Heat oil in a large skillet over medium heat. Please check out Denise’s gumbo challenge recipes, HERE. You breaking rules on purpose methinks. There is so much more flavor to be had by seasoning and searing them off, and then throwing them into the finished stew or gumbo. Stir in the slurry to gumbo to thicken, stirring well. Add shrimp, crabmeat and andouille to stock pot. For someone like myself that loves fiery food this is a great recipe. Perfect execution of the challenge concept. I made it for my husbands 50th birthday dinner. I came to the same conclusion, though, and trusted the recipe. Which premade biscuits are worthy of your breakfast? I’m using dashi stock instead of beef and chicken stock though. I was ditching the bird and pig. Add shrimp; simmer until shrimp … Remove pot from oven and add the sliced okra, Worcestershire sauce and salt and pepper. You need to really, really season them up good! I need to finish writing my post, but I’m feeling kind of lazy. In a large heavy saucepan, over low heat, melt 1 cup of the butter. Denise gave us a recipe for creole seasoning, but since I’ve been making it since like..well, my Uncle Bubba..never mind, for a few years, I decided to use it instead of making the creole seasoning. You saved Big Charlie's Gumbo to your. I made the scallops for my boyfriend tonight, along with grilled steak and salad, and they are so delicious! I have yet to perfect that perfect brown tint for the scallops I like , Now that was some tutorial! Most of the times i visit a blog I consider that most blogs are amateurish or phony. You bet! Get mashin'! I used chicken instead of the shellfish and beef and it was wonderful. A few weeks ago I slathered the shrimp in Cajun seasoning and slightly baked them prior to adding them to the gumbo. When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Thanks for opening my eyes to this and the recipe! It looks delicious. That said, although I sort of followed Denise’s gumbo syllabus, I tinkered with different ingredient amounts, mixed up the herbs, and well..I don’t see a beef, sea scallop and shrimp gumbo out there anywhere, so it’s mine, right? SO, sick of the word ‘easy’ yet? Notify me of follow-up comments by email. Hope you are having a wonderful week Lisa . Yes, cajun or creole seasoning makes all the difference! Hot cooked rice Brown ground beef, chopped onion, celery, green pepper and garlic in Dutch oven. Lisa, thanks for popping by and adding to the “scallopy” collection. Wow, excellent sear job! Hope your knee feels better soon. Sorry to hear your knee is still causing you pain. Lovely gumbo though – I’ve never seen one with beef. I insisted on searing of my halibut cheeks in much the same fashion as you did your scallops. In conclusion, loved this challenge, and love my ‘new’ gumbo. Wow! On the other hand,I could literally say that you writting is real and your photos are perfectly imperfect, like life. Add the shrimp and scallions to the pot, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Place the shrimp in a bowl and set in … Add the seared scallops to the gumbo and let them soak up the flavors and finish cooking for a few minutes before serving. , Pingback: Creamy Tomato Alfredo Linguine - parsley sage sweetparsley sage sweet, Your email address will not be published. Now that I’ve conquered gumbo, I think it’s high time I get my hands on some crawfish for a crawfish etouffee! Rub the scallops all over with the cajun seasoning. Classic Cajun & Creole Style Stews for National Gumbo Day! And the pictures look delicious. How Southern of you! Wow, even spicier and super, seriously delish! I sincerely hope you are taking care of yourself and that the knee is healing fast. Valerie. It is available in many supermarkets. This is a good food to eat with a nice cheese on it, HOw fabulous, that looks like a soup with real bite, something that you can really get your teeth into. Shall I now call you Grace or hop-along? Good job! Filé powder can be added off the heat to thicken the gumbo. And the cheese grits cakes…..love it! Now it really does get easy, because with my method you dump the beef, stocks, well..basically everything but the scallops, shrimp and cheese grits cakes, into the pot, then into the oven, and let it cook for about an hour. So hearty and delicious. