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
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
ANDOUILLE AND SHRIMP GUMBO
Transport to the Cajun South with a steamy bowl of gumbo. French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like.
Provided by Jennifer Kalinowski
Time 50m
Number Of Ingredients 16
Steps:
- For roux, in a heavy pot stir together flour and oil until smooth. Cook and stir over medium-high heat about 5 minutes or until the roux is dark reddish brown.
- Stir in the next five ingredients (through garlic). Cook 5 minutes or until vegetables are tender, stirring frequently. Add broth, okra, black pepper, and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally.
- Stir in sausage; heat through. Add shrimp and green onions; cook 2 to 4 minutes until shrimp are opaque, stirring frequently. If desired, stir in filé powder. Serve over rice.
Nutrition Facts : Calories 510 kcal, Carbohydrate 36 g, Cholesterol 157 mg, Protein 28 g, SaturatedFat 7 g, Sodium 910 mg, Sugar 3 g, Fat 28 g, UnsaturatedFat 10 g
SHRIMP AND ANDOUILLE GUMBO
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 servings
Number Of Ingredients 28
Steps:
- Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
- Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
- Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
- Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
- Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.
SMOKED TURKEY-AND-ANDOUILLE GUMBO RECIPE
Beau Beaullieu and Andy Soileau's New Iberia Kiwanis Club team has taken first place 11 times at the World Championship Gumbo Cookoff. This recipe for their mélange gumbo won in 2015, 2017, and 2018. Beaullieu likes to serve it alongside potato salad and garlic bread. Leftovers taste better the second day, Beaullieu says, and this gumbo freezes well.
Provided by Southern Living Test Kitchen
Time 13h
Yield Serves 12
Number Of Ingredients 19
Steps:
- Debone smoked turkey, trying not to shred meat. Cut turkey meat into manageable bite-size pieces, about 1 inch in size. Refrigerate turkey meat for later use in recipe. Place turkey carcass in a large (14-quart) stockpot.
- Remove and reserve ends from celery. Remove and reserve ends and skins from all onions. Quarter medium-size onion. Quarter all bell peppers, and remove and reserve membranes; discard seeds. Add celery ends, pepper membranes, and onion ends and skins to pot, along with quartered onion, 4 whole celery stalks, and quarters from 1 pepper. Store remaining vegetables, covered, in refrigerator for later use.
- Cover with water, and bring to a roaring boil over high; reduce heat to medium, and bring mixture to a simmer. Cook, at a steady simmer, until reduced to 8 quarts of stock, which will take up to 8 hours. Remove turkey carcass and vegetable pieces, and discard. Pour stock through a wire-mesh strainer over a large bowl to remove remaining solids; return strained stock to stockpot.
- Stir together flour and oil in a medium-size cast-iron pan with a slotted, flat spatula. Stir until mixture is thoroughly combined and lumps or bits of flour are no longer visible. Cook mixture over medium, stirring constantly, until it is dark brown in color (think of an aged penny), between 35 minutes and 1 hour and 15 minutes. (This process depends on the heat, which varies from stove-top to stove-top, and the aggressiveness of the cook. Patience is very important.) If the roux burns, throw it away and start over. A burned roux cannot be used. The spatula should constantly rub or scrape the bottom of the pot to prevent mixture from sticking and burning. If the roux begins to clump, whisk out the clump with an aluminum whisk. Once roux has reached desired color, remove pan from heat; continue stirring until slightly cooled, about 10 minutes. (The roux will continue to cook as it cools.)
- Bring stock to a light boil, and carefully stir in cooled roux. Stir until roux has completely dissolved into stock, giving stock a dark brown color. (At this stage, mixture will be very bitter and taste flat.)
- Lightly boil mixture, stirring constantly, 45 minutes. Continue to cook, stirring occasionally, 25 minutes longer.
- Add andouille sausage, in batches, to stock mixture. (Adding in batches prevents mixture from cooling down too much.) Cook, stirring occasionally, 45 minutes.
- Meanwhile, dice remaining refrigerated celery (6 stalks, about 1 1⁄2 cups), peppers (2 peppers, about 1 cup), and onions (2 small onions, about 2 cups). Keep diced vegetables separated.
- Stir the minced garlic into the stock; stir in the "trinity" (diced celery, peppers, and onions), 1 vegetable at a time, adding onions last. Be careful not to cool down the gumbo. It is wise to add 1 vegetable and then wait 5 minutes, allowing the gumbo to heat back up before adding the next vegetable. Note the change in terminology: It's now a gumbo that is still in its infancy. Cook, stirring occasionally, 30 minutes.
- Add turkey pieces slowly so the gumbo does not cool down. Lightly boil, stirring occasionally, 30 minutes. Stir gently to avoid breaking up the turkey pieces.
