Best 2 Seafood Okra Gumbo Recipes

Seafood okra gumbo is a popular and flavorful dish enjoyed by people all over the world. It is a hearty stew made with a variety of seafood, such as shrimp, crab, and oysters, as well as okra, tomatoes, and spices. The okra adds a unique texture and flavor to the gumbo, while the seafood provides a rich and savory taste. Gumbo is a versatile dish that can be customized to suit individual tastes, making it a favorite among home cooks and restaurant-goers alike. This article will guide you through the process of making a delicious seafood okra gumbo, providing tips and tricks for achieving the perfect flavor and consistency.

Let's cook with our recipes!

SEAFOOD OKRA GUMBO

Seafood Okra Gumbo image

Provided by Emeril Lagasse

Categories appetizer

Time 1h10m

Yield 12 first-course servings or 8 main-course servings

Number Of Ingredients 34

Ingredients

1/2 cup Italian plum tomatoes, peeled, seeded and chopped
2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped fresh shallots
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 quarts fish stock
1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
1/4 cup chopped red bell peppers
1 tablespoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Black pepper
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, recipe follows
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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

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.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SEAFOOD OKRA GUMBO

Seafood Okra Gumbo image

I've had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it's one of my favorite gumbos. When fresh okra is in season, definitely give this a try.

Provided by Sherri Dodsworth

Categories Gumbo

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 quart okra, cut into 1/2 in. pieces
2 garlic cloves, chopped
2 tablespoons oil
1/4 cup parsley, chopped
2 quarts water
1 (16 ounce) can stewed tomatoes
2 -3 lbs shrimp
2 bay leaves
2/3 cup oil
2 tablespoons Worcestershire sauce
1/2 cup flour
2 small boiled crabs
2 medium onions, chopped
salt
1 bell pepper, chopped
1 1/2 teaspoons black pepper
2 celery ribs, chopped
1/2 teaspoon cayenne pepper

Steps:

Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
Add onions, bell pepper, celery, garlic and parsley and saute until tender.
Add tomatoes and cook 15 minutes.
Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
Add the peeled shrimp and continue cooking until the shrimp are done.
Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.

Nutrition Facts : Calories 238.6, Fat 15.4, SaturatedFat 2, Cholesterol 98, Sodium 570.8, Carbohydrate 12.9, Fiber 2.4, Sugar 3.3, Protein 12.9

Tips:

Use a heavy pot or Dutch oven to make the gumbo. This will help to evenly distribute the heat and prevent the gumbo from burning.
Sauté the vegetables in a little bit of oil before adding them to the gumbo. This will help to bring out their flavor and prevent them from becoming soggy.
Use a good quality stock or broth for the gumbo. This will make a big difference in the flavor of the final dish.
Add the okra last, so that it doesn't overcook and become slimy.
Season the gumbo to taste with salt, pepper, and cayenne pepper.
Serve the gumbo over rice, with a side of cornbread or crackers.

Conclusion:

Seafood okra gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover seafood. With a few simple tips, you can make a delicious pot of gumbo that your family and friends will love.