Louisiana Seafood Gumbo Recipe

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9 hours ago When you think of Louisiana's Cajun and Creole cuisine, gumbo is one of the first dishes that comes to mind. Learn to make seafood gumbo with this iconic …

Category: Entree
Total Time: 1 hr 28 mins

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

Rating: 4.8/5(18)
Estimated Reading Time: 3 mins

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6 hours ago flour, medium onion, canola oil, chopped parsley, green onions and 17 more. Seafood and Sausage Gumbo Tasting Table. Cajun seasoning, onion powder, onion, garlic cloves, celery stalks and 15 more. Shrimp and Sausage …

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8 hours ago DIRECTIONS. 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 …

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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6 hours ago Add bell pepper, celery, and tomatoes; sauté 5 to 10 minutes. Deglaze skillet with stock; set aside. In a large pot, heat roux over medium heat, stirring constantly, until softened. Add 1 cup water or broth, whisking until mixture is smooth and pasty, adding additional liquid as needed in 1/2 cup increments.

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5 hours ago All Louisiana gumbo variations are delicious, but there are stark differences in the recipes for rural Cajun gumbo and citified New Orleans Creole gumbo. This recipe is for a traditional Cajun seafood gumbo—dark, smoky, and intense with seafood flavor. You will never see tomatoes in a Cajun seafood gumbo, while crawfish tail meat frequently

Estimated Reading Time: 6 mins

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9 hours ago The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite. INGREDIENTS: 1 pound (35-count) shrimp, peeled and de-veined; 1 pound jumbo lump crabmeat; 2 dozen shucked oysters

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9 hours ago 8 ounces shrimp, peeled and devined 1 28 ounce can whole tomatoes 4 ounces okra, fresh or frozen 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon …

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7 hours ago All Louisiana gumbo variations are delicious, but there are stark differences in the recipes for rural Cajun gumbo and citified New Orleans Creole gumbo. This recipe is for a traditional Cajun seafood gumbo—dark, smoky, and intense with seafood flavor. You will never see tomatoes in a Cajun seafood gumbo, while crawfish tail meat frequently

Rating: 4.9/5(8)
Estimated Reading Time: 6 mins

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7 hours ago Add the stock, okra, thyme, 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 skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Add the sausage and green onions to the pot and cook for 15

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7 hours ago 1 large green bell pepper, diced. 1 stalk celery, minced. 4 cloves garlic, minced. 4 cups reduced-sodium chicken broth. 1 14-ounce can whole tomatoes, drained and chopped. …

Rating: 5/5(12)
Calories: 296 per serving
Total Time: 50 mins
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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4 hours ago Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Step 3. Add …

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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Just Now Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp

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9 hours ago Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. …

Rating: 4.8/5(4)
Estimated Reading Time: 50 secs
Servings: 10

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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 …

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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6 hours ago Old Louisiana Seafood Gumbo Recipes. 4 hours ago Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.

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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 …

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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3 hours ago Cover with water and boil for 20 minutes. Strain and reserve. Fry okra in very hot oil until lightly browned (or roast). Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux …

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3 hours ago Method: In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a brown roux is achieved. Add onions, celery, bell peppers, and minced garlic and sauté 3

Estimated Reading Time: 1 min

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1 hours ago Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes almost 4 hours depending on how long you stir your roux, I did at …

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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7 hours ago Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt. Simmer until the sausages and shrimp are cooked …

Rating: 4/5(2)
Total Time: 50 mins
Category: Gumbo
Calories: 884 per serving
1. Preheat a large, heavy-bottomed stockpot over medium heat.
2. Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
3. After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
4. Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

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9 hours ago Homemade gumbo may seem a bit intimidating, like making cornbread dressing, but it's actually pretty easy! In a large stockpot, heat the prepared roux; add the Cajun holy …

Ratings: 5
Category: Entree, Soup, Stew
Cuisine: Cajun, Creole, French
Total Time: 1 hr
1. Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
2. In a large stockpot on medium heat, add roux; allow it to warm and soften a bit

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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, …

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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4 hours ago Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes. Add the okra and …

Ratings: 64
Calories: 356 per serving
Category: Main Course, Soup/Stew
1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.

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1 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 skim off any fat from the surface of the gumbo. Add the shrimp, oysters, crabmeat, and …

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

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2 hours ago Step 2: Add the holy trinity of onions, green pepper and celery and cook on a medium-high heat until totally soft. Then add the garlic and cook a little longer. Add the …

Reviews: 24
Calories: 579 per serving
Category: Food
1. Add Oil to pan and turn on medium heat.
2. Add flour and continue to stir, watching close, until the mixture (Roux) has turned a dark chocolate color.F
3. Add Onions, Bell Pepper and Celery and stir until translucent.
4. Add Sausage, mix together for 3 minutes.

