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Seafood Gumbo
SUBMITTED BY:
Sara
PHOTO BY:
Glenda Stewart Burianek
"This gumbo takes some time, but is well worth the investment. Serve over long-grain white rice."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 20 Min
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock
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DIRECTIONS
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
FOOTNOTE
File powder
is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
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REVIEWS
Reviewed on Feb. 21, 2005 by
LASTMANG0
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LASTMANG0
Feb. 21, 2005
not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the deep flavor of a roux cannot be duplicated with tomato sauce :) Keep the file in it, but use a roux as a deep thickeningagent instead of the tomato sauce. Also add okra :) NOTE: DO not add the File powder until the gumbo is done cooking and right before serving. File becomes distasteful when cooked and also doesn't keep well. Only add it into individual servings right before going to the table.
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14 users found this review helpful
not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato...
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Reviewed on Apr. 15, 2003 by IDNLGEAH
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IDNLGEAH
Apr. 15, 2003
I made this gumbo for a large group that I was cooking dinner for and it received rave reviews from EVERYONE! It does take a long time to make but it is well worth the effort. My version had crawfish, shrimp and crabmeat. I did have a lot of difficulty finding the file powder, so make sure you find it before taking on this recipe.
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8 users found this review helpful
I made this gumbo for a large group that I was cooking dinner for and it received rave reviews...
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Reviewed on Mar. 20, 2003 by NORIE
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NORIE
Mar. 20, 2003
This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from many people who usually don't enjoy seafood. I put shimp, clams, crab, mussels, and oysters in my version and it is wonderful!!!!
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8 users found this review helpful
This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from...
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Reviewed on Feb. 23, 2007 by Marie C.
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Marie C.
Feb. 23, 2007
This was wonderful! Time got away from me and I had to use organic veg. broth. I added a couple of pinches of cloves to the broth after seeing that the Seafood Gumbo Stock recipe by Sara used it. We added 1/2 tsp file powder to the bowls of soup. File powder can become stringy if boiled. I am looking forward to making this again with Sara's stock recipe.
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4 users found this review helpful
This was wonderful! Time got away from me and I had to use organic veg. broth. I added a...
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Reviewed on Aug. 14, 2006 by thistlegarden
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thistlegarden
Aug. 14, 2006
The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as dark as a beer bottle, not tomato sauce.
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4 users found this review helpful
The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as...
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Reviewed on Jan. 2, 2006 by micky
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micky
Jan. 2, 2006
I made this recipe for my christmas gathering. It was a hit!!! I have never attempted to make gumbo before, and now I feel confident in saying that I can. My guests loved it. I didn't add the file, but had it out for anyone who wanted to add it to their own dishes. I loved it.
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4 users found this review helpful
I made this recipe for my christmas gathering. It was a hit!!! I have never attempted to make...
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Reviewed on Oct. 1, 2003 by vickik*
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vickik*
Oct. 1, 2003
One world Fantastic.....I have tried a lot of gumbo recipes, Emeril included. This one is outstanding. You go Sara
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4 users found this review helpful
One world Fantastic.....I have tried a lot of gumbo recipes, Emeril included. This one is...
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Reviewed on Feb. 11, 2008 by
Jennifer
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Jennifer
Feb. 11, 2008
I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the white pepper powder (a little carton of white pepper cost 4 bucks, while black pepper costs 69 cents. See my point?). I also served long grain white rice on top of this. It was great.
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3 users found this review helpful
I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the...
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Reviewed on Jul. 25, 2004 by MINGFBA
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MINGFBA
Jul. 25, 2004
Very yummy tasting, my hubby would've liked more texture to his vegatables. I chopped them on the finer side (my fault). We used a mixed seafood bag that had squid, mussels, shirmp etc. Few leftovers. Thanks
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3 users found this review helpful
Very yummy tasting, my hubby would've liked more texture to his vegatables. I chopped them on...
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Reviewed on May 15, 2006 by
m4ster ch3f
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m4ster ch3f
May 15, 2006
Great recipe! love it!
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2 users found this review helpful
Great recipe! love it!
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