ULTIMATE GULF COAST GUMBO
Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.
Provided by Robert Wilson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h50m
Yield 20
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
- Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
- Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
- Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g
CAJUN GUMBO RECIPE
This recipe of Cajun gumbo is made with chicken and andouille sausage, roux, trinity, chicken stock, and thickened with okra and gumbo filé powder.
Provided by Adrienne Cheatham
Categories Entree
Time 4h15m
Number Of Ingredients 19
Steps:
- Gather the ingredients.
- Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
- When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
- Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
- While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
- Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
- Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
- Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
- Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
- Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
- Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
- Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
- Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
- To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
Nutrition Facts : Calories 464 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 7 g, Fat 27 g, UnsaturatedFat 0 g
CHICKEN, SHRIMP, AND SAUSAGE GUMBO
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Provided by B-B-Q Man
Categories Gumbo
Time 4h30m
Yield 14-18 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
- Enjoy!
Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
CHICKEN, SHRIMP & SAUSAGE GUMBO RECIPE - (4.4/5)
Provided by paulmartinjr
Number Of Ingredients 22
Steps:
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich dark brown color - just like chocolate. Don't walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes, stirring frequently. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 to 50 minutes .Add the shrimp, simmer for 5 more minutes. Stir in file powder, green onions, and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt to your taste.
CAJUN CHICKEN AND SAUSAGE GUMBO
Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
Provided by Irishcolleen
Categories Gumbo
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add sausage to the pot.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!
Nutrition Facts : Calories 773.5, Fat 65.9, SaturatedFat 15.5, Cholesterol 131, Sodium 786.9, Carbohydrate 15.6, Fiber 1.2, Sugar 2.2, Protein 28.6
More about "cajun chicken sausage shrimp crab gumbo recipes"
SHRIMP, CRAB AND SAUSAGE GUMBO – EVERYDAY CREOLE
From everydaycreole.com
GUMBO WITH CHICKEN, SAUSAGE, SHRIMP & CRAB
From biscuitsandburlap.com
Estimated Reading Time 5 mins
- In separate non-stick skillet, heat 1/2 cup oil and 1/2 cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.
CAJUN GUMBO SHRIMP CHICKEN - RECIPES | COOKS.COM
From cooks.com
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
10 BEST CHICKEN SAUSAGE SHRIMP GUMBO RECIPES | YUMMLY
From yummly.com
SHRIMP AND SAUSAGE GUMBO RECIPE - EVOLVING TABLE
From evolvingtable.com
GUMBO RECIPES WITH CHICKEN SHRIMP AND SAUSAGE : OPTIMAL ...
From recipeschoice.com
MAKE SHRIMP, SAUSAGE, AND CRAB GUMBO WITH NT2C CAJUN GUMBO ...
From notime2cook.com
SAUSAGE SHRIMP AND CHICKEN GUMBO - CREATE THE MOST AMAZING ...
From recipeshappy.com
CAJUN STYLE SHRIMP AND SAUSAGE GUMBO | JENNIFER COOKS
From jennifercooks.com
CAJUN CRAB, SHRIMP, SAUSAGE & CHICKEN GUMBO | CAJUN ...
From pinterest.com
CHICKEN, CRAB & ANDOUILLE SAUSAGE GUMBO RECIPE ...
From foodiecrush.com
CHICKEN SHRIMP AND SAUSAGE GUMBO - FORTAMEN.COM
From fortamen.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CREATE THE MOST ...
From recipeshappy.com
CAJUN SHRIMP AND SAUSAGE GUMBO – GHO RER KHOJ
From ghorerkhoj.com
SHRIMP & CRAB GUMBO - THERESCIPES.INFO
From therecipes.info
CREOLE CHICKEN, SAUSAGE, AND SHRIMP GUMBO - THE RICHMOND ...
From therichmondavenue.com
CHICKEN SAUSAGE SHRIMP GUMBO - CAJUN RECIPES
From cajun-recipes.com
CAJUN CHICKEN SAUSAGE SHRIMP GUMBO RECIPE – GHO RER KHOJ
From ghorerkhoj.com
CAJUN GUMBO RECIPE WITH SAUSAGE AND CHICKEN - MAKE YOUR MEALS
From makeyourmeals.com
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - SAVOR THE FLAVOUR
From savortheflavour.com
CHICKEN SHRIMP AND SAUSAGE GUMBO - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
CHICKEN SHRIMP AND SAUSAGE GUMBO RECIPE - HOSTESS AT HEART
From hostessatheart.com
CAJUN CHICKEN, SAUSAGE, AND SHRIMP GUMBO | HY-VEE
From hy-vee.com
CHICKEN AND SAUSAGE GUMBO - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | LOUISIANA CAJUN ...
From louisianacajunmansion.com
CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
From theseasonedmom.com
CAJUN SHRIMP AND CRAB GUMBO - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
SHRIMP SAUSAGE AND OKRA CREOLE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
AUTHENTIC SEAFOOD, CHICKEN AND SAUSAGE GUMBO - GARLIC & ZEST
From garlicandzest.com
CAJUN INSPIRED SEAFOOD GUMBO RECIPE | SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
GUMBO RECIPE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
SHRIMP AND SAUSAGE GUMBO RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
EASY CAJUN GUMBO RECIPE - READY IN AN HOUR! - HOUSE OF ...
From houseofnasheats.com
GUMBO ~ SHRIMP, CHICKEN & ANDOUILLE SAUSAGE
From cookandbemerry.com
SHRIMP AND CRAB GUMBO - BURRATA AND BUBBLES
From burrataandbubbles.com
SEARCH - TAG - CHEF JOHN FOLSE ALFREDO SAUCE 4 LB - CAJUN.COM
From cajun.com
CAJUN SHRIMP AND CRAB GUMBO - THERESCIPES.INFO
From therecipes.info
14 GUMBO: CHICKEN, SHRIMP & SAUSAGE IDEAS IN 2021 | GUMBO ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love