MAMA'S SEAFOOD GUMBO
I'm posting this for safe keeping. My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do. I usually double this recipe and freeze.
Provided by Sunshine Forever
Categories Gumbo
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 143.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 111.1, Sodium 944, Carbohydrate 7, Fiber 2.2, Sugar 2.7, Protein 18.7
MA HARPER'S CREOLE GUMBO
Provided by Food Network
Time 1h40m
Yield 30 cups (15 to 20 bowls)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
- Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.
MAMA'S GUMBO
This gumbo is easy to make, and delicious over rice. The key to the special flavor of a good gumbo is the roux (cooked oil and flour thickening base.) This has been the #1 Birthday dinner requested by my kids over the years. I don't make it very spicy so one son adds hot sauce to it. This is a pretty big pot of Gumbo. It's...
Provided by Betsy Wolfe
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. I recommend having all your ingredients out and pre-chopped. Makes it very quick and easy to get through the preparations steps. ( In this photo I made a 1.5 batch-serves 18. Don't let the large amounts scare you.)
- 2. For roux: Start with a large soup pot. Combine flour and oil with wooden spoon til smooth. Adjust amounts of flour/oil for texture. Stir constantly over med heat until roux cooks to color of a penny. Smells like popcorn. 15 mins or so.
- 3. Stir in Onion, celery, green pepper, garlic, pepper and cayenne. Cook over med 3 mins.
- 4. Add sausage. Cook another 3 mins.
- 5. Stir in broth. Add half the okra, the chicken and bay leaves. Bring to boiling, reduce to simmer for 15 mins.
- 6. Add remainder of okra. (The first half was a thickener and the second half gives more chunky texture.) Simmer for 10-15 mins til last okra is crisp-tender.
- 7. Add raw shrimp. Simmer 5 mins. (If using cooked shrimp, remove finished gumbo from heat. Stir cooked shrimp into gumbo to heat through.)
- 8. Salt gumbo to taste. Ladle gumbo into soup bowls over hot cooked rice.
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