Do anyone know a good seafood gumbo recipe?

Answer 1

Louisiana Seafood Gumbo

Ingredients:

1/4 cup vegetable oil
1/3 cup White Flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
1-14 ounce can diced tomato
1 teaspoon Cajun Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 Bay Leaves
1/2 teaspoon Tabasco
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
4 to 6 cups cooked rice

Directions:

In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.

Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.

Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.

Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.

Stir in green onions and parsley.

Serve each serving with a cup of steamed rice.

Yields 4-6 serving

Answer 2

http://www.customcatering.net/Rec_soup/sfgumbo.html


Ingredients
2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
3 CUPS ONIONS (Diced 1/4" pieces)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPERS (Diced 1/4" pieces)
1/2 CUP TOMATO PASTE
1/2 CUP FRESH MINCED GARLIC
5 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
1 TSP WHOLE THYME LEAVES
1 TBSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 TSP GROUND CAYENNE PEPPER
1 TBSP KITCHEN BOUQUET
2 CUPS CRUSHED TOMATO FILLETS
1-1/4 GALLON SEAFOOD or SHRIMP STOCK (See recipe)
1-1/2 LBS CATFISH FILLETS (Shanks no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 TBSP GUMBO FILE'
1 QUART OYSTERS
3 LBS FRESH SHRIMP (Peeled and deveined 31 - 35 count)

Method
Use a braiser or 20 quart stock pot and over high heat, whisk the roux 3 - 5 minutes. Add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer over medium low heat until all vegetables are very limp. About 30 minutes.
Meanwhile, bake sausage (uncovered) in a 350F oven for 30 minutes. Discard grease, then add sausage and any graton to the gumbo.
Add remaining ingredients (except gumbo filé, oysters and shrimp) to the gumbo; simmer over low heat for 45 minutes. Break up pieces of catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30 minutes, cover and place overnight in the refrigerator.

Alternate Method
The gumbo can be cooked and served in the same day. If this is done, then allow an additional 20 to 30 minutes of covered simmering time to marry the flavors.

Plate Presentation
When ready to serve, bring gumbo to low boil; remove 2 chef spoons of stock and mix with the filé gumbo. Make a paste and add to the gumbo, whisk in completely. Add oysters and shrimp, curl the oysters and turn shrimp pink (3 - 5 minutes) and serve over chicken stock rice.
Serve with additional gumbo filé and hot sauce on the table.

Chef's Notes:
This is an all purpose catering seafood gumbo, it is not as thick as a Cajun gumbo would be; nor is it as thin as a Creole seafood gumbo would be.
If frozen shrimp are used then it is suggested that 70 - 90 count shrimp be used. (This will help disguise the frozen product taste.)
Please note that there is no salt in the recipe. Oysters can be very salty, therefore it is recommended to adjust for seasonings just prior to serving.
This recipe won several times at the Lafite Seafood Festival Gumbo cooking contest.

Answer 3

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.

Answer 4

Seafood Gumbo Recipe courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: Gumbo





1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters , liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1 /2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste

In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.

ROUX
Recipe courtesy of Emeril Lagasse
1 cup flour
1 cup vegetable oil

In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

Answer 5

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