Please help with gumbo

Question

i want a simple and easy recipe for gumbo and i want the gumbo with the shrimp and rice just like red lobster has it :] please be detailed with directions thanks everyone

Answer 1

Check your grocery store for Tony Chacere's roux mix. It would be in the spices area. There's a recipe for Gumbo right on there. We like ours very simple. I just use chicken, sausage and the roux mix. You could do the same with shrimp. Be sure to get some Tony Chacere's creole seasoning to put in there. I add some seasoning while cooking and then we season it to taste after it's served.

http://www.tonychachere.com/mixes/roux_g...

Answer 2

Try checking the food network web site for a recipe. Gumbo is pretty easy to make. just remember to go easy on the ceyene pepper. and be sure to finish it with file powder. There are as many reciped for Gumbo as there are people in and around New Orleans. So don't be intimidated by the recipe, just have fun and I'm sure your Gumbo will be great! Hope this helps, chef paul

Oh yeah, be sure to add Andouille sausage along with the shrimp and maybe some chiken too! Then use a small bowl to mold steamed rice into a round shape, place it upside down onto a plate and unmold the rice and laddle on your Gumbo around the rice!! have fun!

Answer 3

Okay - this answer is kind-of long, but detailed as you asked for it! This is the only one that I think has rice in it, even though it is not a gumbo.  There is a recipe for the gumbo, just go to this site:

http://www.redlobster.com/kitchen/recipe...

This site has the actual Red Lobster Recipes, from Red Lobster!!

South Beach Seafood Paella  Drawing on the seafood traditions of Spain, this hearty dish is full of flavor and taste. And the gorgeous colors of saffron, snap peas and red pepper make it a perfect choice for a fancy meal.

Serves 6

Ingredients:

6 tbsp. olive oil

1 cup minced onions

1 small sweet red bell pepper, seeded, cut into 1/2" pieces

1 small sweet green bell pepper, seeded, cut into 1/2" pieces

1 cup canned chopped tomatoes, drained

1 tbsp. minced garlic

1 tbsp. minced fresh thyme

1 lb. sea scallops

Sea salt and freshly ground black pepper

6 oz. andouille sausage, cut into 1/2" thick pieces

1/2 cup dry white wine

3 cups long-grain rice

1 tsp. saffron threads

3 cups chicken stock, hot

3 cups clam juice, hot

12 large or jumbo shrimp, cleaned and peeled, leaving tails intact

1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks

16 fresh mussels

1/2 lb. sugar snap peas

1 medium red pepper, cut into long 1/2" wide strips

Chopped fresh parsley to garnish

PREPARATION

THE "SOFFRITO"

In a heavy 12" skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick. Put the sofrito aside for later. Seafood and Sausage:

Season the fish, shrimp and scallops with salt and pepper. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes. Add the sausage and cook until light brown. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.

PAELLA:

About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt and pepper. Arrange the seafood on the top of the rice. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice. Remove from stove and let stand for five minutes before serving. Garnish with parsley.

Estimated cooking time: 30 minutes (not including prep time).

CHEF'S TIPS

Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood. Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up. This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).

BEVERAGE SUGGESTIONS:

Sangria is a nice accompaniment due to the sweetness of the drink. Another good pairing is wines from the Mediterranean, Italy, or Spain — either whites or reds

Hope this helped!  Good Luck!