TURKEY SHRIMP GUMBO
This slimmed-down version of gumbo tastes just as hearty as the classic version. -Michael Williams, Westfield, New York
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally. , Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.
Nutrition Facts : Calories 381 calories, Fat 13g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 777mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
GUMBO FROM BAYOU COUNTRY
Steps:
- Roux: In a large pot add in the butter and flour and make a dark roux over medium-low heat, about 6 to 8 minutes. Remove the dark roux and set aside.
- Next, add in 1 tablespoon of olive oil to the pot and cook the shrimp over medium heat until they are just about cooked and then remove them and chill.
- Next, add the remaining 1 tablespoon of olive oil to the pot and sear the onions, celery, garlic and peppers for 5 to 6 minutes or until tender.
- Stir in the gumbo filé and then add in the turkey, ham, sausage and chicken stock and bring it to a boil over high heat.
- Once boiling stir in the roux and continue to stir until it becomes thick.
- Finish by adding the okra, thyme, parsley and shrimp and simmer over low heat for 10 minutes before serving.
- Serve the gumbo over the cooked brown rice and garnish with optional garnishes: crispy prosciutto ham, lemon zest, chopped parsley and thyme.
Nutrition Facts : Calories 7818 kcal, Carbohydrate 872 g, Protein 420 g, Fat 287 g, SaturatedFat 103 g, Cholesterol 1984 mg, Sodium 13952 mg, Fiber 57 g, Sugar 69 g, ServingSize 1 serving
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
TURKEY GUMBO WITH ANDOUILLE AND SHRIMP
Gumbo is one of the great uses for a turkey drumstick. I use homemade andouille and Gulf shrimp from Alabama, but any good American shrimp and smoked sausage will do; tasso ham is another good option. And feel free to put any and all meats you want in here. I use filé powder here to thicken my gumbo, but you can skip that and use ½ pound of okra instead.
Provided by Hank Shaw
Categories Soup
Time 3h20m
Number Of Ingredients 16
Steps:
- Pour the stock and 1 quart water into a pot and bring it to a simmer.
- In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it's the color of milk chocolate. You'll need to stir this more often as it cooks so it doesn't burn. This should take about 15 minutes.
- Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
- Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
- Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone.
- Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes. Add Tabasco to taste and serve garnished with green onions over rice.
Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 52 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 273 mg, Sodium 751 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TURKEY ANDOUILLE GUMBO
Steps:
- In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
TURKEY AND SAUSAGE GUMBO
Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat vegetable oil over medium-high heat. Add sausage, and cook for 8 to 10 minutes or until browned. Remove sausage, and set aside, reserving drippings in pot. Melt butter with drippings in pot over medium-high heat. Stir in onion and next 3 ingredients; cook, stirring frequently, for 6 to 8 minutes or until vegetables begin to soften. Stir in flour and next 3 ingredients; cook, stirring constantly, for 1 minute. Whisk in turkey juices or stock until well combined. Stir in turkey, next 4 ingredients, and cooked sausage; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 to 12 minutes or until slightly thickened. Serve over rice.
THE BEST LEFTOVER TURKEY GUMBO
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
Provided by LorenLou
Categories Gumbo
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Make the roux.
- In a large Dutch oven, over medium heat, combine the oil and flour.
- Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
- Add all the chopped veggies to the roux, along with the chopped sausage.
- Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
- Add the salt and cayenne pepper.
- Add the broth and water, combining well.
- Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
- Add the turkey and sliced sausage to the gumbo.
- Cook 15 minutes more.
- Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
- Stir in green onions and parsley.
- Serve over rice, with hot french bread!
Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1
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.
TURKEY GUMBO RECIPE
Steps:
- Gather the ingredients.
- Put the bacon in a large skillet and place the skillet over medium heat. Cook until the bacon has rendered its fat. With a slotted spoon, remove the bacon pieces to paper towels to drain. You should have about 1/4 to 1/3 cup of drippings left in the pan. Refrigerate the crumbled bacon to use as a garnish or save it for another use.
- Remove 2 tablespoons of oil from the 3/4 cup and set it aside. Add the remaining oil-about 2/3 cup-to the bacon drippings. Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside.
- Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the smoked sausage and cook for about 5 minutes, stirring frequently.
