Best Big Daddys Seafood Gumbo Recipes

SEAFOOD GUMBO

Steps:

• Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
• In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
• Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
• In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
• Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
• Add flour and stir with wooden spoon until smooth.
• Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
• Add onion and cook for 5 minutes, stirring frequently.
• Add green pepper and celery and cook for 5 more minutes, stirring often.
• Add garlic and cook 1 minute.
• Add beer and stir in well.
• Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
• Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
• Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
• Serve with white rice.

BIG DADDY'S LOUISIANA GUMBO

Steps:

• Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
• reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
• Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
• Remove from pan and set aside.
• Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
• (The Roux).
• Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
• to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
• over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
• let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
• (The Hard Part is almost Over).
• Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
• Cook for 5 minutes or so until the veggies are soft but not brown.
• Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
• Return the chicken to the pan and bring the mixture to a boil over high heat.
• Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
• Add shrimp and simmer 5 minutes longer.
• Serve over hot cooked rice and if desired minced parsley and file powder.
• Put out a bottle of hot sauce for those who like a little more heat.
• Notes.
• 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
• Just remember in making the roux it is equal parts of flour to oil or lard.
• 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
• Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
• over medium low heat for 45 minutes to an hour but keep stirring.
• 3) This is a big pot, lots of room , if you like more shrimp add more
• I have added split crab claws to the gumbo at the same time the shrimp is added.
• Enjoy and.
• Laissez Les Bon Temps Roulez.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.