What are some good recipes for Seafood gumbo,fried green tomatoes, and oyster soup?

Question

I'm trying to cook more, I need to domesticate myself a little.

Answer 1

Seafood Gumbo

Recipe By : Commander's Palace, New Orleans
Serving Size : 20 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups onions -- diced
2 cups green bell pepper -- diced
6 medium tomatoes -- diced
1 cup tomato puree
1 1/2 teaspoons thyme
1 1/2 tablespoons minced garlic
4 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds okra -- chopped
2 quarts seafood stock
2 pounds shrimp -- cook, peel, devein
24 freshly shucked oysters -- drained
1 pound lump crabmeat -- shells removed
2 tablespoons filé powder

1.) Combine onions, peppers, tomatoes, and tomato purée in a heavy 8 quart
pot or Dutch oven. Cook on medium heat for 10 minutes, stirring occasionally.
2.) Add thyme, garlic, bay leaves, salt, and pepper, blend well, and simmer
for 10 minutes.
3.) Add okra. When okra is bright in color and is cooked but still crisp,
add stock. Bring to a rapid, rolling boil, then lower heat. Add shrip,
oysters, and crabmeat and simmer for 15 minutes longer.
4.) Combine filé powder with 1 cup of the soup. Remove gumbo from heat and
stir in the filé-soup mixture. Correct seasoning to taste
------------------------------------------------------------------------------------

Fried Green Tomatoes
Categories: Native amer, Vegetables
Yield: 6 servings

2 lb Green tomatoes
4 ea Eggs
1 1/4 c Corn meal
3/4 c Water
1/4 c Minced chives
1 tb Salt
1/4 ts Pepper, fresh ground
1/4 c Butter or margarine

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
well between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter or margarine until bubbly. Dip
the tomato slices into batter, and brown quickly on both sides. Serve
at once.
------------------------------------------------------------------------------------


OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pn Oysters -- including the liqu
-or, drained, reserving
Reserving the liquor
2 tb Celery -- minced
1 tb Scallion -- white part only,
-minced
1 1/2 tb Unsalted butter
1 1/2 tb All-purpose flour
1 1/2 c Milk
1/2 c Whipping cream
1/8 ts Salt -- plus additional to
ta
-ste
Nutmeg -- freshly grated to t
-aste
Toast points -- as an accompa
-niment

Fat grams per serving: Approx. Cook
Time: :45
Strain the oyster liquor through a sieve lined
with a double thickness of rinsed and squeezed
cheesecloth and set over a bowl and reserve it. In a
small heavy saucepan, cook the celery and the scallion
in the butter over moderately low heat, stirring,
until they are softened; add the flour and cook the
mixture over low heat, stirring, for 5 minutes. Add
the milk and the cream in a stream and 1/8 teaspoon of
the salt, stirring, and simmer it gently, stirring,
for 5 minutes. In a saucepan, heat the oysters in the
reserved liquor over low heat for 3 to 5 minutes, or
until the edges of the oysters are curled and firm.
Strain the milk mixture through a sieve into the
oyster mixture, stirring, and remove the pan from the
heat. Stir in the additional salt and divide the soup
between 2 heated bowls. Sprinkle the soup with the
nutmeg and serve it with the toast points. Serves 2.
Gourmet, December, 1987.

Answer 2

1. FROM CLASSIC AMERICAN - FOOD WITHOUT FUSS
1 medium green tomato (per person)
buttermilk
cornmeal
salt and pepper
bacon drippings (or olive oil)
Slice tomatoes 1/4 inch thick slices; dip in buttermilk then cornmeal seasoned with salt and pepper. Heat fat until hot but not smoking. Saute each side about 5 minutes.
Seafood gumbo:

INGREDIENTS:
1/4 cup roux
2 large onions, chopped
3 cups okra, chopped
2 tablespoons oil
1 can (14.5 ounces) stewed tomatoes
3 cloves garlic, minced
2 quarts water
salt
black pepper
cayenne pepper
1/2 cup parsley, finely chopped
6 to 8 green onions, finely chopped
2 pounds shrimp
1 cup oysters
1 cup crab meat
crab claws
hot cooked rice
PREPARATION:
Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper.

