Best 2 Seafood Okra Gumbo Recipes

**Explore the flavors of Louisiana with our Seafood Okra Gumbo: A Symphony of Taste Awaits**

Dive into the vibrant culinary heritage of Louisiana with our Seafood Okra Gumbo, a delightful dish bursting with flavors that will tantalize your taste buds. This classic Southern dish is a symphony of textures and aromas, featuring succulent shrimp, tender chicken, and hearty okra in a rich, flavorful broth. Embark on a culinary journey with our comprehensive guide, where we'll lead you through the steps of creating this delectable gumbo, along with variations that cater to different dietary preferences. Discover the secrets of crafting an authentic gumbo base, layering in aromatic spices, and simmering it to perfection. Whether you prefer a traditional seafood gumbo or a vegetarian alternative, we've got you covered. Get ready to savor the distinctive taste of Louisiana's culinary pride, the Seafood Okra Gumbo.

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 fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the seasonings to your taste.
If you can't find okra, you can substitute another vegetable, such as green beans or zucchini.
Serve gumbo with rice or cornbread for a complete meal.
Gumbo can be made ahead of time and reheated, making it a great dish for potlucks or parties.

Conclusion:

Seafood okra gumbo is a delicious and hearty dish that is perfect for a special occasion or a casual weeknight meal. With its rich, flavorful broth, tender seafood, and okra, it's sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give seafood okra gumbo a try - you won't be disappointed!