New Orleans Seafood Gumbo Recipe

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Seafood Gumbo New Orleans Style Recipe Food.com

5 hours ago Food.com Show details

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans

Rating: 5/5(9)
Total Time: 2 hrs
Category: Gumbo
Calories: 856 per serving
1. In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
2. Add flour, whisking constantly.
3. As roux turns from sand colour to light brown to caramel colour, turn down heat.
4. Continue cooking and whisking constantly until roux is a dark brown colour.

Category: old louisiana seafood gumbo recipesShow more

Seafood Filé Gumbo Brennan's Restaurant : A New Orleans

1 hours ago Brennansneworleans.com Show details

Print Recipe. Seafood Filé Gumbo. 1. Instructions. Heat oil in a large stockpot over medium heat and slowly whisk in flour. Keep whisking constantly until color is mahogany brown being careful not to burn. Add Andouille, onions, celery, red peppers, green peppers, garlic, okra, and stir carefully until vegetables cook through about 5 minutes.

Category: New orleans file gumbo recipeShow more

Authentic New Orleans Seafood Gumbo A Spicy Perspective

Just Now Aspicyperspective.com Show details

How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood

Rating: 5/5(12)
Category: Main, Main Course
Cuisine: Cajun
Calories: 865 per serving
1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.

Category: world's best seafood gumbo recipeShow more

New Orleans Gumbo Recipe (Seafood Gumbo) Went Here …

4 hours ago Wenthere8this.com Show details

Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes. Add the okra and crab claws and simmer for 10 minutes. Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood

Ratings: 64
Calories: 356 per serving
Category: Main Course, Soup/Stew
1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.

Category: best louisiana shrimp gumbo recipeShow more

Emeril's Classic Seafood Gumbo Emerils.com

Just Now Emerils.com Show details

Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo

Category: best homemade gumbo recipeShow more

New Orleans Gumbo Recipes

5 hours ago Neworleans.com Show details

The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood.

Category: Gumbo RecipesShow more

New Orleans Gumbo A Delicious Seafood Gumbo Recipe

2 hours ago Savoryexperiments.com Show details

Authentic New Orleans Gumbo is a rich and hearty sauce mixed with vegetables, Andouille sausage, chicken and even seafood! Serve over rice for the perfect Creole meal! Like traditional Italian meatballs or sauce, every family has their secret for “the best” gumbo.

Rating: 5/5(4)
Total Time: 21 mins
Category: Main Course, Main Dish
Calories: 2221 per serving
1. Using a large enameled pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add celery, scallions, yellow onion and chopped bell peppers. Saute for approximately 5 minutes or until vegetables are soft and onions are opaque. Spoon out and set aside.
2. Add sliced Andouille sausage to the same pot over high heat and cook until lightly browned on both sides. There should be enough left over butter from the veggies and sausage, but if they start to stick an additional tablespoon of butter. Remove to a bowl with a slotted spoon and set aside.
3. Melt another 2 tablespoons butter in the same pot and add chicken breast. Cook over medium-high heat until chicken is cooked, approximately 5-8 minutes. Remove using a slotted spoon. Set aside. Turn off heat and set pot aside (you will use it again). Do not rinse pot, leave all of the browned bits in the pan (if there are any).
4. In a different medium saucepan, start to heat clarified butter until it starts to brown and smell nutty. Whisk in flour.

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Authentic New Orleans Gumbo Tastes Better From Scratch

Just Now Tastesbetterfromscratch.com Show details

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. As you probably have gathered, I love making comfort food style recipes

Rating: 4.9/5(292)
Calories: 464 per serving
Category: Main Course, Soup
1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

Category: Gumbo RecipesShow more

Mama's Seafood Gumbo Louisiana Kitchen & Culture

7 hours ago Louisiana.kitchenandculture.com Show details

Add the stock, okra, thyme, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Add the sausage and green onions to the pot and cook for 15

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Seafood Gumbo Recipe Emeril Lagasse Food Network

2 hours ago Foodnetwork.com Show details

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

Rating: 5/5(4)
Author: Emeril Lagasse
Cuisine: American
Category: Main-Dish
1. 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.
2. 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.
3. 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.

