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
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.
SHRIMP AND SAUSAGE GUMBO
Steps:
- Gather the ingredients.
- In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil; remove the sausage to a plate and set aside.
- In a large stockpot or Dutch oven, combine the chicken broth and tomatoes. Place the pot over medium heat to bring to a simmer.
- Meanwhile, in a large skillet over medium heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly, until the roux is medium to deep brown . This will take about 10 to 20 minutes. Keep stirring to keep the mixture from burning.
- To the skillet with the roux, add the chopped onion, celery, and bell peppers. Cook, stirring constantly with a spoon, until the vegetables are softened.
- Stir the vegetable and roux mixture into the simmering tomato and broth mixture.
- Put the skillet back over medium heat and add 2 more teaspoons of oil. Add the okra and cook, stirring, until lightly browned and not stringy or sticky.
- Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, bay leaf, and cooked sausage. Cover and cook over medium-low heat, stirring occasionally, for 1 hour.
- Add the prepared shrimp and cook for about 5 minutes longer, until the shrimp is cooked through.
- Taste and add salt and pepper, as needed. If desired, add file powder or serve on the side.
- Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.
Nutrition Facts : Calories 746 kcal, Carbohydrate 40 g, Cholesterol 290 mg, Fiber 6 g, Protein 42 g, SaturatedFat 9 g, Sodium 3086 mg, Sugar 9 g, Fat 47 g, ServingSize 6 Servings, UnsaturatedFat 0 g
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