J paul’s seafood gumbo recipe
J. Paul’s Seafood Gumbo
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Recipe intro
Looking for a delicious and authentic seafood gumbo recipe? Look no further than J Paul's seafood gumbo recipe. This recipe is a perfect blend of flavors, combining fresh seafood with aromatic spices and a rich, flavorful broth. Whether you're a seasoned gumbo enthusiast or new to this classic Louisiana dish, J Paul's recipe will surely impress your taste buds. Get ready to indulge in a hearty bowl of gumbo that will transport you straight to the bayou.Keywords: seafood gumbo, J Paul's, recipe, Louisiana dish, flavorful broth.
J paul's seafood gumbo recipe details
This gumbo can be expensive to make, so I only get to make it once a year, usually on New Year’s Eve, outside, over an open fire (of course). I save the juices from the Thanksgiving turkey, which really puts this gumbo over the top. This is one of those recipes that I worked for years to perfect, and now it’s perfect, so I don’t dare change anything else. But, that’s MY taste. Anybody is free to change whatever they want. Latigo
Ready in: 3 hours 30 mins
Ingredients
Serves: 20- 1/2 cup flour
- 1/2 cup oil
- 2 heads garlic, broken into cloves and peeled
- 2 onions, chopped
- 2 bell peppers, chopped
- 1 cup celery, chopped
- 3 quarts fish stock (or chicken stock)
- 1/4 bunch fresh parsley, chopped
- 2 bay leaves
- 6 oz. tomato paste
- 1 teaspoon cayenne pepper
- J. Paul’s Creole Seasoning, to taste
- Salt & Pepper, to taste
- Sliced okra, as much as you like
- 1 pound shrimp, tail off
- 2 dozen oysters, with juice
- 1 pound crawfish tail meat
- 1 pound Andoullie sausage, cut up
- 1 pound lump crab meat
- 1 can oyster stew
- 1 pound catfish, cooked & cut up
- File gumbo, for garnish (minced sassafrass leaves)
Preparation method
Prep: 30 mins | Cook: 3 hours1. In a large stock pot, make a roux with oil & flour. Add the Trinity (onions, bell pepper & celery) and saute 15 minutes, stirring frequently.
2. Add fish stock, stir into the roux, and bring to a boil.
3. Add remaining ingredients, EXCEPT seafood. Bring to a boil, then turn down heat to a simmer. Let simmer for 2 1/2 hours.
4. Add seafood and continue to simmer for another 15 minutes. Serve over rice or potato salad and garnish with file gumbo.Tip
“File” gumbo: pronounced fee-lay
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