REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
SEAFOOD GUMBO
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.
Provided by Edna Lewis
Categories Soup/Stew Tomato Mardi Gras Lunch Bacon Crab Oyster Shrimp Okra Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 21
Steps:
- Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
- Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
- Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
- Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
- Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
- Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
More about "paul prudhommes cajun seafood gumbo with andouille recipes"
AUTHENTIC GUMBO RECIPE WITH PAUL PRUDHOMME - VIVA RECIPES
Web Dec 3, 2015 1 teasoon minced fresh garlic Salt and black pepper (optional) 2 cups hot cooked white rice Sprinkle the chicken evenly with 2 tablespoons of the Poultry Magic (or 1 tablespoon plus 1 teaspoon of Meat Magic) and rub it in well. Let stand at room …
From vivarecipes.com
From vivarecipes.com
See details
CHEF PAUL PRUDHOMME'S SEAFOOD GUMBO - RECIPE KEY
Web Mar 13, 2023 1 2 3 4 5 Rating: 4.7/5 (23 votes cast) Meal Type: Dinner Total Time: 0 min. Cook Method: Stove Cuisine: Cuban Serving Size: 1 - Change Nutritional Facts Servings …
From recipekey.com
4.7/5 (23)Servings 1Recipe Type Dinner
From recipekey.com
4.7/5 (23)Servings 1Recipe Type Dinner
See details
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE RECIPE
Web Oct 15, 2015 2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon ground red-pepper (preferably cayenne) 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves …
From nola.com
Author Judy Walker
From nola.com
Author Judy Walker
See details
SPICY CAJUN SHRIMP GUMBO WITH ANDOUILLE SAUSAGE - OSA GOURMET
From osagourmet.com
Cuisine CajunCategory Main Course, SoupServings 12Published Jan 5, 2021
See details
PAUL PRUDHOMME'S SEAFOOD GUMBO RECIPE - COOKEATSHARE
Web Saute/fry onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add in broth, water, seasonings, garlic, okra, stirring well. Cook 1-3/4 hours. Add in sausage and cook …
From cookeatshare.com
From cookeatshare.com
See details
PAUL PRUDHOMMES CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Web Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes. Add the shrimp, undrained oysters, and crab …
From wikifoodhub.com
From wikifoodhub.com
See details
SEAFOOD FILE’ GUMBO — THE REAL THING!!! - THE CUISINOLOGIST
Web Jan 11, 2020 Combine the seasoning mix ingredients in a small bowl and set aside. In a 4 quart heavy soup pot melt the margarine over medium heat. Add the onions, celery and …
From thecuisinologist.com
From thecuisinologist.com
See details
ASTRAY RECIPES: PAUL PRUDHOMME'S SEAFOOD GUMBO
Web Measure Ingredient; 2 cups: Chopped onions: 1½ cup: Chopped green bell peppers: 1 cup: Chopped celery: 1 cup: Chopped okra (optional) 2 \N: Whole bay leaves: 2 teaspoons
From astray.com
From astray.com
See details
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Web Sep 3, 2020 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille | Epicurious. Sep 3, 2020 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille | Epicurious. …
From pinterest.com
From pinterest.com
See details
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY …
Web Jul 11, 2021 Mardi Gras Cajun and Creole Shrimp Gumbo with Andouille Sausage Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux — don't skip it! Serve …
From simplyrecipes.com
From simplyrecipes.com
See details
CHEF PAUL PRUDHOMME'S SEAFOOD GUMBO - MEALSTEPS
Web Simmer 20 minutes, strain) Combine onions, bell peppers, and celery in bowl, set aside. Combine seasoning mix ingredients in small bowl, set aside. Heat oil in large heavy …
From mealsteps.com
From mealsteps.com
See details
CAJUN SEAFOOD AND ANDOUILLE SAUSAGE GUMBO RECIPE …
Web Mar 30, 2014 Directions. In a small bowl, combine the seasoning ingredients and set aside. In a medium bowl, combine the onions, peppers and celeryand set aside. In a lightly oiled 5 ½ quart Dutch oven, brown …
From food52.com
From food52.com
See details
AUTHENTIC GUMBO RECIPE WITH PAUL PRUDHOMME - YOUTUBE
Web Aug 2, 2012 Tasted 393K subscribers 149K views 11 years ago Learn how to make gumbo that'll taste like it was delivered straight from Bourbon Street's French Square in …
From youtube.com
From youtube.com
See details
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE - BLOGGER
Web Sep 1, 2005 Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an …
From savorynotebook.blogspot.com
From savorynotebook.blogspot.com
See details
PAUL PRUDHOMME'S CHICKEN AND SAUSAGE GUMBO - SARAH ADAMS
Web Apr 3, 2020 1 ¾ cups chopped or thinly sliced smoked sausage such as andouille or kielbasa. 1 bay leaf. 1 teaspoon finely minced fresh garlic. 2 cups cooked rice. Put …
From sarahpadams.com
From sarahpadams.com
See details
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE RECIPE
Web Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and …
From getrecipecart.com
From getrecipecart.com
See details
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE - PINTEREST
Web Dec 20, 2011 - Chef Paul Prudhomme's Louisiana Kitchens...Cajun Seafood Gumbo with Andouille Smoked Sausage. Dec 20, 2011 - Chef Paul Prudhomme's Louisiana …
From pinterest.ca
From pinterest.ca
See details
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE - FRESHMKE
Web Ingredients: 2 cups chopped onions 1 ½ cups chopped green bell pepper 1 cup chopped celery Seasoning mix (see recipe) ¾ cup vegetable oil ¾ cup flour 1 tablespoon minced …
From archive.jsonline.com
From archive.jsonline.com
See details
BEST PAUL PRUDHOMMES CAJUN SEAFOOD GUMBO WITH ANDOUILLE …
Web Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes. Add the shrimp, undrained oysters, and crab meat.
From alicerecipes.com
From alicerecipes.com
See details
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE - BLOGGER
Web Oct 21, 2008 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried oregano leaves 3/4 cup vegetable oil 3/4 cup all-purpose flour 1 tablespoon minced …
From millefiorifavoriti.blogspot.com
From millefiorifavoriti.blogspot.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love