Homemade Seafood Gumbo Recipe

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Seafood Gumbo Recipe: How to Make It Taste of Home

Just Now 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

Rating: 5/5(14)
Total Time: 50 mins
Category: Dinner
Calories: 166 per serving
1. In a heavy Dutch oven, combine flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. 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.
4. Add the chicken broth, water, okra, paprika, salt, oregano and pepper.

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Seafood Gumbo Recipe Allrecipes

4 hours ago 1 teaspoon minced garlic. 3 tablespoons file powder. 2 teaspoons hot pepper sauce. 1 ½ cups tomato sauce. 7 cups fish stock. 2 cups shucked oysters. 1 cup crabmeat. 1 pound small shrimp

Rating: 4.5/5(81)
Calories: 357 per serving
1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. 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.
3. 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.
4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

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Seafood Gumbo Recipe Emeril Lagasse Food Network

2 hours ago 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. …

Rating: 5/5(4)
Author: Emeril Lagasse
Cuisine: American
Category: Main-Dish
1. 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.
2. 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.
3. 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.

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Seafood Gumbo Recipe Louisiana Seafood

3 hours ago Directions: In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of …

Estimated Reading Time: 40 secs

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Best Ever Seafood Gumbo Recipe MyRecipes

6 hours ago Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is …

Rating: 5/5(8)
Total Time: 2 hrs 25 mins
Servings: 5
1. Pick crabmeat, removing any bits of shell.
2. Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.
3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.
4. Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.

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Seafood Gumbo New Orleans Style Recipe Food.com

5 hours ago Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, …

Rating: 5/5(9)
Total Time: 2 hrs
Category: Gumbo
Calories: 856 per serving
1. In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
2. Add flour, whisking constantly.
3. As roux turns from sand colour to light brown to caramel colour, turn down heat.
4. Continue cooking and whisking constantly until roux is a dark brown colour.

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Seafood Gumbo Recipe Southern Living

9 hours ago Gumbo essentially offers a taste of New Orleans, but the time-honored, classic Cajun stew is often the source of a great debate among Southerners. Some opt for seafood, others for …

Servings: 12-15
Total Time: 1 hr 45 mins
Category: Food, Dish, Gumbo
1. Slice the green onions, reserving green tops.
2. Heat bacon drippings in a Dutch oven over medium; gradually whisk in flour. Cook, whisking constantly, until flour is chocolate colored (about 30 minutes).
3. Add the sliced green onions, bell pepper, onion, celery, garlic, and tomato to the roux, and cook 8 minutes or until vegetables are tender. Add 2 quarts plus 2 cups water, parsley, table salt, ground black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
4. Pick the crabmeat, removing any bits of shell.

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Emeril's Classic Seafood Gumbo Emerils.com

Just Now Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to …

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Louisiana Crab and Shrimp Gumbo Recipe Louisiana …

1 hours ago Directions: Dark Roux: In a cast iron skillet over medium high heat, roast flour and oil while whisking continuously for about 30 minutes. Set aside to cool for next step. To …

Estimated Reading Time: 40 secs

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Authentic New Orleans Gumbo Tastes Better From Scratch

Just Now This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New …

Rating: 4.9/5(292)
Calories: 464 per serving
Category: Main Course, Soup
1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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Authentic New Orleans Seafood Gumbo A Spicy Perspective

Just Now How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. …

Rating: 5/5(12)
Category: Main, Main Course
Cuisine: Cajun
Calories: 865 per serving
1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.

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Seafood Gumbo Spicy Southern Kitchen

7 hours ago Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed. In a large Dutch oven, cook sausage until browned. Remove sausage with a …

Rating: 4.9/5(40)
Category: Soup
Cuisine: Southern
Total Time: 2 hrs 30 mins
1. Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
2. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
3. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
4. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.

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Authentic Louisiana Seafood Gumbo IzzyCooking

8 hours ago This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo

Cuisine: American
Total Time: 55 mins
Category: Dinner, Main Course
Calories: 640 per serving

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Easy Shrimp and Sausage Gumbo Recipe How to Make Seafood

7 hours ago In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes. Add onions, …

Rating: 4.5/5(140)
Category: Dinner, Main Dish
1. In a large, deep skillet over medium-low heat, melt butter, then add flour.
2. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
3. Add onions, peppers, and celery, and stir until softened, about 5 minutes more.
4. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.