- Add the onions, celery, green and red bell pepper, and the white and light green parts of the green onions to the sausage; continue to cook for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 1 minute longer.
- To the vegetables and sausage, add the reserved roux; stir to combine.
- Gradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil and then reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. If too thick, add more stock in small amounts.
- Stir the parsley and chopped green onions (dark green parts) into the gumbo and serve it over hot steamed rice.
- Garnish the turkey gumbo with extra green onions, parsley, and the crumbled cooked bacon, if desired.
Nutrition Facts : Calories 748 kcal, Carbohydrate 34 g, Cholesterol 129 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 1539 mg, Sugar 10 g, Fat 49 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
SEAFOOD AND TURKEY-SAUSAGE GUMBO
Categories Soup/Stew Fish Garlic Shellfish Tomato Super Bowl Low Fat Kid-Friendly Low Cal Mardi Gras Dinner Poultry Sausage Shrimp Fall Winter Poker/Game Night Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
- Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
- Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
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- Add oil or butter to a heavy saucepan with the flour. Cook over medium-low heat, stirring continually. Cook until roux is the color of dark peanut butter, about 30 - 40 minutes. Set aside.
- In a large dutch oven or soup pan, add olive oil, onions, celery, bell peppers, carrots, okra and garlic. Cook over medium heat until vegetables soften.
- Stir in smoked turkey and sliced smoked sausage and cook over medium- high heat until mixture comes to a low boil. Cook about 20 minutes or until thickened.
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5/5 (1)Servings 12Cuisine Lower Bayou CuisineCategory Main Dish, Soup
- Place carcass, 1 whole onion, 2 celery cut in half, 3 parsley stalks, and bay leaves in large stockpot and fill with water not quite over carcass (see photo) and bring to boil.
- In large skillet, place the cut sausage and a small amount of oil to slowly, lightly brown the sausage and render the fat. Then, remove sausage and reserve the oil/fat in skillet.
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Reviews 2Category Recipes, Soups, Thanksgiving RecipesServings 10Estimated Reading Time 6 mins
- Prepare turkey stock by boiling the bones for 4 to 6 hours, then straining. For full detailed directions, see the article here, substituting turkey bones for chicken.
- In a large stockpot or Dutch oven, combine oil and flour or cornstarch to make a roux. Cook, stirring slowly and constantly, over medium heat for 20 to 30 minutes, until the roux is chocolatey brown.
- Add the onion, bell pepper, celery, and Cajun seasoning to the roux. Stir and cook until vegetables are softened. Add sausage and cook for about 5 minutes.
- Add the turkey stock to the roux in batches. Stir well after each addition until the mixture is smooth. Add bay leaves. Bring to a boil.
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Servings 5
- Crack turkey carcass. Combine carcass and 3 quarts water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 1 hour.
- Remove carcass from stock; set stock aside. Remove any meat remaining on bones; discard bones. Chop meat into bite-size pieces, and combine with chopped turkey; cover and refrigerate.
- Combine oil, bacon drippings, and flour in a large stockpot; stir until well blended. Cook over medium heat, stirring frequently, until roux is the color of a copper penny. Stir in celery, onion, green pepper, garlic, and parsley; cook over low heat 20 minutes, stirring frequently. Add okra and sausage; cook an additional 5 minutes, stirring frequently.
- Add reserved turkey stock, remaining water, tomatoes, Worcestershire sauce, bacon, salt, hot sauce, red pepper, and bay leaves; simmer, uncovered, 2 1/2 hours, stirring occasionally. Stir in reserved turkey, and cook, uncovered, an additional 30 minutes. Remove and discard bay leaves. Stir in lemon juice and brown sugar.
SHRIMP AND SAUSAGE GUMBO | PORK RECIPES
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Servings 6Total Time 32 minsCategory Pork
- First, make a roux for the gumbo base: In a large saucepan over medium heat on the stove, warm the vegetable oil. Stir in the flour and cook for 15 to 20 minutes, getting your spoon into the corners of the pan and stirring about every 15 seconds (do not leave the stovetop). The roux should simmer gently for the first 10 minutes. After 10 minutes, reduce the heat to low. Stir almost constantly for 5 to 10 minutes more, watching carefully so the roux doesn’t scorch.
