Seafood Gumbo?????!
Seafood Gumbo?????
Can anyone tell me a good shrimp gumbo recipe. I have cooked alot of thing but I have never made gumbo. How do you make a great rue,sorry about the spelling.
Answers:
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice."
Original recipe yield:
8 servings
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
INGREDIENTS
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 pounds medium shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cups chopped okra
2 onions, chopped
1 (14.5 ounce) can diced tomatoes
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 teaspoon salt
1 red bell pepper, chopped
ground black pepper to taste
DIRECTIONS
In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
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Bleh!! I will never eat gumbo again in my life...never had it before until last month when we went to a friends for dinner, now I dont know what it was supposed to taste like, but after i ate it I was soo sick!!! it was downright nasty!!! ruined my chances of every trying that again...just thought id share...
we have a local restr. in Indy, Yats on Mass Ave that makes a gumbo with beef stock, less fishy than New Orleans version
This is a great southern gumbo...
Seafood 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
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. 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.
Enjoy!!!!
Cajun Seafood Gumbo:
1? hours 30 min prep
10 servings
2 cups chopped onions
3/4 cup green bell peppers, choped
1 cup vegetable oil or bacon fat
1 cup flour
1 1/4 tablespoons minced garlic
10 cups shrimp stock (see recipe)
3/4 lb andouille sausages (Sliced)
3/4 lb kielbasa (sliced)
1 dozen oysters
1 lb crabmeat
1 1/2 lbs raw shrimp
1 cup chopped celery
3 (10 ounce) packages frozen okra
1 can peeled tomatoes
2 bay leaves
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon black pepper
1. TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
2. Start with plenty of water because you need to end up with enough for 10 cups.
3. Make roux.
4. This is done by browning flour and lard/oil stirring frequently until DARK brown.
5. Add chopped vegetables and saute.
6. Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
7. Add bay leaves and seasonings and peeled tomatoes.
8. Saute okra then add to pot (Until no longer sringy).
9. Add sausages to pot.
10. Simmer on low for 25-30 minutes.
11. Add shrimp, crab and oysters.
12. Turn fire up.
13. Cook 5 minutes and stir often.
14. Remove from heat, cover and let sit for 20 minutes.
15. Serve over rice.