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.
MERWIN'S SHRIMP GUMBO
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.
Provided by Merwin Chambers
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
- In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
- Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
- Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Nutrition Facts : Calories 836.9 calories, Carbohydrate 19.1 g, Cholesterol 327.7 mg, Fat 52.2 g, Fiber 1.6 g, Protein 69 g, SaturatedFat 13.4 g, Sodium 822.6 mg, Sugar 3 g
SEAFOOD FILE GUMBO
This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.
Provided by Ann
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 9h25m
Yield 8
Number Of Ingredients 30
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
- Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
- Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
- In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
- In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 24 g, Cholesterol 142.3 mg, Fat 23.6 g, Fiber 6.6 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 950.8 mg, Sugar 9.9 g
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE
My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.
Provided by Marzia
Categories Comfort Foods
Time 1h30m
Number Of Ingredients 15
Steps:
- 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. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
- Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
- Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
- IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
- Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.
- TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.
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.
FILé GUMBO
Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice, and isn't nearly as difficult or exotic as some TV chefs will make you think it is. Here's the simple, home cooking version my family actually cooks in Louisiana. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it.
Provided by EmmyDuckie
Categories Gumbo
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken if it's not already cooked. Leftovers work fine for this. Set aside.
- Place sausage in a large stockpot over medium high heat, and cook until lightly browned, and some oil is released. Set aside with chicken.
- Add 2 tbsp oil to pot, and saute onion, bell pepper, and celery until soft. Add garlic in the last few minutes. Set vegetables aside with chicken and sausage, wipe stockpot to remove any vegetable pieces.
- Add 1/4 cup oil to pot, and allow to heat over medium until it starts to "shimmer". Add flour, and cook, stirring constantly until the flour and oil mixture takes on a rich brown color. If I'm using sausage or ham, I like to do a chocolate colored roux, for seafood and poultry, I like a caramel color. Use your own judgment.
- When your roux is as you like it, add the chicken broth (You may sub seafood broth, or turkey stock, depending on your ingredients) stir constantly while adding broth to avoid lumps. You should have something resembling a thin gravy.
- Add meats and vegetables back to pot, add cajun seasoning. (I like Tony Chachere's, but you can use any kind you like. If this ingredient is not available in your area, several good ones have been posted to Zaar.).
- Simmer your gumbo for half an hour, or more if you like, keeping the heat low to avoid breaking the roux. This gives time for the flavors to mingle. If you're using a delicate shellfish, like shrimp, add it later in the simmer to avoid toughening it.
- When ready to serve, add hot sauce and filé, stir well, and ladle over a bowl of rice. Keep the filé, hot sauce, and Cajun seasoning out on the table, so diners may add more of any they like. This is wonderful accompanied by a loaf of crusty French bread and a crisp salad.
Nutrition Facts : Calories 613.1, Fat 52.2, SaturatedFat 13.6, Cholesterol 80.8, Sodium 1732.5, Carbohydrate 14.2, Fiber 1.5, Sugar 3, Protein 20.3
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
SHRIMP GUMBO
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
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
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.
EMERIL'S COUNTRY FILE GUMBO
Steps:
- Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.
- Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)
- Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.
- Serve in warmed soup bowls over steamed white rice.
- Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
- For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.
- For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.
- For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook's Note)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
SHRIMP GUMBO
This Cajun-style gumbo is packed with flavor from homemade shrimp stock, filé powder, and plenty of juicy shrimp and sausage. Gumbo is little more than a roux-thickened stew with rice, and yet to call it nothing more than a roux-thickened stew with rice is to utter culinary blasphemy. Gumbo is one of the most solidly "American" dishes there is, in that is represents at least half a dozen cultures - including the French, who supplied the roux; the Choctaw, who invented filé powder; and Africans, who contributed okra and rice (via Madagascar). The Caribbeans brought several herbs and spices to the party, and the English...okay, not much England in this one, which is just fine with me. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 3h30m
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF.
- Put the 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 water, set over high heat, and bring to a boil. Decrease the heat to low and simmer until the liquid has reduced to 1 quart, about 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done (it will be a brick red-brown), 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 until the onions begin to turn translucent, about 8 minutes. 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 filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
SHRIMP GUMBO
Make and share this Shrimp Gumbo recipe from Food.com.
Provided by Vicki in CT
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
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.
