Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

What are some good recipes for Seafood gumbo,fried green tomatoes, and oyster soup?

I'm trying to cook more, I need to domesticate myself a little.

9 Answers

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  • 1 decade ago
    Favorite Answer

    Seafood Gumbo

    Recipe By : Commander's Palace, New Orleans

    Serving Size : 20 Preparation Time :0:00

    Categories : Seafood

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    3 cups onions -- diced

    2 cups green bell pepper -- diced

    6 medium tomatoes -- diced

    1 cup tomato puree

    1 1/2 teaspoons thyme

    1 1/2 tablespoons minced garlic

    4 bay leaves

    1/2 teaspoon salt

    1/2 teaspoon freshly ground pepper

    1 1/2 pounds okra -- chopped

    2 quarts seafood stock

    2 pounds shrimp -- cook, peel, devein

    24 freshly shucked oysters -- drained

    1 pound lump crabmeat -- shells removed

    2 tablespoons filé powder

    1.) Combine onions, peppers, tomatoes, and tomato purée in a heavy 8 quart

    pot or Dutch oven. Cook on medium heat for 10 minutes, stirring occasionally.

    2.) Add thyme, garlic, bay leaves, salt, and pepper, blend well, and simmer

    for 10 minutes.

    3.) Add okra. When okra is bright in color and is cooked but still crisp,

    add stock. Bring to a rapid, rolling boil, then lower heat. Add shrip,

    oysters, and crabmeat and simmer for 15 minutes longer.

    4.) Combine filé powder with 1 cup of the soup. Remove gumbo from heat and

    stir in the filé-soup mixture. Correct seasoning to taste

    ------------------------------------------------------------------------------------

    Fried Green Tomatoes

    Categories: Native amer, Vegetables

    Yield: 6 servings

    2 lb Green tomatoes

    4 ea Eggs

    1 1/4 c Corn meal

    3/4 c Water

    1/4 c Minced chives

    1 tb Salt

    1/4 ts Pepper, fresh ground

    1/4 c Butter or margarine

    Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain

    well between several thicknesses of paper toweling until most of the

    moisture of the tomatoes is absorbed. While the tomatoes are

    draining, make a batter by beating the eggs until light, then mixing

    in the corn meal, water, minced chives, salt and pepper. In a large,

    heavy iron skillet, heat the butter or margarine until bubbly. Dip

    the tomato slices into batter, and brown quickly on both sides. Serve

    at once.

    ------------------------------------------------------------------------------------

    OYSTER SOUP

    Recipe By :

    Serving Size : 2 Preparation Time :0:00

    Categories : Soups Oysters

    Seafood

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 pn Oysters -- including the liqu

    -or, drained, reserving

    Reserving the liquor

    2 tb Celery -- minced

    1 tb Scallion -- white part only,

    -minced

    1 1/2 tb Unsalted butter

    1 1/2 tb All-purpose flour

    1 1/2 c Milk

    1/2 c Whipping cream

    1/8 ts Salt -- plus additional to

    ta

    -ste

    Nutmeg -- freshly grated to t

    -aste

    Toast points -- as an accompa

    -niment

    Fat grams per serving: Approx. Cook

    Time: :45

    Strain the oyster liquor through a sieve lined

    with a double thickness of rinsed and squeezed

    cheesecloth and set over a bowl and reserve it. In a

    small heavy saucepan, cook the celery and the scallion

    in the butter over moderately low heat, stirring,

    until they are softened; add the flour and cook the

    mixture over low heat, stirring, for 5 minutes. Add

    the milk and the cream in a stream and 1/8 teaspoon of

    the salt, stirring, and simmer it gently, stirring,

    for 5 minutes. In a saucepan, heat the oysters in the

    reserved liquor over low heat for 3 to 5 minutes, or

    until the edges of the oysters are curled and firm.

    Strain the milk mixture through a sieve into the

    oyster mixture, stirring, and remove the pan from the

    heat. Stir in the additional salt and divide the soup

    between 2 heated bowls. Sprinkle the soup with the

    nutmeg and serve it with the toast points. Serves 2.

    Gourmet, December, 1987.

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  • MARY L
    Lv 5
    1 decade ago

    1. FROM CLASSIC AMERICAN - FOOD WITHOUT FUSS

    1 medium green tomato (per person)

    buttermilk

    cornmeal

    salt and pepper

    bacon drippings (or olive oil)

    Slice tomatoes 1/4 inch thick slices; dip in buttermilk then cornmeal seasoned with salt and pepper. Heat fat until hot but not smoking. Saute each side about 5 minutes.

