Gumbo Shrimp Tasso Ham Andouille Sausage Chicken File Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE



Shrimp Gumbo with Andouille Sausage image

Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that's earthy and herbal. I confess to using all three - a roux, okra and filé powder - in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1 pound medium shrimp in the shell
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
4 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced red or green bell pepper
1/2 cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
6 cups shrimp broth or chicken broth
2 cups chopped okra
1 tablespoon filé powder
1/2 cup chopped scallions for garnish

Steps:

  • Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
  • Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
  • Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
  • Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 1160 milligrams, Sugar 8 grams, TransFat 0 grams

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'



Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' image

After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.

Provided by SparkleKristy

Time P3DT1h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped

Steps:

  • Separately, chop / prepare all ingredients necessary as defined above and set aside.
  • Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
  • ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
  • Add 2 cups oil and 2 cups flour to the.
  • Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
  • When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
  • Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
  • Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
  • Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
  • Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5

CHICKEN, SHRIMP, AND SAUSAGE GUMBO



Chicken, Shrimp, and Sausage Gumbo image

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

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

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

SHRIMP GUMBO



Shrimp Gumbo image

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Provided by Alton Brown

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO



Shrimp, Chicken, and Andouille Gumbo image

Provided by Jeanne Thiel Kelley

Categories     Soup/Stew     Chicken     Fish     Onion     Pork     Rice     Shellfish     Tomato     Vegetable     Christmas     Super Bowl     Dinner     Sausage     Seafood     Shrimp     Tailgating     Christmas Eve     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 19

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Steps:

  • Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
  • Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

SHRIMP AND TASSO GUMBO



Shrimp and Tasso Gumbo image

Categories     Soup/Stew     Pork     Rice     Shellfish     Mardi Gras     Ham     Seafood     Shrimp     Tailgating     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 14

2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved
14 cups water
1/4 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1/2 lb fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon cayenne
10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)
3/4 cup thinly sliced scallion greens
Accompaniments: cooked white rice; hot pepper sauce
Available at cajungrocer.com

Steps:

  • Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.
  • Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
  • Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

FRIED CHICKEN AND ANDOUILLE-FILE GUMBO



Fried Chicken and Andouille-File Gumbo image

Provided by Molly O'Neill

Categories     one pot, soups and stews, main course

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

1/2 cup vegetable oil
1 4-pound chicken, cut up, at room temperature
1/2 cup all-purpose flour
3/4 pound spicy andouille or chorizo sausage, cut into 1/2-inch slices
1/4 pound tasso ham, with or without spicy rind, or plain cooked ham, diced
1 large onion, peeled and chopped
1 green bell pepper, seeded and chopped
3 stalks celery, diced
6 scallions, green and white portions, sliced
3 cloves garlic, peeled and minced
2/3 cup chopped Italian parsley
2 teaspoons dried thyme
2 large bay leaves
1 1/2 to 2 quarts water
Kosher salt and freshly ground pepper to taste
Cayenne pepper or Tabasco sauce to taste
2 tablespoons file powder
2 cups white rice

Steps:

  • Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
  • Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
  • Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
  • Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
  • Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 35 grams, Carbohydrate 54 grams, Fat 51 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

More about "gumbo shrimp tasso ham andouille sausage chicken file recipes"

CAJUN ANDOUILLE SAUSAGE AND SHRIMP GUMBO RECIPE ...
cajun-andouille-sausage-and-shrimp-gumbo image
Cook for 15 minutes or until the okra is tender. The gumbo can be made up to this point and refrigerated for up to 24 hours. Add the shrimp to the gumbo and cook until the shrimp are pink and cooked through, about 3 minutes. Remove the bay leaves. Spoon the gumbo …
From cdkitchen.com
5/5 (3)
Total Time 1 hr 5 mins
Servings 16
Calories 578 per serving
See details


