Spicy Gumbo Recipes

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THE BEST SPICY WEEKEND GUMBO + BROWN RICE



The Best Spicy Weekend Gumbo + Brown Rice image

Spicy Weekend Gumbo - familiar ingredients like garlic, carrots, celery, onion, tomatoes, flour, butter, shrimp // simmered for an hour or two on the weekend to make for awesome meals all week!

Provided by Pinch of Yum

Categories     Dinner

Time 45m

Number Of Ingredients 14

a quick swish of olive oil
5 cloves garlic, minced
2 hot peppers like serrano or jalapeño, minced
4 cups mirepoix*
2 cups additional chopped veggies (optional)
3 tablespoons cajun seasoning mix
1 28-ounce can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 ounces Andouille sausage, sliced
1 lb. raw tail-off shrimp
6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt

Steps:

  • VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
  • BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
  • ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
  • FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

Nutrition Facts : Calories 291 calories, Sugar 7.5 g, Sodium 1199.4 mg, Fat 14.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 3.2 g, Protein 18 g, Cholesterol 113 mg

MIKE'S SPICY GUMBO RECIPE



Mike's Spicy Gumbo Recipe image

This is one of my favorite extra spicy gumbo recipes made extra spicy with shrimp, chicken, andouille and lots of flavor. You can easily adjust the heat level to your own preference.

Provided by Mike Hultquist

Categories     Main Course

Time 1h50m

Number Of Ingredients 26

1 teaspoon olive oil
1 pound chicken breast or thighs
Salt and pepper to taste
12 ounces andouille (sliced into ¼ inch slices)
½ cup peanut oil or vegetable oil
½ cup flour
1 large bell pepper (chopped)
2 serrano peppers (chopped)
1-2 ghost peppers or 7-pot peppers (chopped - You can OMIT these to tame the heat, or use a habanero pepper instead.)
1 large white onion (chopped)
3 celery stalks (chopped)
3 cloves garlic (chopped)
1 can crushed tomatoes (14-ounces)
1 14- ounce can tomato sauce
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon black pepper
6 cups chicken stock
Your favorite Louisiana style hot sauce
1 bunch collard greens (chopped)
1 pound shrimp
For Serving: Cooked white rice

Steps:

  • Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  • Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
  • Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
  • Add the chicken and andouille. Stir and cook for 1 minute.
  • Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
  • Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
  • Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
  • Remove from heat and swirl in a few dashes of hot sauce to your preference.
  • Serve with cooked rice and extra hot sauce.

Nutrition Facts : Calories 524 kcal, Carbohydrate 21 g, Protein 39 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 220 mg, Sodium 1455 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SPICY SEAFOOD GUMBO



Spicy Seafood Gumbo image

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories     Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

Steps:

  • Add the oil and flour to a cast-iron skillet; stir to combine.
  • Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  • Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  • Transfer mixture to a large pot.
  • Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  • Peel and devein shrimp.
  • Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  • Take out bay leaves.
  • Serve over hot cooked rice.
  • Sprinkle with file if desired.

SPICY GUMBO



Spicy Gumbo image

Make and share this Spicy Gumbo recipe from Food.com.

Provided by Christine Bettiga

Categories     Gumbo

Time 2h

Yield 6 serving(s)

Number Of Ingredients 34

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Steps:

  • Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
  • Stir constantly until the flour thickens and turns light brown.
  • Add more flour if needed to absorb oil and make a smooth paste.
  • It takes approximately 15 minutes or so, but be careful to not burn the flour.
  • Set the roux aside.
  • Mix together all spices in a bowl and set aside.
  • In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
  • Cook for approximately 3-4 minutes.
  • Add the chicken, shrimp, cat fish and okra (and sausage if desired).
  • Cook for approximately 4-5 minutes.
  • Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
  • Simmer, uncovered for approximately 1 hour.
  • With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
  • Add more chicken stock if necessary.
  • Add the rest of the seafood to the mixture.
  • Turn down heat, cover and simmer on low for about 10 minutes.
  • In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
  • Serve with oyster crackers and a dash of Tabasco sauce.

SPICY ROOSTER GUMBO



Spicy Rooster Gumbo image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

16 1/2 cups rich chicken stock
4 tablespoons kosher salt
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 teaspoons ground cumin
2 teaspoons Hungarian paprika
2 teaspoons ground coriander
1 (5 to 7 pound) rooster or chicken
2 smoked ham hocks
3 cups high gluten flour
Salt
Pepper
3 cups rendered chicken fat
2 pounds andouille sausage, sliced in 1/2-inch thick rounds
Vegetable oil
8 yellow onions, diced, divided
5 green bell peppers, diced
4 tablespoons chopped garlic
5 bay leaves
5 red bell peppers, diced
2 cups rice, cooked
1 cup scallions

Steps:

