Oyster And Shrimp Gumbo Recipes

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 29

Oyster and Shrimp Gumbo image

Make and share this Oyster and Shrimp Gumbo recipe from Food.com.

Recipe From food.com

Provided by Vino Girl

Categories Gumbo

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Shrimp and Oyster Gumbo, Bourbon Street Style image

I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe.

Recipe From food.com

Provided by Late Night Gourmet

Categories Cajun

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

Shrimp, Crab, and Oyster Gumbo image

Recipe From epicurious.com

Categories Soup/Stew Onion Crab Oyster Shrimp Celery Bell Pepper Simmer Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 20

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CAJUN SHRIMP AND OYSTER GUMBO RECIPE

From cdkitchen.com
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From thespruceeats.com
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SHRIMP AND OYSTER GUMBO WITH OKRA - FOOD NETWORK

From foodnetwork.com
Nov 21, 2016 Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the …

5/5 (22)

Author Tyler Florence

Cuisine American

Category Main-Dish

To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.

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From africanbites.com
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From foodandwine.com
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From tasteofthesouthmagazine.com
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From cookstr.com
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