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow more

Seafood Gumbo Recipe Southern Living

9 hours ago Southernliving.com Show details

Gumbo essentially offers a taste of New Orleans, but the time-honored, classic Cajun stew is often the source of a great debate among Southerners. Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood

Servings: 12-15
Total Time: 1 hr 45 mins
Category: Food, Dish, Gumbo
1. Slice the green onions, reserving green tops.
2. Heat bacon drippings in a Dutch oven over medium; gradually whisk in flour. Cook, whisking constantly, until flour is chocolate colored (about 30 minutes).
3. Add the sliced green onions, bell pepper, onion, celery, garlic, and tomato to the roux, and cook 8 minutes or until vegetables are tender. Add 2 quarts plus 2 cups water, parsley, table salt, ground black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
4. Pick the crabmeat, removing any bits of shell.

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Good New Orleans Creole Gumbo Recipe Allrecipes

1 hours ago Allrecipes.com Show details

Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are …

Rating: 5/5(1.1K)
Calories: 283 per serving
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Category: Gumbo RecipesShow more

Seafood Gumbo Recipe: How to Make It Taste of Home

Just Now Tasteofhome.com Show details

In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. Add the onion, celery, green pepper and green onions; cook

Rating: 5/5(14)
Total Time: 50 mins
Category: Dinner
Calories: 166 per serving
1. In a heavy Dutch oven, combine flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes.
4. Add the chicken broth, water, okra, paprika, salt, oregano and pepper.

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Seafood Okra Gumbo NewOrleansRestaurants.com

Just Now Neworleansrestaurants.com Show details

Our Seafood Okra Gumbo recipe is scrumptious and sure to be a hit at dinner. A favorite of both visitors and locals to New Orleans is seafood okra gumbo. Recipe yields 6 entrée size servings or up to 12 appetizer sized servings. …

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New Orleans Gumbo with Shrimp and Sausage Recipe Little

Just Now Littlespicejar.com Show details

Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo

Rating: 4.9/5(189)
Category: Comfort Foods
Cuisine: Cajun
Total Time: 1 hr 30 mins
1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
2. Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
3. Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
4. IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

Category: Gumbo Recipes, Sausage Recipes, Shrimp RecipesShow more

Seafood Gumbo Louisiana Cookin

6 hours ago Louisianacookin.com Show details

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan’s Tableau in Le Petit Theatre, says, “Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo

Rating: 4.8/5(17)
Estimated Reading Time: 3 mins

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Recipe: New Orleans Seafood Gumbo Better Living

3 hours ago Onbetterliving.com Show details

Cook for 2 more minutes. 3 – Slowly stir in the broth, tomatoes, spices and whole crabs. Add a few dashes of your favorite hot sauce. Simmer for about 1 hour. …

Estimated Reading Time: 1 min

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Creole Seafood Gumbo Louisiana Kitchen & Culture

8 hours ago Louisiana.kitchenandculture.com Show details

Add celery and onions and cook slowly until clear. Add other ingredients with exception of shrimp, filé and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley. Serve over hot rice. Add new

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Recipe of the Week: Seafood Gumbo Arnaud's Restaurant

5 hours ago Arnaudsrestaurant.com Show details

In a large soup pot, combine the shrimp stock and diced tomatoes. Bring to a simmer over medium heat. In a heavy sauce pan, make the roux. Heat the bacon drippings or vegetable oil over medium fire. Add the flour and cook, stirring frequently, until the roux

Estimated Reading Time: 2 mins

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New Orleans Seafood Okra Gumbo Just A Pinch Recipes

3 hours ago Justapinch.com Show details

When the mixture begins to gently boil reduce heat, add the crab meat and simmer on low for at least 30-45 minutes, gently stirring occasionally to keep from sticking. The longer you simmer the gumbo

Cuisine: Cajun/Creole
Category: Fish Soups
Servings: 20

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New Orleans Seafood File Gumbo Kenneth Temple

7 hours ago Kennethtemple.com Show details

Freezer: After the gumbo cools, transfer to an airtight container.Keep in freezer for 3 months max. Fridge: After the gumbo cools, transfer to an airtight container.Keep in fridge for 7 days max. Reheating: Turn on heat to medium, in a small or medium sauce pan, add gumbo

