Recipe for Seafood Gumbo or Okra Gumbo?

5 Answers

  • 1 decade ago
    Favorite Answer

    Seafood Okra Gumbo

    2 tablespoons olive oil

    1/2 cup chopped onions

    1/4 cup chopped celery

    1/4 cup chopped green bell peppers

    1/4 cup chopped red bell peppers

    1 tablespoon salt

    Black pepper

    1/2 cup Italian plum tomatoes, peeled, seeded and chopped

    2 tablespoons finely chopped fresh garlic

    1 tablespoon finely chopped fresh shallots

    2 quarts fish stock

    1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)

    1 teaspoon Worcestershire sauce

    1/2 teaspoon hot sauce

    6 bay leaves

    1 tablespoon minced fresh basil leaves

    1 teaspoon minced fresh oregano leaves

    1 teaspoon stemmed fresh thyme

    1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)

    1 cup sliced fresh okra, (about 8 large)

    2 teaspoons Creole Seasoning

    1 cup shucked fresh oysters, in their liquor

    1 cup fresh lump crabmeat, picked over for shells and cartilage

    1 teaspoon file powder (ground sassafras), (available in specialty food stores)

    4 cups cooked white rice

    Chopped green onions, for garnish

    Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.

    Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.

    Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.

  • 1 decade ago

    Seafood Gumbo


    1/2 lb. or more filet of catfish, trout or redfish

    2 lbs. shrimp, peeled and deveined 1/2 pint of shelled oysters

    2 cups chopped onion 1 cup chopped celery

    Gumbo File 1/2 teaspoon finely chopped parsley

    1 gallon water 4 cloves minced garlic

    salt, black and red pepper to taste


    for Roux

    1 - 1/2 cups cooking oil 1 - 1/2 cups flour

    Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:


    for Gumbo

    Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 - 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.

  • Anonymous
    1 decade ago

    Savannah Seafood Gumbo

    1/4 cup oil

    6 tablespoons all-purpose flour

    2 cups onion, chopped

    1 cup green bell pepper, chopped

    1 cup celery, diced

    3 large garlic cloves, minced

    4 cups chicken broth

    1 tablespoon chicken base

    3 cups water

    2 bay leaves

    1 1/2 teaspoons dried thyme

    1 teaspoon dried basil

    1/3 cup dried parsley

    1 teaspoon lemon pepper

    1/2 teaspoon cayenne pepper

    2 teaspoons House Seasoning, recipe follows

    2 tablespoons soy sauce or Worcestershire sauce

    1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes

    4 cups sliced Cajun-style fresh link sausage

    4 cups cut okra (fresh or frozen)

    2 cups oysters and liquor

    1/2 pound crabmeat

    1 1/2 pounds fresh peeled shrimp

    3 cups bay scallops

    File powder

    In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

    Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

    House Seasoning:

    1 cup salt

    1/4 cup black pepper

    1/4 cup garlic powder

    Mix ingredients together and store in an airtight container for up to 6 months.

    Yield: 1 1/2 cups

    Source(s): Paula Deen
  • 1 decade ago


    Try the web search, Like southern cooking,

    or type in the name you are looking for,

    I do this alot and it worked for me.

    I also typed in canjun cooking and they also had many to look at.

    I hope this will help you on your quest.

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  • 1 decade ago

    I don't know the answer, but this is a great question!

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