Kays Seafood Gumbo Recipes

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SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Steps:

  • In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
  • Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
  • Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

SEAFOOD GUMBO



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

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

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA



Roux-Based Authentic Seafood Gumbo with Okra image

This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!

Provided by KRANEY

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h55m

Yield 8

Number Of Ingredients 18

½ cup all-purpose flour
½ cup vegetable oil
1 tablespoon butter
1 cup chopped celery
1 cup chopped green onions
1 green bell pepper, chopped
6 cups water
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt, or to taste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon dried thyme
1 pound frozen chopped okra
1 pound catfish, cut into 2-inch pieces
1 ½ pounds peeled and deveined shrimp
1 tablespoon gumbo file powder, or to taste
½ teaspoon salt, or to taste

Steps:

  • Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
  • Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
  • Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
  • Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 15.2 g, Cholesterol 159.2 mg, Fat 20.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 4.3 g, Sodium 1129.5 mg, Sugar 3.1 g

SEAFOOD GUMBO



Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories     soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

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.

NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY



New Orleans Seafood Filé Gumbo Recipe by Tasty image

If you're looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.

Provided by Katie Aubin

Categories     Dinner

Time 2h50m

Yield 4 servings

Number Of Ingredients 39

1 tablespoon canola oil
3 blue crabs, wasged and halved crosswise
2 lb shrimp shells and heads
Bell pepper, onion, and celery scrap
1 green onion, halved crosswise
3 sprigs fresh italian parsley
3 sprigs fresh thyme
2 cloves garlic
2 dried bay leaves
1 teaspoon ground black pepper
13 cups water
1 ½ tablespoons kosher salt
1 tablespoon ground white pepper
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
¾ teaspoon dried thyme
¾ teaspoon dried oregano
8 tablespoons canola oil, divided
2 cups okra, sliced
½ cup all purpose flour
1 medium yellow onion, chopped
1 medium bell pepper, seeded and chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 dried bay leaves
1 lb smoked sausage, sliced into 1/4 in (6 mm) thick rounds
6 blue crabs, washed and halved crosswise
5 sprigs fresh thyme
1 tablespoon worcestershire sauce
kosher salt, to taste
freshly ground black pepper, to taste
2 lb shrimp, peeled, deveined, and rinsed
6 cups rice, cooked
3 tablespoons fresh italian parsley, chopped
¼ cup green onion, sliced
1 teaspoon filé powder

Steps:

  • Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2-3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2-3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
  • Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30-35 minutes.
  • Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1-3 days).
  • Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
  • Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
  • Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5-6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
  • Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2-3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
  • Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
  • Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
  • Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
  • It's important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
  • Enjoy!

KAY'S SEAFOOD GUMBO



Kay's Seafood Gumbo image

This savory gumbo is involved, but is worth the trouble! I guarantee! I tweaked a couple of gumbo recipes to come up with this one. ( I must admit, I do not care for okra in my seafood gumbo because I prefer my gumbo without a 'slimy feel' while swallowing.) This gumbo doesn't include okra for this reason. However, not a single person has asked~ "Where is the okra"? I have a few specialty dishes and this is one of them. Try it and let me know what you think of my savory gumbo.

Provided by Kay Skipper @Kay112

Categories     Fish

Number Of Ingredients 22

2/3 cup(s) vegetable oil
2/3 cup(s) flour
1 - (12 ounce) frozen package of mixedchopped onion, bell pepper and celery + 1 large fresh chopped onion
2 teaspoon(s) minced garlic from a jar or the equvalent of fresh garlic minced.
4 to 5 cup(s) chicken broth
4 cup(s) water
1/3 cup(s) worcestershire sauce
1/3 cup(s) catsup
1 teaspoon(s) louisiana or tobasco hot sauce
1 medium fresh tomato, chopped
1 teaspoon(s) sea salt
2 slice(s) bacon or 1 ham slice, chopped
4 - medium bay leaves
1/4 teaspoon(s) dried whole rosemary
1/3 teaspoon(s) red pepper flakes
4 to 5 pound(s) unpeeled shrimp (get a buddy to help peel them with you while sipping on a glass of wine or beer together :)
1 to 2 cup(s) chopped cooked chicken
1 pound(s) or more crabmeat
1 - (12 ounce) container of fresh oysters, undrained
- tony chachere's original creole cajun seasoning to taste
- gumbo file (optional)
- hot cooked rice

Steps:

  • Combine 2/3rds cup of vegetable oil with 2/3rds cup of flour in Dutch oven, cook over medium heat, stirring constantly, until the mixture turns a caramel color~ approximately 15 to 20 minutes. This is your Roux.
  • Stir in the vegetables (bag of frozen vegetables, garlic and chopped fresh onion; cook an additional 40 minutes, stirring occasionally so the vegetables may not burn. (Toward the end of the 40 minute time, your vegetables and pasty roux will be be brown in color.) Also, add the uncooked bacon (cut in 1" pieces) 20 minutes into the vegetable cooking process. If using ham, add bite sized pieces of ham at the end of the 40 minute cooking process. After 40 minutes of cooking, at this stage, you may cool, package and either refrigerate or freeze for later use.
  • Add chicken broth, water and seasonings (except for Tony Chacherie's and gumbo file and seafood) Simmer for 2 1/2 hours.
  • Peel and clean shrimp; add shrimp, chicken, crabmeat, and oysters, during the last 15 to 20 minutes of simmering period. (remove bay leaves) Add Tony Chacerie's to taste and gumbo file to taste during the last 15 to 20 minutes of simmering period also. Serves 18 to 24 *NOTE* Last Wednesday when I made this pot of gumbo, I spent a grand total of $55.00 which included a small hen and approximately 6 pounds of shrimp and 1 pound of crabmeat along with the 12 ounces of oysters. I fed 24 adults this savory dish along with a Caesar Salad, hot rice, french bread and a dessert. The total meal was approximately $80 dollars~ Not bad, eh? *TIP* Using 1 pound of pre-cooked, cleaned shrimp is ok, but fresh shrimp is what gives this dish its savory robust seafood flavor. Enjoy!

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