Seafood or Chicken Gumbo

[Nomadic Lady]

Can anyone please post a recipe for Seafood or Chicken Gumbo that you tried and liked?

Tried it for the first time this summer and love it.

Been dying to make it.

Thanx

 

[RhumbRunner13]

Here's one!

Seafood Gumbo
Recipe courtesy Emeril Lagasse, 2001

1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces
1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
Serving suggestion: cooked white rice
In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.

Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.

Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.


Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 2 hours 14 minutes
Difficulty: Medium

Rhumb

 

[Nomadic Lady]

Sounds absolutely delicious. Thanx RhumbRunner13.

 

[Hamletmaschine]

Chicken + Andouille Gumbo

Andouille (ahn-doo-ee) - A Cajun sausage made with pork and spices and smoked. It is used in flavoring gumbos, stews, jambalayas and some rice dishes.

File' (fee-lay) - File' is made from ground sassafras leaves and was an ingredient that the Native American Indians used. It can be used to thicken and spice up gumbo.

Ingredients:

1 cup of vegetable or olive oil
1 cup of flour
2 cups of chopped onion
1 cup of chopped bell pepper
1/2 cup of chopped celery
2 tablespoons minced garlic
10 cups of chicken stock (or water)
2 or 3 bay leaves
1 teaspoon of ground thyme
3 1/2 to 4 pounds chicken, cut into serving pieces
2 teaspoons of salt
1 teaspoon of cayenne pepper
1 pound of Andouille, cut crosswise into 1/4-inch slices
plus 2-3 Tablespoons of chopped green onion & chopped parsley
File' powder

Directions:

1. In a large heavy Dutch oven or skillet, heat about an inch or so of oil over med. high heat.

2. Put flour in a big plastic bag and season liberally with salt and pepper; add chicken pieces and coat with seasoned flour.

3. Fry chicken pieces until skin is dark golden brown (approx. 5 mins. per side). While the chicken is frying, add the chicken stock (or water) to a large dutch over or stew pot and start bringing it to a simmer. Set chicken aside to drain on paper towels.

4. Reserve 1/2 c. of hot oil and 1/2 c. of seasoned flour, discard the rest (or add more, if needed); scrape the skillet, loosening any browned bits, turn heat down to med., and add the reserved oil and flour, stirring constantly until you have a dark brown roux. (Peanut butter color is okay, but I always go to about chocolate color.)

5. Remove skillet from heat, and add the onion, bell pepper and celery and cook, stirring often, for six to eight minutes, or until
vegetables are soft. Add the garlic during the last minute or so.

6. Bring chicken stock/water to a rolling boil and blend in the roux mixture, a spoonful at a time, making sure to stir each spoonful in thoroughly.

7. Add the bay leaves, thyme, and cayenne pepper.

8. Add the chicken pieces and Andouille to the pot and simmer for an hour or so, until chicken is falling off the bones.

9. Check the seasonings. Add more salt and cayenne pepper if necessary.

10. Add the green onion and parsley.

11. Serve immediately in soup bowls over steamed rice (allow about 1/2 c. of cooked rice per bowl).

12. Use File' powder to thicken the gumbo according to individual tastes.

Makes 6-8 servings.

 

[sunstruck]

I have one at home for Turkey Gumbo Yaya, I think it's an Emeril recipe, but it's tasty!

 

[Vilac]

Hmmm...both of those sound good. But I'm wondering if I'm the only fool that would add Ocra to either of them.

V~~~~

 

[Hamletmaschine]

Don't use okra and file' powder in gumbo. I guess you can put it in there if you want--just be sure to saute it first, or you'll end up with a stringy mess.

 

[Guest]

Hamletmaschine, must give yours a try as well. Thanx

Good to know that if I wish to add okra that it should be sauted first. The one I tried had okra.
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sunstruck Thanx, wouldn't mind trying yours eventually as well.
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On the 28th I have a dinner guest comming and want to serve some type of gumbo. I want to try some before hand and serve one of them as part of that dinner.

Thanx everyone, it's greatly appreciated.

 

[Nomadic Lady]

Sorry, the one above is me. Forgot to sign in first.