does anybody have a recipe for some good gumbo..i mean good gumbo crab legs and all but not crazy hot!!!?

Answer 1

Sam this is a base, you can see you can add anything or seafood to it, andouille sausage is a kicker too.
Gumbo

Ingredients

1 pt Okra
6 tb Bacon grease
2 Medium onions; chopped
2 Celery stems; chopped
1 Green pepper; chopped
1/4 c Flour
2 c Tomatoes
4 tb Worcestershire
1/8 ts Cloves
1/2 ts Chili pwd.
1 tb Salt
1 ts Pepper
1 ts Oregano
1 ts Thyme
1/4 c Parsley; minced
1 qt Water
1 1/2 lb Shrimp*; peeled & deveined

Instructions

Cut and fry okra in bacon grease. Add onion, celery, green pepper. Blend in the flour and cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tneder. Add tomatoes, Worchestershire, cloves, chili pwd, salt, pepper, oregano, thyme parsley water and shrimp* (may substitute or add other seafood as available--the best gumbo I every ate included fresh crab, shrimp, and red fish--). Simmer one to two hours. Serve over rice.

Answer 2

This gumbo recipe uses hot red chilies; be sure to follow safe handling procedures for handling the chilies in this gumbo. A link to safe handling procedures is provided to the right of the gumbo recipe.

Crab, Shrimp and Okra Gumbo

1 pound medium (20-24 size) shrimp, uncooked
7 quarts water
5 dried hot red chilies, about 2" long each
1 lemon, cut into 1/4" slices
3 large bay leaves
1 1/2 teaspoons dried thyme, crumbled
1 tablespoon plus 1 teaspoon salt
10 live blue crabs, each about 1/2 pound in weight
4 tablespoons brown roux (see link to the right of the Gumbo recipe)
1/2 cup coarsely chopped onion
1 1/2 teaspoon minced garlic
1/2 pound fresh okra, trimmed, washed and cup into 1" pieces
3/4 cup coarsely chopped green pepper
1 teaspoon cayenne
1/2 teaspoon hot pepper sauce (ie: Tabasco)
4 cups freshly cooked long-grain white rice

To make the gumbo: shell and devein the shrimp. Rinse under cold water and set aside.

In a 10- or 12-quart sauce pot, bring the water, chilies, lemon slices, 2 bay leaves, 1 teaspoon thyme and 1 tablespoon salt to boil over high heat. Drop in the crabs and boil briskly, uncovered, for 5 minutes. Remove crabs from the gumbo stock with tongs, and set them aside to cool.

Drop the shrimp into the gumbo stock and cook, uncovered, for about 4 minutes, or until they are pink and firm to the touch. Using tongs, transfer the shrimp to a plate.

Boil the gumbo stock, uncovered, until it reduces to about 3 quarts. Strain the stock through a fine sieve or cheesecloth set over a large pot; discard the seasonings. Cover the pot to keep the gumbo stock warm until ready for use.

When the crabs are cool enough to handle, shell them. Save the morsels of yellow liver and "fat" as well as any pieces of orange roe. Leave the large claws in their shells, but crack the legs lengthwise with a clever and pick out the meat. Reserve the meat, claws and roe.

In a heavy 5- or 6-quart casserole, warm the roux over low heat, stirring constantly. Add onion and garlic and stir for about 5 minutes, or until the gumbo vegetables are soft. Add okra and green peppers and stir well.

Stirring constantly, pour in the reserved warm gumbo stock (if it has cooled, reheat it before adding) in a slow, thin stream and bring to boil over high heat. Add the red pepper, red pepper sauce, 1 bay leaf, 1/2 teaspoon thyme and 1 teaspoon salt. Stir in the crab meat and claws, reduce the heat to low and simmer, partially covered, for 1 hour.

Add the shrimp and simmer a few minutes longer; taste for seasoning. The gumbo may need more red pepper sauce or red pepper.

Ladle the gumbo into a warm tureen and serve at once, accompanied by the rice in a separate bowl. Traditionally, a cupful of rice is mounded in a heated soup plate and the gumbo is spooned around it. Give each diner a nutcracker so the claws can be cracked easily at the table.

Serves 4

Answer 3

SEAFOOD GUMBO

1 pound shrimp, medium size, peeled and deveined
8 ounces crab meat (backfin, lump, or special)
8 ounces bay scallops (or cut up sea scallops)
1/3 cup flour
1/4 cup butter
1 medium onion, diced
1 red bell pepper, diced
3 ribs celery hearts, diced
5 cloves garlic, minced
4 links Andouille sausage
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper ( or more to taste)
1/4 teaspoon red pepper (or more to taste)
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme (or more to taste)
1/2 teaspoon gumbo file powder (powdered sassafras)
3 cups chicken broth
1 (15 ounce) can diced tomatoes
2-3 bay leaves
10 ounces frozen, sliced okra
3 cups cooked rice

Prepare roux in large heavy saucepan by stirring butter and flour constantly for 5 minutes on medium-high heat. Reduce heat to medium and continue stirring for 10 minutes, or until the roux is reddish brown. The darker the roux = more creole vs. cajun (lighter).

Stir in peppers, garlic, onions, celery, salt, black and red pepper. Cook for 3-5 minutes until crisp, but tender. Stir often.
Gradually!! stir in chicken stock. Blend it into the roux and vegetables. Add can of tomatoes, okra, and all the spices but the filé. Bring to boil. Reduce heat and simmer, covered, for 30 minutes. Now would be a good time to start rice according to directions.
Stir in seafood. Simmer for 5 minutes more until scallops and shrimp are opaque and firm. Stir in filé powder and discard bay leaves.

Serve in bowls with a scoop of rice on top.

Helpful Hints
• Use fresh seafood. • Take your time on the roux. It is the base that all your flavors layer on. • You can use substantially more black or red pepper and thyme. • Filé powder adds that certain authenticity and helps thicken the gumbo. Also makes a great garnish on top of the rice in the bowls.

Adjust spices to taste.

Answer 4

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 5

SEAFOOD GUMBO...
INGREDIENTS
1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
1/2 tablespoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
3/4 cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
1 pint shucked oysters
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
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 pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

Bona Petite!

Answer 6

some corn some slat a flit of slat and some crackers