Rating: 5/5(1)
Category: Main Course
Cuisine: Cajun, Creole
Total Time: 1 hr
1. In a heavy bottom 5 qt. pot, over medium high heat add oil, bring oil to a smoke point, you will see a faint white smoke coming off oil, (a thicker smoke will burn the flour, remove from heat and let cool for 3 minuteadd flour and whisk, you want a dark chocolate colored roux, if roux is browning to fast remove off heat while stirring and reduce heat to medium-low.
2. Once roux is dark chocolate add onion, bell pepper and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high heat, add stock in thirds, add sausage, crab, thyme and worcestershire.
3. Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top. Taste gumbo and add salt and pepper to taste, add shrimp. Let sit for 10 minutes for shrimp to cook. Serve hot with rice.

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New Orleans Seafood Gumbo Recipes

2 hours ago Tfrecipes.com Show details

Steps: Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture.

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Creole Seafood Gumbo NewOrleansRestaurants.com

8 hours ago Neworleansrestaurants.com Show details

The Bouillabaisse of Louisiana appears in many forms. Ours is the classic Creole seafood gumbo. Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice …

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New Orleans Gumbo Recipe (Seafood Gumbo) Food News

3 hours ago Foodnewsnews.com Show details

Seafood Gumbo Recipe. Seafood gumbo can contain just about any type of seafood that is native to New Orleans. This version contains shrimp and blue crab. Servings 6. Ingredients. 2 lbs fresh or frozen shrimp, head on about 40-50 count per pound; 2 small blue crabs, fresh or frozen;

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New Orleans Seafood Gumbo Recipe Emeril Image Of Food Recipe

6 hours ago Herewebuy.org Show details

New Orleans Gumbo Recipe Seafood Went Here 8 This. En And Smoked Sausage Gumbo Recipe Emeril Lage Food Work. Authentic New Orleans Seafood Gumbo A Y Perspective. New Orleans Style Shrimp And Rice Recipe Martha Stewart. Cajun Seafood Gumbo Recipegreat. Seafood And Okra Gumbo Y Southern Kitchen.

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New Orleans Shrimp Sausage Gumbo My Food Story

4 hours ago Myfoodstory.com Show details

New Orleans Shrimp Sausage Gumbo should really be a food category on its own. It has an intense, complicated flavor that comes from …

Ratings: 16
Calories: 463 per serving
Category: Soups
1. Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It's important to keep stirring so that the flour doesn't stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
2. Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
3. Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
4. Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!

Category: Food Recipes, Gumbo Recipes, Sausage Recipes, Shrimp RecipesShow more

World Championship Seafood Gumbo Recipe Louisiana Travel

8 hours ago Louisianatravel.com Show details

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

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New Orleans Gumbo Recipe, Whats Cooking America

3 hours ago Whatscookingamerica.net Show details

Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crab meat or crabs. Add salt and pepper to taste. Let gumbo

Cuisine: Cajun
Estimated Reading Time: 7 mins
Servings: 6
Total Time: 3 hrs
1. Start making the Roux (see below recipes).
2. Many New Orleans recipes start with "First you make a roux." A roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces, stews, and gravies. The richness of dark colored roux adds both flavor and color to the finished gumbo.

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New Orleans Gumbo Recipe: How to Make It Taste of Home

4 hours ago Tasteofhome.com Show details

Directions. In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil.

Rating: 4.1/5(8)
Category: Dinner
Cuisine: North America, Cajun
Total Time: 45 mins
1. In a large saucepan, bring broth to a boil.
2. Stir in the rice, celery, onion and garlic.
3. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne.
4. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture.