  • Preheat the oven to 300 degrees F.
  • Place chicken stock in a 2-gallon stockpot. Place on back burner, bring to boil, and reduce to a simmer.
  • Mix together salt, cayenne, black pepper, cumin, paprika, and coriander and set aside.
  • Cut the rooster or chicken into 8 pieces, removing the backbone and discarding. Place the ham hocks in the stock to simmer.
  • Season the flour with salt and pepper and place in a shallow dish. Generously coat the chicken parts with some of the spice mix. Set aside the remaining spice mixture. Dust the seasoned chicken parts in the seasoned flour and set aside the remaining flour.
  • In a cast-iron skillet heat the chicken fat almost to smoking. Fry the chicken parts over high heat to crisp the outside, but not cook the inside of the chicken. Remove the chicken from the oil and drain on paper towels and add to stock. Keep the remaining chicken fat in the pan.
  • Toss andouille with a few drops of oil and place in a baking dish. Roast until fat is rendered and the surface of the andouille is caramelized, about 15 minutes. Remove and put the andouille aside.
  • Heat the reserved chicken fat almost to smoking. Very carefully whisk in the remaining flour. Lower the heat to medium. Whisk the flour into the roux and continue to whisk in a circular motion around the cast-iron pan. The flour will move through a range of colors from hazelnut to brick red and on to dark brown. Place 1/2 of the onions and all of the green bell peppers, garlic, and bay leaves in a large, heatproof bowl or container.
  • When the roux has reached a deep, red brown color, carefully pour the hot roux over the onion/pepper mixture and stir to combine.
  • Add the roux mixture to the stock, a few spoons at a time, leaving 5 minutes between each addition, until it is all added. Add half of the remaining seasoning mix. Allow to simmer for 30 minutes or until rooster is cooked and tender.
  • Strain into a large pot. Saute remaining onions and red peppers until softened and add to strained liquid. Remove meat from cooked chicken. Discard chicken bones. Add chicken pieces and andouille rounds. Place gumbo in serving bowls and finish with a spoonful of rice and sliced scallions.

CHICKEN AND SPICY SAUSAGE GUMBO



Chicken and Spicy Sausage Gumbo image

Provided by Food Network

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 20

Vegetable oil
1 pound hot Italian sausage links
3/4 cup all-purpose flour
1 large yellow onion, diced (about 2 cups)
1 medium green bell pepper, diced (about 1 cup)
1 small bulb fennel, white part only, diced (about 1 cup)
1 tablespoon paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
4 large cloves garlic, minced
6 to 8 cups chicken stock
2 bay leaves
1 small rotisserie chicken, meat shredded (about 4 cups)
1 bunch green onions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.
  • Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.
  • Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.
  • To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.
  • Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).
  • Serve in bowls and garnish with green onions.

SPICY GUMBO-LAYA



Spicy Gumbo-Laya image

Categories     Soup/Stew     Chicken     Rice     Tomato     Mardi Gras     Sausage     Scallop     Shrimp     Okra     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 13

3 tablespoons olive oil
1 pound skinless boneless chicken thighs, cut into 1 1/2-inch pieces
8 ounces fully cooked hot link sausages (about 3), cubed
1 large onion, chopped
1 large green bell pepper, chopped
1/4 cup all purpose flour
3 cups canned low-salt chicken broth
1 14 1/4-ounce can diced tomatoes
1 10-ounce package frozen sliced okra
3/4 cup long-grain white rice
1 pound bay scallops
8 ounces uncooked large shrimp, peeled, deveined
Cayenne pepper

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add chicken and sausage and sauté until brown, about 8 minutes. Using slotted spoon, transfer mixture to bowl. Add onion and bell pepper to pot. Sauté until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Gradually whisk in chicken broth, then diced tomatoes with their juices. Bring to boil. Mix in chicken mixture, okra and rice. Reduce heat to medium; cook uncovered until rice is tender and most of the liquid is absorbed, stirring occasionally, about 30 minutes.
  • Mix scallops and shrimp into pot. Cover and cook until seafood is cooked through, stirring occasionally to prevent sticking, about 10 minutes. Season to taste with cayenne, salt and pepper.

SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

This recipe has been in my family for many years. Delicious during cold winter nights.

Provided by Mark Lackey

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h3m

Yield 9

Number Of Ingredients 13

½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley

Steps:

  • Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
  • Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
  • Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
  • Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g

SPICY TURKEY SWEET POTATO GUMBO



Spicy Turkey Sweet Potato Gumbo image

This gumbo always comes out great. Use your favorite sausage, rice, chicken and or turkey. Doesn't seem to matter, always a crowd pleaser. ENJOY!

