SHRIMP SAUSAGE PASTA RECIPES
CREOLE SHRIMP & SAUSAGE RECIPE: HOW TO MAKE IT
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1287mg sodium, CarbohydrateContent 57g carbohydrate (10g sugars, FiberContent 15g fiber), ProteinContent 30g protein.
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.
Provided by David Tanis
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
- Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
- Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
- 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.
Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 15 grams, CarbohydrateContent 26 grams, FatContent 21 grams, FiberContent 4 grams, ProteinContent 23 grams, SaturatedFatContent 5 grams, SodiumContent 1160 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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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.
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