Seafood Gumbo Recipes

quote:

---

Seafood Gumbo Recipes

---

quote:

---

oysterpapi

---

Step #1. Make a stock with the shrimp heads and peelings

John Folse' recipe
Louisiana Seafood Gumbo
PREP TIME: 1 Hour
SERVES: 12

INGREDIENTS:

1 pound (35-count) shrimp, peeled and de-veined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
3 quarts shellfish stock
1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1/2 pound sliced andouille sausage
1 pound claw crabmeat
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Louisiana Gold Pepper Sauce
METHOD:
In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

why would anyone eat sausage in a seafood gumbo

quote:

---

why would anyone eat sausage in a seafood gumbo

---

Because they are savage animals

quote:

---

why would anyone eat sausage in a seafood gumbo

---

It's weird, it's almost like there are several different cultures that evolved their own types of gumbo.

I got a bunch of 60s and 70s festival cookbooks from the New Orleans area. It's pretty common and probably how their families have always done it.

I've done it with mild sausage and its good, but my seafood options in Tennessee are limited and it's a good day if I find some decent crab, usually its just crabmeat. I would love to do only seafood more often with the seafood access you guys have down there. Not an option, make do with what you have like how the different cultures evolved their own gumbo.

quote:

---

gumbo crabs

---

x2 ... I sometimes use the dry powdered shrimp to make the broth if I don't have shrimp shells

My favorite recipe comes from a cookbook called La Bonne Cuisine. It does not use a roux. It is thickened with okra.

The recipe specifies a ham hock in the broth, then you strip the meat and use it in the gumbo. I just use Conecuh Sausage. I know that's blasphemy to some of you. I'd like to try tasso, but Conecuh is a home run.

It uses very unique seasonings: Mace, cloves, and allspice, and of course the usual garlic and cayenne pepper. The aromatic contribution from those spices is unique, and they seem to lead to a perception of the gumbo being hotter than it actually is.

Uses shrimp, oysters, and crab.

It definitely gets better with age, which means your best bowl is your last and you want to make it again, immediately.

quote:

---

why would anyone eat sausage in a seafood gumbo

---

Because they don't like seafood gumbo

The professional cooks/chefs at the World Championship Gumbo Cookoff in New Iberia use this seafood base to make a wonderful stock . It's a trial and error thing use half of recommended and taste stock ...add small amount till you like the flavor. It can be too salty so small amounts prevents a major disaster. This stuff is so good...we get it in Lafayette at Joey's Meats..go to the website and they probably have what stores in your area have it!