SEAFOOD GUMBO
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
- In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
- Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g
SEAFOOD GUMBO
This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)
Provided by papergoddess
Categories Gumbo
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of rice.
QUICK AND EASY CRABMEAT DRESSING
This is great for a dressing, stuffing, as a bed for Shrimp Scampi, or by itself. You can buy those little crab shells to stuff and broil, mold it into a loaf pan and bake, or use it to dress any main meat entree. This is a recipe from my wife's mother's collection.
Provided by Pagan
Categories One Dish Meal
Time 1h20m
Yield 1 sliceable loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté garlic, onions, celery, and parsley. Set aside.
- Shred the crab meat.
- Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
- Stir into the crab meat, add garlic powder, and mix until blended.
- Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
- Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
- Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
- Serve as a side dish, the main dish, or a bed for Shrimp Scampi.
CRABMEAT DRESSING
Make and share this Crabmeat Dressing recipe from Food.com.
Provided by Sherrybeth
Categories Crab
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Saute onion, bell pepper and celery in margarine for 10 minutes.
- In mixing. bowl, add crumbled toast, milk and egg.
- Mix well and add crab meat.
- Add mixture to sauteed vegetables and mix well on low heat.
- Add salt and pepper to taste.
- Place in casserole dish.
- Top with bread crumbs and green onions and dot with margarine.
- Bake at 350F for 45 minutes.
DRESSING CRAB - HOW TO
Find out how to dress crab - it's easier than you think, and the reward is delicious, fresh crabmeat
Provided by CJ Jackson
Categories Main course, Side dish, Starter
Time 20m
Number Of Ingredients 1
Steps:
- Lay the cooked crab on its back and twist off the claws and legs. Crack the claws and legs using a heavy object - but don't allow the shell to shatter into very small pieces as it will be difficult to find. Carefully remove the meat using a lobster pick or teaspoon and put it into a bowl (preferably metal). Check for stray shell by shaking the bowl from time to time - shell fragments 'ping' against the side and can be removed. Put your thumbs on the base of the body, at the back of the crab, and push upwards to release it from the carapace.
- Pull away and discard the lungs ('dead man's fingers') found around the main body and inside of the carapace. Press the mouth so that it snaps away from the main shell and pull away the stomach sac. Cut the body in half and scoop out further white meat - it is worth taking time over this as there is a surprising amount in all the small cavities.
- Scoop out the brown meat from the carapace - the quantity and quality of this will depend on the time of year. If the crab has had its shell for some time, the brown meat will be plentiful. Some people like brown meat straight from the shell, others add seasoning, a little mustard and breadcrumbs, too. White meat is great just as it is.
LOUIS CRAB-SALAD DRESSING
Provided by Paul Prudhomme
Categories easy, condiments, salads and dressings
Time 5m
Yield About 1 3/4 cups
Number Of Ingredients 9
Steps:
- Put mayonnaise in mixing bowl.
- Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
- Serve with cold crab or other cold seafood.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 58 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 3 grams
SEAFOOD GUMBO
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.
Provided by Edna Lewis
Categories Soup/Stew Tomato Mardi Gras Lunch Bacon Crab Oyster Shrimp Okra Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 21
Steps:
- Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
- Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
- Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
- Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
- Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
- Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
- Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
- Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
- Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
- Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
CRAB 'N' SHRIMP GUMBO
I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.-La Vonne Vrooman, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 16-20 servings (about 5 quarts).
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. , Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes., In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.
Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
SHRIMP AND CRAB GUMBO
Steps:
- In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes.
- Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite-size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered.
SHRIMP AND CRAB GUMBO
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 17
Steps:
- Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno, and file Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
- In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
- If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.
CRAB GUMBO DRESSING
My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.
Provided by ratherbeswimmin
Categories Gumbo
Time 1h45m
Yield 12 cups
Number Of Ingredients 16
Steps:
- Melt the butter in a large skillet over medium-high heat.
- Add the sausage and sauté/stir for 5 minutes or until lightly browned.
- Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
- Add the onion, scallion, celery, red pepper, and garlic to the skillet.
- Sauté/stir over medium heat for 10 minutes or until the onion is softened.
- Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
- Transfer the cooked vegetables to a large mixing bowl.
- Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
- Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
- Season with salt and pepper to taste.
- Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).
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- In a large saucepan cook green pepper, green onion, and garlic in hot oil until vegetables are tender. Stir in chicken broth, water, tomatoes, thyme, and hot pepper sauce. Bring to boiling. Stir in okra; reduce heat. Cover and simmer about 10 minutes or until okra is tender.
- Meanwhile, drain, flake, and remove cartilage from crabmeat. Stir crabmeat and turkey ham into gumbo. Heat through. Stir in file powder, if desired.
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