Gumbo With Shrimp Crab Andouille Sausage With Okra Recipes

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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

SHRIMP GUMBO WITH OKRA



Shrimp Gumbo with Okra image

I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Provided by XoJoMo

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h10m

Yield 10

Number Of Ingredients 11

1 ½ pounds uncooked medium shrimp
1 tablespoon Cajun seasoning, divided, or to taste
3 quarts water
1 medium onion, diced, divided
1 large green bell pepper, diced, divided
½ cup butter
½ cup all-purpose flour
1 tablespoon tomato paste, or more to taste
2 (14.5 ounce) cans diced tomatoes with green pepper and onion
1 pound okra, cut into 1/4-inch pieces
⅛ teaspoon Cajun-style crab boil seasoning, or to taste

Steps:

  • Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
  • Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
  • Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
  • Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g

SHRIMP AND OKRA GUMBO



Shrimp and Okra Gumbo image

I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

2 pounds medium shrimp - peeled and deveined
salt and pepper to taste
cayenne pepper to taste
½ cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
½ cup chopped celery
½ cup chopped green bell pepper
12 cups water
½ cup chopped green onions

Steps:

  • Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
  • Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g

SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA



Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 29

1/2 pound andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
1 stick unsalted butter
1/2 cup flour
6 to 8 cups Shrimp Stock, recipe follows
Salt and freshly ground black pepper
2 tablespoon honey
Freshly chopped cilantro leaves, for garnish
1/4 cup canola oil
12 scallops
12 large shrimp, peeled, deveined, and tails on
18 shucked oysters
6 ounces lump crabmeat
Canola oil
1/2 pound okra, cut into 1/4-inch thick slices
1 1/2 cups yellow cornmeal
Salt and freshly ground black pepper
3 cups raw shrimp shells and tails
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
6 cups water
1 cup white wine
1 medium fresh tomato, or 1/2 cup canned plum tomatoes
1 bay leaf

Steps:

  • For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
  • Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
  • Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
  • For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
  • Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
  • Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
  • For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
  • Place the cornmeal in a shallow baking dish and season with salt and pepper.
  • Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
  • Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
  • In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
  • Strain though cheesecloth or a fine strainer.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO



Shrimp, Okra and Andouille Smoked Sausage Gumbo image

Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.

Provided by sherman44444

Categories     Gumbo

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1/2 cup vegetable oil
2 1/2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
1 1/2 teaspoons white pepper, in all
1 1/2 teaspoons ground red pepper, in all (cayenne)
1 teaspoon black pepper
2 cups finely chopped onions
10 cups seafood stock or 10 cups vegetable stock
2 cups peeled and chopped tomatoes
2 teaspoons salt
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/2 teaspoon dried thyme leaves
1/2 cup unsalted butter
1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
1 lb peeled medium shrimp
1/2 cup finely chopped green onion
2 1/4 cups hot cooked rice

Steps:

  • In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
  • Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
  • To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4

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