Jean's Seafood Gumbo

Ready in : 45 mins

Forget going out to eat or ordering takeout every time you crave Cajun food. Try making Jean's Seafood Gumbo at home. One serving contains 524 calories, 68g of protein, and 19g of fat. This recipe serves 9 and costs $5.32 per serving. 6 people were impressed by this recipe. This recipe from Foodista requires thyme, salt, tomato paste, and peppers. It works well as a pricey main course. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 87%, this dish is tremendous.

Diets

DAIRY FREE

Ingredients

shrimp

2 pounds

crabs

12

celery

4 stalks

parsley

0.5 cup

peppers

2

onion

1 large

green onions

1 cup

garlic

4 cloves

bay leaves

3

tomato paste

1 ounce

vegetable oil

4 teaspoons

flour

0.5 cup

salt

2 teaspoons

ground pepper

2 teaspoons

thyme

0.5 teaspoon

worcestershire sauce

1 teaspoon

canned tomatoes

1 can

all the tabasco sauce you handle

1 can

creole seasoning

9 servings

andouille

1 pound

filé powder

2 tablespoons

okra

1 pound

louisiana rice

1 bag

Cooking in Steps

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

water

pot
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.

shrimp

stock

water

pot
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).

meat
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

parsley

peppers

celery

garlic

onion

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

parsley

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

shrimp stock

stove

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

shrimp stock

bay leaves
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.

tomato paste

parsley

celery

stove
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.

shortening

all purpose flour

cooking oil

frying pan
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.

green pepper

garlic

onion

all purpose flour

water

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.

pot
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.

worcestershire sauce

creole seasoning

tabasco sauce

pepper

thyme

salt
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.

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

sausage

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

all purpose flour

okra
18
Add to gumbo pot.

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

canned whole tomatoes
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.

water
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.

seasoning

white rice

seafood

shrimp

rice

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.

tabasco sauce

water

salt

ice

pot

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Jean's Seafood Gumbo

Diets

DAIRY FREE

Ingredients

shrimp

2 pounds

crabs

12

celery

4 stalks

parsley

0.5 cup

peppers

2

onion

1 large

green onions

1 cup

garlic

4 cloves

bay leaves

3

tomato paste

1 ounce

vegetable oil

4 teaspoons

flour

0.5 cup

salt

2 teaspoons

ground pepper

2 teaspoons

thyme

0.5 teaspoon

worcestershire sauce

1 teaspoon

canned tomatoes

1 can

all the tabasco sauce you handle

1 can

creole seasoning

9 servings

andouille

1 pound

filé powder

2 tablespoons

okra

1 pound

louisiana rice

1 bag

Cooking in Steps

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

water

shrimp

stock

water

meat

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

parsley

peppers

celery

garlic

onion

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

parsley

celery

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

shrimp stock

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

shrimp stock

bay leaves

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.

tomato paste

parsley

celery

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

shortening

all purpose flour

cooking oil

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.

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

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.

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.

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.