Elegant Oyster Soup

Original recipe yield: 6 servings

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
INGREDIENTS
2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice
DIRECTIONS
In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.

Answer 3

Fried Green Tomatoes
- 4 green tomatoes, thickly sliced
- 1/2 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 egg
- 1/3 cup milk
Salt and pepper, to taste
Oil, for frying

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes


Directions

Preheat oven to 200º F.
Mix flour, corn meal, salt and pepper in a small bowl. In a separate bowl, beat egg and milk until combined.
Over medium heat, add enough oil to cover bottom of frying pan by about 1/4" inch. Dip sliced tomato into egg mixture covering both sides. Dip sliced tomato into flour mixture covering both sides.
Place prepared tomato into preheated frying pan. Cook each side of the tomato until golden brown and crusty. Keep fried tomatoes in preheated oven until ready to serve.

Answer 4

Southern Seafood Gumbo Recipe #151924
This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread.
by Al in SW Florida
8-10 servings
3 hours 1 hour prep
4 tablespoons butter
4 tablespoons all-purpose flour
2 tablespoons butter
3 medium onions, chopped
5 garlic cloves, minced
1/4 lb ham, diced
12 okra pods, sliced
1/4 teaspoon thyme
2 bay leaves
2 tablespoons fresh parsley, minced
1/2 teaspoon fresh ground black pepper
salt, to taste
2 cups canned diced tomatoes, undrained (14.5 ounce can)
7 cups water
1 cup oyster juice, reserved from oysters
1 lb raw large shrimp, peeled and deveined
1 lb crabmeat, picked over for shells
1 pint small oysters, drained and liquor reserved
1 tablespoon gumbo file
4-5 cups cooked white rice

Melt 4 tablespoons of butter in large kettle or stockpot. Add flour. Make a roux, by cooking and stirring this constantly with a wooden spoon, until the color turns from gold to dark red. (Don't stop stirring for a second, or you will scorch the roux!) When the roux is red-colored, remove from the heat. Set aside.
Melt 2 tablespoons butter in a very large skillet. Saute chopped onions and garlic until soft. Add ham. Stir and cook 2 to 3 minutes. Then add okra, stirring and cooking 2 to 3 minutes. Add thyme, bay leaves, parsley, pepper, salt, tomatoes, water, and liquor from oysters. Bring to a boil. Reduce heat. Simmer 15 minutes.
Add this entire mixture to roux in kettle. Bring to a boil again. Reduce heat to gentle boil. Stirring constantly, cook for 1 hour.
Add shrimp and crab meat. Cook 2 minutes. Add oysters. Cook 1 minute more. Add gumbo file at very last. Stir well.
Serve in bowls with a 1/2 cup of rice in each.
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Answer 5

i can give you a easy fried green tomato recipe

4 green tomaotes washed. sliced in 1/4 inch slices
1 cup corn meal
salt and pepper
1/2 cup flour
mix and set aside
1 egg 1/2 cup milk salt and pepper

in a skillet fill up 1/2 with oil heat till hot

dip tomatoes into flour/meal mix then into egg mix and coat well with flour mix again.. fry till golden brown salt and serve

Answer 6

Im not too sure but I will tell you something that my family found worked really well with gumbo is fried, stuffed green peppers. Prep your green peppers and then stuff them and fry them carefully in a deep fryer. It makes them quite juicy and soft as well as retaining their spice.

Answer 7

I love all of them! I cook also but not with recipes. Yummy!!!!

Answer 8

http://www.recipezaar.com/22440http://www.customcatering.net/Rec_soup/sfgumbo.html

Answer 9

http://www.cooks.com/