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Jean's Seafood Gumbo

 
One serving costs about $5.32 One serving costs about $5.32

$5.32 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 dairy-free,dairy free lunch,soup,main course,main dish,dinner Creole,Cajun
spoonacular Score:91%

Spoonacular Score: 91%

 

Forget going out to eat or ordering takeout every time you crave Cajun food. Try making Jean's Seafood Gumbo at home. One serving contains 524 calories, 68g of protein, and 19g of fat. This recipe serves 9 and costs $5.32 per serving. 6 people were impressed by this recipe. This recipe from Foodista requires thyme, salt, tomato paste, and peppers. It works well as a pricey main course. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 87%, this dish is tremendous. Users who liked this recipe also liked Jean's Seafood Gumbo, Seafood Gumbo, and Seafood Gumbo.

Gumbo works really well with Sauvignon Blanc, rosé Wine, and Albarino. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more.

Tom Eddy Tenz-Sauvignon Blanc

Hints of classic Marlborough Sauvignon herbal qualities complement other complex characteristics of grapefruit, white pear, green grass, and gooseberry. The wine's intense aromatics are reinforced on the palate with a subtle minerality and mouth-watering acidity. The concentrated finish is crisp, clean and long-lasting. The wine's tasting profile matches perfectly with a variety of foods (like fresh oysters!) but is easily enjoyed by itself on a hot summer day. Cheers!

» Get this wine on Amazon.com

Ingredients

Servings:
2 pounds
2 pounds fresh shrimp
fresh shrimp
12
12  blue fresh crabs
blue fresh crabs
4 stalks
4 stalks celery
celery
0.5 cup
0.5 cup parsley
parsley
2
2  green peppers
green peppers
1 large
1 large onion
onion
1 cup
1 cup green onions
green onions
4 cloves
4 cloves garlic
garlic
3
3  bay leaves
bay leaves
3
3  bay leaves
bay leaves
1 ounce
1 ounce tomato paste
tomato paste
4 tsps
4 tsps vegetable oil
vegetable oil
0.5 cup
0.5 cup flour
flour
2 tsps
2 tsps salt
salt
2 tsps
2 tsps black ground pepper
black ground pepper
0.5 tsps
0.5 tsps dried thyme
dried thyme
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
1 can
1 can whole canned tomatoes
whole canned tomatoes
1 can
1 can canned all the tabasco sauce you handle
canned all the tabasco sauce you handle
some
some creole seasoning
creole seasoning
1 pound
1 pound smoked andouille
smoked andouille
2 Tbsps
2 Tbsps filé powder
filé powder
1 pound
1 pound fresh okra
fresh okra
1 bag
1 bag white louisiana rice
white louisiana rice
2 pounds fresh shrimp
2 pounds
fresh shrimp
12  blue fresh crabs
12
blue fresh crabs
4 stalks celery
4 stalks
celery
0.5 cup parsley
0.5 cup
parsley
2  green peppers
2
green peppers
1 large onion
1 large
onion
1 cup green onions
1 cup
green onions
4 cloves garlic
4 cloves
garlic
3  bay leaves
3
bay leaves
3  bay leaves
3
bay leaves
1 ounce tomato paste
1 ounce
tomato paste
4 tsps vegetable oil
4 tsps
vegetable oil
0.5 cup flour
0.5 cup
flour
2 tsps salt
2 tsps
salt
2 tsps black ground pepper
2 tsps
black ground pepper
0.5 tsps dried thyme
0.5 tsps
dried thyme
1 tsp worcestershire sauce
1 tsp
worcestershire sauce
1 can whole canned tomatoes
1 can
whole canned tomatoes
1 can canned all the tabasco sauce you handle
1 can
canned all the tabasco sauce you handle
some creole seasoning
some
creole seasoning
1 pound smoked andouille
1 pound
smoked andouille
2 Tbsps filé powder
2 Tbsps
filé powder
1 pound fresh okra
1 pound
fresh okra
1 bag white louisiana rice
1 bag
white louisiana rice

Equipment

frying pan
frying pan
stove
stove
pot
pot
frying pan
frying pan
stove
stove
pot
pot


