Jean's Seafood Gumbo

Jean's Seafood Gumbo is a main course that serves 9. One serving contains 524 calories, 68g of protein, and 19g of fat. For $5.32 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 6 people were glad they tried this recipe. It is brought to you by Foodista. A mixture of shrimp, creole seasoning, louisiana rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Only a few people really liked this Cajun dish. It is a good option if you're following a dairy free diet. With a spoonacular score of 91%, this dish is super. Try Cajun Seafood and Andouille Sausage Gumbo, Seafood Gumbo, and Chicken Gumbo Luisiana Style for similar recipes.

Servings: 9

 

Ingredients:

2 pounds fresh or frozen medium-size shrimp, in shells if possible, for stock

1 dozen fresh or frozen blue crabs, cleaned and shells removed (substitute: 2 pounds fresh crabmeat, crawfish, oyster, or turtle)

4 stalks celery, chopped

½ cup chopped parsley

2 green peppers, chopped

1 large onion, chopped

1 cup chopped green onions

4 cloves garlic, chopped

3 bay leaves

1 ounce tomato paste

4 teaspoons vegetable oil or shortening

½ cup flour

2 teaspoons salt

2 teaspoons ground black pepper

½ teaspoon dried thyme

1 teaspoon Worcestershire sauce

1 can whole peeled tomatoes, chopped

All the Tabasco sauce you can handle

Creole seasoning to taste

1 pound andouille, turkey, kielbasa or smoked sausage, cubed

2 tablespoons filé powder

1 pound fresh or frozen sliced okra

1 bag Louisiana rice (or white rice)

Equipment:

pot

stove

frying pan

Cooking instruction summary:

Fill a 14-16-quart pot with two quarts of water and bring to a boil. Meanwhile, peel and devein the shrimp, keeping the heads and hulls. Set the shrimp aside in cold water. In the large "gumbo pot" boil heads and hulls for 30 minutes to an hour. This will give you Creole gumbo. Strain shrimp heads and hulls from stock and set aside. Discard heads and hull immediately. Otherwise, the next day your kitchen will smell like Bayou St. John. Clean the fresh crabs If the crabs are fresh, you must take time to clean them. Discard the hard back shell and some of the so-called "dead man," or yellow insides. Clean and separate crabs and set aside. (Note: If necessary, you can use meat from king, Dungeness, snow or stone crabs for your gumbo). Before you fire up the stove again, cut up your celery, parsley, peppers, onions and garlic, especially if you're alone and there is no one to help you stir the pots. It takes time peeling the onions and garlic Put the celery and parsley in a separate container from the other chopped ingredients and refrigerate until needed to keep them fresh. Place the gumbo pot with the shrimp stock on the stove. Add cleaned crabs and bay leaves. Stir slowly. You don't want your shrimp stock messing up the floor. Add celery, parsley, and tomato paste to the gumbo brewing on the stove. Bring to a boil. Turn down heat, cover, and let simmer. Here comes the roux -- a thick and flavorful sauce that has become one of the most important staples of Louisiana cuisine. Pour oil or shortening into a separate heavy skillet (please do not use a thin omelet pan) over a medium-low heat. Slowly stir in flour to make the roux. Keep your eyes on the skillet. If the phone rings, let the answering machine pick it up. Cook roux until it has a dark mahogany color. Do not stop stirring until roux appears nutty or grainy. If black specks appear, the roux is burned. Throw it out and start from scratch. A good roux could take 30 to 45 minutes cooking time. Now you are ready to add the holy trinity of onions, garlic, and green peppers to the roux mixture. Stir ingredients in slowly because the flour is still sizzling. The moisture will begin to disappear. This is when Jean would add another quart or two of water to the gumbo pot. Add roux to the gumbo pot. Bring to a boil, stirring constantly. Lower heat and cover. The kitchen should smell good right now. Pour yourself another cold something-or-other. You're halfway there. Come back to look and stir in an hour or so. Season to taste: add salt, pepper, thyme, Worcestershire sauce, Tabasco sauce and any Creole seasoning you like. Don't overdo it right now. Let the roux work its magic absorbing all the wonderful ingredients. Gumbo is usually very spicy, but you can keep it mild. Remember, if you have decided to use andouille sausage it is also hot. Fry sausages and okra with a little bit of the leftover grease. Sprinkle a little leftover flour if the okra is fresh. Add to gumbo pot. Add chopped peeled tomatoes, stirring until well blended. Add more water if necessary. The roux will keep it thick and tasty. Return to a boil and simmer for 10 minutes. Reduce heat and let simmer, uncovered, for 2 1/2 to 3 hours over low heat. Skim any excess fat. Add shrimp. Stir in slowly as you increase the heat one last time. It's time to stir in the fil powder. Cook another 20 to 30 minutes until the gumbo is thick. Taste and adjust seasonings one more time. Did I mention the rice? Seafood gumbo is served over Louisiana rice. Of course, you can substitute for your own favorite rice. Just plain old brown or white rice will do. Before serving, taste one more time and adjust seasoning. Turn off heat and remove seafood gumbo from the stove. To cool down the pot before serving, place it in the sink with a few inches of ice-cold water. If needed, add additional salt and Tabasco sauce. If you can see through the gumbo to the bottom of the pot, work on your roux next time.

