Lula Mae's Seafood Gumbo
Ingredients:
1 Cup Oil
1 Cup Flour
1 Chopped Onion
1 1/4 Pounds Frozen Okra
1 Chopped Bell Pepper
2 Pints Oysters
2 Pounds Shrimp
1 Pound Crabmeat
1/2 Cup Chopped Green Onions
1/4 Cup Chopped Parsley
1 Can Diced Rotel Tomatoes
1/2 Teaspoon File'
2 Quarts Seafood Stock
Rice |
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Directions:
Heat 1 tablespoon oil in skillet. Add okra, 1/2 onion, bell pepper and Rotel tomatoes. Simmer on medium heat for 20 minutes, stirring constantly. Remove from skillet and set aside.
Heat 1 cup of oil in black skillet. Slowly add flour. Stir constantly until medium or dark brown roux is achieved, about 30 minutes.
Heat stock in gumbo pot. Slowly add roux. Add 1/2 onion, juice from oysters and simmer 1/2 hour. Add okra mixture and simmer 1/2 hour. Add seafood and simmer 5 minutes. Add green onions and parsley; simmer 5 minutes, then add file', stir well and serve over cooked rice.
*Make stock by boiling shrimp shells and a quartered onion for 30 minutes. Strain and discard solids.
Cajun Shrimp Gumbo
Ingredients:
2 Pounds Peeled Shrimp
1/4 Cup Chopped Parsley
1 Pound Crabmeat
1 13-Ounce Can Chicken Broth
1/3 Cup Flour
3 Bay Leaves
1/3 Cup Oil
2 Tablespoons Worcestershire Sauce
2 Cups Chopped Onions
1 Tablespoon Thyme
2 Cups Chopped Celery
1 Tablespoon Kitchen Bouquet
1 Cup Chopped Bell Pepper
2 Teaspoons Garlic
2 Teaspoons Salt
2 Teaspoons Pepper
1 Package Frozen Cut Okra
Tabasco Sauce To Taste
1 8-Ounce Can Tomato Sauce
Hot Cooked Rice
Directions:
To make roux, heat oil in large pot. When very hot, add the flour. Stir constantly. Stir rapidly with whisk until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, 6 cups water and chicken broth. Simmer for 1 hour. Add remaining ingredients except rice. Simmer for 30 minutes. Serve over rice.
Deana's Seafood Gumbo
Ingredients:
3/4 Cup Flour
3/4 Cup Oil
2 Medium Chopped Onions
1 Rib Chopped Celery
12 Oysters and Juice
1 Pound Crawfish Tails
5 Stalks Green Onions
File'
1 Tablespoon Tabasco Sauce
Red Pepper
White Pepper
Black Pepper
Salt to Taste
1 Teaspoon Garlic Powder
1 Chopped Bell Pepper
2 Quarts Water
2 Pounds Peeled Shrimp
1 Pound White Crabmeat
3 Sprigs Parsley
1/2 Teaspoon Thyme
Directions:
Make a roux with oil and flour until dark brown. Add onions, celery and bell pepper to let cool. Heat water and add garlic powder, oyster juice and roux. Bring to a boil, then simmer about 45 minutes. Add shrimp, crawfish, crabmeat, oysters and seasonings. Simmer 20 minutes. Top with green onions, parsley, Tabasco and simmer 10 minutes. Serve over rice. Sprinkle file' over individual servings if desired.
Shrimp Creole
Ingredients:
3/4 Cup Bacon Grease
1 Cup Chopped Green Onions
1 1/2 Cups Chopped Celery
2 Cloves Minced Garlic
2 Tablespoons Sugar
2 Dashes Tabasco Sauce
1 Teaspoon Lemon Juice
1/2 Teaspoon Thyme
1/2 Cup Parsley
Salt
Red Pepper
Black Pepper
3 1/2 Pounds Peeled, De-Veined Shrimp
2 Cups Chopped Onions
1 Cup Chopped Bell Pepper
1 8-Ounce Can Tomato Sauce
1 Bay Leaf
1 1/2 Teaspoons White Pepper
1/2 Teaspoon Basil
3 1/2 Cups Fresh Chopped Tomatoes
2 1/2 Cups Shrimp Stock
Directions:
Heat bacon grease and add onions, garlic, bell pepper and celery. Saute' for 30 minutes. Add tomato sauce and simmer 5 minutes. Add shrimp stock and simmer 10 minutes. Add tomatoes, green onions, sugar, bay leaf, Tabasco sauce, lemon juice and the rest of the seasonings. Simmer 1 hour. Add shrimp and simmer 15 minutes. Top with parsley and serve hot. This may be served over rice, if desired.
*Stock is made by boiling shrimp shells in water. Save water and discard shrimp remains.
Shrimp & Smoked Sausage Gumbo
Ingredients:
1 Pound Smoked Sausage
1 Pound Peeled Shrimp
2 Chopped Onions
1 Teaspoon Minced Garlic
1 Teaspoon Black Pepper
2 Teaspoons Salt
1/2 Cup Chopped Green Onions
2 Tablespoons Cooking Oil
6 Cups Smothered Okra
1 Chopped Bell Pepper
1 Can Rotel Tomatoes
1 1/2 Teaspoons Red Pepper
3/4 Teaspoon Onion Powder
1 Quart Water
Directions:
To smother okra, slice and saute' in oil until brown. Add onions, bell pepper and garlic. Simmer 10 minutes. Add tomatoes, dry seasoning, sausage and water. Cook 45 minutes. Add shrimp and green onions. Cook 15 minutes and serve over rice.
