Best Shrimp And Oyster Gumbo Bourbon Street Style Recipes

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SHRIMP AND OYSTER GUMBO, BOURBON STREET STYLE



Shrimp and Oyster Gumbo, Bourbon Street Style image

I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe.

Provided by Late Night Gourmet

Categories     Cajun

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

4 ounces canola oil
1 cup all-purpose flour
1 cup celery, chopped
1 cup bell pepper, chopped
1 large shallot, diced
1 large tomatoes, seeded and diced
4 large garlic cloves, diced
5 chili peppers, Calabrian, diced
2 ears corn
1 lb oyster, raw, retaining liquids
1 lb raw shrimp, 21-25 total, peeled and deveined, retaining shells
1 lb andouille sausage
32 ounces seafood stock
1/2 teaspoon Old Bay Seasoning
1 tablespoon hot sauce
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon file powder
1 tablespoon kosher salt
1 teaspoon pepper, freshly ground
2 bay leaves

Steps:

  • In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
  • While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
  • Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
  • Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
  • Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
  • Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
  • Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
  • While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
  • Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
  • Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
  • To assemble, ladle the gumbo into a bowl with rice.

CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO



Creole Sausage, Shrimp, and Oyster Gumbo image

Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today's taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won't be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it's necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.

Yield serves 4

Number Of Ingredients 18

1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 yellow or white onion, coarsely chopped
2 ribs celery, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1 bay leaf, crumbled
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 cup coarsely chopped canned plum tomatoes, with juice
5 cups chicken broth (page 5)
1 pound Creole Sausage (page 20), formed into 1-inch balls
18 medium-size shrimp, preferably in the shell, deveined if necessary
12 shucked oysters, with liquor
Corn bread for serving (see Skillet Tamale Pie with Mexican Beef Sausage in jalapeño and Cheese Corn Bread Crust, page 67; made without the sausage)

Steps:

  • In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
  • Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
  • While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
  • When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
  • Serve right away, accompanied with the corn bread.

SHRIMP AND OYSTER GUMBO WITH OKRA



Shrimp and Oyster Gumbo with Okra image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds jumbo shrimp, with heads and shells
1 blue crab
1 onion, halved
2 bay leaves
5 sprigs fresh thyme
1/4 teaspoon cayenne
2 tablespoons Old Bay seasoning
2 lemons, halved and squeezed
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
1 pound okra, cut into 1/4-inch slices
1 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon Old Bay seasoning
1 (15-ounce) can chopped tomatoes, drained
3 bay leaves
3 fresh thyme sprigs, leaves striped from the stem
2 quarts Shrimp Stock
1 1/2 pounds reserved peeled shrimp
1 pint raw, shucked oysters (about 20 pounds unshucked)
3 cups cooked long-grain white rice
Chopped flat-leaf parsley and green onions, for garnish
Crusty French bread
Fire Water, recipe follows

Steps:

  • To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
  • To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
  • Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
  • To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.

OYSTER AND SHRIMP GUMBO



Oyster and Shrimp Gumbo image

Make and share this Oyster and Shrimp Gumbo recipe from Food.com.

Provided by Vino Girl

Categories     Gumbo

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can condensed tomato soup
1 (14 1/2 ounce) can Italian stewed tomatoes (do not drain)
1 cup milk
1 cup cooked rice
1 1/2 teaspoons italian seasoning
1 (4 ounce) can baby shrimp
1 (3 3/4 ounce) can smoked oysters, in water
grated parmesan cheese

Steps:

  • In large saucepan, over medium heat, combine soup, tomatoes, milk, rice and Italian seasoning.
  • Stir until all ingredients are well blended and soup is smooth.
  • Cook 10 minutes or until hot, stirring occasionally.
  • Stir in shrimp and oysters.
  • Garnish with parmesan cheese and serve immediately.

WINTZELL'S GUMBO



Wintzell's Gumbo image

According to DH, the world's best gumbo is served at Wintzell's Oyster House in Mobile, AL, so I was really excited when I received Alabama's "Thicket" magazine with the recipe for it inside. Wintzell's has been in business since 1938, was named in Willard Scott's All-American Cookbook for the Best Oysters and Crabs, and has been featured in Southern Living Magazine. I'll probably do a mixture of shrimp and oysters for the gumbo instead of using just oysters. If you're ever near Mobile, AL, Wintzell's is not to be missed!

Provided by mailbelle

Categories     Gumbo

Time 1h35m

Yield 3 quarts

Number Of Ingredients 11

1 large onion, chopped
1 large green bell pepper, chopped
1 stalk celery, diced
4 tablespoons lard
4 tablespoons plain flour, unsifted
2 garlic cloves, minced
4 bouillon cubes (beef or chicken)
3 quarts boiling water
1 quart oyster
1 tablespoon file powder
salt and pepper

Steps:

  • Sift flour; brown in lard to a golden-brown color, stirring constantly to prevent burning or lumping.
  • Add half of the chopped onion, garlic, bell pepper, and celery and saute for one minute. Add this mixture to the boiling water and mix thoroughly.
  • Add remaining onion, garlic, bell pepper, celery, and the bouillon cubes, and boil for 10 minutes.
  • Add oysters and simmer for at least 30 minutes.
  • Add salt and pepper to taste, bring to rapid boil and add filé powder. Mix well and remove from heat. Let sit for at least 15 minutes and serve over rice.

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