    Seafood gumbo:

    INGREDIENTS:

    1/4 cup roux

    2 large onions, chopped

    3 cups okra, chopped

    2 tablespoons oil

    1 can (14.5 ounces) stewed tomatoes

    3 cloves garlic, minced

    2 quarts water

    salt

    black pepper

    cayenne pepper

    1/2 cup parsley, finely chopped

    6 to 8 green onions, finely chopped

    2 pounds shrimp

    1 cup oysters

    1 cup crab meat

    crab claws

    hot cooked rice

    PREPARATION:

    Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper.

    Elegant Oyster Soup

    Original recipe yield: 6 servings

    PREP TIME 15 Min

    COOK TIME 45 Min

    READY IN 1 Hr

    INGREDIENTS

    2 tablespoons butter

    1/2 cup carrot, finely chopped

    1/2 cup onion, finely chopped

    1/2 cup celery, finely chopped

    1/2 cup button mushrooms, chopped

    1/2 cup butter

    1/4 cup all-purpose flour

    1 quart chicken broth

    1 (14 ounce) can artichoke hearts, drained

    1 bay leaf

    3/4 teaspoon salt

    1/2 teaspoon cayenne pepper

    1/4 teaspoon dried thyme

    1/4 teaspoon dried oregano

    1/4 teaspoon dried sage

    1 cup heavy cream

    12 shucked oysters and juice

    DIRECTIONS

    In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.

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  • 1 decade ago

    Fried Green Tomatoes

    - 4 green tomatoes, thickly sliced

    - 1/2 cup all purpose flour

    - 1/4 cup yellow cornmeal

    - 1 egg

    - 1/3 cup milk

    Salt and pepper, to taste

    Oil, for frying

    Servings: 4

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Directions

    Preheat oven to 200º F.

    Mix flour, corn meal, salt and pepper in a small bowl. In a separate bowl, beat egg and milk until combined.

    Over medium heat, add enough oil to cover bottom of frying pan by about 1/4" inch. Dip sliced tomato into egg mixture covering both sides. Dip sliced tomato into flour mixture covering both sides.

    Place prepared tomato into preheated frying pan. Cook each side of the tomato until golden brown and crusty. Keep fried tomatoes in preheated oven until ready to serve.

    Source(s): :)
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  • 1 decade ago

    Southern Seafood Gumbo Recipe #151924

    This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread.

    by Al in SW Florida

    8-10 servings

    3 hours 1 hour prep

    4 tablespoons butter

    4 tablespoons all-purpose flour

    2 tablespoons butter

    3 medium onions, chopped

    5 garlic cloves, minced

    1/4 lb ham, diced

    12 okra pods, sliced

    1/4 teaspoon thyme

    2 bay leaves

    2 tablespoons fresh parsley, minced

    1/2 teaspoon fresh ground black pepper

    salt, to taste

    2 cups canned diced tomatoes, undrained (14.5 ounce can)

    7 cups water

    1 cup oyster juice, reserved from oysters

    1 lb raw large shrimp, peeled and deveined

    1 lb crabmeat, picked over for shells

    1 pint small oysters, drained and liquor reserved

    1 tablespoon gumbo file

    4-5 cups cooked white rice

    Melt 4 tablespoons of butter in large kettle or stockpot. Add flour. Make a roux, by cooking and stirring this constantly with a wooden spoon, until the color turns from gold to dark red. (Don't stop stirring for a second, or you will scorch the roux!) When the roux is red-colored, remove from the heat. Set aside.

    Melt 2 tablespoons butter in a very large skillet. Saute chopped onions and garlic until soft. Add ham. Stir and cook 2 to 3 minutes. Then add okra, stirring and cooking 2 to 3 minutes. Add thyme, bay leaves, parsley, pepper, salt, tomatoes, water, and liquor from oysters. Bring to a boil. Reduce heat. Simmer 15 minutes.

    Add this entire mixture to roux in kettle. Bring to a boil again. Reduce heat to gentle boil. Stirring constantly, cook for 1 hour.

    Add shrimp and crab meat. Cook 2 minutes. Add oysters. Cook 1 minute more. Add gumbo file at very last. Stir well.

    Serve in bowls with a 1/2 cup of rice in each.

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  • Anonymous
    1 decade ago

    i can give you a easy fried green tomato recipe

    4 green tomaotes washed. sliced in 1/4 inch slices

    1 cup corn meal

    salt and pepper

    1/2 cup flour

    mix and set aside

    1 egg 1/2 cup milk salt and pepper

    in a skillet fill up 1/2 with oil heat till hot

    dip tomatoes into flour/meal mix then into egg mix and coat well with flour mix again.. fry till golden brown salt and serve

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  • 1 decade ago

    Im not too sure but I will tell you something that my family found worked really well with gumbo is fried, stuffed green peppers. Prep your green peppers and then stuff them and fry them carefully in a deep fryer. It makes them quite juicy and soft as well as retaining their spice.

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  • 1 decade ago

    I love all of them! I cook also but not with recipes. Yummy!!!!

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