Gumbo Recipe How To Make Gumbo With Shrimp Chicken And Sausage

SHRIMP AND SAUSAGE AND CHICKEN GUMBO

Steps:

• Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
• Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
• Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
• Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
• Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Discard bay leaves. Season gumbo with salt and pepper to taste.

GUMBO RECIPE: HOW TO MAKE GUMBO WITH SHRIMP, CHICKEN AND SAUSAGE

Steps:

• Place a large pot on the stovetop; add the chicken pieces into the pot.
• Pour about 6 cups of water to cover the chicken parts.
• Season the chicken with a teaspoon of salt, 2 chicken bouillon cubes, 3 crushed garlic cloves, 1 small roughly chopped onion, 1/2 tsp of dried thyme, 1 tsp of black pepper powder, 1 bay leaf, and 1 roughly chopped celery stick.
• Cover and cook the chicken for 30 minutes. Remove the chicken after 30 minutes and allow it to cool down. Keep the chicken stock aside, you will need it later.
• When the chicken has cooled down, shred it into smaller pieces and keep it aside. If you have roasted chicken or already cooked chicken, you can skip the process.
• Place a large pot on the stovetop, add 1 cup of vegetable oil
• When the oil is heated, add 1 cup of flour and stir continuously until you have a dark color. This should take about 35 minutes.
• Once the roux for gumbo has been made; add the Holy Trinity, which consists of 1 cup each of chopped green bell pepper, celery, and onions. Stir and cook until the vegetables are soft.
• Add the minced garlic and cook for 30 seconds.
• Next, add 6 cups of the chicken broth you extracted from cooking the chicken and stir everything to dissolve the dark gumbo roux.
• Now, season the gumbo stew with 1 tsp of onion powder, 1 tsp of smoked paprika, 1 tsp of thyme, 1/2 tsp of garlic powder, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, and 1 tbsp of cajun seasoning. Stir everything to combine.
• Add 2 bay leaves, cover, and simmer for 20 minutes for the flavor to develop.
• As the stew is cooking, place a pan on the stovetop, add 1 tbsp of oil, allow the oil to heat up, and then add the sliced andouille sausages.
• Fry the sausages on both sides until they are brown. Remove from pan and set aside.
• Add 1 tbsp of oil to the same pan and go in with the sliced okra. Stir fry the okra on both sides for about 3 minutes until they are a bit brown to reduce their sliminess. Remove and keep aside.
• Return to the simmering gumbo stew; add the shredded chicken, fried sausages, and stir-fried okra. Stir to combine.
• You can taste salt and pepper. In mine, I had to add 1/2 tsp of bouillon cube and 1/2 tsp of cayenne pepper again. Stir, cover, and bring to a boil for 30 minutes.
• After 30 minutes, add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 tsp of gumbo file; also, add a handful of chopped scallion.
• Stir to combine and cook for 10 minutes on low heat.
• After 10 minutes, your Homemade Gumbo is ready, take out the bay leaves and turn off the heat. You can serve it over boiled rice.

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Gather the ingredients.
• With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
• Rinse the shrimp under cold running water.
• Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
• Drain and transfer the shrimp to a bowl. Cover and refrigerate.
• To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
• Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
• Transfer the roux to the crock pot.
• Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
• Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
• Meanwhile, cook the rice in the chicken stock or water, following the package directions.
• Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .

CHICKEN, SHRIMP, AND SAUSAGE GUMBO

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!

SHRIMP GUMBO

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

SAUSAGE AND SHRIMP GUMBO

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.