NEW ORLEANS SEAFOOD OKRA GUMBO
Read the entire recipe so you understand the process and start this dish at least one night before serving. It's definitely worth the work and the wait. Many Seafood Okra Gumbos have chicken and sausage added, and creole versions have tomatoes. This one doesn't, it has just the seasonings and seafood. I also cook down the okra...
Provided by Donna Graffagnino
Categories Fish Soups
Time 12h
Number Of Ingredients 35
Steps:
- 1. In a large crockpot, add all of the chopped vegetables, bay leaves and parsley; pour oil and water over the top. Don't stir. Cover and set cooker to high for 2 hours or until bubbling, then set it to low and cook 6 more hours (while you sleep). This not only cooks all the slime out of the okra but also cooks down the seasonings without having to stand over the stove for hours, stirring constantly. Alternate Method: set cooker on low for 9-10 hours (while you sleep).
- 2. Make the Shrimp Stock - In a very large soup pot put all the shrimp heads and peels along with the remaining stock ingredients. Bring to a boil, then reduce heat and simmer for at least 1 hour. Remove from heat and strain the solids out of the stock and discard. Use the stock for the gumbo and freeze and leftover stock for future use. (If you have a vent fan over your cooktop, turn it on high. It will not only smell like a full blown shrimp boil inside your house, but it will clean out your sinuses. I just happen to love the smell.)
- 3. First You Make A Roux - Most roux recipes call for equal parts oil and flour but it makes for a more liquid roux and leave unused oil floating in the finished product. I prefer to make a thick roux base where just about all of the fat is consumed by flour. At first it will be very thick but not chalky and all of the flour will be absorbed by the fat. As the roux begins to cook and brown, lower the heat and continue to stir or whisk. It will become smoother and a little thinner but still won't have excess fat in it. Remember, the darker the roux the less thickening power it has.
- 4. To begin the roux, in a large gumbo pot or soup pot heat oil just until hot, but not burning, and whisk in the flour, removing all lumps. Over medium to medium-low heat continue to frequently stir to keep flour from browning too fast. If your fire is too high the flour will burn (you will smell it). If this happens THROW IT OUT and start over with a lower heat. Gumbo is too expensive to ruin on burnt roux! Cook the roux until it is just a little darker than peanut butter. The darker the roux, the harsher the flavor, which is too strong for the delicate seafood. If you like your gumbo to "look" darker, add Kitchen Bouquet to the gumbo. It doesn't take three days to make a great roux but you don't want to rush it either. Making roux takes a little patience but it's not that difficult even for the beginner.
- 5. Finishing Off the Gumbo - If you're using oysters, strain the liquor through a strainer lined with a paper towel and reserve liquid. Discard grit and shell pieces. Refrigerate oysters and liquor until ready to use. To your perfect roux add the cooked down vegetables from the crock pot and enough shrimp stock, (or other liquids), to bring the gumbo to desired thickness. Don't start it out too thick because it will thicken a little as it simmers. At this point add the gumbo crabs only, NOT THE CRAB MEAT OR SHRIMP. If the gumbo becomes too thick, add more liquid and stir frequently. When the mixture begins to gently boil reduce heat, add the crab meat and simmer on low for at least 30-45 minutes, gently stirring occasionally to keep from sticking. The longer you simmer the gumbo the better it gets.
- 6. Taste for seasoning, and add salt, black & red pepper, & tobasco to taste. ** At this point if you're not going to serve the gumbo until the next day turn the fire off and add the raw shrimp. Stir well, cover pot and let cool down. When it's cool enough put gumbo in refrigerator overnight. The next day heat up as much as you need for that meal. The shrimp will finish cooking and won't get tough. Again, taste and adjust seasonings as needed because the shrimp will absorb a lot of salt and seasonings from the gumbo.
- 7. If you're going to serve it the same day you make it, add the shrimp and simmer the gumbo for 20-30 minutes. Taste again and adjust seasonings as needed. Serve over white rice with crusty french bread. Garnish with sliced green onions if desired. Enjoy!
- 8. Fast Roux Tips - In a large glass microwave safe bowl or mixing bowl you can add the oil/butter and flour, whisk well to remove lumps and cook on high for 2 mintues. Stir. Cook again for 2 minutes and stir. Then cook in 1 minute intervals, stirring well between each cooking segment until desired color is reached. CAREFUL - it will burn quickly so don't cook too fast! The bowl is very hot so be careful when removing from microwave. If you're using oysters or crawfish tails, add those with the shrimp. This gumbo freezes well.
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES
This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008.
Provided by Manami
Categories Gumbo
Time 2h55m
Yield 10 shallow bowls
Number Of Ingredients 16
Steps:
- In a large, heavy pot, melt 2 tablespoons of the butter.
- Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the celery, bell pepper, garlic, thyme and crushed pepper.
- Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
- Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
- Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
- Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- In a large skillet, melt the remaining 2 tablespoons of butter.
- Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
- Add the tomatoes and bring to a boil.
- Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
- Add the crabmeat to the soup and simmer until just heated through.
- Stir in the basil and season with salt, pepper and Tabasco.
- Ladle the soup into shallow bowls and serve.
- Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
- Enjoy!
Nutrition Facts : Calories 223.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 66.2, Sodium 652.2, Carbohydrate 13.7, Fiber 4.4, Sugar 5.2, Protein 23.4
SEAFOOD OKRA GUMBO
Provided by Emeril Lagasse
Categories appetizer
Time 1h10m
Yield 12 first-course servings or 8 main-course servings
Number Of Ingredients 34
Steps:
- Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
- Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
- Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
- To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
- Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
- Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
- Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
- Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
CURRIED SHRIMP AND CRAB GUMBO
Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
- Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
- Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
- Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams
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