Papas Seafood Gumbo Recipes

SEAFOOD GUMBO

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.

PAPA'S SEAFOOD GUMBO

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.

PAPA RICHARD'S SEAFOOD GUMBO

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.

SEAFOOD GUMBO

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.

SEAFOOD GUMBO

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.