SHRIMP GUMBO
This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
- Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g
SHRIMP GUMBO
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 GUMBO
Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.
Provided by ellie_
Categories Gumbo
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
- Cover with plastic wrap.
- Cook at 100% for 10 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Mound vegetable in the center of the dish.
- Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
- Pour tomatoes over shrimp.
- Cover tightly with plastic wrap.
- Cook for 3 minutes.
- Prick plastic.
- Stir ingredients well.
- Continue cooking for 2 minutes.
- Prick plastic.
- Remove from oven.
- Uncover and add broth.
- Cook, uncovered, for 2 minutes or until hot.
Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4
SHRIMP GUMBO
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 GUMBO
This recipe is intended for a festival or large gathering and is suited for serving a large number of people.
Provided by Food Network
Categories main-dish
Time 2h4m
Yield 125+ servings
Number Of Ingredients 16
Steps:
- To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
- To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.
- Serve over rice.
SHRIMP GUMBO
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.
EASY SHRIMP GUMBO
Make and share this Easy Shrimp Gumbo recipe from Food.com.
Provided by Chef Diva Divine
Categories Gumbo
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat Margarine in dutch oven medium heat.
- Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
- Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
- Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
- Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
- Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
- Remove Bay Leaf , serve over rice and sprinkle with parsley.
Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7
LOUISIANA SHRIMP GUMBO
Make and share this Louisiana Shrimp Gumbo recipe from Food.com.
Provided by Boomette
Categories Gumbo
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat a large, heavy-bottomed stockpot over medium heat.
- Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
- After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
- Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.
Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4
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