Spicy Seafood Gumbo Recipes

THE BEST SPICY WEEKEND GUMBO + BROWN RICE

Steps:

• VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
• BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
• ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
• FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

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.

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.

SPICY SHRIMP GUMBO

Steps:

• Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
• Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
• Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
• Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

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.

SPICY SHRIMP GUMBO

Steps:

• For roux, blend oil and flour in stockpot.
• Cook over medium heat 10-15 minutes until dark brown.
• Add chopped onion, parsley, celery, green onions and garlic to roux.
• Cook additional 5-10 minutes until tender.
• Add broth, okra, salt and simmer for 15 minutes, covered.
• Add shrimp, simmer 5 minutes more.
• Add cooked rice, and serve.

SPICY GUMBO

Steps:

• Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
• Stir constantly until the flour thickens and turns light brown.
• Add more flour if needed to absorb oil and make a smooth paste.
• It takes approximately 15 minutes or so, but be careful to not burn the flour.
• Set the roux aside.
• Mix together all spices in a bowl and set aside.
• In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
• Cook for approximately 3-4 minutes.
• Add the chicken, shrimp, cat fish and okra (and sausage if desired).
• Cook for approximately 4-5 minutes.
• Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
• Simmer, uncovered for approximately 1 hour.
• With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
• Add more chicken stock if necessary.
• Add the rest of the seafood to the mixture.
• Turn down heat, cover and simmer on low for about 10 minutes.
• In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
• Serve with oyster crackers and a dash of Tabasco sauce.

SHRIMP GUMBO

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

SPICY SEAFOOD GUMBO

Steps:

• Add the oil and flour to a cast-iron skillet; stir to combine.
• Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
• Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
• Transfer mixture to a large pot.
• Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
• Peel and devein shrimp.
• Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
• Take out bay leaves.
• Serve over hot cooked rice.
• Sprinkle with file if desired.