Savory Seafood Gumbo Recipes

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SEAFOOD GUMBO

Steps:

• Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.
• Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.
• Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!
• In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

SAVORY SHRIMP AND SAUSAGE GUMBO

Steps:

• In a large pot (preferrably a stock pot) melt butter, then when butter is melted, add flour and stir until golden in color.
• Add in fresh vegetables and thyme and stir until vegetables are coated with flour.
• Add chicken broth, tomatoes, chilies, and bay leaf.
• Let simmer until veggies become fork tender (about 10 minutes).
• Add in sliced sausage and cook for an additional 5 minutes.
• Add shrimp and cook until shrimp is pink (about 2 minutes).
• Remove from heat and add salt and pepper to taste.
• Serve over white rice. This tastes exceptionally good over Jasmine rice too!

SAVORY SEAFOOD GUMBO

Steps:

• 1. Mix onion, bell pepper, celery, okra and garlic reserve. 2. Heat margarine in 6- to 8-quart Dutch oven over medium heat until hot. Gradually stir in flour. Cook, stirring constantly, until caramel colored, about 7 minutes.3. Add half of reserved onion mixture. Cook, stirring constantly, about 1 minute. Stir in remaining onion mixture. Cook until celery is crisp- tender, about 4 minutes. Stir in and break up tomatoes. Stir in chicken broth, salt, white pepper, black pepper, red pepper and bay leaves. Heat to boiling reduce heat. Simmer uncovered, stirring occasionally, 1 hour.4. Add shrimp and crabmeat to Dutch oven. Heat to boiling. Boil uncovered 1 1/2 minutes remove from heat. Cover and let stand 15 minutes. Stir and remove bay leaves. Serve over rice.1 SERVING: Calories 345 (Calories from Fat 0) Fat 11g (Saturated 0g) Cholesterol 95mg Sodium 1690mg Carbohydrates 40g (Dietary Fiber 0g) Protein 22g.*2 packages (10 ounces each) frozen cut okra, thawed and drained, can be substituted for the fresh okra.