Best 4 Christmas On The River Seafood Gumbo Recipes

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Indulge in the authentic flavors of Christmas on the River Seafood Gumbo, a Louisiana culinary masterpiece that embodies the spirit of the holiday season. This hearty and flavorful dish is a delectable symphony of fresh seafood, aromatic spices, and a rich, savory broth. Dive into the goodness of shrimp, crab, oysters, and fish, all simmered together in a flavorful roux-based broth, infused with the essence of the holy trinity (onions, celery, and bell peppers). As the gumbo simmers, a tantalizing aroma fills the air, promising a taste of pure bliss. Accompany this seafood extravaganza with fluffy steamed rice or a crusty French bread to soak up every drop of the delectable broth. Elevate your culinary experience with additional recipes included in this article, such as a zesty Creole sauce, a refreshing cucumber salad, and a delectable bread pudding with a sweet whiskey sauce, all harmonizing to create a memorable Christmas feast.

Here are our top 4 tried and tested recipes!

SEAFOOD GUMBO



Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories     soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

  • Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
  • Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
  • Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
  • Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
  • While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
  • Season the gumbo to taste with salt and pepper and serve over rice.

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Steps:

  • In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
  • Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
  • Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

SEAFOOD GUMBO



Seafood Gumbo image

For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.

Provided by Edna Lewis

Categories     Soup/Stew     Tomato     Mardi Gras     Lunch     Bacon     Crab     Oyster     Shrimp     Okra     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (main course) servings

Number Of Ingredients 21

1/2 pound bacon, chopped
About 1/2 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish or chicken stock (or a combination)
1 (14-ounce) can whole tomatoes in juice, drained and chopped
1 pound frozen cut okra (not thawed)
1 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1 1/2 pound medium shrimp in shell, peeled and deveined
2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
1/2 pound lump crabmeat, picked over
Accompaniments: rice; gumbo filé powder
N/A gumbo filé
N/A powder

Steps:

  • Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
  • Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
  • Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
  • Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
  • Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
  • Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

SEAFOOD GUMBO



Seafood Gumbo image

This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h45m

Yield 8

Number Of Ingredients 20

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ 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 ½ 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

Steps:

  • 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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g

Tips:

  • Use high-quality seafood. Fresh, wild-caught seafood will give your gumbo the best flavor.
  • Don't overcook the seafood. Seafood should be cooked just until it is opaque and flaky. Overcooking will make it tough and chewy.
  • Use a good quality stock. A good stock will add a lot of flavor to your gumbo. You can use a store-bought stock or make your own.
  • Don't be afraid to experiment. There are many different ways to make gumbo. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.
  • Serve gumbo with rice. Rice is the traditional accompaniment to gumbo. It helps to soak up the delicious broth and makes the gumbo more filling.

Conclusion:

Christmas on the River Seafood Gumbo is a delicious and festive dish that is perfect for a holiday gathering. It is easy to make and can be tailored to your own taste. So gather your friends and family and enjoy a bowl of this delicious gumbo!

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