Louisiana Seafood Gumbo : recipes

Louisiana Seafood Gumbo : recipes

unsalted butter, shrimp, cooked rice, gumbo file, smoked sausage and 17 more Shrimp & Andouille Sausage Gumbo Jess Pryles garlic cloves, deveined shrimp, AP flour, bay leaves, seasoning and 8 more

4 cloves garlic, minced. 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 2 cups sliced okra. 1 tablespoon fresh or dried thyme. 2 bay leaves. 1 pound smoked sausage, sliced 1⁄2 inch thick. 4 green onions, chopped. 2 tablespoons from My Creole Spice Jar (recipe follows) Salt a nd pepper.

Where did gumbo recipes originate?

Scholars agree that gumbo originated in Louisiana in the early 18th century, but its uncertain etymology makes it difficult to pinpoint the origins of the food. Although no conclusive evidence exists, cultural markers indicate several plausible scenarios.

What is gumbo food?

Jump to navigation Jump to search. Gumbo (French: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

Seafood Gumbo Recipe

Seafood Gumbo. Course: Soup. Cuisine: Southern. Prep Time: 20 minutes. Cook Time: 2 hours 10 minutes. Total Time: 2 hours 30 minutes. Servings: 10. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. Print Recipe.

Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo. Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco.

Jump to Video Print Recipe. This Louisiana Seafood Gumbo Recipe is a delectable Louisiana creole seafood dish made with crabs, lobster, shrimp, andouille sausage, a mixture of vegetables called Holy Trinity in a flavorful roux seasoned with herbs and spices. This Louisiana Creole Seafood Gumbo is made with Dungeness Crab, lobster tail and shrimp. Don’t get confused with creole or Cajun gumbo.

This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.

Every year, on the second weekend in October, the world’s passionate gumbo-lovers gather to celebrate this delicious hearty soup at the World Championship Gumbo Cook-Off in New Iberia, Louisiana. Ninety-plus teams compete for the title of best gumbo in the world. Here is the winning seafood gumbo recipe from 2013. Recipe courtesy of Iberia Travel.

Louisiana Seafood Gumbo Recipe

Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle.

Once the butter is melted, add flour. Cook for at least 10 minutes until you get a dark caramel color of flour. Now, add onions, peppers, celery, and stir until tender, for around 5 minutes. Add garlic and sausage, and then stir in Cajun seasoning with salt and pepper.

If you like a spicier Gumbo replace smoked sausage with andouille sausage, making it 4 Links of Andouille and add another TBSP of Creole Seasoning. I like to peel about 70% of the shrimp before I put in, this way most won't need peeling while you're eating but you still get the flavor from the shrimp shell from the remaining 30%.

Merwin's Shrimp Gumbo. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo.

Gumbo: Place sausage in a large heavy-bottomed pot over medium heat and cook, stirring occasionally, until fat has rendered out, about 8 minutes. Add remaining onion, bell pepper and celery. Stir over medium heat until translucent, approximately 10 minutes. Add Creole seasoning and remaining thyme and garlic.

10 Best Louisiana Seafood and Sausage Gumbo Recipes

Our Best Louisiana-Style Gumbo Recipes. A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for mopping up every last delicious drop.

Step 2: Add the holy trinity of onions, green pepper and celery and cook on a medium-high heat until totally soft. Then add the garlic and cook a little longer. Add the sausage slices and cook another few minutes. Step 3: Next, slowly add the stock, along with the garlic and the bay leaves.

Bring to a boil, then reduce to a simmer and cook 30 minutes, stirring occasionally. Add oysters, shrimp, crawfish tails and gumbo crabs. Return to a boil and cook an additional 5 minutes. Season with additional salt and pepper if needed. Serve over rice and top with parsley and green onions.

Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic garlic, continue to cook for 5 minutes. 2. Stir in diced tomato, Cajun seasoning, onion powder, garlic powder, dried thyme and simmer for 10 minutes. 3. Stir in water, chicken broth, bay leaves and hot sauce, bring to boil, lower fire to medium and simmer for 45 minutes.

Our easy Louisiana seafood gumbo is a little different from your typical gumbo recipe. It has much of the flavor you’d expect, but it drops the flour roux so even the most inexperienced cooks can enjoy this spicy seafood dish. The choice of hot sauce in the recipe is up to you. We used Frank’s Redhot here and it offers a mild level of heat.

Mama's Seafood Gumbo

Add claw crabmeat and stir into roux, as 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.

Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste.

Louisiana Shrimp Gumbo On September 2, 2009 July 17, 2020 By Peggy In Seafood , Soups & Stews This is the best gumbo recipe I’ve found to date and it’s even Induction friendly if you omit the Carbalose flour.

Prepare all ingredients: -Chop onions, celery, and bell pepper. -Measure seasonings into a small bowl. -Slice andouille sausage into 1" slices and brown in a skillet over medium heat, 1–2 minutes each side. -Peel and devein shrimp. Heat oil in a large stock pan or Dutch oven, over medium-low heat.

Cajun Seafood Gumbo

Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened. Mix the garlic into the pot with the vegetables and saute another 30 seconds. Place the sausage in the pot and saute a few more minutes. Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.

The seafood gumbo is loaded with sausage, shrimp, crabmeat, tomatoes, and okra, making it super hearty. Seafood gumbo louisiana cookin sausage en and shrimp gumbo slowcooker seafood gumbo just a pinch slow cooker gumbo recipe paleo. Meanwhile, add shrimp to gumbo mixture in crockpot; Stir in all remaining ingredients except shrimp, rice and water.

Baked Vegetable Gumbo. Bayou Shrimp and Sausage Jambalaya. Biscuit topped seafood gumbo pie. Bloody Mary Crawfish Jambalaya. Cabbage Jambalaya. South Louisiana Gumbo. Cajun Chicken Gumbo. Cajun Crawfish Jambalaya. Cajun Dirty Rice.