned shrimp is ok, but fresh shrimp is what gives this dish its savory robust seafood flavor. Enjoy!