Pizza Seafood Gumbo

Pizza Seafood Gumbo
Recipe type: pizza
Serves: about 4 quarts
  2. In large stockpot, combine reserved shrimp shells, 8 small crabs (cleaned and broken half), 2 onions (halved), 2 ribs celery (chopped), 2 lemons (halved), 1 head garlic (halved horizontally), 10 bay leaves, 2 tablespoons salt, 1 teaspoon each black pepper, dried basil, oregano, tarragon and thyme leaves with 5 quarts water; bring to a boil.
  3. Simmer 1 hour.
  4. Cool and then strain.
  5. Add reserved liquids from oysters and Seafood Topping.
  6. Refrigerate.
  7. Dock dough; spread Gumbo Sauce over crust.
  8. Lightly sprinkle with oregano.
  9. Cover crust with spinach.
  10. Top with cheeses then Seafood Topping, tomatoes, bell pepper and olives.
  11. Sprinkle with file.
  12. Bake in 470 F oven 7 min.
  13. Garnish with parsley and green onions.
  14. Cut into wedges; garnish each with lemon slice.

Pizza Seafood Gumbo
Recipe type: pizza
Serves: 6 pizzas
  2. Peel and devein 2 pounds fresh (40-60 count) shrimp; reserve shells for stock.
  3. Drain and cut into thirds 2 quarts fresh oysters; reserve liquid for stock.
  4. In large skillet, cook 1 pound diced andouille in 6 tablespoons butter 1 min.; add shrimp and oysters Saute 3 min. or until shrimp turns pink Cool 5 min.
  5. Add 2 pounds lump crabmeat, 3 tablespoons minced garlic, 1 tablespoon white pepper, 1 teaspoon salt, ½ cup each chopped fresh parsley and sliced green onions and juice from 1 lemon; mix well.
  6. Drain in colander, reserving liquid for stock.
  7. Refrigerate.

Pizza Seafood Gumbo
Recipe type: pizza
Serves: 12 pizzas
  • One 14-inch pizza crust
  • 6 ounces Gumbo Sauce*
  • 14 cup dried oregano leaves
  • ¼ fresh spinach leaves, stems removed
  • 2 ounces crumbled feta cheese
  • 8 ounces shredded part-skim mozzarella cheese
  • 12 ounces Seafood Topping**
  • 3 ounces diced Creole tomatoes
  • 2 ounces diced green bell pepper
  • 2 ounces sliced black olives
  • ½ teaspoon file powder
  • Chopped fresh parsley and green onions
  • Thin slices fresh lemon
  2. Chop 4 cups each celery, green bell peppers and onions; combine with ½ cup file powder, 2 tablespoons salt, 2 bay leaves (crumbled), 1 tablespoon sweet paprika, 2 teaspoons cayenne pepper, 1 teaspoon each black pepper, dried oregano and thyme leaves.
  3. In a large, heavy stockpot, melt 12 ounces margarine; turn heat to high.
  4. When margarine begins to smoke, after about 3 minutes, gradually stir in 1 cup all purpose flour with wooden spatula.
  5. Cook & stir 5 to 7 minutes until mixture is a dark red-brown.
  6. Add celery-seasoning mixture; cook and stir constantly 8 min.) until thick.
  7. Over medium heat, stir in 3 cups tomato puree, 8 ounces chopped fresh garlic and 2 tablespoons hot pepper sauce.
  8. Cook and stir 6 min. Add 10 cups Seafood Stock Simmer over very low heat 1 hour, stirring frequently and skimming fat off top occasionally.
  9. Remove bay leaves.
  10. Refrigerate overnight.