Bayou Gulf Shrimp Gumbo Recipes

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BAYOU GULF SHRIMP GUMBO



Bayou Gulf Shrimp Gumbo image

This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that's beloved in the Louisiana bayou. -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound bacon strips, chopped
3 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 bottles (8 ounces each) clam juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried marjoram
2 pounds uncooked large shrimp, peeled and deveined
2-1/2 cups frozen sliced okra, thawed
Hot cooked brown rice, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 204mg cholesterol, Sodium 792mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

GULF SHRIMP JAMBALAYA



Gulf Shrimp Jambalaya image

Provided by Anne Burrell

Time 1h42m

Yield 6 to 8 servings

Number Of Ingredients 15

2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 teaspoon cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish

Steps:

  • For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
  • Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
  • Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
  • Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO



Chef John's Duck, Sausage, and Shrimp Gumbo image

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h25m

Yield 8

Number Of Ingredients 21

1 tablespoon vegetable oil, or more as needed
2 duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced peppers
1 cup chopped celery
4 green onions, chopped
½ teaspoon dried thyme
1 bay leaf
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 cup diced fresh tomatoes
1 smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon chopped green onion

Steps:

  • Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
  • Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
  • Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
  • Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
  • Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
  • Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
  • Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g

BAYOU GUMBO CROCK POT



Bayou Gumbo Crock Pot image

This recipe is so great and easy to change up. Feel free to add more things like crab meat, chicken meat, more veggies. I like to add more hot sauce to the mix while its in the crock pot. Have fun with it and dont worry there is no way to mess this one up. People will think that you slaved all day to make it.

Provided by Miss Oregon

Categories     Gumbo

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons flour
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
14 ounces diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked medium shrimp
1 1/2 cups uncooked long-grain white rice
3 cups water

Steps:

  • 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
  • 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

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