Seafood Gumbo Recipes and History
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Gumbo originally began in Louisiana in the 1800's and is named as such do to the French interpretation of the West African vegetable okra. There were a number of cultures responsible for it's creation, but the French were major contributors in Louisiana during that time. The original seafood recipes were based on the French fish soup Bouillabaisse. Bouillabaisse, however, has a much thinner consistency and is made primarily of fish and vegetables. Gumbo's history is very speculative. However, some historians have been able to track down cook books from the late 1800's and early 1900's that reflect recipes already containing meats other than fish such as ham, chicken, oysters, squirrel, rabbit, veal, and more. The variety of meats used early on in the history of gumbo seems to suggest a rapidly evolving meal. Some of these cook books also suggest it was used as an "economic meal". Today, you will find that gumbo is eaten by the poor, middle class, and wealthiest of people around the world. There is no shortage of recipes. As we experiment with more and more recipes, we will post the ones we enjoy. In the mean time, take a look at this great recipe book!
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Seafood Gumbo Recipe #1 Ingredients 1 pound sliced okra 2 tablespoons vegetable shortening 3 tablespoons butter 1 chopped onion 1/2 cup chopped celery 1 pound fresh shrimp, peeled and deveined 1 jar fresh oysters 2 fine chopped garlic cloves 1 tablespoon chopped green bell pepper 1 10.5 ounce can of tomatoes 2 chopped sprigs parsley 1 bay leaf (remove before serving) 2 teaspoons of Greek Seasoning 2 quarts fish stock 1 bunch chopped green onion 1/2 pound crabmeat or 1 dozen whole crabs Salt and pepper Hot cooked long-grain white rice crackers 1 teaspoon file powder Directions for Seafood Gumbo Recipe Begin making the Roux (see Roux page). #1. In a large frying pan fry the okra in 2 tablespoons shortening approximately 30 to 40 minutes or until slimy strings connecting the okra cease #2. Remove from heat and set aside. #3. Melt the butter and fry the onions and celery about 5 minutes or until soft in a gumbo pot over medium-high heat. #4. Add the shrimp, oysters, garlic, and bell pepper then simmer 2 minutes. #5. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, fish stock, green onion, fried okra, prepared Roux, and crabmeat or crabs. #6. Salt and pepper to taste. #7. Let gumbo simmer for 30 minutes. Beef and Seafood Gumbo Recipe INGREDIENTS 2 tablespoons butter 3 cloves garlic, minced 2 cups chopped onion 3/4 cup chopped celery 1 pound chopped okra 1/4 cup butter 1/4 cup all-purpose flour 1/2 pound cubed beef stew meat 4 cups water 4 cups dark beer 1 (16 ounce) can whole tomatoes, undrained and chopped 1 1/2 teaspoons white sugar 1 1/2 tablespoons chopped fresh parsley 2 bay leaves 1 spring fresh thyme 1/2 teaspoon ground cayenne pepper 1 pinch salt 1 pinch ground black pepper 1 pound andouille sausage, cut into 1/2 inch pieces 1/2 pound crabmeat, flaked 1 pound medium shrimp - peeled and deveined 1 teaspoon hot pepper sauce 1/4 cup Worcestershire sauce 1/2 lemon Directions for Beef and Seafood Gumbo Recipe #1. In a large pan cook and stir onions, celery, and okra until golden brown. Lastly, add garlic. If done too early it will burn and ruin your gumbo. #2. Next, cook roux until golden brown (see side bar). #3. Stir the vegetable mixture and stew meat into the roux. Then cook, stirring, until vegetables are tender, and meat is evenly brown. #4. Mix in the beer, water, tomatoes and sugar. #5. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. #6. Bring the new mixture to a boil, reduce the heat, and simmer for 2 1/2 hours, stirring occasionally. #7. Add shrimp, crabmeat and andouille sausage to stock pot. #8. Stir in hot pepper sauce and Worcestershire sauce. #9. Remove seeds from lemon and squeeze juice into stock pot. #10. Simmer an additional 10 minutes, stirring occasionally. #11. Remove the bay leaves, sprinkle it with file powder, and serve it.
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