Shrimp Gumbo Recipes

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HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO



Husband's Grandmother's Shrimp Gumbo image

My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.

Provided by ranch_maven

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h

Yield 12

Number Of Ingredients 20

1 pound smoked sausage links, cut into 1/4-inch slices
¼ pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
½ cup unsalted butter
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup finely chopped green bell pepper
⅔ cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
  • Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
  • In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
  • When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g

SHRIMP GUMBO



Shrimp Gumbo image

This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.

Provided by Laura

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped, or more to taste
3 cloves garlic, minced
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
2 ⅓ cups chicken broth
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
1 pound raw small shrimp, shelled and deveined

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
  • Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g

SHRIMP GUMBO



Shrimp Gumbo image

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

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounces) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

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

QUICK SHRIMP GUMBO



Quick Shrimp Gumbo image

This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional

Steps:

  • In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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



Shrimp Gumbo image

Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.

Provided by ellie_

Categories     Gumbo

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

6 cloves garlic, pressed
1 small red bell pepper, cut into 2 inch chunks
3 stalks celery, with leaves,cut into 2 inch pieces
6 scallions, cut into 2 inch pieces
2 tablespoons chili powder
1 teaspoon dried thyme
2 teaspoons vegetable oil
1 lb large shrimp, peeled and deveined
1 lb spicy sausage, cut into chunks and fried
8 ounces fresh okra, trimmed and sliced into 1 inch pieces or 1 (10 ounce) package frozen sliced okra
1 (15 ounce) can diced tomatoes
3 cups vegetable broth

Steps:

  • Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
  • Cover with plastic wrap.
  • Cook at 100% for 10 minutes.
  • Prick plastic to release steam.
  • Remove from oven and uncover.
  • Mound vegetable in the center of the dish.
  • Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
  • Pour tomatoes over shrimp.
  • Cover tightly with plastic wrap.
  • Cook for 3 minutes.
  • Prick plastic.
  • Stir ingredients well.
  • Continue cooking for 2 minutes.
  • Prick plastic.
  • Remove from oven.
  • Uncover and add broth.
  • Cook, uncovered, for 2 minutes or until hot.

Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4

SHRIMP GUMBO



Shrimp Gumbo image

This recipe is intended for a festival or large gathering and is suited for serving a large number of people.

Provided by Food Network

Categories     main-dish

Time 2h4m

Yield 125+ servings

Number Of Ingredients 16

1 cup all-purpose flour
1 cup vegetable oil
1 whole chicken, cut into pieces
2 sticks butter (or bacon grease)
3 gallons tomatoes, crushed
2 gallons sliced okra
8 bell peppers, chopped
1 gallon chopped celery
1 1/2 gallons chopped onions
Salt and freshly ground black pepper
Garlic powder
Cajun seasoning
Old Bay seasoning
Hot sauce (recommended: Louisiana)
1 package shrimp boil
12 pounds small shrimp, peeled (or big shrimp, cut in pieces)

Steps:

  • To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
  • To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.
  • Serve over rice.

SHRIMP GUMBO



Shrimp Gumbo image

Provided by Barbara Kafka

Categories     dinner, one pot, main course

Time 35m

Yield Four to six servings

Number Of Ingredients 15

4 tablespoons butter
4 tablespoons flour
1 large yellow onion (about 1/2 pound), halved and sliced 1/4-inch thick
3 large celery ribs, trimmed, peeled and sliced 1/4-inch thick (about 1 1/2 cups)
1/2 cup coarsely chopped celery leaves
10 cloves garlic, smashed and peeled
1/2 teaspoon cayenne pepper
2 teaspoons file powder
2 cups canned or fresh chicken broth
1/2 pound fresh okra, trimmed but leaving pod intact
2 pounds medium shrimp (about 24 per pound), peeled
1 tablespoon kosher salt
2 tablespoons fresh lemon juice
Freshly ground black pepper
1/4 teaspoon red, hot-pepper sauce

Steps:

  • In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes. Stir in the flour thoroughly. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice.
  • Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux. Cook, uncovered, at 100 percent for five minutes.
  • Stir in file powder, broth and okra. Cover tightly with microwave plastic wrap. Cook at 100 percent for six minutes.
  • Uncover carefully and stir in the shrimp. Recover tightly and cook at 100 percent for five minutes. Slit the plastic and stir. Patch the plastic and cook for four minutes longer.
  • Uncover. Season to taste with salt, lemon juice, pepper and pepper sauce. Serve with white rice.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1002 milligrams, Sugar 4 grams, TransFat 0 grams

EASY SHRIMP GUMBO



Easy Shrimp Gumbo image

Make and share this Easy Shrimp Gumbo recipe from Food.com.

