Seafood Gumbo Made Easy Recipe 455

MOBILE BAY SEAFOOD GUMBO

Steps:

• Melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
• Meanwhile, heat the olive oil in a large pot over medium-low heat. Stir in the onion, okra, and green bell pepper. Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
• Stir the tomato paste into the okra mixture until no lumps of tomato paste remain. Add the tomatoes, garlic, salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
• Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.

SEAFOOD GUMBO

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

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.

SEAFOOD GUMBO MADE EASY RECIPE - (4.5/5)

Steps:

• In large soup pot: add water, both boxes of Zatarain's, frozen okra, and sausage. If using frozen shrimp, defrost before cooking. Bring to a boil then simmer for 15 minutes. If more liquid is desired either add the extra water or use canned tomatoes. If a stronger flavor is desired add 1 to 2 tsps. gumbo file. Add shrimp and simmer for 10 minutes. Either serve it that way or microwave single cups of rice and empty container in center of large soup bowl, then ladle soup around the rice.

SEAFOOD GUMBO

Steps:

• Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook until toasted and browned, about 8 minutes, whisking constantly; the texture and color will be like a thin, amber gravy. Whisk in the cayenne until combined.
• Add the onions and cook until tender, about 5 minutes, stirring frequently. Add the garlic and jalapeno and cook until tender, about 2 minutes, stirring constantly. Season with salt and pepper. Stir in the seafood seasoning spice blend, corn, okra and chicken broth. Bring to a boil, reduce to a simmer and cook until the gumbo has reduced slightly and is thickened, 20 to 25 minutes, stirring occasionally.
• Meanwhile, combine the rice and 3 cups water in a medium saucepan. Bring to a boil and then immediately cover with a tight-fitting lid. Reduce the heat to low and cook until the rice is just tender and all of the water is absorbed, 12 to 15 minutes. Turn off the heat and allow to steam for 5 minutes. Fluff with a fork and cover with the lid to keep warm.
• When the gumbo has reduced slightly and is thickened, stir in the crawfish tails and shrimp and cook until the shrimp is opaque and the crawfish is warmed through, 3 to 5 minutes.
• Serve the hot gumbo alongside the rice.

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.

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!

SEAFOOD GUMBO

Steps:

• Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
• Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.
• Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 7 cups of water to it.
• Bring to a boil, lower heat, and let it simmer for about 10- 20 minutes.
• Remove from heat and strain using a sieve. Set the shrimp stock aside.
• Heat oil in a Dutch oven, over medium heat, then add sausages, brown for about 3-5 minutes, remove and set aside.
• Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color just like chocolate. Do not walk away from the stove during this process. It might burn.
• When you have achieved your desired color, add the onion, garlic, green bell pepper, and celery to the pot and cook for about 8- 10 minutes -stirring often.
• Then return the sausages back to the pot, followed by crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
• Pour in 6 cups of shrimp stock, bring to a boil, and let it simmer for about 20 - 30 minutes. Add the shrimp, and simmer for 5 more minutes.
• Stir in the gumbo file powder, green onions, and chopped parsley.
• Adjust the thickness of the soup and flavor with broth or water and salt.

SEAFOOD GUMBO

Steps:

• Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
• Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
• Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
• Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
• Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
• Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

EASY CRAWFISH GUMBO

Steps:

• To make the roux
• Begin with a heavy bottom pot, large cast iron pot or Dutch oven and place it over medium low heat. Add the oil and then whisk in the flour a little at a time. Be very careful making the roux, it's hot oil and flour and it'll burn if it splashes. I know this to be true firsthand.
• The roux should come to a nice simmer and begin to turn from white to beige. The roux can take up to 45 minutes to make so be patient and have a cocktail ready to sip. Continue stirring as the roux continues to darken from beige to tan to a dark peanut butter color. If the color turns too quickly turn the heat down a bit lower. The ultimate color looks like dark chocolate. Be careful not to go beyond that or you'll burn the roux and have to start over.
• To make the gumbo
• Once the roux is a nice dark chocolate color, take the pot off the heat and add the veggies. Be careful when you pour in the diced veggies that you don't splatter yourself with the hot roux. Yep, I've done this before as well. Then put the pot back over low heat. The cool veggies should allow the roux to cool and to stop cooking. Continue stirring the vegetables for about five minutes and then add the liquid and spices.
• Carefully stir in the stock, diced tomatoes, Worcestershire sauce, squeeze of half a lemon and a dash or two of tabasco. Then stir in your Cajun seasoning. Less is more at this point and you can always add additional seasoning at the end of cooking.
• Keep the pot over low heat and let the gumbo simmer stovetop un covered for about an hour. This helps all those lovely flavors deepen and make the gumbo beautifully rich.
• Next add the seafood to the gumbo and bring it back to a simmer. Simmer slowly for another 15 minutes and then season with salt and pepper to taste. This is also the time to tweak the seasoning. Adding a little more Cajun seasoning or tabasco or even another squeeze of lemon will lend well to the overall flavor of the gumbo. A pinch of Cayenne will increase the heat if you like it spicy.
• Add about half the sliced onions to the gumbo and stir. Serve the gumbo warm over white or brown rice and garnish with additional green onions.

SEAFOOD GUMBO

Steps:

• In a heavy saucepan over medium heat combine flour with vegetable oil to make roux. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes. Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time. When proper thickness, add shrimp and cook until opaque. Lower heat and simmer. Next add crawfish, crabmeat and oysters. Let simmer for another half hour.

CHICKEN & SHRIMP GUMBO

Steps:

• Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
• Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
• Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.