Fresh Fish And Dried Shrimp Gumbo Recipes

SEAFOOD GUMBO

Steps:

• Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
• Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
• Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
• Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
• While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
• Season the gumbo to taste with salt and pepper and serve over rice.

FRESH FISH AND DRIED SHRIMP GUMBO

Steps:

• Place shrimp and 2 cups hot water in a bowl and soak for about 2 minutes.
• Peel off and discard any shrimp shells. Place shrimp in another bowl with the remaining hot water. When there are no shells left, add the first 2 cups of water to the second bowl and set aside.
• Heat oil in a large cast-iron skillet over high heat until hot and just short of smoking, about 3 minutes. Using a long-handled whisk or wooden spoon, gradually stir the flour into the hot oil, whisking or stirring constantly until smooth. Cook, stirring or whisking constantly, until roux is light medium brown, 2 to 3 minutes. Reduce heat to low and continue cooking until roux is medium brown, 1 to 2 minutes more, stirring constantly. Be very careful that it does not scorch or splash on your skin. Remove from heat and continue stirring until roux stops getting darker, about 3 minutes. Set aside.
• In a heavy 6-quart skillet or Dutch oven, combine the 2 quarts water with the onions, peppers, celery, garlic, cayenne, black pepper, shrimp and 2 cups soaking water. Discard remaining soaking water.
• Place pot over high heat and bring to a boil. Reduce heat and simmer about 25 minutes, stirring occasionally.
• Add the roux by spoonfuls, blending each spoonful in before adding more.
• Continue cooking about 45 minutes, stirring occasionally and skimming any fat that accumulates.
• Add green onions and fish, increase heat to high, and cook just until the fish is cooked, about 10 minutes, stirring occasionally and skimming fat if necessary. Do not overcook the fish. Add salt if necessary.
• To serve, divide the rice among 4 soup bowls and ladle the gumbo over it. Be sure that some of the shrimp and fish is in each serving.

SEAFOOD GUMBO

Steps:

• In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.
• Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
• Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.
• If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.