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. I’m going to share a secret, I’ve never had a scallop before, but yours look so good that I’m curious to try!! Flip them over then add another tablespoon of butter and tablespoon oil to the pan. This was great. That is a delicious looking gumbo! Remove pot from oven..uncover and add peeled and de-veined shrimp. Only once in my life have I had okra that wasn’t sliming up my gumbo, and that was in some little, out of the way restaurant/shack in Florida. Cook garlic, onions, celery and okra, stirring … I love the addition of seared scallops; they are one of my favorite foods. , You are so funny, love your writing and sarcasm. And man, girlfriend, you’re practically early this month! The andouille sausage adds a LOT of flavor you really shouldn't substitute anything else for it. Add the chopped bell peppers, minced garlic, thyme, marjoram and celery to the onions and roux. My hot sauce was habanero. I took out the beef and added a 3 pound rotisserie chicken (pulled and stringed). When making the dark roux, if there is butter in the recipe substitute it with oil instead. OH, and while that’s happening, you need to sear/fry the cajun or creole seasoned scallops, cut and sear/fry the creole or cajun seasoned cheese grits cakes, and then..OK, I’ll stop here. Heat 2 tablespoons of oil in a large pot or dutch ove. I added chicken gizzards instead of the stew beef. Denise provided us with three awesome recipes, but I just felt the need for beef in lieu of sausage and chicken, beef in lieu of duck and sausage (been there way too recently), beef in lieu of chicken or duck with sausage and seafood. Shop your favorite recipes with grocery delivery or pickup at your local Walmart. (sarcasm alert) If you want easy, and New Orleans style cooking, red beans and rice soup or stew is good. This looks really good and inventive! I was awaiting the verdict on the okra – slimy or not slimy? Required fields are marked *. I am actually a big fan of okra, and of seared scallops, so I know I’ll love this version. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. We Tried 8 Canned and Frozen Biscuits and These Were the Best. What are you waiting for? Allrecipes is part of the Meredith Food Group. Umm..easy after you sear 1 1/2 pounds of beef cubes on each side, then stand at the stove for 15 minutes browning the roux, then another 10-15 minutes caramelizing the onions in the roux, then another 10 minutes (at least in my recipe) sauteing the peppers, garlic and herbs with the onions in roux. I left out the stew beef and added anduille sausage to it gave it that extra bite. large eggs, vegetable oil, soy sauce, granulated sugar, vegetable oil and 19 more. 3 Make The Sauce and Finish The Dish. Switch to a wooden spoon and stir the onions into the roux. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally. Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until Bring to a boil, then reduce heat and simmer about 45 minutes, … Let stand until firm, 30 minutes. You did an amaxing job on this challenge ..gumbo is really forgiving and it is wonderful that you made it your own Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! Next time I will use rock shrimp because I prefer whole shrimp and the ones I got had to be cut down. Some Cajun dirty rice is simple and yummy. I’d never tried grits before, so when I came upon a recipe for these via a Food & Wine email, I thought it would pair well with my gumbo in lieu of rice, and it did. Cover and cook until vegetables are fork … Add the … The answer is simple. very ‘weeisiana’. Shrimp/Lobster/Crawfish boil = GOOD, Scallop boil = NOT so good. Props to you for attempting this, even with an injured knee! The gumbo was everything I expected it to be. They will finish cooking in the hot gumbo when it's removed from the oven. With each batch, remove to bowl or plate when done searing. Well done! Add cream base and cajun seasoning to a microwave safe bowl. Simmer just until cooked through. THEN, you throw in the okra, and cook for another hour. 421 calories; protein 29.6g; carbohydrates 15.2g; fat 26.9g; cholesterol 146.8mg; sodium 1047.9mg. File powder is ground sassafras leaves. beef cubes with creole or cajun seasoning, then sear in the 2 tablespoons hot oil. Percent Daily Values are based on a 2,000 calorie diet. Otherwise, the stew may be a bit soupy. Great recipe as written. I