WHAT IS GUMBO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - NYT COOKING



Shrimp Gumbo with Andouille Sausage Recipe - NYT Cooking image

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

1 pound medium shrimp in the shell
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
4 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced red or green bell pepper
1/2 cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
6 cups shrimp broth or chicken broth
2 cups chopped okra
1 tablespoon filé powder
1/2 cup chopped scallions for garnish

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

CHICKEN AND SEAFOOD GUMBO RECIPE | DANNY BOOME | FOOD N…



Chicken and Seafood Gumbo Recipe | Danny Boome | Food N… 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 "what is gumbo recipes"

TURKEY GUMBO RECIPE | EPICURIOUS
Chris Shepherd, executive chef and owner of [Underbelly](http://underbellyhouston.com/) in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir. For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see [The Five Best Leftover Turkey Recipes](/articlesguides/holidays/thanksgiving/leftover-turkey-recipes).
From epicurious.com
Reviews 3.6
Total Time 1 hour
  • Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
See details


SEAFOOD GUMBO RECIPE | ALLRECIPES
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category Gumbo
Calories 357.2 calories per serving
  • When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
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 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.
See details


EMERIL'S COUNTRY FILE GUMBO RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
See details


GUMBO RECIPES | ALLRECIPES
More Gumbo Recipes. 1088072.jpg. Cajun Chicken and Sausage Gumbo . Rating: 4.69 stars. 622 . This is a Cajun-style gumbo made with a seasoned …
From allrecipes.com
See details


TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
1/4/2021 · Best Gumbo Recipes Now that you've mastered the essential roux, it's time to make some gumbo. Here are six recipes to give a try. Sausage and Shrimp Gumbo. This classic gumbo …
From thespruceeats.com
See details


GUMBO RECIPES : FOOD NETWORK | FOOD NETWORK
Get the great taste of authentic Lousiana gumbo in your kitchen no matter where you live with one of these fantastic recipes.
From foodnetwork.com
See details


OUR BEST LOUISIANA-STYLE GUMBO RECIPES | MYRECIPES
24/10/2016 · A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, …
From myrecipes.com
See details


GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
3/4/2012 · Green gumbo, or gumbo z'herbes, is a Lenten tradition in Louisiana. Ironically, it is not always vegetarian, as this hearty stew is often …
From simplyrecipes.com
See details


SEAFOOD FILE GUMBO RECIPE | ALLRECIPES
Seafood gumbo consisting of fresh shrimp, crab, oysters, vegetables, herbs and spices; simmered in fresh …
From allrecipes.com
See details


CAJUN FOOD RECIPES FROM LOUISIANA | AUTHENTIC GUMBO ...
Authentic gumbo, jambalaya, and more recipes. For those times you are feeling creative and want the taste of Southwest Louisiana but can't make it to one of our restaurants, how about trying your hand at one of these delicious recipes! Many recipes …
From visitlakecharles.org
See details


GUMBO RECIPES : FOOD NETWORK | FOOD NETWORK
Get the great taste of authentic Lousiana gumbo in your kitchen no matter where you live with one of these fantastic recipes.
From foodnetwork.com
See details


SAUSAGE AND SHRIMP GUMBO RECIPE | ALLRECIPES
GREAT gumbo! this one will be added to the regular staples menu for sure. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. -doubled the garlic (can never have too much …
From allrecipes.com
See details


NEW ORLEANS GUMBO RECIPE | MYRECIPES
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 …
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »