Southerngumbo Recipes

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SOUTHERN GUMBO

From Southern Living "Southern Gumbo originally appeared in our Feb 1971 issue, submitted by Dr. William White of Seguin, TX. Even now we still receive frequent requests for reprints of the recipe." This is very good.

Provided by TxGriffLover

Categories     Gumbo

Time 4h30m

Yield 7 1/2 quarts, 12 serving(s)

Number Of Ingredients 27



Southern Gumbo image

Steps:

  • Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
  • Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
  • Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
  • At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
  • Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
  • About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
  • last 10 minutes of simmering period. Stir in molasses.
  • Serve over hot rice.

Nutrition Facts : Calories 649.3, Fat 30.7, SaturatedFat 5.8, Cholesterol 385.4, Sodium 1745.6, Carbohydrate 29.7, Fiber 2.9, Sugar 9.5, Protein 61.8

1 cup vegetable oil
1 cup all-purpose flour
8 stalks celery, chopped
3 large onions, chopped
1 green pepper, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh parsley (optional)
1 lb okra, sliced
2 tablespoons shortening
2 quarts chicken stock
2 quarts water
1/2 cup Worcestershire sauce
hot sauce
1/2 cup catsup
1 large tomatoes, chopped
1 tablespoon salt
4 slices bacon or 1 large ham steak, chopped
1 -2 bay leaf
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole rosemary
red pepper flakes
2 cups chopped cooked chicken
2 lbs fresh crabmeat
4 lbs shrimp, peeled and deveined
1 pint oyster, undrained
1 teaspoon molasses or 1 teaspoon brown sugar
hot cooked rice

SOUTHERN SEAFOOD GUMBO

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

Provided by Jellyqueen

Categories     Gumbo

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14



Southern Seafood Gumbo image

Steps:

  • Pour olive oil into a heated soup pot.
  • Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
  • Add celery seed.
  • Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
  • Bring to a boil and simmer about 10 minutes.
  • Stir in fish and cook for approximately 8 more minutes.
  • Add shrimp and cook for about 5 more minutes.
  • Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
  • Serve with a green salad and crusty bread and you have a full meal.

Nutrition Facts : Calories 350.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 113.1, Sodium 903.9, Carbohydrate 47.9, Fiber 6.2, Sugar 7.5, Protein 31.6

1 medium onion, chopped
1/2 teaspoon celery seed
1 medium bell pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
24 ounces v 8 vegetable juice (must be the hot and spicy)
8 ounces tomato sauce
1 cup water
1 (14 1/2 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper
1 (16 ounce) package okra, sliced style
1 lb fish fillet, cut into bite size pieces (I like Tilapia)
3/4 lb frozen salad shrimp
3 cups cooked rice, cooked measurement

SOUTHERN SEAFOOD GUMBO

I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright, Champaign, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12



Southern Seafood Gumbo image

Steps:

  • In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 512mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

1 medium onion, chopped
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 bottle (46 ounces) spicy hot V8 juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon cayenne pepper
1 package (16 ounces) frozen sliced okra, thawed
1 pound catfish fillets, cut into 3/4-inch cubes
3/4 pound uncooked medium shrimp, peeled and deveined
3 cups cooked long grain rice

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