GUMBO RECIPE SHRIMP SAUSAGE RECIPES

SHRIMP AND SAUSAGE GUMBO RECIPE | SOUTHERN LIVING

Shrimp and Sausage Gumbo Recipe | Southern Living image

If there's a more satisfying meal to make for cool weather, we haven't found it.

Provided by Pam Lolley

Total Time 4 hours 0 minutes

Yield Makes 12 cups

Number Of Ingredients 20

Ingredients

1 pound smoked spicy-hot sausage (such as Conecuh), cut into ½-inch-thick slices
½ cup salted butter
½ cup all-purpose flour
2 medium-size yellow onions, chopped (about 3 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
3 large celery stalks, chopped (about 1 cup)
3 garlic cloves, minced
2 (32-oz.) cartons chicken broth
1 pound fresh okra, trimmed and cut into ½-inch pieces (about 2 ¾ cups)
(14.5-oz.) can petite diced tomatoes, undrained
3 bay leaves
2 teaspoons salt
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 ½ teaspoons dried thyme
1 teaspoon black pepper
2 pounds unpeeled raw medium shrimp, peeled and deveined
¼ cup chopped fresh flat-leaf parsley
Hot cooked rice
Sliced scallions, filé powder (optional)

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.

SHRIMP AND SAUSAGE GUMBO RECIPE | MYRECIPES

Shrimp and Sausage Gumbo Recipe | MyRecipes image

This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.

Provided by MyRecipes

Yield 11 cups

Number Of Ingredients 16

Ingredients

2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into 1/4-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
½ cup chopped green onions
Hot cooked rice

Steps:

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.
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.
Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

More about "gumbo recipe shrimp sausage recipes"

EASY SAUSAGE AND SHRIMP GUMBO RECIPE | ALLRECIPES

This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 32 minutes
Category Gumbo
Calories 568.3 calories per serving

Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

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SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine cajun, creole
Calories 384 per serving

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.

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CHICKEN, SHRIMP, AND SAUSAGE GUMBO RECIPE - FOOD.COM

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
From food.com
Reviews 5.0
Total Time 4 hours 30 minutes
Calories 534 per serving

Enjoy!

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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.

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SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK

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.

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SHRIMP AND CHICKEN GUMBO RECIPE | MYRECIPES

From myrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 430 calories per serving

Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

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SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD NETWORK

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.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 5 minutes
Category main-dish
Cuisine american

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.

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CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD & WINE

Gumbo makes for a great potluck meal—especially when the host gets to keep the serving dish as a housewarming gift. To achieve the ultimate flavor for this authentic recipe, use the smokiest andouille sausage you can find. Consider Applegate Farms' sausage (applegatefarms.com)Plus: More Chicken Recipes and Tips
From foodandwine.com
Reviews 5

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.

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

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving

In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

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SEAFOOD GUMBO RECIPE - NYT COOKING

For many African Americans, seafood gumbo is an essential part of New Year’s celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family’s southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 35 minutes

Season the gumbo to taste with salt and pepper and serve over rice.

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SEAFOOD GUMBO RECIPE - NYT COOKING

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SHRIMP AND SAUSAGE GUMBO RECIPE - THE SPRUCE EATS

Nov 11, 2021 · Some gumbo recipes calling for chicken, sausage, and/or shellfish, some calling for tomatoes (and others strictly prohibit them), and some including okra and/or file powder. This fabulous Creole-style shrimp gumbo is flavored with spicy andouille sausage, tomatoes, and topped with plump shrimp.
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