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6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Low Carb Kitchen Sink Gumbo Louisiana Kitchen & Culture 5 hours ago Cook, stirring frequently until lightly brown, 20 -25 minutes. Add vinegar and cook 10 minutes more. Transfer okra to bowl and set aside. …

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1 hours ago This Louisiana Seafood Gumbo Recipe is a delectable Louisiana creole seafood dish made with crabs, lobster, shrimp, andouille sausage, a mixture of vegetables …

Category: Main Course, Stew
Calories: 728 per serving
Total Time: 2 hrs 25 mins
1. The Dungeness crab was bought cooked at Costco. Pull open the crab cover. If you like, you can scrap out the yellow stuff called crab mustard and add it in the gumbo sauce otherwise just discard it. Remove and discard the crab lungs and apron. If you don’t like traces of the crab mustard, wash the crab. Cut crab into 4 pieces with legs attached. You can pull out the two main legs if you like.
2. If crab is not cook, wash and clean the crab. In a pot, add 4 cups of water, submerge crab and bring to a boil over high heat. Lower to medium heat and simmer until crab turns red. Turn off heat, remove crab to cool and reserve stock. When crab is cool to touch, do the above instructions.
3. In a skillet over medium heat, saute bacon until cook then move to one side of skillet. Add andouille sausage and cook for 2 minutes. Push to the side.
4. Saute onion for 2 minutes, then garlic for 2 minutes and add celery, green peppers and poblano peppers. Turn off heat. Transfer mixture in a container if you like and use the same skillet to make the roux. Note: If possible use something with a heavy bottom when making the roux since it can easily burn. I am using a Dutch oven.

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9 hours ago Lower the heat to medium low and cook for 15 – 20 minutes or until the roux is a chocolate brown color, stirring occasionally. Add the onions, bell peppers, celery and garlic …

Reviews: 1
Estimated Reading Time: 4 mins
Servings: 2.5
Total Time: 1 hr 30 mins
1. Heat the butter and oil over medium heat until the butter is melted, then add the flour and stir well to make a roux. Lower the heat to medium low and cook for 15 – 20 minutes or until the roux is a chocolate brown color, stirring occasionally.
2. Add the onions, bell peppers, celery and garlic and cook for about 5 minutes, then stir in the beer, water and fish sauce. Season with thyme, bay leaves, Worcestershire sauce, cayenne, and Cajun seasoning. Stir in the crab meat including all the juices from the cans and drain the juice from the oyster can into the soup pot as well.
3. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about an hour, stirring occasionally and skimming off any oil that floats on the top.
4. Lightly sprinkle Cajun seasoning over the fish and shrimp and then add them to the pot. Cook for 2 minutes, then stir in the oysters, and cook for another minute. Season to taste with salt & freshly ground pepper.

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Just Now Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid. Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer. Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat.

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2 hours ago Chicken And Seafood Gumbo : Louisiana Gumbo Recipe Louisiana recipes, Louisiana / 1 medium onion, finely diced.. Gumbo is always better the next day. Dinner, ethnic, soups, low phosphorus, low potassium, low sodium. Stir in 3 cups water , old bay, garlic powder, salt, tomatoes, chicken, and bay leaves. What else is air conditioning for?

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2 hours ago This seafood and andouille medley is quintessential Louisiana fare. Serve it as an appetizer with French bread, or with rice for an entrée. The oil-based roux is a traditional thickener. Offer additional hot sauce for those who like it spicy. Add filé at the table, as gumbo can become bitter if it is added during cooking.

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7 hours ago Our easy Louisiana seafood gumbo is a little different from your typical gumbo recipe. It has much of the flavor you’d expect, but it drops the flour roux so even the most …

Servings: 8
Calories: 273 per serving
Total Time: 40 mins
1. Place a large pan over high heat and add the olive oil.
2. Cut the chorizo into small cubes and fry for 2 minutes.
3. Add chopped onion and cook for 2-3 minutes until translucent.
4. Add garlic and stir for 1 more minute.

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9 hours ago Add critters and bay leaves to gumbo, and simmer for 4 hours, adding water if it becomes to thick. Stir every 30 minutes with a wooden spoon, while making sure to scrape the bottom. Skim any oil off the top of gumbo leaving about two tablespoons left in the pot. Serve over rice, and garnish with green onions.