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Mike's New Orleans Old School Seafood Gumbo Recipe by

Just Now Cookpad.com Show details

Add a total of 12 cups water. Boil for 15 minutes and fine strain. Add seafood stock to pot. This is so much better than plain old water! Chicken or beef stock works as well in a pinch. Now, bring roux, vegetables, broth, bouillon and all seasonings …

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New Orleans Seafood Gumbo – What2Cook

8 hours ago What2cook.net Show details

If the gumbo becomes too thick, add more liquid and stir frequently. When the mixture begins to gently boil reduce heat, add the crab meat and …

Servings: 20
Estimated Reading Time: 4 mins

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New Orleans Gumbo The Recipe Critic

1 hours ago Therecipecritic.com Show details

Instructions. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, …

Reviews: 5
Category: Main Course
Cuisine: American
Total Time: 1 hr 50 mins
1. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
2. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
3. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
4. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

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Seafood Gumbo Commanders Palace

2 hours ago Commanderspalace.com Show details

Seafood Gumbo « back to recipes. See our famous Seafood Gumbo recipe here. About. BIOS; Miss Ella; Our Story; Wine & Cheese Show; American Cuisine and Hospitality Symposium; Careers; Our Restaurants; Commander's Palace 1403 Washington Avenue New Orleans LA 70130 504.899.8221.

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Seasonest Makes New Orleans Seafood Gumbo YouTube

3 hours ago Youtube.com Show details

www.seaonest.com Tasty seafood gumbo made with your favorite spice blend, Seasonest! Visit our website for other recipes!Ingredients3 cups diced celery3 cups

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Seafood and Okra Gumbo Spicy Southern Kitchen

6 hours ago Spicysouthernkitchen.com Show details

In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Remove from heat and set aside. While okra is cooking,

Rating: 5/5(3)
Category: Soup
Cuisine: Southern
Calories: 418 per serving
1. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
2. While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
3. Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
4. Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.

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Susan's seafood gumbo Jamie Oliver recipes

3 hours ago Jamieoliver.com Show details

Susan Sarandon's seafood gumbo King prawns, langoustines, sea bass & cockles “Inspired by the one and only legendary US chef Leah Chase, this spicy New Orleans

Servings: 8
Total Time: 1 hr 30 mins
Category: Seafood Recipes
Calories: 583 per serving
1. Warm the stock in a pan over a low heat.
2. Peel the prawns (keeping the tails on), throwing the heads and shells into the stock pan as you go.
3. Run the tip of a knife down the backs of the prawns and pull out and discard the dark veins, then score a little deeper so they butterfly as they cook.
4. Slice the sausage into rough chunks, place in a large casserole pan on a medium-high heat with 1 tablespoon of olive oil, then cook for 10 minutes, or until it has released its tasty fat.

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Classic New Orleans Gumbo Recipe (StepbyStep) How To

3 hours ago Howtocook.recipes Show details

Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling …

Ratings: 4
Category: Main Course
Cuisine: American
Total Time: 3 hrs 40 mins
1. Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
2. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
3. Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
4. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.

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Homemade New Orleans Gumbo Recipe Dirty Napkins

5 hours ago Dirty-napkins.com Show details

In a separate pot bring water to a boil and add beef bouillon cubes; whisk until the cubes dissolve. Whisk the roux mixture into the boiling water and reduce heat to a simmer. Add in sugar, salt, Louisiana hot sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomato sauce into the pot. Simmer soup over low heat for 1 hour.

Cuisine: Creole
Category: Recipe
Servings: 8
Total Time: 3 hrs 30 mins

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New Orleans Cajun Seafood Gumbo Mermaids & Mojitos

3 hours ago Mermaidsandmojitos.com Show details

23 Easy Recipes for Mardi Gras. Celebrate Mardi Gras with easy recipes to feed a crowd. Everything from Jambalaya, Seafood Gumbo, Shrimp Étouffée, Famous New Orleans

Estimated Reading Time: 5 mins

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How to make New Orleans Gumbo YouTube

3 hours ago Youtube.com Show details

Charlie, Native of New Orleans (BORN AND RAISED) demonstrates in GREAT detail on how to make a Delicious and rich Gumbo. This Gumbo has Shrimp, Crabs, Smoked

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New Orleans Seafood Gumbo Recipe Creole

Just Now Share-recipes.net Show details

New Orleans Seafood Gumbo Recipe Creole. Just Now Share-recipes.net Visit Site . New Orleans Seafood Gumbo Recipe Creole TfRecipes. 6 hours ago Tfrecipes.com All recipes.Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture.Cook the roux, whisking constantly, …