SHRIMP-TASSO-ANDOUILLE SAUSAGE GUMBO RECIPE | MYRECIPES
2007-10-17  · Gradually add broth. Stir in sausage, tasso, thyme, and black and red ground peppers. Step 4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in shrimp …
From myrecipes.com
Servings 20
Total Time 5 hrs
  • Cut first 2 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
  • Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
  • Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in sausage, tasso, thyme, and black and red ground peppers.
  • Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in shrimp the last 15 minutes of cooking; stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
See details


CHICKEN-TASSO-ANDOUILLE SAUSAGE GUMBO RECIPE | MYRECIPES
2007-10-17  · Recipes; Chicken-Tasso-Andouille Sausage Gumbo; Chicken-Tasso-Andouille Sausage Gumbo. Rating: 4.5 stars . 5 Ratings. 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0 Read Reviews Add Review 5 Ratings 3 Reviews Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes. Recipe …
From myrecipes.com
5/5 (5)
Total Time 5 hrs
Servings 20
  • Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
  • Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
  • Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in chicken, sausage, tasso, thyme, and black and red ground peppers.
  • Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
See details


GUMBO WITH CHICKEN, SAUSAGE, SHRIMP & CRAB
2017-02-07  · Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning. In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven. Cook, loosely covered over medium heat 1 ½-2 hours, skimming fat off top frequently.
From biscuitsandburlap.com
Estimated Reading Time 5 mins
See details


CAJUN GUMBO WITH CHICKEN, SAVOIE'S® SAUSAGE, & SAVOIE'S ...
2016-03-21  · Cajun Gumbo with Chicken, Savoie's® Sausage, & Savoie's® Tasso Serves: 8 Ingredients 4 quarts of water 4 heaping tablespoons of Savoie's® Roux 2 lbs chicken (cut and seasoned with Savoie's® Seasoning) 1 pounds Savoie's® Sausage, sliced 12 oz. Savoie's® Tasso, sliced thin 1 large white onion, chopped 1 bell pepper, chopped 2 garlic cloves, minced […]
From savoiesfoods.com
Location 1742 Highway 742, Opelousas, 70570, LA
Phone (337) 942-7241
See details


SHRIMP GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE - JAWNS I ...
2020-12-01  · Allow to cool enough to handle, and remove the skin and bones and discard. Shred the meat with 2 forks, and return chicken meat to the pot with gumbo. 9. Add the raw shrimp, cover, and cook 5-7 minutes on low heat, until shrimp are opaque and fully cooked. Remove bay leaves.
From jawnsicooked.com
Servings 8
Estimated Reading Time 6 mins
Category Dinner
Total Time 1 hr 50 mins
See details


GUMBO SHRIMP TASSO HAM ANDOUILLE SAUSAGE CHICKEN FILE RECIPES
Gumbo Shrimp Tasso Ham Andouille Sausage Chicken File Recipes GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE' After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste.
From tfrecipes.com
See details


CAJUN GUMBO RECIPE
2021-11-17  · The most widely-known version of Cajun gumbo is made with chicken and andouille sausage, dark roux, trinity (onions, green bell pepper, and celery), chicken stock or broth, and is thickened with okra, gumbo file powder, or both. Because there is a large swath of Cajun country that has water access, gator, crab, shrimp, crawfish, or other seafood is sometimes added to the pot if it is …
From thespruceeats.com
See details


GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN ...
Jan 30, 2018 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best …
From pinterest.com
See details


SLOW COOKER CHICKEN SHRIMP GUMBO - ALL INFORMATION ABOUT ...
› slow cooker gumbo shrimp sausage Slow Cooker Chicken Gumbo with Shrimp Recipe | Allrecipes top www.allrecipes.com. Directions. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to ...
From therecipes.info
See details


