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freddyjbbq

Dutch oven seafood gumbo or stew recipes?

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Thanks CK, there's a zillion recipes online but I'd like to go with some recipes proven by the gurus. I've also been on the BGE forum for quite some time so I'll keep an eye out and see if we can't expand the knowledge base for all on this topic

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Alton Brown has a shrimp gumbo recipe with a baked roux that I did using a Lodge enameled DO. My wife, the food critic, even approved:

 

http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe.html

 

I used an enameled DO because it was the right size.

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Who's got a great one? Can already feel fall in the air up here and football season is just about here.

  

I'm watching this too. I have a Mediterranean Seafood stew recipe but it requires constant stirring and adding which isn't optimal on a kamado.

 

I'd love to see what others have come up with!

I have a rogue idea, if we don't get much interest, how about we corroborate offline and come up with a BOMB recipe to share with the forum?

Doesn't have to happen today or tomm, but soup and stew season is upon us in the next few weeks, might be a fun side project for us.

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Alton Brown has a shrimp gumbo recipe with a baked roux that I did using a Lodge enameled DO. My wife, the food critic, even approved:

 

http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe.html

 

I used an enameled DO because it was the right size.

You rock dude, thanks for the post-up

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I have a rogue idea, if we don't get much interest, how about we corroborate offline and come up with a BOMB recipe to share with the forum?

Doesn't have to happen today or tomm, but soup and stew season is upon us in the next few weeks, might be a fun side project for us.

I'm game. I have a good Idea what I've done in the past and a recent failure (didn't post that one). Anyway I'll be contemplating this idea.

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I have a rogue idea, if we don't get much interest, how about we corroborate offline and come up with a BOMB recipe to share with the forum?

Doesn't have to happen today or tomm, but soup and stew season is upon us in the next few weeks, might be a fun side project for us.

I'm game. I have a good Idea what I've done in the past and a recent failure (didn't post that one). Anyway I'll be contemplating this idea.

Do it! We can talk through Pm's and experiment & tweak, the roll out the bomb!

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This is the recipe that I have - I have no idea where it originally came from. A guy made it for me for a second date at his place. The relationship never went anywhere, but I got a killer recipe out of it. :) I'll play around some and if anyone else wants to tweak or add some ideas, I'd welcome them:

 

Mediterranean Fish Soup
 
3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
 
In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper,orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
 
Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
 
Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.

(I've added diced potato to this as well, and it's pretty good)

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