Embark on a culinary journey to the heart of Louisiana with this comprehensive guide to crafting the perfect oyster and shrimp gumbo. Immerse yourself in the rich history and cultural significance of this iconic dish, tracing its roots from humble origins to its current status as a celebrated symbol of Southern cuisine. Delve into the intricacies of crafting a well-balanced gumbo, exploring the art of creating a flavorful roux, selecting the freshest seafood, and incorporating the traditional trinity of vegetables. Discover the secrets to achieving a rich, dark broth that bursts with flavors and aromas. Prepare to tantalize your taste buds as we take you on a step-by-step journey to create an unforgettable oyster and shrimp gumbo that will leave you and your loved ones craving more.
Here are our top 3 tried and tested recipes!
SHRIMP, CRAB, AND OYSTER GUMBO
Steps:
- Make stock:
- In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.
- Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
SHRIMP AND OYSTER GUMBO, BOURBON STREET STYLE
I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe.
Provided by Late Night Gourmet
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
- While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
- Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
- Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
- Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
- Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
- Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
- While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
- Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
- Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl with rice.
OYSTER AND SHRIMP GUMBO
Make and share this Oyster and Shrimp Gumbo recipe from Food.com.
Provided by Vino Girl
Categories Gumbo
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, over medium heat, combine soup, tomatoes, milk, rice and Italian seasoning.
- Stir until all ingredients are well blended and soup is smooth.
- Cook 10 minutes or until hot, stirring occasionally.
- Stir in shrimp and oysters.
- Garnish with parmesan cheese and serve immediately.
Tips:
- Use fresh seafood: Fresh seafood will give your gumbo the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality stock: The stock you use will make a big difference in the flavor of your gumbo. Use a homemade stock if you can, or a good quality store-bought stock.
- Don't be afraid to experiment: There are many different ways to make gumbo, so don't be afraid to experiment with different ingredients and flavors. You can add vegetables, spices, and herbs to taste.
- Serve gumbo with rice: Gumbo is traditionally served with rice. You can use white rice, brown rice, or even dirty rice.
Conclusion:
Oyster and shrimp gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover seafood, and it's also a perfect meal for a Mardi Gras party. With a few simple tips, you can make a gumbo that will impress your friends and family.
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