 

Step by step:


1. Fill a 14-16-quart pot with two quarts of water and bring to a boil.

2. Meanwhile, peel and devein the shrimp, keeping the heads and hulls. Set the shrimp aside in cold water. In the large "gumbo pot" boil heads and hulls for 30 minutes to an hour. This will give you Creole gumbo. Strain shrimp heads and hulls from stock and set aside. Discard heads and hull immediately. Otherwise, the next day your kitchen will smell like Bayou St. John.

3. Clean the fresh crabs If the crabs are fresh, you must take time to clean them. Discard the hard back shell and some of the so-called "dead man," or yellow insides. Clean and separate crabs and set aside. (Note: If necessary, you can use meat from king, Dungeness, snow or stone crabs for your gumbo).

4. Before you fire up the stove again, cut up your celery, parsley, peppers, onions and garlic, especially if you're alone and there is no one to help you stir the pots. It takes time peeling the onions and garlic

5. Put the celery and parsley in a separate container from the other chopped ingredients and refrigerate until needed to keep them fresh.

6. Place the gumbo pot with the shrimp stock on the stove.

7. Add cleaned crabs and bay leaves. Stir slowly. You don't want your shrimp stock messing up the floor.

8. Add celery, parsley, and tomato paste to the gumbo brewing on the stove. Bring to a boil. Turn down heat, cover, and let simmer.

9. Here comes the roux -- a thick and flavorful sauce that has become one of the most important staples of Louisiana cuisine.

10. Pour oil or shortening into a separate heavy skillet (please do not use a thin omelet pan) over a medium-low heat. Slowly stir in flour to make the roux. Keep your eyes on the skillet. If the phone rings, let the answering machine pick it up. Cook roux until it has a dark mahogany color. Do not stop stirring until roux appears nutty or grainy. If black specks appear, the roux is burned. Throw it out and start from scratch. A good roux could take 30 to 45 minutes cooking time.

11. Now you are ready to add the holy trinity of onions, garlic, and green peppers to the roux mixture. Stir ingredients in slowly because the flour is still sizzling. The moisture will begin to disappear. This is when Jean would add another quart or two of water to the gumbo pot.

12. Add roux to the gumbo pot. Bring to a boil, stirring constantly. Lower heat and cover. The kitchen should smell good right now.

13. Pour yourself another cold something-or-other. You're halfway there. Come back to look and stir in an hour or so.

14. Season to taste: add salt, pepper, thyme, Worcestershire sauce, Tabasco sauce and any Creole seasoning you like. Don't overdo it right now.

15. Let the roux work its magic absorbing all the wonderful ingredients. Gumbo is usually very spicy, but you can keep it mild. Remember, if you have decided to use andouille sausage it is also hot.

16. Fry sausages and okra with a little bit of the leftover grease.

17. Sprinkle a little leftover flour if the okra is fresh.

18. Add to gumbo pot.

19. Add chopped peeled tomatoes, stirring until well blended.

20. Add more water if necessary. The roux will keep it thick and tasty. Return to a boil and simmer for 10 minutes. Reduce heat and let simmer, uncovered, for 2 1/2 to 3 hours over low heat.

21. Skim any excess fat.

22. Add shrimp. Stir in slowly as you increase the heat one last time. It's time to stir in the fil powder. Cook another 20 to 30 minutes until the gumbo is thick. Taste and adjust seasonings one more time. Did I mention the rice? Seafood gumbo is served over Louisiana rice. Of course, you can substitute for your own favorite rice. Just plain old brown or white rice will do. Before serving, taste one more time and adjust seasoning. Turn off heat and remove seafood gumbo from the stove.

23. To cool down the pot before serving, place it in the sink with a few inches of ice-cold water. If needed, add additional salt and Tabasco sauce. If you can see through the gumbo to the bottom of the pot, work on your roux next time.


Nutrition Information:

Quickview
524 Calories
67g Protein
18g Total Fat
20g Carbs
56% Health Score
Limit These
Calories
524k
26%

Fat
18g
29%

  Saturated Fat
5g
34%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
326mg
109%

Sodium
1830mg
80%

Get Enough Of These
Protein
67g
135%

Vitamin B12
20µg
339%

Selenium
90µg
130%

Vitamin K
109µg
104%

Copper
2mg
103%

Zinc
12mg
82%

Phosphorus
744mg
74%

Vitamin C
55mg
68%

Vitamin B3
10mg
51%

Magnesium
190mg
48%

Manganese
0.94mg
47%

Potassium
1630mg
47%

Folate
171µg
43%

Vitamin A
2067IU
41%

Vitamin B6
0.75mg
38%

Vitamin B2
0.6mg
35%

Vitamin B1
0.46mg
30%

Calcium
261mg
26%

Iron
3mg
22%

Fiber
4g
18%

Vitamin B5
1mg
13%

Vitamin E
1mg
11%

Vitamin D
0.55µg
4%

covered percent of daily need
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