- Add seasonings and hot sauce. If your taste buds are sensitive to seasonings, add only half of each seasoning (except the garlic powder) and hot sauce.
- With a small aluminum ladle, begin to remove grease from top of gumbo. If additional grease rises to the surface, remove before serving. (Removing the grease is a key step.) Taste the gumbo. If it still seems flat, cook it longer for a greater depth of flavor. The amount of heat under the gumbo and the number of times it is stirred either shortens or lengthens the process.
- Once you have settled on the taste and the gumbo is ready for serving, add scallions and parsley. Serve over rice, making sure you do not see the rice in your bowl and removing bay leaves (if using). It's not meant to be like a stew or rice and gravy. It should be served like a soup with rice at the bottom of the bowl.
GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA
You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.
Provided by Rita1652
Categories Gumbo
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large heavy pot and add the flour.
- Cook the roux, stirring constantly.
- Just as the roux reaches light brown color, add the vegetables and stir.
- When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
- Stir until the roux is dissolved, and simmer over low heat for one hour.
- Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
- remove bay leaves.
- Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.
Nutrition Facts : Calories 690.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 223.7, Sodium 1428.7, Carbohydrate 93.2, Fiber 4.8, Sugar 2.4, Protein 46.1
SHRIMP AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)
- Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.
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
CHICKEN, SAUSAGE, AND OKRA GUMBO
Provided by Paula Deen
Categories cold weather comfort food Country Cooking Family Supper guys night southern
Time 20m
Yield 10 to 12
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
- Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
- Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
- Discard bay leaves. Serve with rice. Garnish with green onion, if desired.
SHRIMP & ANDOUILLE SAUSAGE GUMBO
This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day!
Provided by NolaCherie
Categories Gumbo
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes.
- Serve in bowl & add 1 mound of freshly cooked long-grain rice on top.
- Optional:.
- 1/2 lb. okra, cut into 1/4-inch thick slices.
- Note:.
- Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).
Nutrition Facts : Calories 569.3, Fat 34.7, SaturatedFat 9.2, Cholesterol 221.3, Sodium 1429, Carbohydrate 21.9, Fiber 3, Sugar 6.7, Protein 41.6
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
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SAUSAGE AND SHRIMP GUMBO - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 45 minsCalories 474 per serving
- Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
- Stir in first part of stock and then onions, bell peppers, paprika and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
- Add sausage, tomatoes, okra, second part of stock and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
SHRIMP, OKRA, AND ANDOUILLE SMOKED SAUSAGE GUMBO, INSTANT ...
From wildwomankitchen.com
Cuisine CreoleTotal Time 2 hrsServings 8
- Combine paprika, sea salt, and pepper. Season the shrimp with spice mixture, cover and refrigerate until needed.
- In a Instant Pot, 5 1/2 quart saucepan, or large dutch oven, melt lard over high heat until it begins to smoke. Add sausage and cook, stirring often, to render the fat, about 5 minutes. Remove sausage with a fish flipper or slotted spoon and set aside.
- Add 1 teaspoon white pepper, 1 teaspoon cayenne pepper, and black pepper (the spice trinity).
LOVE GUMBO! THIS SUPER SHRIMP, OKRA AND ANDOUILLE …
From the2spoons.com
Cuisine Cajun, CreoleCategory Appetizer, Dinner, Lunch, Main CourseServings 8Estimated Reading Time 7 mins
- Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water...the stock just makes these Louisiana dishes.
- In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well. **Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
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SHRIMP AND OKRA WITH SAUSAGE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (51)Servings 4-6
- Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8–10 minutes.
- Add okra and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
- Add tomato sauce and a pinch or more of cayenne to pot; season with seasoned pepper. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
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 AND SAUSAGE GUMBO • FLAVOR FEED
From flavor-feed.com
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.
- Sprinkle the shrimp with the paprika. Heat 1 Tbs.of the oil in a medium skillet over medium heat. Add the shrimp and cook, stirring often, until no longer translucent, 3 to 5 minutes.
SAUSAGE AND SHRIMP GUMBO - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 45 minsCalories 525 per serving
- Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
- Stir in first part of stock and then white part of green onions, onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
- Add sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
GUMBO | SPICY CAJUN SHRIMP GUMBO WITH ANDOUILLE SMOKED …
From osagourmet.com
Cuisine CajunCategory Main Course, SoupServings 12Calories 309 per serving
- Slowly add in the flour, stirring or whisking CONSTANTLY. Continue cooking and stirring until flour and oil are combined and start to turn a golden brown. (Be extremely careful not to burn the roux or to splash it onto yourself)
- Once the roux is the desired color, add in half of the onion, bell pepper, and celery and continue to stir for about one minute. Then add the rest of the vegetables, including the okra and the garlic and continue to cook and stir for another minute or two.
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