NEW ORLEANS SHRIMP GUMBO RECIPE RECIPES

NEW ORLEANS GUMBO RECIPE | MYRECIPES

New Orleans Gumbo Recipe | MyRecipes image

The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux--best to toss it and start over.

Provided by MyRecipes

Total Time 1 hours 43 minutes

Yield Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice)

Number Of Ingredients 18

Ingredients

6 boneless chicken thighs (about 1 1/4 pounds), skinned
1 ½ tablespoons Cajun seasoning
Cooking spray
½ cup canola oil
2 ¼ ounces all-purpose flour (about 1/2 cup)
1 ½ cups chopped onion
1 cup chopped green bell pepper
2 celery stalks, chopped
4 ounces andouille sausage, thinly sliced
½ teaspoon kosher salt
2 bay leaves
1 (14.5-ounce) can unsalted diced tomatoes, undrained
5 cups fat-free, lower-sodium chicken broth
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
5 cups cooked brown rice
¼ cup chopped green onions
Hot pepper sauce (optional)

Steps:

Preheat oven to 400°.
Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 165°. Cool chicken; shred.
Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.

Nutrition Facts : Calories 353 calories, CarbohydrateContent 32.2 g, CholesterolContent 63 mg, FatContent 16.4 g, FiberContent 2.9 g, ProteinContent 18.7 g, SaturatedFatContent 2.5 g, SodiumContent 577 mg

NEW ORLEANS BARBEQUE SHRIMP RECIPE | ALLRECIPES

New Orleans Barbeque Shrimp Recipe | Allrecipes image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories Shrimp Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, CarbohydrateContent 4.8 g, CholesterolContent 233.5 mg, FatContent 25.1 g, FiberContent 0.4 g, ProteinContent 23.8 g, SaturatedFatContent 15 g, SodiumContent 375 mg, SugarContent 0.9 g

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