New Orleans Seafood Gumbo Recipe

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive …

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Preparation. Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2–3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2–3 minutes more.

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

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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How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense …

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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Print Recipe. Seafood Filé Gumbo. 1. Instructions. Heat oil in a large stockpot over medium heat and slowly whisk in flour. Keep whisking constantly until color is mahogany brown being careful not to burn. Add Andouille, onions, celery, red peppers, green peppers, garlic, okra, and stir carefully until vegetables cook through about 5 minutes.

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The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage …

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Gumbo: Step 1. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Stir vegetables into the roux, and mix in sausage. Bring mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes.

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How to Make Seafood Gumbo . Seafood Gumbo. Seafood Gumbo is a staple in the Cajun and Creole Cultures.As in most Cajun Cooking recipes, we will start with a Roux.. A roux is used as a thickening agent for this traditional seafood soup. The word Gumbo derives from the Creole culture which is the West African word for okra.

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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 Orleanian. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients.

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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 and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for

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Turn the heat down and simmer for 30 minutes. Stir occasionally. After 30 minutes, add Worcestershire sauce and chopped fish and let the pot continue to simmer for about 10 minutes. Add additional seasoning to finish: 2 Tbsp Creole seasoning, 1 Tbsp smoked paprika, 1 tsp dried crushed thyme.

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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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Authentic New Orleans Gumbo is a rich and hearty sauce mixed with vegetables, Andouille sausage, chicken and even seafood! Serve over rice for the perfect Creole meal! Like traditional Italian meatballs or sauce, every family has their secret for “the best” gumbo.

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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.

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Sausage and seafood Gumbo Recipe - Tasting Table new www.tastingtable.com. Ingredients 1 cup canola oil 1 cup all-purpose flour 10 cups shrimp stock 1 (14½-ounce) can diced tomatoes, drained 1 tablespoon Cajun seasoning 2 teaspoons dried basil 1 teaspoon onion powder ½ teaspoon cayenne pepper 20 garlic cloves, roughly chopped 4 celery stalks, diced 2 bay …

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Seafood Gumbo Soup Recipe Easy. Seafood gumbo y southern kitchen easy seafood gumbo recipe a more expensive take on the staple best ever seafood gumbo recipe myrecipes seafood gumbo y southern kitchen. New Orleans Gumbo With Shrimp And Sausage Recipe Little E Jar

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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 stir to combine. Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat. Serve the …

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Seafood Restaurants in French Quarter

  • 2. Oceana Grill 14,334 reviews Open Now American, Bar $$ - $$$ Menu “Outstanding Fresh Seafood ” “Gluten-free crab cakes are amazing!” Order online
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How to make a louisiana style gumbo recipe?

Instructions

  • 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. ...
  • The roux is the most important part of a gumbo. ...
  • Over medium heat in a large pot, add your olive oil. ...

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What is the best seafood gumbo recipe?

  • In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. ...
  • Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. ...
  • Add shrimp, fish, oysters, and lump crabmeat to mixture. ...
  • Serve with rice, and garnish with greenonion, if desired.

How to make new orleans gumbo?

They have long been a fixture on the New Orleans landscape. In the 1930s, the Louisiana folklorist Lyle Saxon, writing in the book "Gumbo Ya-Ya," documented praline sellers, "garbed in gingham and starched white aprons and tignons" (or head wraps), fanning ...

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