Seafood Paella

chicken stock

saffron threads,

salt

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Seafood Gumbo

all-purpose flour

canola oil

onion

celery

green pepper

green onions

chicken broth

water

okra

paprika

oregano

black pepper

parsley

Cajun seasoning

I made this with lobster meat, shrimp and blue crabs. It was a BIG HIT!

My first time making gumbo from scratch.  Add crawfish shrimp and sausage.  Yummy

This was my first time making gumbo. I love to cook & consider myself to be a foodie with a very diverse palette. That being said, this gumbo is EVERYTHING! I added sausage, blue gumbo crabs,  & tilapia. Everything else is the same. I also am eating it with a flaky honey butter biscuit. Hands down THEE best gumbo I've ever had. Thanks so much for sharing!!

I added chicken drumettes, sausage and shrimp. We had it over rice. Very good and easy to make.

The Cajun flavors come together nicely here and the taste is great!!

very good recipe;  I added rice to the gumbo after was done at the same time that I added the shrimp. This thicken it somewhat . I also cut down on the salt. I also added Andouille sausage to give it more of a cajun style taste.

Easy to follow. Family loved it over rice.

This is a huge recipe.  Can it be frozen?  I&#39;d hate to think my husband and I would be eating this for at least a week.  Not a good idea.  Help.

Since I have never made gumbo before, this was a good, non-intimidating recipe to start with.

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.&nbsp;

shrimp

butter, divided

(32-ounce) cartons chicken broth

andouille sausage, (sliced)

vegetable oil

green bell pepper

garlic

(12-ounce) bottle amber beer

Worcestershire sauce

thyme

bay leaves

crabmeat

rice

Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.

In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.

Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.

In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.

Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.

Add flour and stir with wooden spoon until smooth.

Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.

Add onion and cook for 5 minutes, stirring frequently.

Add green pepper and celery and cook for 5 more minutes, stirring often.

Add garlic and cook 1 minute.

Add beer and stir in well.

Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.

Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.

Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.

Serve with white rice.

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

butter

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Seafood Chowder

celery,

onion,

cayenne pepper

marjoram

flour

milk (or more if you

(10 1/2 ounce) cans condensed cream of potato soup (undiluted)

lbs clams (whatever you want your soup

parsley (to garnish)

Melt butter in 3-quart saucepan over low heat.

Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

Add milk and condensed soup and stir until piping hot.

Meanwhile clean and chop seafood as you like.

I usually halve the shrimp and then cut one half in half and leave the other half whole.

If using extra large scallops I usually quarter them.

When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

I made this recipe tonight for my family. They loved it! It was so easy and simple - and I loved that I had most of the ingredients on hand. I added fresh mushrooms and corn to my batch to make it a little heartier. Will definitely make it again.

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Seafood Newburg

milk

dry sherry

ketchup

(6 ounce) cans small shrimp, drained

Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.


Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.


Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely.  DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour.  What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour.

I added some garlic, it just doesn't seem complete with out garlic-1 clove cooked with the flour and butter.  Also added a little half and half and topped with fresh grated Parmesan Reggiano.  I liked this pretty well and would make this again.  

I've been looking all over for a good Newburg recipe, and this fit the bill.  It's a "keeper" as far as I'm concerned.

I've been looking for a great Newburgh recipe to replace the discontinued Knorr sauce mix. This comes the closest to it.

This was a great dish! Very simple and very tasty I added about 1/2 cup sherry to my taste. I put fresh broiled (3 - 6oz) lobster and 1# frozen shrimp. I used Pepperidge Farm Frozen pastry sheets thawed cut into 4 squares put shrimp and lobster chunks a little sauce sealed the pastry and 20 minutes at 350. Serve hot with sauce try twice baked Potatoes as a side. Awesome

I would make this again. You may want to substitute cocktail sauce for the ketchup to give it a little more zip. I also substituted some claw crab meat for 1 can of shrimp.

My husband and I really enjoyed this the kids less so. It was really easy and quick (always a plus!). I used imitation lobster since I am allergic to shellfish and it turned out fine.

I made this for my first cooked meal in my apartment.  I added some flounder to make it Seafood instead of just Shrimp.  Served over a couple of flakey biscuits and it was just perfect.

one small change was 2 tablespoons of ketchup and one of horseradish but other than that I followed the recipe exactly and it was dddddddddelicious.

I doubled the sauce because I was going to add 1 lb fresh shrimp. I did one thing right. I tasted the sauce before I wasted the shrimp. This tastes like flour.

curry powder

nutmeg

cayenne

unsalted butter

shallot, minced

tomato paste

black peppercorns

sea scallops

shrimp,

lobster tail meat

Gremolata

Sea Roasted

Serving Suggestion: steamed long-grain white rice

flat-leaf parsley, chopped

rosemary leaves, chopped

garlic clove,

lemon

asparagus

sea salt

To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside. 

Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat. 

Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat. 

Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.

Mix all of the ingredients together in a small bowl. Refrigerate until ready to use. 

Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates. 

I was very disappointed in this recipe.  Followed directions, found it pasty and the taste was off, not sure if it was the curry.  Would like a more creamy sauce like a bisque.  

I was very disappointed with this recipe! It was very bland and not at all what I expected.  I am not sure if I did something wrong, but I felt I followed the recipe.  It seemed a bit pasty, and I felt the curry taste came through but not in a good way.  I am not sure what went wrong with the whole dish....but not a good outcome.  Will continue to look for another recipe because I really do like this dish.

I love lobster new burg and will try this recipe with lobster and shrimp for Mother's Day.<div><br /></div>

I tried my hand a this recipe.  I used heavy whipping cream instead of milk.  I like a more condensed consistency.  Excellent recipe.    Will definitely do it again.  

This an absolutely delicious recipe, although a bit ambitious to assemble.  I used evaporated milk instead of regular milk and heated it in the microwave.  I think evaporated gives a creamier texture to sauces and it works.  I didn't have lobster meat and used lump crab meat instead and it was excellent.  I also blended in the gremolata to the cream sauce just before serving and it was awesome -- so be sure to make the gremolata or the dish could be rather bland in my opinion.  You can always ramp it up with more curry, but not everyone likes a lot of curry. This recipe is worth the extra work and be sure not to overcook the seafood!   

I also put the lobster, scallops and shrimp into the sauce once the milk/tomato paste was added.  I love seafood, added some chunks of cod.  Everyone loved it.  And the gremolata was easy. I served it on the side of the rice in a mound, but everyone took their mound and put it all over the top of the sauce once they took a bite with it. My guests liked it alot.

My husband made this for Christmas eve dinner.  We left out the curry, tomato paste and used onions instead of shallots and shrimp for our seafood.  It was sooooo good!  We both loved it and can't wait to make again.  We also just warmed the milk in the microwave and then added, so it saved us a dirty pot.  

Made this for my husbands birthday dinner and we both loved it.  I used five pots to cook entire meal and it was worth every single one.  I followed recipe and made exactly as directed, but will probably take another users advice and cook seafood in sauce next time.  

This was the most delicious sauce ever!  It is worth the dish/pot washing.  It was much easier than I first thought to make.  I followed the recipe exactly except that I chose to serve over rice.  My husband and I fought over who got the leftovers for lunch!!  I won!!!

Make and share this Seafood Newburg recipe from Food.com.

(1 1/2 lb) lobsters, cooked and picked

scallops,

lb shrimp

cream

Saute shrimp, scallops and lobster in butter.

Move seafood to a crock pot set on low or warming dish.

Add sherry to hot saut&#xE9; pan and boil hard to de-glaze the pan.

In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.

Slowly whisk in milk pouring in a half cup at a time.

Add cream slowly, whisking continuously until mixture thickens.

(Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.

Serve with linguini, saltine or common crackers or toast.

In my never-ending quest to make lowfat meals, I used fat-free half and half, and fake lobster chunks (made from fish).  Otherwise followed the recipe exactly.  It was delicious!  I'm sure using the "real" ingredients would make it even more special, but this was pretty darn good in my fat-free version.  I served it over rice.  It was very filling.  We will eat this one many times again!  thanks for a great recipe!

Newburg, with its sherry-spiked cream sauce, seems like a throwback to the Eisenhower administration, but this ultrarich dish is the one that everyone begs for at the Inn at Isle au Haut.Plus: More Seafood Recipes and Tips

light cream

dry sherry,

sweet paprika

sea scallops,

haddock

lobster meat,

Salt and pepper

Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.


Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.


This brings me back to my childhood. My Mom would make this for very special occasions. She would serve it in a puff pastry shell. So good!

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

onion powder

garlic powder

onions

green bell peppers

crab legs

scallops

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Seafood Recipes

Seafood Recipes - recipes from across the web

Seafood Paella

Seafood Gumbo

Seafood Gumbo

Seafood Enchiladas

Seafood Chowder

Seafood Newburg

Seafood Newburg

Seafood Newburg

Seafood Newburg

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Seafood Stock

Seafood Lasagna

Seafood Boil

Seafood Enchiladas

seafood stew

Seafood curry

Seafood paella

Seafood paella

Seafood pies

Seafood salad

Seafood Soup

Seafood Salad

Seafood Casserole

Seafood Rollatini

Seafood Soup

Seafood Soup

Seafood Bouillabaisse

Seafood Chowder

Seafood Gumbo

Seafood Gumbo

Seafood Gumbo

Seafood Cioppino

Seafood Arrabbiata

Seafood Laksa

Seafood Boil

Seafood Spaghetti

Seafood Chowder

Seafood Chowder

Seafood Chowder