Best Southern Gumbo Recipes

SOUTHERN SEAFOOD GUMBO

Steps:

• In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.

SOUTHERN SEAFOOD GUMBO

Steps:

• Pour olive oil into a heated soup pot.
• Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
• Add celery seed.
• Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
• Bring to a boil and simmer about 10 minutes.
• Stir in fish and cook for approximately 8 more minutes.
• Add shrimp and cook for about 5 more minutes.
• Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
• Serve with a green salad and crusty bread and you have a full meal.

SOUTHERN STYLE SHRIMP GUMBO

Steps:

• 1. Cook rice in water as directed on package.2. Meanwhile, melt margarine in Dutch oven over medium heat. Add onion, bell pepper and garlic cook until tender.3. Sprinkle onion mixture with flour stir to coat. Add broth, salt, pepper and hot pepper sauce mix well. Bring to a boil. Stir in tomatoes and okra. Simmer 10 minutes, stirring occasionally.4. Stir in shrimp. Simmer an additional 5 to 6 minutes or until shrimp turn pink. Stir in parsley.5. To serve, spoon 3/4 cup rice into each of 8 individual soup bowls spoon gumbo over rice.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 270 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 80 mg 27% * Sodium: 520 mg 22% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 15 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Very Lean Meat or 3 Carbohydrate, 1 Very Lean Meat

SOUTHERN GUMBO

Steps:

• Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
• Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
• Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
• At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
• Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
• About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
• last 10 minutes of simmering period. Stir in molasses.
• Serve over hot rice.