- When the roux turns the color of a walnut shell, stir in the onion, celery, and bell peppers. Continue to cook for 10 minutes more, stirring frequently. Add 1 teaspoon salt, ½ teaspoon pepper, the cayenne, thyme, and bay leaves and stir to thoroughly combine all of the ingredients. Add the chicken stock and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened, 10 to 12 minutes. Remove from the heat.
- In a medium bowl whisk the olive oil with a pinch of salt and pepper. Add the shrimp and toss to coat. Place the pot of gumbo base over indirect medium-high heat to keep warm while you grill the shrimp and sausage.
HEALTHY AUTHENTIC SEAFOOD GUMBO (GLUTEN FREE, WHOLE30 ...
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5/5 (30)Total Time 3 hrs 15 minsCategory Main Course, SoupCalories 273 per serving
- Make your roux: heat 1/3 cup bacon drippings in a large Dutch oven over medium-low heat. Sprinkle in cassava flour and whisk until a smooth paste forms. Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep amber color. Don't let it burn - let this process happen slowly and gradually. This is what gives a real gumbo its rich flavor!
- Meanwhile, add your celery, onion, bell pepper, and garlic to a food processor and pulse a few times until the mixture is finely chopped.
- When roux is a rich amber color, stir in the celery, onion, bell pepper, and garlic mixture; add the sliced sausage. Stir well then add 1 cup water and whisk well. Bring the mixture to a simmer over medium heat and cook until the vegetables are softened a bit, about 15 minutes. Add the second cup of water, if needed, to keep the mixture from burning on the bottom of the Dutch oven.
- Meanwhile, bring 4 cups beef broth to a boil in a medium saucepan. If you have not used both cups of water yet, heat the 2nd cup of water with the beef broth. Stir hot broth into the roux-vegetable mixture and whisk well. Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. Simmer for 2 hours over low to medium-low heat. If you have gumbo filé, add 1 teaspoon to the soup after 1 hour.
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- Spritz a large stock pot with cooking spray and add shrimp and hot dogs. Cook over medium heat until hot dogs are browned and shrimp is pink. Then set aside in a separate bowl.
- Add 1/4 cup broth to the skillet and add onion, celery and peppers. Cook on medium until onions are translucent, then set aside with hot dogs.
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- In a large stock pot or Dutch oven, sauté the sausage over medium heat until it starts to brown. Precooked sausage will take about 5 minutes, un-cooked sausage will take about 15 minutes.
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- Taste the finished stock before adding other ingredients and adjust for seasoning. If it's too salty, add some water. Simmer stock on medium low heat.
- Place sliced sausage in a medium hot cast iron skillet. Cook until the fat renders and the sausage is brown.
- Carefully measure the sausage renderings (the stuff is hot!). Add cooking oil or baking drippings to equal 1/2 cup total. Pour back into cast iron skillet over medium heat. Add onions, bell pepper and celery to hot grease. Cook until vegetables are soft, about 10 to 15 minutes, stirring occasionally. Add diced garlic and cook an additional two minutes.
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- Heat ½ tablespoon oil in large pot over medium-high heat. Add sliced sausage and cook for 4-5 minutes or until crispy. Transfer sausage to a paper towel lined plate and set aside.
- In same pot, heat remaining oil and butter over medium-high heat, until melted. Whisk in flour, to form a roux, and continue to stir constantly with a whisk or wooden spoon until roux turns a deep, chocolate brown color, about 10-15 minutes.
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4.5/5 (2)Total Time 1 hr 15 minsCategory SoupCalories 520 per serving
- In a heavy-bottomed medium saucepan, heat 1/2 cup of the oil over medium heat for 1 minute. Slowly add the flour, whisking until blended. Cook over medium-low heat, whisking almost constantly, until the roux is a mahogany brown color, about 20 minutes. Remove the pan from the heat.
- In a large Dutch oven, heat 2 Tbs. of the oil over medium heat. Add the onion, peppers, and celery and cook, stirring often, until the vegetables are softened, about 8 minutes. Add the garlic and cook, stirring for 30 seconds. Stir in the roux until well blended.
- Add the stock, bay leaves, Worcestershire sauce, thyme, red pepper flakes, 1/2 tsp. salt and 1/2 tsp. pepper. Cover and simmer over low heat for about 20 minutes. Add the chicken and okra and cook, stirring occasionally, until heated through.
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