CLASSIC GUMBO RECIPE RECIPES

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SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK



Shrimp Gumbo Recipe | Alton Brown | Food Network image

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

Total Time 3 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

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.

Nutrition Facts : Calories 408 calorie, FatContent 25 grams, SaturatedFatContent 3 grams, CholesterolContent 183 milligrams, SodiumContent 1939 milligrams, CarbohydrateContent 21 grams, FiberContent 1.5 grams, ProteinContent 24 grams, SugarContent 3 grams

LOUISIANA GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Louisiana Gumbo Recipe: How to Make It - Taste of Home image

This recipe certainly reflects our area of the country. It really is a meal in itself.

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 12 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup canola oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup fresh or frozen sliced okra
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

Nutrition Facts : Calories 473 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

More about "classic gumbo recipe recipes"

SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
Cuisine american
Calories 408 calorie per serving
  • 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.
See details


LOUISIANA GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe certainly reflects our area of the country. It really is a meal in itself.
From tasteofhome.com
Reviews 3.8
Total Time 02 hours 35 minutes
Category Lunch
Cuisine North America, Cajun
Calories 473 calories per serving
  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
See details


SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
Cuisine american
Calories 408 calorie per serving
  • 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.
See details


LOUISIANA GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe certainly reflects our area of the country. It really is a meal in itself.
From tasteofhome.com
Reviews 3.8
Total Time 02 hours 35 minutes
Category Lunch
Cuisine North America, Cajun
Calories 473 calories per serving
  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
See details


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GUMBO RECIPES | ALLRECIPES
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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.
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Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo …
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