Provided by Kevin Smeltzer

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h45m

Yield 6

Number Of Ingredients 15

2 teaspoons vegetable oil
1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
1 pound hot Italian-style turkey sausage links, casings removed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 garlic cloves, minced
½ cup all-purpose flour
2 cups peeled cubed sweet potato
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes
1 bay leaf
½ teaspoon hot pepper sauce

Steps:

  • Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
  • Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
  • Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 24.9 g, Cholesterol 150.1 mg, Fat 12.5 g, Fiber 3.6 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 1427.3 mg, Sugar 6.2 g

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From thesoulfoodpot.com


SPICY SEAFOOD GUMBO – THE SPICE LAB
6 oz. Andouille sausage, cut into 1/2-in. dice (about 1 cup) 8-oz. picked lump crab meat. 4 green onions, thinly sliced, for garnish. Directions. Heat oven to 350F. Peel and devein shrimp, reserving the shells. Place large pot over medium-high heat and add shrimp shells. Cook 2-3 minutes, or until shells turn pink.
From spices.com


SPICY CHICKEN AND SAUSAGE GUMBO - HEALTHY LIVING
Preheat oven to 400 degrees. Coat chicken thighs in oil, salt, and pepper, and roast at 400 degrees until done. Pull meat off bones in large chunks and reserve for later. In a small sauce pan, melt butter and cook until foamy. Stir in flour to create a …
From healthylivingmarket.com


SPICY CREOLE GUMBO - WOODLAND FOODS
2 Tablespoons Gumbo File Seasoning 4 Scallions, sliced Directions Place large Dutch oven over medium-high heat. Add oil and Andouille sausage and cook until sausage is browned and crisp. Use slotted spoon to remove meat, leaving oil behind. Add chicken and half of Chipotle Creole Rub Blend. Stir well, and cook until chicken is browned.
From woodlandfoods.com


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER MADNESS
2021-02-08 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes. Add chicken and andouille. Stir and cook for 1 minute.
From chilipeppermadness.com


CROCK POT SPICY CAJUN GUMBO RECIPE | CDKITCHEN.COM
directions Turn the crock pot to high heat. Add the chicken, 2 cups of the broth, the tomatoes, Worcestershire sauce, and Cajun seasoning to the crock pot and mix well. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, corn, and garlic to the skillet.
From cdkitchen.com


SPICY SEAFOOD GUMBO RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spicy Seafood Gumbo Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Bolognese Sauce Recipe Healthy Oatmeal Waffles Recipe Are Graham Crackers Healthy Snack ...
From recipeshappy.com


CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
2021-07-15 4 cups chicken stock (unsalted or low sodium) 1 (14 1/2-ounce) can diced tomatoes (with juice) 1 1/2 cups sliced okra, fresh or frozen. 1 1/2 teaspoons kosher salt, or to taste. 1/2 teaspoon ground black pepper, or to taste. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper, or to taste. 1 bay leaf.
From thespruceeats.com


SPICY GUMBO RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Spicy Beef Gumbo January 24, 2021 Inspired by Chef Paul Prudhomme’s Seven Steak Gumbo, this beef-based gumbo is great for big gatherings. Gumbo way too spicy Creole gumbo: A true New Orleans Creole gumbo starts with a lighter roux—meaning a shorter-cooked roux with a less intensely toasty flavor—ham or chaurice (spicy fresh-pork sausage), okra, and tomatoes, all …
From foodnewsnews.com


SPICY GUMBO | AN INSPIRED COOK
2015-10-02 Spicy Gumbo. 1/2 cup Vegetable Oil 1/2 cup Flour 1 large Onion 1 large Red Bell Pepper 2 cloves Garlic, grated on a microplane grater 1/2 cup Fresh Parsley, chopped 4 cups Chicken Broth Salt to taste, (my chicken broth was salty enough to omit the salt altogether) 1 Bay Leaf 1/2 teaspoon Paprika 1/4 teaspoon Dry Mustard Powder 1/4 teaspoon ...
From aninspiredcook.com


SPICY GUMBO [VEGAN] - ONE GREEN PLANET
2021-10-12 Preparation. Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add in sausage and chicken, cook until they begin to brown, about 5 minutes. Set aside. Clean out Dutch oven and heat ...
From onegreenplanet.org


AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
2020-08-26 Here are all of the ingredients you need to make the best authentic New Orleans Seafood Gumbo recipe: All-purpose flour Vegetable oil Butter Okra White vinegar Long grain rice Andouille sausage Onion Green bell pepper Celery Garlic Habanero or serrano pepper Seafood stock Worcestershire sauce Dried thyme Cajun seasoning Bay leaf Crawfish
From aspicyperspective.com


SPICY SEAFOOD AND SAUSAGE GUMBO | WILLIAMS SONOMA
2012-01-23 Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors. Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the filé powder and stir for 30 seconds.
From williams-sonoma.com


NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE - LITTLE …
2021-10-27 2 teaspoons gumbo filé sliced scallions + white rice or quinoa, for serving Instructions ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth.
From littlespicejar.com


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