Can someone give me a good recipe for seafood gumbo? Preferably New Orleans style.?

Answer 1

Seafood Gumbo
1/2 cup flour
1/2 cup oil
5 pounds shrimp -- raw, peeled
1 pound crab claw meat -- leave claw
1 pint oysters -- with juice
1 pound crab meat
1 pound fish fillet -- boned & cooked
3 large onion -- chopped
1/2 cup bell pepper -- chopped
2 cups okra -- sliced thin
1/2 cup olive oil
8 cups boiling water
1/2 cup ketchup --
1/2 cup parsley -- chopped
2 cups celery -- chopped
2 cloves garlic -- mashed
3 cubes chicken bouillon
1 teaspoon black pepper -- ground
2 cans tomato -- chopped
2 tablespoons worcestershire sauce
2 teaspoons Old Bay seasoning
2 tablespoons salt
1 bay leaf

Make the roux:
Use a heavy skillet or pot. Start by mixing the 1/2 cup flour and 1/2 cup oil while cold, then turn the heat to about medium low. Stir so that the flour coats the bottom evenly. While cooking, stir constantly as the roux very slowly browns. It will take about 15 minutes; allow it to brown a little darker since it will lighten when liquid is added. A good time to remove from heat is when the flour separates from the grease. Add only boiling water to the roux, or it may lump. Or, you may add roux to a pot of gumbo that is freezing.

The gumbo:
It takes time to prepare the vegetables & seafood, so prepare them one at a time prior to beginning to cook. The roux may also be prepared ahead of time. Take a large pot & saute the vegetables in olive oil until they are soft. At this point, you may add roux & stir into the vegetables or wait until liquids are boiling to add roux. Add water, tomatoes, bouillon cubes & spices. Bring to a boil & cook about 30 minutes. Then add 1/2 shrimp and the crab claws. If you have 1/2 dozen crab bodies still in the shell, add them. This is like a soup bone.
Simmer about 1 hour then add the rest of the seafood. Heat the gumbo, but don't continue to cook it. Serve over rice.
http://www.recipesource.com/ethnic/americas/cajun/01/rec0153.html

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http://www.recipesource.com/misc/mixes/00/rec0087.html
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http://www.recipesource.com/soups/soups/green-gumbo1.html
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http://www.recipesource.com/ethnic/americas/cajun/gumbo1.html

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Answer 2

to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper sauce
1 tablespoon chopped parsley
hot cooked rice
PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.

Answer 3

Creole Seafood Gumbo

1 pound shrimp, shell-on (if using peeled shrimp, replace part of water with bottled clam juice)
8 cups water
2 tablespoons fresh thyme (or 2 teaspoons dried)
1 tablespoon black pepper
1 tablespoon white pepper
½ teaspoon cayenne pepper (or to taste)
3-4 bay leaves
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 pound andouille sausage (or kielbasa), cut into ¾-inch slices
1 cup peanut oil (vegetable oil will do in a pinch)
1 cup all-purpose flour
2 cups okra, cut into half-moons (optional, but important)
2 cups diced tomato (optional)
12 oz. claw crabmeat, picked over
12 oz. crawfish tail meat (see note)
12 oz. shucked oysters in their liquor
Cooked white rice (about ¾ cup per serving)

(Note: crawfish tail meat is available frozen in many supermarkets. If you can't find it or don't want to use it, just add more shrimp and/or crabmeat.)

Make shrimp stock: peel shrimp and place shells into a large soup pot along with water and/or clam juice over high heat; place peeled shrimp back in the refrigerator. When water boils, reduce heat to medium and simmer for 30 minutes.

While shrimp stock simmers, combine spices and set aside. Combine onion, celery and bell pepper in a bowl and keep handy.

Brown the sausage over medium-high heat in a heavy skillet; remove from pan, leaving any fat that renders out, and keep warm. Turn heat to high.

Make a roux: heat oil in the skillet you used to brown the sausage until very hot; dump flour in all at once and whisk vigorously, breaking up any lumps, until the roux is chocolate brown. (note: you can't walk away from this step – whisk continuously.) As soon as the roux reaches the desired color, remove the pan from the heat; dump in the onion, celery, and bell pepper and stir with a wooden spoon until the mixture stops sizzling.

Strain shrimp stock and return to pot; add spices. When it reaches a rolling boil, start adding the roux/vegetable mixture by large spoonfuls, stirring between additions until incorporated. When all of the roux mixture is incorporated, lower heat to medium-low and add sausage, crabmeat, okra, and tomato (if using). Simmer for 20-30 minutes.

To finish the gumbo, return it just to a boil and turn off heat. Add shrimp, crawfish, and oysters (including oyster liquor); stir and cover. In about five minutes, the seafood will be perfectly cooked.

To plate the gumbo, mound ¾ cup of rice in a shallow bowl and ladle gumbo around it, being sure to give everyone a mix of seafood. Serve hot with French bread or cornbread.

Answer 4

New Orleans Gumbo


4 slices bacon diced
2 diced onions
1/2 green pepper diced
1 stalk celery diced
28-30 ounce can tomatoes undrained
9 ounce package of frozen okra sliced
2 cups of crabmeat, oysters optional
2 small cans of shrimp
cooked rice for 8


Prep:

Brown bacon slightly, add and cook over low heat. Add all diced vegetables and tomatoes and continue to simmer. Wash, stem and cook separately okra. Drain. Add okra to other ingredients and some of okra cooking liquid. Optional add crabmeat, oyster.
Serve over cooked rice.

Answer 5

scrappykins is the closest, you definitely need a chocolate roux and rice in the recipe. but i also like to add a splash of Louisiana hot sauce or use hot sausage to season the stock, the spicier the better!!