Cajun Style Seafood Gumbo Recipe

Emeril's LowFat Seafood Gumbo Recipe Southern.Food.com

WebFeb 20, 2009 · directions. Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut …

1. Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.
2. Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.
3. Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crabmeat and season the gumbo, to taste. Serve with rice.

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Healthy Cajun Shrimp Gumbo Jar Of Lemons

WebFeb 4, 2018 · Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften. Add the stock and spices, continue to …

1. To create the roux, whisk the olive oil and flour over medium-high heat.
2. Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel color.
3. Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.
4. Add the stock and spices, continue to cook.

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Louisiana Seafood Gumbo SmartyPantsKitchen

WebJan 16, 2021 · Add okra to stockpot and cook for 10 minutes. 1 teaspoon cayenne pepper (see recipe notes), salt and pepper, 1 pound okra. Add …

1. Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
2. In a large stockpot on medium heat, add roux; allow it to warm and soften a bit

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