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Real Cajun Seafood Gumbo (From a Louisianian) Recipe

8 hours ago 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 …

Rating: 5/5(10)
Total Time: 1 hr
Category: Gumbo
Calories: 488 per serving
1. In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
2. 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.
3. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
4. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.

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Gumbo Recipe Paula Deen

9 hours ago Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Rating: 5/5(54)

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Louisiana Seafood Gumbo Recipe Louisiana Travel

9 hours ago Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and …

Cuisine: Cajun
Category: Entree
Servings: 10
Total Time: 1 hr 28 mins

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Shrimp and Okra Gumbo Recipe Southern Living

3 hours ago A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. This simple and easy-to-make recipe will have you making gumbo like a pro, as it …

Rating: 4.5/5(4)
Total Time: 1 hr 30 mins
Servings: 12
1. Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
2. Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.

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Savannah Seafood Gumbo Paula Deen

6 hours ago Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in. Tip: Add filé powder after putting gumbo into individual serving bowls. Adding filé into the pot will make the gumbo too thick as filé powder acts as a thickening agent.

Rating: 5/5(11)
Total Time: 10 mins
Servings: 10

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Shrimp Gumbo Recipe: How to Make It Taste of Home

9 hours ago Directions. 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 …

Rating: 4.7/5(31)
Total Time: 1 hr 30 mins
Category: Dinner
Calories: 159 per serving
1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn).
2. Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes.
3. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil.
4. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato.

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Easy Seafood Gumbo Recipe The Suburban Soapbox

7 hours ago Bring the soup to a boil. Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and …

Rating: 5/5(6)
Total Time: 35 mins
Category: Dinner, Lunch
Calories: 249 per serving
1. Melt the butter in a large dutch oven or stock pot over medium/high heat.
2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
4. Add the sausage to the pot and stir to combine. Cook for 1 minute longer.

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Seafood and Okra Gumbo Spicy Southern Kitchen

6 hours ago Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. A homemade pot of gumbo is definitely worth the work and the …

Rating: 5/5(3)
Category: Soup
Cuisine: Southern
Calories: 418 per serving
1. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
2. While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
3. Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
4. Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.

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Perfect Seafood Gumbo Recipe YouTube

3 hours ago Ingredients 1 cup vegetable oil 1 cup all purpose flour1 carton chicken broth1 cup water1 large bell pepper 2 ribs celery 1 large onion1 bulb garlic chopped

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Cajun inspired Seafood Gumbo Recipe Self Proclaimed Foodie

7 hours ago Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is a spicy Cajun inspired meal served over rice or grits.. This recipe is not quick and easy as it takes time to cook to …

Rating: 4.9/5(16)
Total Time: 4 hrs 30 mins
Category: Main Course
Calories: 410 per serving
1. To make roux, whisk together flour and bacon drippings in a dutch oven and cook in 300 degree oven for 90 minutes, whisking every 15 minutes or so. This temperature should be hot enough to develop a rich dark roux without burning it, but if it smells like it's burning, reduce the temperature.
2. While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. You want the cut pieces to be small as if you were dicing them with a knife.
3. Once roux is done, transfer dutch oven to your stove top. Add onion mixture and sausage. Cook over medium low heat. You want to cook the vegetables and sausage while not burning the roux. Stir occasionally. Cook until vegetables are tender, about 15 minutes.
4. Slowly add beef broth to mixture in dutch oven. Scrape bottom of pan to loosen anything that stuck during the cooking process. Stir well to combine and bring to a simmer. Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, tomato paste, and okra. Reduce heat to a simmer and cook for one hour.

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Seafood Gumbo Recipe Seafood Gumbo with Shrimp and Fish

5 hours ago Cook this, stirring often, for about 5 minutes. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and …

Ratings: 21
Calories: 591 per serving
Category: Main Course, Soup
1. Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.
2. When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.
3. Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups.
4. Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.

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How To Make Homemade Seafood Gumbo Recipes

1 hours ago In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes. 2. Reduce to medium-low heat and add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 …

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Classic New Orleans Gumbo Recipe (StepbyStep) How To

3 hours ago Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add …

Ratings: 4
Category: Main Course
Cuisine: American
Total Time: 3 hrs 40 mins
1. Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
2. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
3. Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
4. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.

