QUICK SHRIMP GUMBO
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
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 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.
QUICK & EASY CHICKEN-SAUSAGE GUMBO
Make and share this Quick & Easy Chicken-Sausage Gumbo recipe from Food.com.
Provided by yates02
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
- Remove sausage with a slotted spoon.
- Drain on paper towels.
- Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
- Add onion and next 3 ingredients; cook 5 minutes, stirring often.
- Stir in broth and next 2 ingredients.
- Bring to a boil; cover, reduce heat, and simmer 5 minutes.
- Add sausage and chicken; simmer, covered, 5 minutes.
- Serve over rice.
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
Easy shrimp and sausage gumbo with big, bold flavors is the perfect hearty, comforting soup! The whole family will beg for seconds.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy.
- Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything.
- Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve.
Nutrition Facts : Calories 806 kcal, Carbohydrate 29 g, Protein 50 g, Fat 53 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 381 mg, Sodium 3376 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
EASY SLOW COOKER GUMBO
Easy Slow Cooker Gumbo is super easy to make in the slow cooker and is loaded with chicken, sausage, and shrimp and spices; and a real crowd pleaser.
Provided by Dawn
Categories Main Course
Time 8h20m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite sizes pieces and slice the smoked sausage. Remove the shells from the shrimp and devein (you will add the shrimp at the end of the cooking time).
- Cut the vegetables to the size that you want. Just remember that celery may take a little longer to cook if they are large pieces.
- Add the chicken, smoked sausage, vegetables, and seasoning to the crockpot. Cook 6 to 8 hours on low heat. Stir the gumbo occasionally.
- An hour before you serve the gumbo add the cleaned shrimp. The last half an hour add the cooked rice and stir in until well combined.
- Serve with cornbread or your favorite bread.
CHICKEN, SAUSAGE AND SHRIMP GUMBO
I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.
Provided by Hey Jude
Categories Gumbo
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
KETO GUMBO
This keto gumbo features large, juicy shrimp and spicy andouille sausage in a Cajun-flavored broth. It has lots of kick and just 8g net carbs per serving.
Provided by Lisa MarcAurele
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet over medium heat and cook the chopped okra until it is no longer slimy.
- Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened.
- Mix the garlic into the pot with the vegetables and saute another 30 seconds.
- Place the sausage in the pot and saute a few more minutes.
- Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.
- Bring the mixture to a boil and then simmer covered for 20 minutes.
- Add in the shrimp and simmer for 5 minutes.
- Mix in the cauliflower rice and simmer for an additional 5-10 minutes until it is softened.
- Add salt and pepper to taste and mix in some xanthan gum a little at a time if you would like a thicker sauce.
Nutrition Facts : Calories 213 kcal, Carbohydrate 13 g, Protein 16 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1578 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
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, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
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NEW ORLEANS SHRIMP SAUSAGE GUMBO - MY FOOD STORY
From myfoodstory.com
Ratings 19Calories 463 per servingCategory Soups
- Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It's important to keep stirring so that the flour doesn't stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
- Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
- Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
- Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!
EASY GUMBO RECIPE - HOW TO MAKE SEAFOOD GUMBO - DELISH
From delish.com
Reviews 141Calories 460 per servingCategory Dinner, Main Dish
SUPER EASY GUMBO RECIPE WITH SHRIMP AND SAUSAGE
From highlandsranchfoodie.com
5/5 (3)Total Time 45 minsCategory Soup, Stews And ChilisCalories 954 per serving
- For roux, in a large heavy saucepan or Dutch oven combine flour and oil, stir till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or till roux is dark reddish brown.
- Stir in onion, celery, peppers, garlic, black pepper, creole seasoning and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.
- Gradually stir in hot chicken broth, sausage, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till okra is tender. Stir in shrimp and cook until done, about 2 minutes. Discard bay leaves. Serve in bowls with rice. Finish with a few shakes of Tabasco Sauce.
EASY SHRIMP AND SAUSAGE GUMBO RECIPE - ADD A PINCH
From addapinch.com
4.8/5 (6)Total Time 27 minsCategory Main Course, SoupCalories 493 per serving
- Add the olive oil to a medium saucepan set over medium heat. Stir in the bell pepper, onion, celery, garlic, cayenne pepper, salt and pepper and cook, stirring frequently until the onion is just tender, about 2 minutes. Add the sausage and cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until well coated. Cook until the flour coating on the vegetables has turned lightly brown, about 2 minutes. Stir in the chicken stock and thyme and simmer for about 10 minutes.