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7 hours ago 30-Minute Gumbo. Try your hand at this quick and easy Louisiana Gumbo and your family might just beg you to make it on a weekly basis! With …

Rating: 2.8/5(4)
Estimated Reading Time: 2 mins
Servings: 6
1. Louisiana Gumbo is a tasty southern-style favorite. We packed ours with Minute® Instant White Rice, shrimp, smoked turkey sausage, veggies and Cajun seasoning! Step 1
2. Prepare rice according to package directions. Step 2
3. Melt butter in a large skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until light golden brown, about 5 minutes. Step 3
4. Add bell peppers, celery, onions and garlic. Cook for 2 to 3 minutes, or until tender. Step 4

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4 hours ago Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often. Mix the chicken and sausage into the roux mixture, cover, and cook for an …

Rating: 3.8/5(5)
Total Time: 2 hrs
Category: Main
Calories: 197 per serving
1. To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into, then cube them. For the sausage, slice it into bite sized pieces and boil for 10 minutes. Set aside after cooking to use later with the gumbo.
2. The roux is the most important part of a gumbo. If you don't get the roux right, you are probably not going to like your gumbo. There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan. Let's get start making the gumbo.
3. Over medium heat in a large pot, add your olive oil. Allow to warm for a minute, and then add in the flour. Stir constantly until all of the flour has disolved and the mixture has a lot of tiny bubbles. Once you have reached that consistency it's time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.
4. Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer. Add the celery, all tomatoes, onion, bell pepper, parsley, and cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.

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4 hours ago Seafood File Gumbo This recipe is printed on pages 209, 210, and 211 of Chef Paul Prudhomme's Louisiana Kitchen, and the photograph appears on page 192. File Gumbo, page 192. Makes 4 main-dish or 8 appetizer servings.

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7 hours ago Slice the shrimp in half lengthwise and set aside. Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. Remove the bacon and …

Rating: 4.9/5(65)
Calories: 251 per serving
Category: Main Course, Soup
1. Slice the shrimp in half lengthwise and set aside
2. Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. Remove the bacon and sausage with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
3. Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
4. Sauté onion, celery, bell pepper, jalapeño peppers and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.

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7 hours ago Add the thyme, Shellfish 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 …

Cuisine: Creole
Category: Appetizer, Dinner, Lunch, Main Course
Servings: 10
Estimated Reading Time: 5 mins
1. The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve
2. Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 10 minutes.Add the blue crabs (if you are using) and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, Shellfish 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 skim off any fat from the surface of the gumbo.Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole

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8 hours ago Louisiana Gumbo Recipe. Here are a number of highest rated Louisiana Gumbo Recipe pictures on internet. We identified it from obedient source. Its submitted by organization in the best field. We take this nice of Louisiana Gumbo Recipe graphic could possibly be the most trending topic in the same way as we share it in google pro or facebook.

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3 hours ago Gumbo is known as a Cajun dish, but it was actually brought to America by West African slaves. Before seafood was tossed into the pot, gumbo was primarily an okra and …

Rating: 4.9/5(56)
Category: Dinner, Main Course, Lunch
Total Time: 2 hrs
1. In a large stockpot (8 quarts), heat ¾ cup of vegetable oil over medium heat for about 5 minutes. Add 1 cup of flour, and stir together to form a roux (about 20 minutes). Stir constantly until the roux is the color of peanut butter.
2. Add 1 diced large onion, 1 diced large green bell pepper, and 2 diced celery ribs, and cook for 5 to 7 minutes.
3. Stir in 3 thinly sliced garlic cloves, 2 cups of fresh or frozen okra, cut into ½ inch pieces, 1 pound of smoked andouille sausage, and 1 cup of drained canned tomatoes. Cook for another 5 to 7 minutes.
4. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne powder, 2 tablespoons of filé powder, 1 tablespoon of Old Bay seasoning, 2 bay leaves, the leaves stripped from 3 sprigs of thyme, 2 teaspoons of kosher salt, 3 cups of chicken or seafood stock, 2 bottles of clam juice, 1 bottle of amber beer, 3 tablespoons of Worcestershire sauce, and ¼ cup fish sauce, if using. Stir everything together and bring to a boil, then lower heat and allow to simmer for 1 hour.

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5 hours ago In a large Dutch oven, heat the oil over medium heat. Once the oil is hot, whisk in the flour to form a roux. Cook the roux, stirring constantly, …

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Just Now Jul 22, 2012 - An authentic yummy seafood gumbo recipe and Louisiana cajun cooking just go hand in hand. If one dish exemplifies New Orleans, it most certainly would be a spicy gumbo recipe. Here is my seafood gumbo recipe. It is authentic. The only argument

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Frequently Asked Questions

What are some ingredients in louisiana gumbo?

Ingredients ▢ 1 cup canola oil ▢ 1 cup flour ▢ 1 small white onion ▢ 2 stalks celery ▢ 1 medium green bell pepper ▢ 1 lb andoille sausage ▢ 14 oz fire roasted tomatoes ▢ 5 cloves garlic ▢ 1 ½ tsp kosher salt ▢ ¾ tsp black pepper More items...

How do you make seafood gumbo?

Directions In a large, deep skillet over medium-low heat, melt butter, then add flour. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. In the last 10 minutes of cooking, add shrimp. Serve spooned on top of white rice.

What seafood goes in gumbo?

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan’s Tableau in Le Petit Theatre, says, “Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo.

Was gumbo made in louisiana?

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra.

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