Best 4 Felixs Seafood Gumbo Recipes

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Indulge in the captivating flavors of Louisiana with Felix's Seafood Gumbo, a culinary masterpiece that embodies the essence of Southern cuisine. This hearty and flavorful gumbo is a symphony of fresh seafood, aromatic spices, and a rich, savory broth, sure to tantalize your taste buds and leave you craving more. With variations ranging from classic to modern interpretations, Felix's Seafood Gumbo offers a diverse range of recipes to suit every palate. From the traditional recipe that honors the roots of this iconic dish to the modern twists that incorporate contemporary ingredients, these recipes provide a culinary journey that celebrates the diverse culinary heritage of Louisiana. Whether you're a seasoned home cook or just starting, Felix's Seafood Gumbo recipes will guide you through the process with easy-to-follow instructions and helpful tips. So, prepare to embark on a culinary adventure as you explore the depths of flavor and savor the authentic taste of Louisiana's beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

FELIX'S SEAFOOD GUMBO



Felix's Seafood Gumbo image

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass additional file powder at the table for them to mix into their individual bowls.

Provided by Felix4067

Categories     Gumbo

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/3 cup butter
3 -4 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 onions, chopped (about 3/4 cup)
2 stalks celery, chopped (about 3/4 cup)
1 (16 ounce) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, with liquid
4 -5 garlic cloves, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth*
salt and black pepper
2 lbs raw shrimp, peeled and deveined
1 lb lump crabmeat, picked over
1 lb bay scallop
1 lb andouille sausage, sliced
1 tablespoon file powder

Steps:

  • Defrost any seafood (fresh is always better, but it happens) and the okra.
  • Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside.
  • In large Dutch oven, saute onion, celery and okra in oil until limp.
  • Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
  • Add andouille sausage and simmer 30 minutes, stirring occasionally.
  • Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering.
  • Serve over bowls of rice.
  • *To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.

Nutrition Facts : Calories 599.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 287.3, Sodium 1611.6, Carbohydrate 17.9, Fiber 3.3, Sugar 4.5, Protein 61

SEAFOOD GUMBO



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

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

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.

Tips:

  • Use fresh seafood. The quality of your seafood will make a big difference in the final dish. If you can, try to use seafood that was caught within the last 24 hours.
  • Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a good quality stock. The stock is the base of the gumbo, so it's important to use a good quality stock. 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, so don't be afraid to experiment with different ingredients and flavors. You might just find your new favorite recipe!

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're a fan of seafood, chicken, or vegetables, there's a gumbo recipe out there for you. So next time you're looking for a hearty and flavorful meal, give gumbo a try!

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