Yummy Biloxi Seafood Gumbo Recipes

YUMMY BILOXI SEAFOOD GUMBO

Steps:

• In a large Dutch oven pot, fry the bacon until crispy.
• Remove bacon and set aside.
• In the bacon grease, fry down and Onion, celery, Bell-pepper, and garlic.
• Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and garlic salt.
• Cook until reduced.
• About 15 minutes.
• Meanwhile, go through all of your thawed frozen okra and remove the hard okra tops.
• Add your cornstarch to your onion mixture and stir to remove any lumps.
• Stir until nice and thick.
• Add your okra to the pot and simmer on low heat until all the slime is gone.
• (1 ½-2 hours).
• Stir occasionally to prevent burning.
• Fry your sausage in a separate skillet and drain.
• Take a hand mixer and mix the okra mixture until all the okra is broken up into small pieces.
• Add sirloin steak, ham, sausage, tomato sauce, and chicken broth.
• Stir well and let simmer on low heat for another hour.
• Be very careful not to burn.
• Add shrimp and crab meat (cook for 30 more minutes until fishy smell is gone and shrimp is thoroughly cooked) Serve over rice (or alone if you can't eat rice).

JIM'S FAMOUS SEAFOOD GUMBO

Steps:

• Thaw shrimp and crab if not using fresh.
• In large saucepan, combine flour and oil.
• Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
• Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
• Bring to a boil, reduce heat, cover and simmer 1 hour.
• Remove ham hock, cut off meat.
• Chop meat and return to pan.
• Skim off any fat.
• Add oysters, shrimp and crab.
• Continue cooking for 15 minutes.
• Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
• Remove bay leaves.
• Add file powder.

BIG DADDY'S SEAFOOD GUMBO

Steps:

• Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
• Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
• Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
• Reduce heat and simmer for 5 minutes.
• Add fish, raw shrimp and crawfish.
• Add more seasonings if needed.
• Continue cooking for an additional 10 - 20 minutes.
• Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
• The longer this cooks the better it tastes.

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.

BAYOU SEAFOOD GUMBO

Steps:

• Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
• Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
• Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
• Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
• Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with 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.

DOC'S SEAFOOD GUMBO

Steps:

• Heat oil in a large stockpot or Dutch oven over med-high heat.
• Add in chicken; saute 5 minutes or until browned.
• Remove chicken, reserving drippings in stockpot.
• Add onion, bell pepper, and celery; saute 4 minutes or until tender.
• Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
• Return chicken to stockpot.
• Combine gravy mix and 1 cup water, stirring well.
• Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
• Cover and bring to a boil.
• Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
• Peel shrimp and devein.
• Add fish to gumbo mixture; cook 5 minutes.
• Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
• Add file powder; cook 2 minutes, stirring occasionally or until thickened.
• Remove and discard bay leaves.
• Remove gumbo from heat; serve over hot rice.