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Authentic Seafood, Chicken and Sausage Gumbo Garlic & Zest

4 hours ago This delicious pot is brimming with traditional cajun food flavors. This Louisiana gumbo recipe is a classic blend of meat and seafood and the holy trinity vegetable blend of Cajun cooking. …

Rating: 4.4/5(11)
Total Time: 2 hrs
Category: Main Course
Calories: 528 per serving
1. Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
2. Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
3. Stir in the cajun seasoning and cook for one minute until fragrant.
4. Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.

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Mama's Seafood Gumbo Recipe Food Republic

4 hours ago Shrimp Stock and Fish Stock Seafood soup, stew, and gumbo all taste better when prepared with homemade stock as opposed to bottled clam juice, the …

Servings: 6-8
Estimated Reading Time: 3 mins

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Good New Orleans Creole Gumbo Recipe Allrecipes

1 hours ago Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 …

Rating: 5/5(1.1K)
Calories: 283 per serving
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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Seafood Gumbo Recipe Real Simple

4 hours ago Place the sausage in a saucepan and fill with water to cover. Bring to a boil and cook for 3 to 4 minutes. Drain and set aside. Advertisement. Step 2. In a large pot over medium-high heat, …

Rating: 3.5/5(61)
Total Time: 50 mins
Servings: 6
Calories: 228 per serving
1. Place the sausage in a saucepan and fill with water to cover. Bring to a boil and cook for 3 to 4 minutes. Drain and set aside.
2. In a large pot over medium-high heat, heat the oil. Add the onion, celery, and green pepper and cook until softened (but not browned), about 5 minutes, stirring occasionally. Add the chicken broth, tomatoes, okra, and reserved sausage, cover, and bring to a boil. Continue cooking, covered, over high heat for 5 minutes.
3. In a small bowl, whisk together the flour and 1/2 cup of water. Stir the flour mixture, salt, spices, and Worcestershire sauce into the pot, cover, and cook over high heat for another 10 minutes.
4. Add the scallions, shrimp, and crabmeat, reduce heat to medium, and cook for 5 minutes. Remove the bay leaf, stir in the parsley, and remove from heat. Cover and let sit for 5 minutes. Serve over rice. Adapted from Lucy Buffett's Crazy Sista Seafood Gumbo recipe.

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Seafood Gumbo Recipe: Easy and Delicious Seafood Platter!

9 hours ago The seafood gumbo recipe is one authentic dish that will fill your house with a fragrant aroma of spice! Originated in Louisiana, the seafood gumbo recipe combines the perfect blend of various cuisines and ingredients of several cultures that …

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CajunStyle Shrimp Gumbo Recipe Alton Brown

6 hours ago While the roux is baking, de-head, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the water, set over high …

Rating: 3.8/5(18)
Category: Mains
Servings: 6-8
Estimated Reading Time: 2 mins
1. Heat oven to 350ºF.
2. Put the oil and flour into a 5- to 6-quart cast-iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
3. While the roux is baking, de-head, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the water, set over high heat, and bring to a boil. Decrease the heat to low and simmer until the liquid has reduced to 1 quart, about 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids.
4. Once the roux is done (it will be a brick red-brown), carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, and garlic, and cook, moving constantly until the onions begin to turn translucent, about 8 minutes. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves, and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover, and cook for 35 minutes.

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Seafood Chicken & Andouille Sausage Gumbo I Heart Recipes

6 hours ago Make sure that the crab, and other ingredients are nicely covered with the broth. Let cook for 20 minutes, then toss in the large shrimp. Stir the ingredients, and …

Rating: 4.9/5(31)
Total Time: 2 hrs 15 mins
Category: Dinner
1. Pour 1/4 cup vegetable oil into a pan, then place the pan over medium heat.
2. Once the oil is hot place the chicken thighs into the pan.
3. Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
4. Brown each side of the chicken, then pour in 1/2 cup of the chicken broth.