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow more

Cajun Seafood Gumbo Acadiana Table

7 hours ago Acadianatable.com Show details

All Louisiana gumbo variations are delicious, but there are stark differences in the recipes for rural Cajun gumbo and citified New Orleans Creole gumbo. This recipe is for a traditional Cajun seafood gumbo—dark, smoky, and intense with seafood

Rating: 4.9/5(7)
Estimated Reading Time: 6 mins

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow more

How to Make New Orleans Style Seafood Gumbo eHow

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Step 1. Pour 1/4 cup of oil into the large soup pot and pour the other 1/4 cup into the skillet. Bring the heat to high in the skillet, and medium in the soup pot. Add the onion, garlic, celery and bell pepper to the soup pot and stir the vegetables with …

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Creole Seafood Gumbo Recipe by Galatoire's Restaurant

6 hours ago Thedailymeal.com Show details

Directions. For the crab stock: Combine the crabs, celery, onion, bay leaves, lemons, and peppercorns in a large stockpot with 2 ½ gallons water. Bring to a boil and reduce to a simmer. Cook for 45 minutes, and then strain. For the gumbo: Heat 3 tablespoons of oil in a stockpot, then add the onions and celery.

Rating: 4.2/5(10)
Servings: 16

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G Garvin Seafood Gumbo Recipes

9 hours ago Tfrecipes.com Show details

More recipes about "chef g garvin gumbo recipe" AUTHENTIC NEW ORLEANS STYLE SHRIMP & CHICKEN GUMBO CLEO TV. From mycleo.tv Add the chicken and sausage back into the pot and give a nice stir. Bring this to a boil, then reduce the heat to simmer. Cover, and cook for about 40 minutes. About 10 minutes before serving, add gumbo

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Cajun And Creole Recipes / Cajun Seafood Gumbo (Pappadeaux

1 hours ago 1970song.blogspot.com Show details

Creole food is a cosmopolitan food created in new orleans with european, african & native american roots. Find out how acadiana cooks gumbo, etoufee, crawfish, boudin, … Cajun And Creole Recipes / Cajun Seafood Gumbo (Pappadeaux Seafood Kitchen. The essence of creole is in the use of a vast array of spices from various regions, rich sauces

Rating: 4.6/5(943.9K)

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow more

Seafood Gumbo Recipe Grandbaby Cakes

9 hours ago Grandbaby-cakes.com Show details

Increase heat to medium high. Add the onion, green onions, bell pepper, celery and stir until the vegetables are wilted but not browned, about 7 …

Rating: 4/5(28)
Total Time: 2 hrs 20 mins
Category: Main Course, Soup
Calories: 315 per serving
1. In a large Dutch oven or heavy soup pot, heat the oil over medium high heat until hot, almost smoking. Gradually whisk in the flour, being careful not to splash the mixture so you don't get burned. Reduce the heat to low and cook and stir the roux continuously until medium brown and smoth, about 20 to 30 minutes.
2. Increase heat to medium high. Add the onion, green onions, bell pepper, celery and stir until the vegetables are wilted but not browned, about 7 minutes. Add the garlic, chile pepper, thyme, salt, black pepper, and cayenne. Reduce the heat to low and cook to allow the flavors to marry, about 20 minutes.
3. Whisk in the warm stock in batches to prevent splattering. Add the bay leaf, then bring back to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes. Taste and add salt as desired. Add the okra, shrimp, oysters, and crab and simmer until just cooked, another few minutes. Taste and adjust seasonings with salt and pepper. Remove from the heat and let stand for 1 hour for the flavors to mingle. Remove and discard the bay leaf.
4. Return the pot to medium low heat just until the soup is hot again. Spoon into serving bowls, add hot rice as desired, and sprinkle with parsley.

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Frequently Asked Questions

What is the best seafood gumbo recipe?

Directions To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. 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. Simmer for 2 hours.

What are traditional New Orleans foods?

Perhaps more than anywhere else, New Orleans is a city filled with iconic dishes, like gumbo, jambalaya, red beans and rice, and sno-balls.

What's in gumbo?

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.