GUMBO ROUX RECIPES

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SHRIMP AND ANDOUILLE GUMBO RECIPE | FOOD NETWORK



Shrimp and Andouille Gumbo Recipe | Food Network image

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

Total Time 2 hours 5 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 28

1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups reserved shrimp stock, recipe follows
1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)
Peeled, deveined shrimp, reserved from making stock, below
Plain cooked white rice, for serving
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 small onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 cup white wine
Water
3 black peppercorns
1 bay leaf
1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

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.

CHICKEN AND SEAFOOD GUMBO RECIPE | DANNY BOOME | FOOD NETWORK



Chicken and Seafood Gumbo Recipe | Danny Boome | Food Network image

Provided by Danny Boome

Categories     main-dish

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 28

1/2 cup vegetable oil
1/2 all-purpose flour
3 stalks celery, diced
1 medium onion, finely diced
1 green pepper, cored, seeded and diced
2 tablespoons bourbon
6 cups lower-sodium chicken broth
One 14.5-ounce can diced tomatoes
2 pounds chicken thighs and leg, boneless, skinless, cut into 1-inch pieces
2 cups sliced okra
2 bay leaves
1 tablespoon Hot Sauce, recipe follows
1 teaspoon salt
1/4 teaspoon pepper
1 pound (16- to 20-count) shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked White Rice, recipe follows
5 red Fresno chiles
5 jalepenos
Half 14.5-ounce can diced tomatoes
1/4 cup apple cider vinegar
2 cloves garlic
1/2 teaspoon sugar
Salt
Water, if necessary
2 cups long-grain rice
4 cups chicken stock
1 1/2 teaspoons salt

Steps:

  • Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
  • When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
  • Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
  • Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
  • In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.

More about "gumbo roux 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


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.
See details


LOUISIANA SEAFOOD GUMBO RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.6
Total Time 1 hours 30 minutes
Cuisine american
  • Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
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


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.
See details


LOUISIANA SEAFOOD GUMBO RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.6
Total Time 1 hours 30 minutes
Cuisine american
  • Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
See details


SLOW COOKER GUMBO WITH CHICKEN - HEALTHY SEASONAL RECIPES
Sep 27, 2019 · Usually Gumbo is served with rice, but in this case, to make it a complete one pot meal, I added the rice to the gumbo. It’s brown rice for additional fiber. Skip the Roux (and Added Saturated Fat) and Instead Thicken with Okra and Gumbo Filé. Traditional gumbo is made with a roux …
From healthyseasonalrecipes.com
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NEW ORLEANS GUMBO RECIPES
The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of …
From neworleans.com
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GUMBO RECIPES TO GET YOU THROUGH WINTER | SOUTHERN LIVING
Few things say creole and Cajun quite like gumbo, and for Southerners an authentic gumbo recipe is high on our list of go-to meals.With these gumbo recipes you can celebrate Mardi Gras any time of year. Transform your kitchen into an iconic New Orleans restaurant by making our "Big Easy" Gumbo or the Chicken-Andouille Gumbo …
From southernliving.com
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SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING
A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. This simple and easy-to-make recipe will have you making gumbo like a pro, as it comes together in just an hour and a half. Feel free to use fresh okra when it's in …
From southernliving.com
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CREOLE GUMBO RECIPE | ALLRECIPES
In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
From allrecipes.com
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TURKEY AND ANDOUILLE SAUSAGE GUMBO RECIPE | MYRECIPES
This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off …
From myrecipes.com
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TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
Apr 01, 2021 · Truly classic, this gumbo includes a roux, okra, and the "holy trinity" of vegetables—onion, celery, and bell pepper. The protein in this recipe is chicken, but feel free to add some …
From thespruceeats.com
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HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR
Feb 15, 2020 · Once done, you can proceed with making the gumbo that day, or freeze the veggie/roux mixture to make it in the future. Once the it is finished, keep it in the cast iron pan, remove from the burner, and let it sit until you are ready to use it later in the day. Just reheat it over medium-low heat, then proceed with making the gumbo.
From savortheflavour.com
See details


SLOW COOKER GUMBO WITH CHICKEN - HEALTHY SEASONAL RECIPES
Sep 27, 2019 · Usually Gumbo is served with rice, but in this case, to make it a complete one pot meal, I added the rice to the gumbo. It’s brown rice for additional fiber. Skip the Roux (and Added Saturated Fat) and Instead Thicken with Okra and Gumbo Filé. Traditional gumbo is made with a roux …
From healthyseasonalrecipes.com
See details


NEW ORLEANS GUMBO RECIPES
The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux …
From neworleans.com
See details


OKRA GUMBO RECIPE | ALLRECIPES
Just a comment to Sinsgirl if you decide to give this recipe another shot. If you skip the flour step, you're not making a gumbo. The dark roux is key to this dish and it's where all of the flavor lies. Making the roux …
From allrecipes.com
See details


TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
Apr 01, 2021 · Truly classic, this gumbo includes a roux, okra, and the "holy trinity" of vegetables—onion, celery, and bell pepper. The protein in this recipe is chicken, but feel free to add some andouille …
From thespruceeats.com
See details


HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR
Feb 15, 2020 · Once done, you can proceed with making the gumbo that day, or freeze the veggie/roux mixture to make it in the future. Once the it is finished, keep it in the cast iron pan, remove from the burner, and let it sit until you are ready to use it later in the day. Just reheat it over medium-low heat, then proceed with making the gumbo.
From savortheflavour.com
See details


SLOW COOKER GUMBO WITH CHICKEN - HEALTHY SEASONAL RECIPES
Sep 27, 2019 · Usually Gumbo is served with rice, but in this case, to make it a complete one pot meal, I added the rice to the gumbo. It’s brown rice for additional fiber. Skip the Roux (and Added Saturated Fat) and Instead Thicken with Okra and Gumbo Filé. Traditional gumbo is made with a roux …
From healthyseasonalrecipes.com
See details


NEW ORLEANS GUMBO RECIPES
The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of …
From neworleans.com
See details


OKRA GUMBO RECIPE | ALLRECIPES
Just a comment to Sinsgirl if you decide to give this recipe another shot. If you skip the flour step, you're not making a gumbo. The dark roux is key to this dish and it's where all of the flavor lies. Making the roux is a bit time consuming, but it's well worth the effort. …
From allrecipes.com
See details


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