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Seafood Gumbo Recipe Grandbaby Cakes

9 hours ago Add the okra, shrimp, oysters, and crab and simmer until just cooked, another few minutes. Taste and adjust seasonings with salt and pepper. Remove from …

Rating: 4/5(28)
Total Time: 2 hrs 20 mins
Category: Main Course, Soup
Calories: 315 per serving
1. In a large Dutch oven or heavy soup pot, heat the oil over medium high heat until hot, almost smoking. Gradually whisk in the flour, being careful not to splash the mixture so you don't get burned. Reduce the heat to low and cook and stir the roux continuously until medium brown and smoth, about 20 to 30 minutes.
2. Increase heat to medium high. Add the onion, green onions, bell pepper, celery and stir until the vegetables are wilted but not browned, about 7 minutes. Add the garlic, chile pepper, thyme, salt, black pepper, and cayenne. Reduce the heat to low and cook to allow the flavors to marry, about 20 minutes.
3. Whisk in the warm stock in batches to prevent splattering. Add the bay leaf, then bring back to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes. Taste and add salt as desired. Add the okra, shrimp, oysters, and crab and simmer until just cooked, another few minutes. Taste and adjust seasonings with salt and pepper. Remove from the heat and let stand for 1 hour for the flavors to mingle. Remove and discard the bay leaf.
4. Return the pot to medium low heat just until the soup is hot again. Spoon into serving bowls, add hot rice as desired, and sprinkle with parsley.

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Homemade Shrimp Gumbo Just A Pinch Recipes

Just Now How to Make Homemade Shrimp Gumbo From Scratch. Hide Step Photos. Step-by-Step. Peel shrimp, devein and set aside in cold water. Never leave peels on the …

Cuisine: Cajun/Creole
Category: Other Main Dishes
Servings: 6

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Homemade Seafood Gumbo Recipes

9 hours ago 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.

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Homemade New Orleans Gumbo Recipe Dirty Napkins

5 hours ago Combine flour and 3/4 cup of butter together over medium heat and whisk until mixture turns a dark brown color; should take 20-30 minutes. Once roux becomes smooth and creamy, remove from heat and continue to whisk and let set, whisking occasionally. Place chopped celery, onions, green bell peppers, and garlic into a food processor and pulse

Cuisine: Creole
Category: Recipe
Servings: 8
Total Time: 3 hrs 30 mins

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Our Best LouisianaStyle Gumbo Recipes MyRecipes

9 hours ago Shrimp and Sausage Gumbo Recipe. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. 15 of 17.

Estimated Reading Time: 3 mins

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Seafood Gumbo Recipe #SoulFoodSunday YouTube

3 hours ago Seafood Gumbo Recipe #SoulFoodSunday - Here's another drop for #SoulFoodSunday playlist. This is a delicious and easy to follow Seafood Gumbo Recipe. This

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New Orleans Gumbo with Shrimp and Sausage Recipe Little

Just Now Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is …

Rating: 4.9/5(189)
Category: Comfort Foods
Cuisine: Cajun
Total Time: 1 hr 30 mins
1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
2. Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
3. Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
4. IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

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Seafood Gumbo Louisiana Cookin

6 hours ago Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, …

Rating: 4.8/5(17)
Estimated Reading Time: 3 mins

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New Orleans Gumbo Recipe, Whats Cooking America

3 hours ago Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crab meat or crabs. Add salt and pepper to taste. Let gumbo simmer …

Cuisine: Cajun
Estimated Reading Time: 7 mins
Servings: 6
Total Time: 3 hrs
1. Start making the Roux (see below recipes).
2. Many New Orleans recipes start with "First you make a roux." A roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces, stews, and gravies. The richness of dark colored roux adds both flavor and color to the finished gumbo.

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Gumbo (First, Make a Roux in the Oven)

8 hours ago Every good gumbo – and according to some, every good Cajun dish – starts off with a roux, a silky fat and flour mixture cooked to colors ranging from Mardi-Gras gold to black-as-voodoo. Instead, this gumbo recipe uses Cook's Illustrated's almost-no-stirring technique where the roux [pronounced ROO] is baked in the oven to a rich mahogany color.

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Gumbo Seasoning Mix Recipe (3.8/5)

5 hours ago 1 1/2 teaspoons white pepper. 1 1/2 teaspoons garlic powder. 1 teaspoon onion powder. 1/2 teaspoon ground red pepper. 3/4 teaspoon dry mustard. 3/4 teaspoon black pepper. 1/2 teaspoon dried thyme leaves. 1/4 teaspoon dried oregano leaves. 1 tablespoon tabasco sauce.

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Frequently Asked Questions

What is the best seafood gumbo recipe?

Directions To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. In large dutch oven, saute onion, celery, and okra until limp. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. Simmer for 2 hours.

How do you make seafood gumbo?

Directions In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. 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. Add shrimp and parsley.

Is gumbo spicy?

Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines, but also consumed frequently on the Gulf of Mexico.

What's in gumbo?

Gumbo ( French: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

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