Seafood Gumbo

seafood gumbo recipe

With vacation season upon us I am missing Florida!  Don’t get me wrong, I love my home state of Georgia, but the warmer weather has me longing for long walks on the white sandy beaches and fresh seafood.  After a recent visit to the Gulf coast, I have had a craving for seafood gumbo. Fortunately, my freezer was stocked with most everything I needed. This gumbo is loaded with succulent shrimp, oysters, crab and crawfish. Crawfish are freshwater shellfish that are commonly raised in freshwater ponds.  However, you will find them listed under seafood at most restaurants.  If you don’t care for crawfish, you can replace them with additional oysters, crab, or shrimp if you prefer.

This gumbo has a kick to it; if you are sensitive to heat you may wish to adjust the seasonings to your taste. I like my gumbo slightly thick and usually have extra filé to have on hand, just in case I need it. It is best to add the seafood about 20 minutes before serving, as to avoid overcooking. Serve your gumbo over steamed rice with plenty of garlic bread.

Seafood Gumbo
 
Author:
 
Ingredients
  • 1 c. vegetable oil
  • 2 c. all-purpose flour
  • 1 c. diced yellow onion
  • 1 c. celery
  • 1 c. diced green bell pepper
  • 1 tbsp. minced garlic
  • 1 c. chopped green onions, divided
  • 1½ gallons water
  • ½ lb. fresh or frozen okra
  • 1 (10-oz.) can Rotel
  • ½ tbsp. salt
  • ½ tsp. black pepper
  • ¼ c. Old Bay Seasoning
  • Louisiana hot sauce, to taste
  • ½ tsp. crushed red pepper flakes
  • 2 tbsp. Paul Prudhomme's Seafood Magic
  • 2 tbsp. Cajun seasoning
  • 2 tbsp. dried basil
  • 2 tbsp. dried thyme
  • 2½ lb. peeled and deveined shrimp (70 to 90 ct.)
  • 1 lb. crab meat
  • 1 pint fresh oysters
  • 2 to 3 oz. Pure Ground Gumbo File
Instructions
  1. Make a roux in a large heavy pot over medium heat: Add oil to pot and heat over medium heat, add flour, it will sizzle when it's at the correct temperature. Use a whisk and stir constantly. Stir until it reaches the color of peanut butter. DO NOT BURN!!
  2. Add onions, celery, bell pepper, garlic, and ½ c. green onions. Cook until ingredients are cooked down.
  3. Add water, okra, Rotel, and seasonings and bring to a boil. Reduce heat to low and simmer at least 1 hour. Add seafood and continue to cook on medium for about 15 to 20 minutes.
  4. Taste for seasoning. Add file to thicken.
  5. Stir in remaining green onions and simmer a few more minutes. Serve over rice in bowls.

 

 

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Amye’s Top 10 of 2014

 

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It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

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2.  Snapper Hemingway

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3.  Greek Salad Dressing

greek salad dressing

 

4.  Queso

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5.  Pretzel Dogs

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6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas

 

7.  Heirloom Tomato Salad with Lemon Vinaigrette

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8.  Scalloped Sweet Potatoes

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9.  Southwestern Corn Pudding

southwestern corn pudding

 

10.  Blarney Blue Cheese Chips

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Snapper Hemingway

 

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Have you started making plans for Father’s Day?  Thinking of taking dad out for his big day?  I have a wonderful alternative…Snapper Hemingway!  This is the most delectable fish dish you will ever taste! Your dad will feel loved and special when you prepare Snapper Hemingway for him!

As many of you know, I turned 50 last month.  Yep, I’m old!  Greg planned a special night out with friends.  We went to Chart House in Savannah for a wonderful meal, then to Savannah Smiles to listen to great piano playing.  I had to go on stage and I was totally embarrassed but that’s another story for another day.  Chart House is one of those restaurants that we only go on special occasions.  I’ve never had anything I didn’t like and the location in Savannah is beautiful, located in the oldest masonry building in Georgia and located on the river.

 

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Notice the top of my menu!

 

I had the Snapper Hemingway…kinda…I substituted grouper.  The snapper is wonderful but I must say, grouper is probably my favorite fish.  You can use any firm white  fish for the recipe.  If it’s available in your area you could use sea bass, grouper, pompano, or cod.  Don’t skimp on the crab meat, make sure to buy jumbo lump crabmeat.  I know, its expensive right now, (mine was $26 lb.),  but this is for dad after all.  I was able to stop in Joe Patti’s last weekend while on a whirlwind trip to Pensacola.  I didn’t even see the beach, but you know I’m going to Joe Patti’s if I’m in Pensacola!

If you substitute the snapper I would love to hear back from you.  Just comment and let me know which fish you used.  Enjoy and I hope all dad’s have a great day!

5.0 from 1 reviews
Snapper Hemingway
 
Author:
Serves: 4
 
Ingredients
  • Shallot Butter:
  • ¼ c. shallots, peeled and chopped fine
  • 10 oz. butter, room temperature, cubed 1"
  • 2 tbsp. fresh lemon juice
  • ¼ c. heavy cream
  • Seasoned Flour:
  • 2 c. all-purpose flour
  • 1 tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. white pepper
  • 1 tsp. paprika
  • ¼ tsp. salt
  • Egg Wash:
  • ½ c. milk
  • 1 lg. egg
  • Breading:
  • 1½ c. Club cracker crumbs
  • 1½ c. fresh Parmesan cheese, grated
  • 4 (6-oz.) snapper fillets
  • 8-oz. jumbo lump crabmeat
  • 1 oz. vegetable oil
  • Chopped fresh parsley, garnish
Instructions
  1. Preheat oven to 350°.
  2. Prepare shallot butter: Over medium heat saute shallots in 2 oz. butter until golden brown (about 3 minutes). Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one piece at a time, stirring until melted before adding another. Set aside in warm area.
  3. Prepare seasoned flour: In a mixing bowl combine flour, garlic powder, onion powder, white pepper, paprika, and salt, set aside.
  4. Prepare egg wash: Whisk egg and milk together, set aside.
  5. To prepare: Heat oil, in a sauté pan, over medium heat.
  6. Dust fish fillets with seasoned flour, dip into egg wash, then place into breading mixture pressing breading into fish. Coat all sides of fish completely.
  7. Add fish to hot oil and cook until golden brown on both sides, only turning once. Remove from pan to a cookie sheet. Repeat with remaining fillets and place in 350° oven until cooked in the center (about 6 to 8 minutes).
  8. In the meantime, heat crabmeat in a small pan with about 3 tablespoons of water. Be careful not to break up the crabmeat. Drain before serving.
  9. To plate the fish: Place the fish in the center of plate. Divide heated crab between fillets. Spoon lemon shallot butter over crabmeat. Sprinkle with chopped parsley.

 

 

 

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