Spicy Seafood Gumbo Recipes

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SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

This recipe has been in my family for many years. Delicious during cold winter nights.

Provided by Mark Lackey

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h3m

Yield 9

Number Of Ingredients 13

½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley

Steps:

  • Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
  • Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
  • Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
  • Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g

SEAFOOD GUMBO



Seafood Gumbo image

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.

Provided by Christin Mahrlig

Categories     Soup

Time 2h30m

Number Of Ingredients 19

2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, (sliced)
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
Cooked rice for serving

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.

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

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.

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

SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

Make and share this Spicy Shrimp Gumbo recipe from Food.com.

Provided by Dede Lavezzo

Categories     Gumbo

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1/2 cup chopped parsley
1/2 cup chopped celery
1/2 cup sliced green onion
6 minced garlic cloves
4 cups chicken broth
1 (10 ounce) package frozen sliced okra, thaw
1 teaspoon salt
1/2 teaspoon ground red pepper
2 lbs raw small shrimp, peeled
3 cups hot cooked rice
1 cup wild rice

Steps:

  • For roux, blend oil and flour in stockpot.
  • Cook over medium heat 10-15 minutes until dark brown.
  • Add chopped onion, parsley, celery, green onions and garlic to roux.
  • Cook additional 5-10 minutes until tender.
  • Add broth, okra, salt and simmer for 15 minutes, covered.
  • Add shrimp, simmer 5 minutes more.
  • Add cooked rice, and serve.

Nutrition Facts : Calories 903.3, Fat 32.5, SaturatedFat 4.5, Cholesterol 335.8, Sodium 2863.8, Carbohydrate 97, Fiber 7.2, Sugar 4.8, Protein 54.7

SPICY GUMBO



Spicy Gumbo image

Make and share this Spicy Gumbo recipe from Food.com.

Provided by Christine Bettiga

Categories     Gumbo

Time 2h

Yield 6 serving(s)

Number Of Ingredients 34

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Steps:

  • Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
  • Stir constantly until the flour thickens and turns light brown.
  • Add more flour if needed to absorb oil and make a smooth paste.
  • It takes approximately 15 minutes or so, but be careful to not burn the flour.
  • Set the roux aside.
  • Mix together all spices in a bowl and set aside.
  • In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
  • Cook for approximately 3-4 minutes.
  • Add the chicken, shrimp, cat fish and okra (and sausage if desired).
  • Cook for approximately 4-5 minutes.
  • Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
  • Simmer, uncovered for approximately 1 hour.
  • With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
  • Add more chicken stock if necessary.
  • Add the rest of the seafood to the mixture.
  • Turn down heat, cover and simmer on low for about 10 minutes.
  • In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
  • Serve with oyster crackers and a dash of Tabasco sauce.

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