SHRIMP AND SAUSAGE GUMBO RECIPE
If there's a more satisfying meal to make for cool weather, we haven't found it.
Provided by Pam Lolley
Time 4h
Yield Makes 12 cups
Number Of Ingredients 20
Steps:
- Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
- Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
- Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
- Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE
My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.
Provided by Marzia
Categories Comfort Foods
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
- Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
- Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
- IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
- Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.
- TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.
EASY SAUSAGE AND SHRIMP GUMBO
This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Provided by Papa Jay
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h32m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
- Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g
SAUSAGE AND SHRIMP GUMBO
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g
GUMBO WITH SHRIMP AND SAUSAGE
Bring the flavors of the Bayou into your kitchen with our Gumbo with Shrimp and Sausage. This easy gumbo recipe is ready in just 30 minutes!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Add hot water to bouillon in small bowl; stir until dissolved. Melt butter in large saucepot on medium heat. Stir in flour; cook 4 min. or until golden brown, stirring constantly. Add celery, green peppers, onions and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender.
- Add bouillon and all remaining ingredients except shrimp and rice; stir. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Stir in shrimp; cook 4 min. or until shrimp are tender, stirring frequently. Remove and discard bay leaf.
- Serve shrimp mixture over rice.
Nutrition Facts : Calories 550, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 145 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 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
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE
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
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
CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO
Make and share this Creole-Style Shrimp and Sausage Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
- Decrease heat to med-low and simmer for 20 minutes.
- Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
- Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
- Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
- Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
- Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
- Stir in the remaining stock.
- Increase the heat to high and bring to a boil.
- Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
- Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
- Stir in the shrimp and simmer until cooked through, about 5 minutes.
- Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
- Remove the bay leaves and serve immediately.
Nutrition Facts : Calories 408.9, Fat 30.8, SaturatedFat 7.2, Cholesterol 143, Sodium 1321, Carbohydrate 12.2, Fiber 1.5, Sugar 2.7, Protein 20.2
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- Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
- Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
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