used to do the NY Times crossword puzzle every Sunday, (this is not bragging because I used a pencil and reference books when I was desperate to finish the dang puzzle to see the theme), and whenever the clue was ‘okra’ the answer was ‘gumbo’. Take your love of food to the next level by growing your own. Season with salt, pepper and Tabasco. Blot Scallops verrry dry on paper towels, both sides. You also plated it beautifully. This is prepared by … I loved your sense of humer.. Shred the meat, discarding the bones, then return the meat to the slow cooker. This looks absolutely fantastic, Lisa! Simmer an additional 10 minutes, stirring occasionally. XOXOXOXOXO, PS – Sorry to hear about the knee. Serve with cheese grits cakes (recipe follows) and pass the Tabasco. OR bacon fat (GASP! Inspired by Chef Paul Prudhomme’s Seven Steak Gumbo, this beef-based gumbo is great for big gatherings. In a medium saucepan, bring the milk to a simmer with half of the garlic. this link is to an external site that may or may not meet accessibility guidelines. Happ-i-ness with each bite of pan-caramelized, spicy scallop is more than worth the extra few minutes involved. Quit it with the MLS soccer for rehab. Keep whisking (this is your roux) over medium heat until medium brown, about 15 minutes. Let the gumbo rest for 10 minutes. I thought this recipe was awesome. Again looks delicious – wouldn’t want to waste a drop. Reduce heat; cover and simmer for 30 minutes. Keep the cheese grits cakes warm in a low oven. Gorgeous photos and the colour of the roux is astounding. Have I misused it in my desperate attempt to convince you to make this delicious gumbo? Thanks!!!! Yes cheese grits cakes. I hope your knee gets better quickly. I like it spicy!) In the mean time, season scallops with creole or cajun seasonings, then sear in a separate pan in 1 tablespoon of hot oil, 1 minute per side (the scallop recipe above is for fully cooked scallops to eat as is, not for this gumbo, although you can add them after the gumbo is done cooking, if desired). Do not wipe out pan. I like to use the cajun seasoning with fish, and these would be a wonderful accompaniment. Great job!! , Pingback: Classic Cajun & Creole Style Stews for National Gumbo Day! Add stew meat, bay leaves, and 2 qt. My husband likes sausage, chicken, and shrimp in his gumbo with some added heat so that's how we… Read More »Step-by-Step Guide to Prepare Super Quick Homemade Shrimp … *kisses* HH. Brown all sides of beef Shank Cross-Cut in 6-quart pressure cooker using sauté or browning setting, … While the roux is baking, de-head, peel and devein the shrimp. I hope it gets better soon. I hope the leg heals quickly. Melt butter in a large skillet over medium heat. Alright, not easy, but you don’t have to keep running to the stove to stir it so it doesn’t stick to the bottom! love all your food and your writing is fun! © Copyright 2021, Decorating Cakes, Cookies and Other Desserts. Reduce heat; cover and simmer for 30 minutes. In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. The perfect comfort food for a chilly evening. I needed a smile today – thank you!! This looks delicious, probably because it isn’t easy Sorry about your knee. Looking at your photos I’d definitely be willing to change that…Will you make me some? Add celery, onions and peppers to roux, and sauté 5 minutes; add garlic, thyme, and Seafood Magic, and sauté 1 minute; stir in tomatoes with juice, chicken broth, sausage, okra, and bay leaf; bring to a boil, reduce heat to medium-low, cover and simmer 20 minutes. I had the same apprehension about the okra – I really really hate okra. I’m clueless as to what I did right. Discard fat. Remove from the heat and whisk in the cheddar and scallions. Save Recipe Print Spicy Beef Gumbo Yields: 8-10 servings Ingredients 2½ pounds boneless chuck, cut into ¾-inch cubes ¾ cup all-purpose flour 1½ tablespoons Cajun seasoning ½ cup olive oil 3 cups chopped yellow onion 2 cups chopped celery … I also seasoned and seared the beef with the cajun seasoning, and the cheese grits cakes. I would love to try again using yiour recipe! Add pepper, onion, celery, garlic and sausage and saute … Amount is based on available nutrient data. Preheat oven to 300 F. Season (or dredge like I do. I did add oysters to the mix tho. Cook, stirring, until vegetables are tender, and meat is evenly brown. Your photos look so appetizing, I am kinda hankering for a bowl for breakfast… Awesome job. