Yummy Biloxi Seafood Gumbo Recipes

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ULTIMATE TIME-CONSUMING SEAFOOD GUMBO



Ultimate Time-Consuming Seafood Gumbo image

This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo they have ever had!

Provided by Grace Lynn

Categories     Gumbo

Time 7h

Yield 8 serving(s)

Number Of Ingredients 36

shrimp shells, from 1 pound of shrimp (41-50's)
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 garlic cloves, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell peppers
1 teaspoon minced garlic
3 tablespoons file powder
1 1/2 cups tomato sauce
7 cups stock (above recipe)
1 lb sliced okra
1 lb andouille sausage, sliced
1 cup crabmeat
1 lb cooked and peeled crawfish tail
1 lb shrimp, peeled and deveined, shells reserved for stock
hot pepper sauce
salt & pepper
seafood creole seasoning

Steps:

  • STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
  • About 15 to 20 minutes.
  • Put everything into an 8-quart pot and bring to a boil.
  • Reduce heat to low and cook 5 hours, uncovered.
  • When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
  • GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
  • In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
  • Add onions, celery, and green bell peppers.
  • Turn heat to high, stirring frequently.
  • Add garlic, file powder, and the pepper-herb mixture.
  • Cook for 5 minutes, stirring constantly.
  • Add tomato sauce and stock, bring to a boil.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
  • When ready to serve, add all seafood and cook for 3 minutes.
  • Turn off heat, and let stand for 10 minutes, covered.
  • Serve over long-grain rice.

Nutrition Facts : Calories 591.2, Fat 38.3, SaturatedFat 8.6, Cholesterol 212.5, Sodium 1884.7, Carbohydrate 27.4, Fiber 7.7, Sugar 10.6, Protein 36.4

SOUTHERN SEAFOOD GUMBO



Southern Seafood Gumbo image

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

Provided by Jellyqueen

Categories     Gumbo

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1/2 teaspoon celery seed
1 medium bell pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
24 ounces v 8 vegetable juice (must be the hot and spicy)
8 ounces tomato sauce
1 cup water
1 (14 1/2 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper
1 (16 ounce) package okra, sliced style
1 lb fish fillet, cut into bite size pieces (I like Tilapia)
3/4 lb frozen salad shrimp
3 cups cooked rice, cooked measurement

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.

Nutrition Facts : Calories 350.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 113.1, Sodium 903.9, Carbohydrate 47.9, Fiber 6.2, Sugar 7.5, Protein 31.6

JIM'S FAMOUS SEAFOOD GUMBO



Jim's Famous Seafood Gumbo image

This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice.

Provided by mary winecoff

Categories     Gumbo

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 24

1 lb shrimp, shelled
6 ounces frozen crab
1/2 cup flour
1/2 cup oil
3/4 cup green onion, chopped
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 ham hock
1 (8 ounce) can tomato paste
1 (7 1/2 ounce) can diced tomatoes
2 tablespoons parsley
2 tablespoons Worcestershire sauce
1 tablespoon Pickapeppa Sauce
2 teaspoons dry oregano
2 bay leaves
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce (to taste)
10 ounces frozen okra
1 pint oyster, shucked and drained
1 1/2 teaspoons file powder

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.

Nutrition Facts : Calories 340.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 164.4, Sodium 1223.6, Carbohydrate 21.7, Fiber 3.4, Sugar 6.5, Protein 26.4

SEAFOOD GUMBO



Seafood Gumbo image

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

Provided by papergoddess

Categories     Gumbo

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

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.

EMERIL'S LOW-FAT SEAFOOD GUMBO



Emeril's Low-Fat Seafood Gumbo image

Have not tried it yet, posting to find the calorie content. Great reviews from the Food Network, however.

Provided by annmarie

Categories     Gumbo

Time 1h30m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 23

3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 poblano pepper, chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
1 (15 ounce) can whole tomatoes
4 cups chicken stock
4 cups clam juice
8 ounces fresh okra, tops trimmed and halved lengthwise
3 bay leaves
1/2 lemon, juiced
kosher salt
1/2 teaspoon cayenne
2 teaspoons fresh thyme leaves
3 blue crabs, quartered (optional)
1 lb medium shrimp, peeled and deveined
2 dozen oysters, shucked and liquid reserved
1 bunch green onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lump crabmeat
cooked white rice

Steps:

  • Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.
  • Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.
  • Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crabmeat and season the gumbo, to taste. Serve with rice.

Nutrition Facts : Calories 460.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 194.2, Sodium 978.6, Carbohydrate 45.7, Fiber 4.3, Sugar 9.5, Protein 39.2

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