ANDOUILLE AND SHRIMP GUMBO
Transport to the Cajun South with a steamy bowl of gumbo. French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like.
Provided by Jennifer Kalinowski
Time 50m
Number Of Ingredients 16
Steps:
- For roux, in a heavy pot stir together flour and oil until smooth. Cook and stir over medium-high heat about 5 minutes or until the roux is dark reddish brown.
- Stir in the next five ingredients (through garlic). Cook 5 minutes or until vegetables are tender, stirring frequently. Add broth, okra, black pepper, and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally.
- Stir in sausage; heat through. Add shrimp and green onions; cook 2 to 4 minutes until shrimp are opaque, stirring frequently. If desired, stir in filé powder. Serve over rice.
Nutrition Facts : Calories 510 kcal, Carbohydrate 36 g, Cholesterol 157 mg, Protein 28 g, SaturatedFat 7 g, Sodium 910 mg, Sugar 3 g, Fat 28 g, UnsaturatedFat 10 g
SHRIMP AND ANDOUILLE GUMBO
Provided by Bruce Mattel
Categories Rice Mardi Gras Dinner Sausage Shrimp Bell Pepper Okra Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main-course) servings, about 2 quarts
Number Of Ingredients 17
Steps:
- In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
- Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
- Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
- Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.
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
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
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, 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.
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
CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP
Adapted from a Guy Fieri recipe published in More Diners, Drive-ins and Dives. I made a few modifications and added shrimp. This is a fantastic gumbo!!!
Provided by Epi Curious
Categories Gumbo
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
- To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned.
- Stir in the garlic, celery, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
- While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.
- Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.
Nutrition Facts : Calories 1176.5, Fat 81.3, SaturatedFat 21.7, Cholesterol 413.2, Sodium 1808.1, Carbohydrate 24.2, Fiber 1.8, Sugar 2.9, Protein 82.2
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
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