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Great work on the challenge. I hear cheese grits have great healing powers, too. Great job on your gumbo, the beef was a good idea, i bet it was delicious! Keep up the good work. It does sound like a lot of chopping, but sometimes that’s so beautifully therapeutic. A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. 1 (16 ounce) can whole tomatoes, undrained and chopped, 1 pound andouille sausage, cut into 1/2 inch pieces, 1 pound medium shrimp - peeled and deveined. Gently poach, maybe, but boil? Heat a saute pan with oil. I need red meat; my body is calling for it so it can send it on down to my knee. (I promise, I really, really want to, but it’s hard to find a place that will do them up right here in Canada). 7 Rhubarb Muffins to Wake Up Your Taste Buds, 30 Strawberry-Rhubarb Recipes to Make With Fresh Fruit, 9 Grilled Chicken Salads From Around the World, Menu Ideas for a Special Mother's Day Lunch, How to Freeze the 10 Most Common Leftovers. And your gumbo look AMAZING as well. OR maybe shrimp etouffee! Oh, well, not for lack of trying. ), then add the bay leaves. . I usually only like okra deep fried because its not slimy but your right gumbo isn’t gumbo without okra. You can omit the stew meat if you choose or add something in its place. And even though it wasn’t easy and took a while it looks worth putting on a Southern drawl for y’all! Good idea with the cheese grits cakes those really top the gumbo off. You’ve really outdone yourself! If there was no okra, I was essentially making a spicy, roux thickened beef and seafood soup/stew, not gumbo. Great gumbo combo, Lisa! My whole family (3 kids under 8) enjoyed it. Shrimp Sausage Chicken & Crab Gumbo. Oh my. Scallops. Your gumbo looks so attractive. I am with you on the scallops – I almost thought your grit cake was a scallop – love that presentation… and after my day of scallop eating as Judge of a local Top Chef contest, I can attest that scallops are always good seared. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Yummly (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window). Mine -alas- went a bit slimy, even though I did try frying them up a bit of oil first. Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. I have never been motivated to make gumbo until just now, so KUDOS to you! It does take quite a bit of time to make but it was worth every minute. I left out the beef and served it over rice it was quite good that way I didn't feel that anything was missing. Ooooh, this looks good. SO sorry to hear that. Hurray for non-slimy okra! This platter looks delicious. Wow! And I agree about searing the scallops and just adding them in – but then I just love caramelized flavor too Lovely gumbo! Great recipe. 1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when making the roux (until deep brown), do stir constantly, it will be fine... fresh okra, venison rather than beef, vegetable juice instead of water, dbl the cayenne pepper, dbl the hot sauce (a habenero xxx or hellfire), add a extra 14.5 oz can of diced tomatoes, use high grade andouille sausage (ordered from jacob's in louisiana on-line, hard to get top-line in michigan), king crab, extra 1/2 cup celery, and although cognizent of the ol cajun addage, "never add file when using okra, as they cancel each other taste" i do add a tspn of file just as cooking is finished as well as encourage addition to individual bowls before eating...the finished product has a bite as cajun should but is not uncomfortable by any means...this recipe is always a big hit at group gatherings and expect recipes requests...thanks eric. Boy does that look good! Sorry, your blog cannot share posts by email. One question though…you list a can of tomatoes in your ingredients but you don’t mention what to do with them…. Spritz a large stock pot with cooking spray and add shrimp and hot dogs. That gumbo looks marvelous and so appetizing. Was a huge hit with my friends. If it smells burnt, trash it and start over. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo. I recommend you serve this recipe over rice, like many other gumbo recipes. This recipe is not super easy as it takes time to cook to … Reduce the heat to medium-low.