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    You are in: Home / Recipes / Seafood Gumbo - New Orleans Style Recipe
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    Seafood Gumbo - New Orleans Style

    Seafood Gumbo - New Orleans Style. Photo by Brew City Chef

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 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...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
    2. 2
      Add flour, whisking constantly.
    3. 3
      As roux turns from sand colour to light brown to caramel colour, turn down heat.
    4. 4
      Continue cooking and whisking constantly until roux is a dark brown colour.
    5. 5
      Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
    6. 6
      Cook 10 minutes.
    7. 7
      Add oregano, thyme and cayenne.
    8. 8
      Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
    9. 9
      Add white fish and shrimp, cook for 10 minutes.
    10. 10
      Add salt, pepper and Tabasco.
    11. 11
      Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
    12. 12
      Remove from heat and serve over white rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on September 11, 2005

      55

      My DD has befriended a recently jobless homeless young man from St. Bernard Parish, LA, whose home was destroyed by hurricane Katrina. He hasn't had good Cajun food since he evacuated to Texas, and was missing it, so we invited DD and her friend to share this recipe with us. He said it was seasoned just right, and he ate every drop in the bowl. Considering the expert source, that's a high compliment for the recipe. We thought it was mighty tasty too, by the way. Thanks for sharing it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2013

      55

      Yummmmm.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2009

      55

      It was some of the best gumbo I have ever had or made. It is very easy to make, and I only added one additional thing, Craw Dads. Nothing better than the little river lobsters.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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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
    59%
    Total Fat 56.3 g
    86%
    Saturated Fat 7.9 g
    39%
    Cholesterol 148.5 mg
    49%
    Sodium 635.2 mg
    26%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.1 g
    32%
    Protein 28.8 g
    57%

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