Yummy Biloxi Seafood Gumbo Recipes

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.

SOUTHERN SEAFOOD GUMBO

Steps:

• Pour olive oil into a heated soup pot.
• Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
• Add celery seed.
• Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
• Bring to a boil and simmer about 10 minutes.
• Stir in fish and cook for approximately 8 more minutes.
• Add shrimp and cook for about 5 more minutes.
• Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
• Serve with a green salad and crusty bread and you have a full meal.

SEAFOOD GUMBO

Steps:

• Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp.
• Stir in tomatoes and juice, broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes.
• Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5-8 minutes. Serve rice on top of gumbo.
• Microwave Directions: Combine onion, green pepper, mushrooms, garlic and margarine in deep 2 to 3 quart microwave safe baking dish. Cover and cook on HIGH 4 minutes; stir after 2 minutes. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Cover and cook on HIGH 10 minutes; stir. Reduce setting to MEDIUM and cook, covered, 10-12 minutes. Stir in okra, fish and shrimp; cook, covered, on HIGH 5 minutes. Let stand 5 minutes. Serve rice on top of gumbo.

JIM'S FAMOUS SEAFOOD GUMBO

Steps:

• Thaw shrimp and crab if not using fresh.
• In large saucepan, combine flour and oil.
• Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
• Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
• Bring to a boil, reduce heat, cover and simmer 1 hour.
• Remove ham hock, cut off meat.
• Chop meat and return to pan.
• Skim off any fat.
• Add oysters, shrimp and crab.
• Continue cooking for 15 minutes.
• Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
• Remove bay leaves.
• Add file powder.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

MAMA'S SEAFOOD GUMBO

Steps:

• Fry okra in oil for 30-45 minute.
• Add onions and celery and cook until soft.
• Stir in tomato sauce, parsley, bay leaf, thyme and water. Simmer 30 minute.
• Add shrimp, crabmeat and oysters. Simmer another 30 minute.
• NOTE: This is better if cooked in the morning and allowed to stand. Serve over rice.

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

SPICY SEAFOOD GUMBO

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.