Seafood Gumbo
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
•3 tablespoons vegetable oil
•3 cups chopped onions
•1 1/4 tablespoons fresh minced garlic
•â€‹1/2 cup chopped green bell pepper
•â€‹3/4 cup chopped celery
•â€‹1 (10-ounce) can diced tomatoes with green chiles such as
Ro-tel
•â€‹1/2 cup dark roux (jarred, or see recipe here)
•â€‹4 cups seafood stock from a carton, or see recipe here
•â€‹8 cups water or additional stock
•â€‹2 bay leaves
•â€‹1 cup sliced okra (optional; see note)
•â€‹1 pound Louisiana lump crabmeat, picked over for shells
•â€‹3 pounds Louisiana shrimp, peeled and deveined
•â€‹1 pound gumbo crabs, cracked (optional)
•â€‹1/2 cup chopped green onions
•â€‹salt and pepper to taste
•hot cooked rice for serving
•hot buttered French bread for serving
Recipe
Heat oil in a large skillet over medium-high head, add onions;
saut� 5 to 10 minutes until soft. Push onions to side of pot and
add garlic; saut� 1 minute. Add bell pepper, celery, and
tomatoes; saut�5 to 10 minutes. Deglaze skillet with stock; set
aside.
In a large pot, heat roux over medium heat, stirring constantly,
until softened. Add 1 cup water or broth, whisking until mixture
is smooth and pasty, addition additional liquid as needed in 1/2
cup increments. Once all liquid has been incorporated, bring to a
low boil; simmer 20 minutes, stirring often while scraping the
bottom of the pot. Skim and discard any accumulated foam from
surface of simmering gumbo. Stir in reserved vegetables and broth
from skillet, plus bay leaves; simmer 20 minutes, stirring often.
Add okra; simmer an additional 10 minutes. Add seafood; return to
simmer and hold for 2 minutes, stirring constantly.Remove from
heat, stir in green onions; let stand 15 minutes. Adjust
seasoning. Serve hot with hot cooked rice and French bread.
​Note: If desired, to reduce okra slime, add 2 cups water,
2 teaspoons salt, and 2 tablespoons of white vinegar to a boil in
a small saucepan over medium-high heat. Add okra; simmer 5
minutes. Strain well; reserve until needed.
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From: "Johnny Lonadier"
Cornbread with Spiced Sauteed Shrimp
• 2 tablespoons vegetable oil
• 4 2-inch squares jalape�o cornbread
• 12 large Louisiana shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup shaved purple onion
• 6 tablespoons Spiced Compound Butter (recipe follows)
• 4 tablespoons prepared aioli, or see recipe here
Spiced Compound Butter
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon cayenne pepper
• 1 stick butter, softened
Heat oil in a skillet over medium heat. Add shrimp, salt, pepper,
and purple onion; saut� 3 to 5 minutes or just until the shrimp
turn pink. Remove from heat, add 6 tablespoons Spiced Compound
Butter; stir until butter melts.
Divide shrimp, onions, and butter sauce evenly atop squares of
cornbread; top each with a dollop of aioli. Serves 4 as an
appetizer.
Spiced Compound Butter
Combine all spices. Add butter; whisk until well combined. Using
a rubber spatula, scrape butter mixture onto plastic wrap; form
the butter inot a 6-inch log. Roll the log into a cylinder and
twist the ends of the plastic so that the cylinder is sealed.
Chill at least 2 hours.
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