ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA
This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!
Provided by KRANEY
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
- Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
- Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
- Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 15.2 g, Cholesterol 159.2 mg, Fat 20.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 4.3 g, Sodium 1129.5 mg, Sugar 3.1 g
NEW ORLEANS SEAFOOD OKRA GUMBO
Read the entire recipe so you understand the process and start this dish at least one night before serving. It's definitely worth the work and the wait. Many Seafood Okra Gumbos have chicken and sausage added, and creole versions have tomatoes. This one doesn't, it has just the seasonings and seafood. I also cook down the okra...
Provided by Donna Graffagnino
Categories Fish Soups
Time 12h
Number Of Ingredients 35
Steps:
- 1. In a large crockpot, add all of the chopped vegetables, bay leaves and parsley; pour oil and water over the top. Don't stir. Cover and set cooker to high for 2 hours or until bubbling, then set it to low and cook 6 more hours (while you sleep). This not only cooks all the slime out of the okra but also cooks down the seasonings without having to stand over the stove for hours, stirring constantly. Alternate Method: set cooker on low for 9-10 hours (while you sleep).
- 2. Make the Shrimp Stock - In a very large soup pot put all the shrimp heads and peels along with the remaining stock ingredients. Bring to a boil, then reduce heat and simmer for at least 1 hour. Remove from heat and strain the solids out of the stock and discard. Use the stock for the gumbo and freeze and leftover stock for future use. (If you have a vent fan over your cooktop, turn it on high. It will not only smell like a full blown shrimp boil inside your house, but it will clean out your sinuses. I just happen to love the smell.)
- 3. First You Make A Roux - Most roux recipes call for equal parts oil and flour but it makes for a more liquid roux and leave unused oil floating in the finished product. I prefer to make a thick roux base where just about all of the fat is consumed by flour. At first it will be very thick but not chalky and all of the flour will be absorbed by the fat. As the roux begins to cook and brown, lower the heat and continue to stir or whisk. It will become smoother and a little thinner but still won't have excess fat in it. Remember, the darker the roux the less thickening power it has.
- 4. To begin the roux, in a large gumbo pot or soup pot heat oil just until hot, but not burning, and whisk in the flour, removing all lumps. Over medium to medium-low heat continue to frequently stir to keep flour from browning too fast. If your fire is too high the flour will burn (you will smell it). If this happens THROW IT OUT and start over with a lower heat. Gumbo is too expensive to ruin on burnt roux! Cook the roux until it is just a little darker than peanut butter. The darker the roux, the harsher the flavor, which is too strong for the delicate seafood. If you like your gumbo to "look" darker, add Kitchen Bouquet to the gumbo. It doesn't take three days to make a great roux but you don't want to rush it either. Making roux takes a little patience but it's not that difficult even for the beginner.
- 5. Finishing Off the Gumbo - If you're using oysters, strain the liquor through a strainer lined with a paper towel and reserve liquid. Discard grit and shell pieces. Refrigerate oysters and liquor until ready to use. To your perfect roux add the cooked down vegetables from the crock pot and enough shrimp stock, (or other liquids), to bring the gumbo to desired thickness. Don't start it out too thick because it will thicken a little as it simmers. At this point add the gumbo crabs only, NOT THE CRAB MEAT OR SHRIMP. If the gumbo becomes too thick, add more liquid and stir frequently. When the mixture begins to gently boil reduce heat, add the crab meat and simmer on low for at least 30-45 minutes, gently stirring occasionally to keep from sticking. The longer you simmer the gumbo the better it gets.
- 6. Taste for seasoning, and add salt, black & red pepper, & tobasco to taste. ** At this point if you're not going to serve the gumbo until the next day turn the fire off and add the raw shrimp. Stir well, cover pot and let cool down. When it's cool enough put gumbo in refrigerator overnight. The next day heat up as much as you need for that meal. The shrimp will finish cooking and won't get tough. Again, taste and adjust seasonings as needed because the shrimp will absorb a lot of salt and seasonings from the gumbo.