Provided by Chef Diva Divine

Categories     Gumbo

Time 1h13m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons low-fat margarine
2 onions (sliced)
1 green pepper (sliced thin)
3 teaspoons garlic (minced)
2 tablespoons all-purpose flour
3 cups beef broth
1 teaspoon pepper sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
10 ounces frozen okra (cut & thawed)
16 ounces whole tomatoes (undrained)
6 ounces tomato paste
1 lb frozen shrimp (peeled or deveined)
3 cups cooked rice
1/4 cup fresh parsley (chopped)
1 tablespoon cajun seasoning (optional)

Steps:

  • Heat Margarine in dutch oven medium heat.
  • Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
  • Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
  • Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
  • Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
  • Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
  • Remove Bay Leaf , serve over rice and sprinkle with parsley.

Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7

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BUBBA'S SHRIMP GUMBO | PAULA DEEN
Directions. In a large heavy saucepan, over low heat, melt 1 cup of the butter. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly. *Cook’s Note: Brown does not mean burnt; if you burn the roux you have to throw it out and start over again. Add the onions, celery, peppers and garlic ...
From pauladeen.com
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SEAFOOD GUMBO RECIPE - OR WHATEVER YOU DO
2022-04-20 In a medium-sized saute pan, add the duck fat and heat over medium-low heat. Whisk in the flour, and let cook for 45 minutes to an hour, whisking frequently until it is a dark golden brown. While the roux is developing, in a separate pan put down the butter and add in all of the diced peppers, onion, and celery.
From orwhateveryoudo.com
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EASY GUMBO RECIPE - MOM ON TIMEOUT
2022-03-03 1 to 1½ pounds boneless skinless chicken thighs. Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter). ¾ cup salted butter, ¾ cups all-purpose flour.
From momontimeout.com
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HOMEMADE SEAFOOD GUMBO - YUMMLY RECIPES
RECIPE INSTRUCTIONS: Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate.
From ymmlyrecipes.com
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SEAFOOD RECIPES FOR DINNER GUMBO - HEALTH RECIPES
Instructions. Heat the oil in a large pot over medium heat.Constantly stir the roux for 25-35 minutes, ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color to a light chocolate color. Add the onion, peppers, celery, garlic and okra.
From healthyeas.com
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SHRIMP GUMBO - GUAN
1/4 cup olive oil; 1/4 cup any flour; 1 medium yellow onion, roughly chopped; 3 cloves of garlic, minced; 2 bay leaves; 1 bell pepper (mix of red and yellow for color), roughly chopped
From guansmushroom.com
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GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
2021-12-21 Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. Andouille sausage and chicken are traditional to Cajun gumbo. To amp the convenience factor in this recipe, the raw chicken thighs can be replaced with shredded rotisserie chicken, and the holy …
From thekitchn.com
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SEAFOOD GUMBO RECIPE | SMOKIN’ AND GRILLIN’ WIT AB’S
2022-03-24 Directions. INSTRUCTIONS. 1. To begin, in a large pot melt butter. Sautee the shrimp shells for 3-5 minutes, then slowly add the chicken broth. Bring to a boil and then simmer for 15 minutes. Strain the stock from the shells and set them aside (or dispose). 2. In the large gumbo pot, brown the andouille sausage.
From smokinandgrillinwitab.com
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Top Asked Questions

How do you cook gumbo shrimp?
Directions. 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.
What is the best gumbo recipe to make?
Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes.
How long do you boil gumbo?
Directions. 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...
What are the ingredients in shrimp gumbo?
Shrimp Gumbo. This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking,...

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