PAPA'S SEAFOOD GUMBO
My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!
Provided by Shastaw2006
Categories Gumbo
Time 4h
Yield 10 gallons, 30-35 serving(s)
Number Of Ingredients 16
Steps:
- Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
- Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
- Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
- In your original skillet, brown the sausage. Add this to the pot.
- Add seasonings to taste.
- Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
- Add okra and oysters.
- Let cook for another 40 minutes or so.
- Add shrimp and crab.
- Let cook until shrimp is pink.
- Serve over white rice.
Nutrition Facts : Calories 351.9, Fat 12.5, SaturatedFat 2, Cholesterol 113, Sodium 891.5, Carbohydrate 23.3, Fiber 1.4, Sugar 5.1, Protein 19.8
PAPA RICHARD'S SEAFOOD GUMBO
Make and share this Papa Richard's Seafood Gumbo recipe from Food.com.
Provided by R W K.
Categories Gumbo
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- prepare onions, garlic, and okra using food processor to finely chop.
- use cast iron skillet for best roux.
- saute flour in oil until golden brown.
- add onions and garlic, continue sauteing until onions are tender and light golden in color. (For dark roux, continue to brown, be careful not to burn roux).
- add water and all seasonings except gumbo file.
- bring to a rolling boil, reduce heat and let cook for about 40 minutes.
- add crab meat and bring to a boil, reduce heat and simmer for 30 minutes.
- add shrimp, oysters, and fish. cook for 30 minutes.
- when done, add 1 tbsp gumbo file to the pot.
- server over steaming rice. season to taste.
Nutrition Facts : Calories 348, Fat 12.4, SaturatedFat 1.9, Cholesterol 268.1, Sodium 420.6, Carbohydrate 13.8, Fiber 1.6, Sugar 1.6, Protein 43.8
CAJUN SEAFOOD GUMBO
This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne.
Provided by iewe7726
Categories Gumbo
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare rice according to package directions.
- Make roux by browning flour in melted shortening.
- Add celery, onions and bell pepper and cook slowly until onion is clear.
- Add other ingredients with exception of shrimp and parsley.
- Simmer for at least 1 hour.
- Add shrimp about 10 minutes before serving.
- Just before serving add parsley.
- Serve over hot cooked rice.
Nutrition Facts : Calories 509.9, Fat 17.6, SaturatedFat 4.6, Cholesterol 190.4, Sodium 1591.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 36.5
COMMANDER'S PALACE SEAFOOD GUMBO
I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook".
Provided by Leslie in Texas
Categories Gumbo
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
- Cook on medium heat for 10 minutes, stirring occasionally.
- Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
- Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
- Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
- Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
- Served over cooked rice and season to taste with Tabasco sauce.
Nutrition Facts : Calories 392.6, Fat 6, SaturatedFat 1.3, Cholesterol 338.9, Sodium 1153.7, Carbohydrate 30.6, Fiber 5.3, Sugar 11, Protein 54.1
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
SEAFOOD GUMBO
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
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.
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