SIMIEN CHICKEN SHRIMP SAUSAGE CREOLE GUMBO.PDF - SIMIEN ...
Simien Family Creole Gumbo Recipe Chicken, Gulf Shrimp & Sausage The word gumbo is West African in origin Ingredients: to serve 25. 3 tbl Olive oil 8 Organic chicken thighs – skinless, boneless or w/ skin & bone, which will be removed for serving 2 lbs lbs large Gulf shrimp peeled, deveined and butterflied 2 lbs Smoked sausage, preferably andouille sausage, cut into ½ inch slices Andouille ...
From coursehero.com
See details


HAM AND SHRIMP GUMBO RECIPES
More about "ham and shrimp gumbo recipes" GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN ... From food.com 2012-11-25 · Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Be the first to review this recipe. Recipe by SparkleKristy. After many experiments with … Servings 12. Calories 924 per serving. Total Time 73 hrs. Heat a large heavy pot …
From yakcook.com
See details


CHICKEN TASSO AND ANDOUILLE GUMBO RECIPES
2007-10-17 · Shrimp-Tasso-Andouille Sausage Gumbo: Omit chicken thighs and proceed with Steps 1, 2, and Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, … From myrecipes.com 5/5 (5) Total Time 5 hrs Servings 20. Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat ...
From tfrecipes.com
See details


SHRIMP AND ANDOUILLE RECIPES - ALL INFORMATION ABOUT ...
Shrimp and Andouille Gumbo Recipe | Food Network tip www.foodnetwork.com. 5 1/2 cups reserved shrimp stock, recipe follows. 1 pound andouille sausage, cut in 1/2-inch pieces (half-moons) Peeled, deveined shrimp, reserved from making stock, below. Plain cooked white rice ... 375 People Used More Info ›› Visit site > 10 Best Andouille Sausage Shrimp Pasta Recipes | Yummly best …
From therecipes.info
See details


GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN ...
1 1/2 lbs andouille sausages (cut bite sized) 2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham) 2 lbs chicken thighs (boneless, skinless, cut in quarters) 2 lbs shrimp, large (peeled and deveined) 12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass) 2 cups celery (chopped) 4 cups onions ...
From plain.recipes
See details


HAM CHICKEN AND SHRIMP GUMBO RECIPES - YAKCOOK.COM
2012-11-25 · Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Be the first to review this recipe. Recipe by SparkleKristy. After many experiments with … Servings 12. Calories 924 per serving. Total Time 73 hrs. Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A ...
From yakcook.com
See details


GLUTEN-FREE CHICKEN GUMBO WITH TASSO AND ANDOUILLE SAUSAGE
2019-02-12  · Immediately add the tasso and andouille to the roux, cooking for several minutes until seasoning from meat transfers to sauce. Add cut chicken, cooking for an additional 2-4 minutes. Add chopped vegetables, sauté and let cook for a few minutes. Add chicken stock and seasonings, stirring constantly and scraping the pan bottom well.
From thisweekfordinner.com
See details


GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'
Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' chicken, ham, shrimp, onions, celery, flour, peppers, garlic, bay, thyme Ingredients 1 1/2 lbs andouille sausages (cut bite sized) 2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham) 2 lbs chicken thighs (boneless, skinless, cut in quarters) 2 lbs shrimp, large (peeled and deveined) 12 cups chicken stock (homemade ...
From recipenode.com
See details


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 »

Top Asked Questions

How to cook shrimp and sausage for gumbo?
Directions. 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.
How do you thicken gumbo with chicken and sausage?
Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour. Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes. Shred the chicken in the pot.
What are the ingredients of andouille gumbo?
Shrimp, Chicken, and Andouille Gumbo - Ingredients 1 1 cup vegetable oil. 2 1 cup all purpose flour. 3 6 large onions, chopped (about 12 cups). 4 6 red bell peppers, seeded, chopped (about 7 cups). 5 8 celery stalks, chopped (about 3 cups). 6 ... (more items)
How long do you cook Gumbo on each side?
Simmer over low heat for 1 hour, skimming occasionally. Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute.

Related Search