Instructions

Fill a 14-16-quart pot with two quarts of water and bring to a boil. Meanwhile, peel and devein the shrimp, keeping the heads and hulls. Set the shrimp aside in cold water. In the large "gumbo pot" boil heads and hulls for 30 minutes to an hour. This will give you Creole gumbo. Strain shrimp heads and hulls from stock and set aside. Discard heads and hull immediately. Otherwise, the next day your kitchen will smell like Bayou St. John. Clean the fresh crabs If the crabs are fresh, you must take time to clean them. Discard the hard back shell and some of the so-called "dead man," or yellow insides. Clean and separate crabs and set aside. (Note: If necessary, you can use meat from king, Dungeness, snow or stone crabs for your gumbo). Before you fire up the stove again, cut up your celery, parsley, peppers, onions and garlic, especially if you're alone and there is no one to help you stir the pots. It takes time peeling the onions and garlic Put the celery and parsley in a separate container from the other chopped ingredients and refrigerate until needed to keep them fresh. Place the gumbo pot with the shrimp stock on the stove. Add cleaned crabs and bay leaves. Stir slowly. You don't want your shrimp stock messing up the floor. Add celery, parsley, and tomato paste to the gumbo brewing on the stove. Bring to a boil. Turn down heat, cover, and let simmer. Here comes the roux -- a thick and flavorful sauce that has become one of the most important staples of Louisiana cuisine. Pour oil or shortening into a separate heavy skillet (please do not use a thin omelet pan) over a medium-low heat. Slowly stir in flour to make the roux. Keep your eyes on the skillet. If the phone rings, let the answering machine pick it up. Cook roux until it has a dark mahogany color. Do not stop stirring until roux appears nutty or grainy. If black specks appear, the roux is burned. Throw it out and start from scratch. A good roux could take 30 to 45 minutes cooking time. Now you are ready to add the holy trinity of onions, garlic, and green peppers to the roux mixture. Stir ingredients in slowly because the flour is still sizzling. The moisture will begin to disappear. This is when Jean would add another quart or two of water to the gumbo pot. Add roux to the gumbo pot. Bring to a boil, stirring constantly. Lower heat and cover. The kitchen should smell good right now. Pour yourself another cold something-or-other. You're halfway there. Come back to look and stir in an hour or so. Season to taste: add salt, pepper, thyme, Worcestershire sauce, Tabasco sauce and any Creole seasoning you like. Don't overdo it right now. Let the roux work its magic absorbing all the wonderful ingredients. Gumbo is usually very spicy, but you can keep it mild. Remember, if you have decided to use andouille sausage it is also hot. Fry sausages and okra with a little bit of the leftover grease. Sprinkle a little leftover flour if the okra is fresh. Add to gumbo pot. Add chopped peeled tomatoes, stirring until well blended. Add more water if necessary. The roux will keep it thick and tasty. Return to a boil and simmer for 10 minutes. Reduce heat and let simmer, uncovered, for 2 1/2 to 3 hours over low heat. Skim any excess fat. Add shrimp. Stir in slowly as you increase the heat one last time. It's time to stir in the fil powder. Cook another 20 to 30 minutes until the gumbo is thick. Taste and adjust seasonings one more time. Did I mention the rice? Seafood gumbo is served over Louisiana rice. Of course, you can substitute for your own favorite rice. Just plain old brown or white rice will do. Before serving, taste one more time and adjust seasoning. Turn off heat and remove seafood gumbo from the stove. To cool down the pot before serving, place it in the sink with a few inches of ice-cold water. If needed, add additional salt and Tabasco sauce. If you can see through the gumbo to the bottom of the pot, work on your roux next time.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.33
Ingredient
2 pounds fresh shrimp
12 blue fresh crabs
4 stalks celery
½ cups parsley
2 green peppers
1 large onion
1 cup green onions
4 cloves garlic
3 bay leaves
3 bay leaves
1 ounce tomato paste
4 teaspoons vegetable oil
½ cups flour
2 teaspoons salt
2 teaspoons black ground pepper
½ teaspoons dried thyme
1 teaspoon worcestershire sauce
1 can whole canned tomatoes
some creole seasoning
1 pound smoked andouille
2 tablespoons filé powder
1 pound fresh okra
Price
$18.12
$15.17
$0.60
$1.19
$0.73
$0.33
$0.66
$0.27
$0.06
$0.06
$0.11
$0.07
$0.08
$0.01
$0.12
$0.08
$0.03
$1.21
$0.39
$4.70
$0.94
$3.01
$47.94

Nutritional Information

Quickview
524 Calories
67g Protein
18g Total Fat
20g Carbs
56% Health Score
Limit These
Calories
524k
26%

Fat
18g
29%

  Saturated Fat
5g
34%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
326mg
109%

Sodium
1830mg
80%

Get Enough Of These
Protein
67g
135%

Vitamin B12
20µg
339%

Selenium
90µg
130%

Vitamin K
109µg
104%

Copper
2mg
103%

Zinc
12mg
82%

Phosphorus
744mg
74%

Vitamin C
55mg
68%

Vitamin B3
10mg
51%

Magnesium
190mg
48%

Manganese
0.94mg
47%

Potassium
1630mg
47%

Folate
171µg
43%

Vitamin A
2069IU
41%

Vitamin B6
0.75mg
38%

Vitamin B2
0.6mg
35%

Vitamin B1
0.46mg
30%

Calcium
261mg
26%

Iron
3mg
22%

Fiber
4g
18%

Vitamin B5
1mg
13%

Vitamin E
1mg
11%

Vitamin D
0.55µg
4%

covered percent of daily need

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