1/2 Photos of Seafood Gumbo - New Orleans Style
1 hr 30 mins
TOOLBELT DIVA's Note:
Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...
My Private Note
Units: US | Metric
- 2 cups olive oil
- 2 cups flour
- 2 teaspoons chopped garlic
- 3 yellow onions, finely sliced
- 3 green bell peppers, finely diced
- 1 bunch celery, finely diced
- 1 tablespoon dry oregano
- 1/2 tablespoon dried thyme
- 1/2 tablespoon cayenne pepper
- 32 ounces clam juice
- 2 cups water
- 1 bunch green onion, chopped
- 1 bunch parsley, chopped
- 1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
- 1 lb shrimp, peeled and deveined
- salt and pepper
- Tabasco sauce, to taste
- 2 cups cooked white rice
- 1In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
- 2Add flour, whisking constantly.
- 3As roux turns from sand colour to light brown to caramel colour, turn down heat.
- 4Continue cooking and whisking constantly until roux is a dark brown colour.
- 5Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
- 6Cook 10 minutes.
- 7Add oregano, thyme and cayenne.
- 8Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
- 9Add white fish and shrimp, cook for 10 minutes.
- 10Add salt, pepper and Tabasco.
- 11Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
- 12Remove from heat and serve over white rice.
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Nutritional Facts for Seafood Gumbo - New Orleans Style
Serving Size: 1 (465 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 856.3
- Calories from Fat 506
- Total Fat 56.3 g
- Saturated Fat 7.9 g
- Cholesterol 148.5 mg
- Sodium 635.2 mg
- Total Carbohydrate 59.4 g
- Dietary Fiber 4.4 g
- Sugars 8.1 g
- Protein 28.8 g