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Rating: 4.7/5 (3 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chef Paul Prudhomme's Seafood Gumbo

Recipe Tags: Seafood Recipes

Date Added: November 03, 2011

Ingredients:

2 Unit Onions 2 Unit Chopped onions
1 1/2 Cups Green Bell Peppers 1 1/2 Cups Chopped green bell peppers
1 Cup Celery 1 Cup Chopped celery
2 Unit Bay Leaves 2 Unit Whole bay leaves ; crushed
2 Teaspoons Salt 2 Teaspoons Salt and pepper to taste
1/2 Teaspoon White Pepper 1/2 Teaspoon White pepper freshly ground
1/2 Teaspoon Ground Red Pepper 1/2 Teaspoon Ground red pepper to taste
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper ;
1/2 Teaspoon Dried Thyme Leaves 1/2 Teaspoon Dried thyme leaves crushed
1/2 Teaspoon Dried Oregano 1/2 Teaspoon Dried oregano leaves crushed
3/4 Cup Vegetable Oil 3/4 Cup Vegetable oil as needed
3/4 Cup All-Purpose Flour 3/4 Cup All-Purpose Flour (up to 2)
1 Tablespoon Garlic 1 Tablespoon Minced garlic
5 1/2 Cups Seafood Stock 5 1/2 Cups Basic seafood stock ( see note below )
1 Pound Shrimp 1 Pound Or more peeled medium shrimp
1 Unit Oyster 1 Unit Dozen medium oysters
3/4 Pound Crab 3/4 Pound Crab or imitation crab
2 1/2 Cups Rice 2 1/2 Cups Cooked rice
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Directions:

1. (to make seafood stock, place your shrimp shells and about 1/2 onion in a pot with the desired amount of water.

2. Simmer 20 minutes, strain) Combine onions, bell peppers, and celery in bowl, set aside.

3. Combine seasoning mix ingredients in small bowl, set aside.

4. Heat oil in large heavy skillet over high heat.

5. Gradually add the flour, whisking constantly.

6. Continue to cook untill roux is dark red-brown, whisking constantly.

7. Add half the vegetables, stir well with spoon.

8. cook one minute then add the rest of the vegetables.

9. cook two minutes. Add spices mix. Stir. Add garlic.

10. Remove from heat. In stock pot, have stock boiling.

11. add roux mixture by spoonfuls to the boiling stock, stirring until each spoonful is dissolved.

12. Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat.

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Dietary Notes:
This Chef Paul Prudhomme's Seafood Gumbo recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
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Fat
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0%
Calories
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Cholesterol
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Total Recipe Cost: $0.00
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