I'm collecting seafood and gumbo recipes, can you share some of your favorites with me?

Question

I would especially like recipes that have been handed down to you over the years. I want the recipes that you whip out to impress!! We all have them, you know the dish that your known for. Thanks!!

Answer 1

I've got a few, enjoy

CRAB IMPERIAL

1 lb. Backfin crabmeat
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 tsp. instant minced onion
2 slices white bread, cubed, crusts removed
1/2 c. mayonnaise
1 tbsp. lemon juice (1/2 lemon)
1/2 tsp. salt
Few dashes pepper
2 tbsp. butter
Paprika for sprinkling

In medium size pan melt butter, mix in flour. Slowly add milk stirring constantly to keep mixture smooth and free of lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, melt butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put in individual shells (or greases 1 quart casserole). Sprinkle paprika over top. Bake at 450 degrees until hot and bubbly and lightly browned on top (10 to 15 minutes).

I just made this for supper

CHICKEN AND ANDOUILLE
SAUSAGE GUMBO

ROUX:

2 c. flour
2 c. vegetable oil

GUMBO:

6 green bell peppers
4 green onions
1/2 white onion
2 jalapeno chiles (discard seeds from 1 chile)
2 serrano chiles (discard seeds from 1 chile)
1/2 bunch celery
1 1/2 tbsp. thyme
2 c. vegetable oil
3 red bell peppers
1 red onion
1 clove garlic
5 bay leaves
1 1/2 tbsp. basil
1 1/2 tbsp. oregano
1 tbsp. crushed red pepper
1 jar (2.2 oz.) Cajun Magic spice for poultry
2 lb. andouille sausage or Polish sausage, cubed
1 1/2 lb. cubed boneless, skinless chicken breasts
1/2 c. file powder
Water
Cooked white rice
1 1/2 tbsp. white pepper
1 1/2 tsp. cayenne pepper
6 qt. chicken stock

1. For roux, mix flour and oil in roasting pan. Bake at 250 degrees, stirring often, about every 1/2 hour, until mixture is the color of dark red clay, about 5 hours or more. Remove from oven.
2. For gumbo, dice all vegetables. Put into 12 quart kettle. Cook until limp, about 10 to 15 minutes. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat.

3. Stir in half of the roux. Gradually stir in chicken stock until well blended. Heat to simmer. Add more roux if thicker consistency is desired.

4. Saute cubed sausage in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drained off excess grease and add sausage to simmering gumbo mixture.

5. Mix the cubed chicken with the remaining Cajun Magic spice mixture. Saute in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat stirring often for 1 hour.

6. Just prior to serving heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.

Answer 2

I love gumbo. Here's a recipe that I use.

CREOLE GUMBO
1 lb boneless, skinless chicken thighs cut into pieces
1lb of sausage [link kind] cut into bite sized pieces
1/4 cup of oil
1/4 cup of flour
1 medium onion chopped
1 medium bell pepper chopped
3 stalks of celery chopped
2 bunches of green onions , diagonally cut
3 qts of water or chicken stock
6 chicken wings
1 tablespoon of paprika
1/4 cup chopped fresh parsley
3 cloves or more of garlic, minced
1 teaspoon of thyme
1 tsp of salt, black pepper, onion powder and garlic powder
1 lb of shrimp, peeled and deveined
5 cups of hot cooked rice
gumbo file' powder

In a very large pot 8 qt dutch oven sprayed with a light oil, combine the thigh pieces, sausage pieces and cover and cook over medium heat 30 minutes, stirring occassionally.

In a large skillet over medium heat, heat the oil...when hot, add flour, stirring constantly until mixture turns dark brown [not burnt]...reduce heat to low and add onions, celery, bell pepper, and garlic...cook and stir about 3 minutes.

Stir this roux mixture into the pot of sausage and thigh pieces, gradually add the 3 qts of water or stock; stirring to combine, scraping sides and bottom of pot.

Bring to a boil, stir in chicken wings, parsley, garlic , thyme, salt , pepper and paprika. Return to boil, then reduce heat and simmer about 1 hour...stirring occassionally.

Add shrimp, simmer 10 minutes. Remove pot from heat, let stand 5 minutes. Serve over hot cooked rice and if desired, sprinkle with gumbo file' powder.

I hope you enjoy this, it's very delicious!