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 FILE GUMBO
Steps:
- Heat the oil over high heat. Add chicken and brown evenly. Remove and place in warm oven to keep warm. Make the roux by adding the flour to the oil in the pot, stirring constantly until dark brown (milk chocolate) over low heat. When the roux reaches the right color, quickly add the sausage, onion, green pepper, shallots parsley and garlic. Continue cooking over low heat for 10 minutes more, stirring constantly. Add 1/4 cup water, the browned chicken, and all of the seasonings except the file powder and mix gently but thoroughly. Keeping the heat at low, gradually add the rest of the water and bring the gumbo to a boil, stirring gently. When it boils, reduce the heat to low and simmer for about 45 minutes or until the chicken is quite tender. Remove the chicken and some of the sausage slices with a slotted spoon to a deep bowl and reserve for a different meal. Add the shrimp and cook about 8 minutes. Remove the pot and let the simmer die down. Add the file powder and stir. Let the gumbo stand in the pot for about 5 minutes after adding the file, then serve over boiled rice.
More about "shrimp file gumbo food"
SHRIMP GUMBO RECIPE - PACIFIC FOODS
From pacificfoods.com
3.6/5 (7)Category EntreesServings 10Estimated Reading Time 50 secs
- Add the oil to a large, heavy-bottomed pot and bring it up to medium heat. Add flour and whisk constantly to avoid burning. Cook, stirring constantly until the mixture becomes a caramel color, about 10-12 minutes.
- Add onion, garlic, sausage, peppers and celery to the pot. Cook until tender, about 6 minutes, stirring occasionally to avoid sticking.
- Add cayenne pepper, Cajun seasoning, Organic Low Sodium Chicken Broth and Organic Diced Tomatoes and bring to a simmer. Cover and cook for 15-20 minutes.
- Add gumbo filé and shrimp, and continue to simmer for 10-15 minutes until shrimp is cooked and gumbo thickens.
SEAFOOD GUMBO RECIPE - SEAFOOD GUMBO WITH SHRIMP …
From honest-food.net
Ratings 21Calories 591 per servingCategory Main Course, Soup
- Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.
- When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.
- Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups.
- Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.
CAJUN INSPIRED SEAFOOD GUMBO RECIPE - SELF …
From selfproclaimedfoodie.com
4.9/5 (16)Total Time 4 hrs 30 minsCategory Main CourseCalories 410 per serving
- To make roux, whisk together flour and bacon drippings in a dutch oven and cook in 300 degree oven for 90 minutes, whisking every 15 minutes or so. This temperature should be hot enough to develop a rich dark roux without burning it, but if it smells like it's burning, reduce the temperature.
- While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. You want the cut pieces to be small as if you were dicing them with a knife.
- Once roux is done, transfer dutch oven to your stove top. Add onion mixture and sausage. Cook over medium low heat. You want to cook the vegetables and sausage while not burning the roux. Stir occasionally. Cook until vegetables are tender, about 15 minutes.
- Slowly add beef broth to mixture in dutch oven. Scrape bottom of pan to loosen anything that stuck during the cooking process. Stir well to combine and bring to a simmer. Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, tomato paste, and okra. Reduce heat to a simmer and cook for one hour.
BEST ALTON BROWN'S SHRIMP GUMBO RECIPES | FOOD …
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2.7/5 (25)Total Time 3 hrs 30 minsServings 6
SEAFOOD GUMBO RECIPE - LOUISIANA SEAFOOD
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Estimated Reading Time 40 secs
SHRIMP GUMBO FOR MARDI GRAS - OKRA, SHRIMP, FILé - CASA ...
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Reviews 21Estimated Reading Time 7 minsServings 6Total Time 30 mins
CREOLE FILé GUMBO RECIPE | LOUISIANA TRAVEL
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GUMBO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Stock, roux, okra, filé …Region or state LouisianaPlace of origin United StatesAlternative names Gombo
LOUISIANA SHRIMP GUMBO - CHEF MICHAEL SMITH
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EMERIL'S CLASSIC SEAFOOD GUMBO | EMERILS.COM
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SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING
From southernliving.com
3/5 (7)Total Time 1 hr 30 minsServings 12
- Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
- Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
GUMBO RECIPE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
4.9/5 (116)Calories 416 per servingCategory Main
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
- In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
- Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 12
- In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
- Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
- In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
- Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.
SHRIMP GUMBO RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hrCategory Chicken
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Sear the chicken, turning once, until browned, about 6 minutes. Transfer the chicken to a plate. Add the sausage to the pan and brown, turning once, 4 to 6 minutes. Transfer the sausage to the plate with the chicken. Stir the bacon fat into the pan and whisk in the flour. Reduce the heat to medium low and cook the flour, stirring frequently until it is several shades darker (about the color of natural peanut butter) an fragrant, about 20 minutes.
- Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and rice, and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Stir in the shrimp and cook until they are just cooked through, about 2 minutes. Season the gumbo with salt and pepper to taste and serve sprinkled with the scallions.
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.
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