- Add the shrimp and onion and cook until the shrimp has turned opaque and pink about 3 minutes.
10 BEST SHRIMP AND SAUSAGE GUMBO CROCK POT RECIPES - YUMMLY
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CHICKEN SHRIMP AND SAUSAGE GUMBO - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
4.7/5 (3)Calories 441 per servingServings 10
- Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. You can also use a sharp knife to finely chop. Set aside.
- Make the roux: Heat the oil in a large, heavy saucepan. Add the flour and whisk quickly to dissolve the flour. Turn the stove down to medium-low and cook for about 30 minutes, constantly stirring until the roux becomes a dark caramel color.
- Once you get to the desired color, toss in the onion, green onions, bell pepper, garlic, and celery. This immediately drops the temperature of the roux and prevent it from burning.
- Bring the mixture to a simmer over medium heat, and cook until vegetables are tender—about 10 minutes.
SHRIMP-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 6 hrs 25 minsServings 6
- Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
- Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
- Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.
EASY NEW ORLEANS GUMBO - WITH CHICKEN, SHRIMP, AND …
From abundanceofflavor.com
5/5 (5)Category Main CourseCuisine CajunEstimated Reading Time 6 mins
- Pour 1 tbsp olive oil to a large cooking pot if using the same pan throughout, or a sauce pan. Cook the chicken over medium heat for 10 minutes or until done, flipping halfway through. Set aside.
- Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally.
SHRIMP AND SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (14)Servings 11
- Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
- Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
- Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
EASY CROCKPOT CHICKEN, SAUSAGE AND SHRIMP GUMBO - ISAVEA2Z.COM
From isavea2z.com
4.4/5 (41)Calories 191 per servingTotal Time 5 hrs
- Add tomatoes, tomato paste, chicken (cooked or raw), Sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently to combine all the ingredients.
- Cook this portion on low for about 2 hours if your chicken is already cooked or 5 to 6 hours if you adding raw chicken.
- You can serve this over cooked white rice or combine the rice in the crockpot just before serving.
SHRIMP AND SAUSAGE GUMBO | RECIPE | KITCHEN STORIES
From kitchenstories.com
5/5 (23)Category MainCuisine AmericanTotal Time 45 mins
- Slice sausage into bite-sized pieces. Cut bell pepper and celery into small pieces. Finely chop onion, garlic, and chili. Thinly slice green onions and set aside.
- Add olive oil, butter, and flour to a large pot over medium heat and stir for approx. 6 — 8 min., or until flour mixture has turned brown in color. Add bell pepper, celery, onion, garlic, and chili to the pot, and sauté for approx. 5 min.
- Add smoked sausage, bay leaves, canned tomatoes, chicken broth, paprika, and dried thyme to the pot. Season with salt and pepper and bring to a boil. Once boiling, cover with lid and let simmer on medium-low heat for approx. 15 min. Add shrimp to pot and cook for another 5 min. or until shrimp are cooked through.
SAUSAGE AND SHRIMP GUMBO RECIPE AT WOMANSDAY.COM- EASY …
From womansday.com
Cuisine CajunTotal Time 1 hrServings 8Calories 326 per serving
- Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft.
- Stir in sausage, smoked meat, Emeril's seasoning, paprika, and filé powder and ground ancho chile, if using.
SHRIMP & SAUSAGE GUMBO | EASY HOMEMADE SHRIMP DINNER RECIPE
From kevinandamanda.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 325 per serving
- In a large pot or dutch oven, melt 2 tablespoon butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and cook for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
- Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.
- Combine 1 cup rice, 2 cups water, and 1 teaspoon salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
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5/5 (1)Total Time 1 hr 15 minsCategory DinnerCalories 535 per serving
- Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency. May need to add more oil or flour.
- Brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.
- Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and cook for 5-7 minutes, until the celery, peppers, and onions start to soften. Add cajun seasoning and stir.
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5/5 (8)Total Time 20 minsCategory Main CourseCalories 282 per serving
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4.8/5 (9)Total Time 45 minsCategory Main DishCalories 419 per serving
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