Best Spicy Seafood Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY SEAFOOD GUMBO



Spicy Seafood Gumbo image

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories     Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

Steps:

  • Add the oil and flour to a cast-iron skillet; stir to combine.
  • Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  • Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  • Transfer mixture to a large pot.
  • Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  • Peel and devein shrimp.
  • Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  • Take out bay leaves.
  • Serve over hot cooked rice.
  • Sprinkle with file if desired.

SPICY KIMCHEE SEAFOOD GUMBO



Spicy Kimchee Seafood Gumbo image

Categories     Shellfish     Winter     Healthy     Braise     Dinner     Soup/Stew

Number Of Ingredients 2

1 bundle seafood
5 cups veggies

Steps:

  • add all above ingrediants
  • stir
  • eat
  • eat

HOW TO MAKE AUTHENTIC NEW ORLEANS SEAFOOD GUMBO | A SPICY PERSPECTIVE



How to Make Authentic New Orleans Seafood Gumbo | A Spicy Perspective image

This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a zesty taste of Louisiana.

Provided by @MakeItYours

Number Of Ingredients 22

½ cup all-purpose flour
¼ cup vegetable oil
¼ cup butter
12 ounces fresh or frozen okra chopped
2 tablespoons white vinegar
2 cups dried long grain rice
12 ounces andouille (sausage, sliced)
1 large sweet onion (peeled and chopped)
1 large green bell pepper
1 cup chopped celery
4-5 cloves garlic (minced)
1 habanero pepper (seeded and minced (or serrano))
8 cups seafood stock
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons Cajun seasoning
1 bay leaf
1 pound crawfish
1 pound small "gumbo crabs" or blue crabs (or crab meat)
1 pound large raw shrimp (cleaned)
1 pint shucked oysters (optional)
1 cup chopped parsley and/or chopped scallions for garnish

Steps:

  • Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
  • Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
  • De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
  • Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
  • Slow Simmer: Add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
  • Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Cook according to the package instructions. Once cooked, fluff the rice, and cover until ready to use.
  • Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Simmer another 5 minutes.
  • Rest: Cover the gumbo pot and turn off the heat. Let the gumbo rest for at least 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
  • To Serve: Rewarm the gumbo, if needed, for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice, and a sprinkling of parsley and/or scallions.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #oysters     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #gumbo     #main-dish     #seafood     #american     #southern-united-states     #holiday-event     #stews     #shrimp     #crab     #fish     #stove-top     #creole     #spicy     #saltwater-fish     #shellfish     #super-bowl     #taste-mood     #equipment     #number-of-servings     #4-hours-or-less

Related Topics