- 7. If you're going to serve it the same day you make it, add the shrimp and simmer the gumbo for 20-30 minutes. Taste again and adjust seasonings as needed. Serve over white rice with crusty french bread. Garnish with sliced green onions if desired. Enjoy!
- 8. Fast Roux Tips - In a large glass microwave safe bowl or mixing bowl you can add the oil/butter and flour, whisk well to remove lumps and cook on high for 2 mintues. Stir. Cook again for 2 minutes and stir. Then cook in 1 minute intervals, stirring well between each cooking segment until desired color is reached. CAREFUL - it will burn quickly so don't cook too fast! The bowl is very hot so be careful when removing from microwave. If you're using oysters or crawfish tails, add those with the shrimp. This gumbo freezes well.
SHRIMP GUMBO WITH OKRA
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Provided by XoJoMo
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 10
Number Of Ingredients 11
Steps:
- Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
- Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
- Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
- Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g
SEAFOOD OKRA GUMBO
I've had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it's one of my favorite gumbos. When fresh okra is in season, definitely give this a try.
Provided by Sherri Dodsworth
Categories Gumbo
Time 5h40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
- In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
- In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
- Add onions, bell pepper, celery, garlic and parsley and saute until tender.
- Add tomatoes and cook 15 minutes.
- Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
- Add the peeled shrimp and continue cooking until the shrimp are done.
- Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.
Nutrition Facts : Calories 238.6, Fat 15.4, SaturatedFat 2, Cholesterol 98, Sodium 570.8, Carbohydrate 12.9, Fiber 2.4, Sugar 3.3, Protein 12.9
SEAFOOD AND FRIED OKRA GUMBO
Steps:
- In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme. Bring to a boil. Add roux and allow to thicken. Reduce heat and simmer slowly. Add dissolved file powder and simmer for 1 1/2 hours, skimming frequently.
- In separate saucepot, heat oil over medium heat. Add onion, celery, peppers, and tomatoes, and saute until tender. Add seafood and cook for another 10 minutes, being cautious not to overcook. Add this mixture to the gumbo base and simmer for another 10 minutes. Add salt, pepper, and cayenne pepper, to taste.
- Ladle into bowls and top each with 3 or 4 pieces of fried okra.
- Preheat the oven to 400 degrees F.
- Pour melted margarine into a baking pan, and mix in flour evenly. Bake for 45 minutes, stirring occasionally, until a dark brown color.
- Fill a large, heavy pot halfway full with oil. Heat oil to 350 degrees F.
- Mix eggs and water in a bowl. Put flour in a separate bowl. Put corn flour in a separate bowl. Dip okra in flour, then eggs, and then corn flour. Carefully add okra to oil and deep fry for 5 minutes. Remove to a paper towel-lined plate to drain.
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SHRIMP AND OKRA GUMBO
I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Provided by Tara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
- Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g
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SEAFOOD OKRA GUMBO | LOUISIANA SEAFOOD
From louisianaseafood.com
Estimated Reading Time 2 mins
- Peel and de-vein the shrimp, and set aside, covered, in the refrigerator. Rinse the shrimpshells and heads, place in a non-reactive stock pot along with 2 quarts of water.
- Meanwhile, wash the crabs well under running water, place in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20 to 30minutes.
- Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off, then break the body in half. Set aside.
- In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra, and sauté over medium high heat for about 10 to 15 minutes or until all the“ropiness” is gone.
- Place the 2/3 cup oil in a large (8-quart) heavy bottomed non-reactive Dutch oven-type pot. Add the flour and, over medium-high heat, make a darkbrown roux.
- As soon as the proper color is achieved, add the onions, bell pepper, celery, and garlic.
- Sauté, stirring occasionally, until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom witha metal spoon or spatula.
- When the seasoning vegetables are tender add the tomatoes, bay leaves, the black, white, and cayenne peppers, and the salt. Cook for about 10minutes, repeating the stick-and-scrape process with the tomatoes.
- Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmerfor about 1 hour, stirring occasionally.
- Adjust salt and pepper to taste and adjust the pepper ifdesired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil, and simmer until the shrimp are firm and pink,about 5 minutes.
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