SHRIMP GUMBO WITH ANDOUILLE SAUSAGE
Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux - don't skip it! Serve with white rice for soaking up the rich sauce.
Provided by Elise Bauer
Categories Stew Comfort Food
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Serve: Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.
Nutrition Facts : Calories 436 kcal, Carbohydrate 19 g, Cholesterol 172 mg, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, Sodium 1764 mg, Sugar 4 g, Fat 28 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
SEAFOOD & ANDOUILLE GUMBO
Gumbo was always something that I never made. I never ate it, didn't like it and didn't want to take the time to make it. Until I learned the correct way to do it. This is our family's favorite gumbo...seafood and andouille sausage. But it has to be a good quality andouille. If you can't get an andouille, then substitute a good smoked sausage or kielbasa.
Provided by Tracey D Mizell
Categories Cajun
Time 2h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Combine onions, bell peppers, and celery in medium bowl. Set aside.
- In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
- In a heavy skillet, heat oil over high heat until it begins to smoke.
- Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
- When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
- Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
- Add the garlic, stir well.
- Cook and stir for one more minute. Remove from heat.
- In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
- Place Seafood Stock into the large Dutch Oven and bring to boil.
- Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
- Bring mixture to a boil.
- Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
- Reduce heat and simmer 10 minutes more.
- Add the shrimp, undrained oyters, and crabmeat.
- Return to a boil over high heat, stirring occasionally.
- Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
- Serve immediately over rice.
Nutrition Facts : Calories 400.2, Fat 30.1, SaturatedFat 6.5, Cholesterol 99.3, Sodium 1393.5, Carbohydrate 12.4, Fiber 1.4, Sugar 2.5, Protein 19.5
SHRIMP AND ANDOUILLE GUMBO
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 servings
Number Of Ingredients 28
Steps:
- Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
- Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
- Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
- Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
- Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA
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 AND ANDOUILLE GUMBO
Found on the internet, cannot give credit to the author. This is wonderful, we have made this several times. This makes a small batch, a good size for two people. Will need to double for more than two. The white wine really makes this gumbo.
Provided by Denise
Categories Gumbo
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.
- Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.
- Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.
- Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.
Nutrition Facts : Calories 474.8, Fat 23.6, SaturatedFat 3.4, Cholesterol 224.5, Sodium 1404, Carbohydrate 30.4, Fiber 2.6, Sugar 7.7, Protein 29.9
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
SHRIMP, CHICKEN, AND ANDOUILLE GUMBO
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
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.
CHICKEN ANDOUILLE GUMBO
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g
SHELLFISH AND ANDOUILLE GUMBO
Steps:
- Heat a large sauté pan over high heat. Add the andouille and cook until golden brown on both sides, about 4 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
- Add the celery, carrot, onion, and bell pepper to the pan and cook in the andouille fat until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat.
- Melt the butter in a large Dutch oven over medium heat. Gradually whisk in the flour. Cook the mixture, whisking occasionally, until it's deep golden brown, 7 to 10 minutes. Scrape the onion mixture into the brown roux and cook for about 3 minutes without stirring.
- While the roux is cooking, pour the shrimp stock and 1 cup water into a large saucepan and bring to a simmer over low heat.
- Whisk 4 cups of the stock into the roux. Add the tomato and thyme and bring to a boil, whisking occasionally. Reduce the heat to medium-low, add the andouille sausage, and continue simmering for about 20 minutes, adding more stock or water if the mixture is too thick. Season the mixture with the honey, Tabasco sauce, and salt and pepper to taste. Discard the thyme.
- Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. 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, add the remaining 2 tablespoons oil, and heat over medium-high heat until the oil begins to shimmer. Season the shrimp with salt and pepper and cook until just pink, about 1 minute per side.
- Add the shrimp, scallops, and oysters to the sauce and continue cooking until the oysters and scallops are just cooked through, about 1 minute.
- Divide the seafood among large shallow bowls, ladle in some of the broth and sausage, and garnish with the crispy okra and chopped cilantro and parsley.
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