SHRIMP GUMBO
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.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- 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.
CAJUN BAKED ROUX
With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966.
Provided by Dan-Amer 1
Categories Grains
Time 2h10m
Yield 1 pint
Number Of Ingredients 2
Steps:
- Thoroughly mix together the flour and the oil in a heavy Dutch oven.
- Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
- Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
- When it is cool, store in jars in the refrigerator for future use.
Nutrition Facts : Calories 5694.5, Fat 440.9, SaturatedFat 57.2, Sodium 10.1, Carbohydrate 385.8, Fiber 13.7, Sugar 1.4, Protein 52.2
BAKED ROUX
This makes a lovely brown roux. It makes a lot, but it will freeze. I divide it up and always have a roux ready and waiting for gumbo or anything else. Freeze in small amounts.
Provided by bayousong
Categories Cajun
Time 1h2m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Mix the flour and oil in an iron skillet or heavy oven proof container.
- I use a cast iron dutch oven.
- Bake in a preheated 400 degree oven for 1 1/2 to 2 hours, STIRRING EVERY 15 MINUTES with a whisk.
- The color determines the doneness.
- Cool before storing.
- You must stir every 15 minutes or it will burn.
- In my oven 1 1/2 hours is perfect.
- After removing from the oven, stir again and stir every few minutes until it cools and quits browning.
Nutrition Facts : Calories 357.3, Fat 32.9, SaturatedFat 4.3, Sodium 0.4, Carbohydrate 14.3, Fiber 0.5, Sugar 0.1, Protein 1.9
More about "cajun baked roux recipes"
OVEN MADE ROUX | REALCAJUNRECIPES.COM: LA CUISINE DE …
Web May 16, 2005 Preheat oven to 350° 2 cups flour 1 1/2 cups of canola oil Whisk together the oil and flour in a cast iron pot Bake for two hours, …
From realcajunrecipes.com
5/5 (2)Total Time 2 minsServings 1
From realcajunrecipes.com
5/5 (2)Total Time 2 minsServings 1
- Whisk together thoroughly equal parts canola oil and all-purpose flour in an oven roaster or heavy pot, and bake for two hours
TOP 5 ROUX-BASED RECIPES: GUMBO AND MORE
Web 1 tablespoon Cajun seasoning blend 1½ cups dark roux Kosher salt and freshly ground black pepper Dash of hot sauce 8 cups cooked Louisiana long-grain white rice, for serving 1 cup diced green onion tops Filé …
From acadianatable.com
From acadianatable.com
ROUX – FIRST YOU MAKE A ROUX - REALCAJUNRECIPES.COM
Web Many Cajun recipes start with “First You Make A Roux” and Most Cajun dishes start with a good roux. Ingredients 3/4 cup oil (Canola or Vegetable) 1 cup all purpose white flour Directions Heat a heavy skillet or cast iron …
From realcajunrecipes.com
From realcajunrecipes.com
OVEN-COOKED DARK (CHOCOLATE) ROUX RECIPE - THE SPRUCE …
Web Feb 7, 2022 2 cups oil Steps to Make It Preheat the oven to 350 F. In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free. Place the pan with the roux in the oven …
From thespruceeats.com
From thespruceeats.com
A DARK CAJUN ROUX LIKE ROX'S ROUX IS THE SECRET TO CAJUN …
Web In Cajun cooking, a dark roux is for much more than just thickening; the boost of flavor is mind-blowing. To find great recipes, just go to my website at AcadianaTable.com and add the word “roux” into the “search this …
From acadianatable.com
From acadianatable.com
25 EASY CAJUN RECIPES FOR A TASTE OF LOUISIANA
Web Jul 19, 2022 Cajun seasoning is a blend of paprika, cayenne pepper, garlic powder, onion powder, some herbs, salt, and pepper. I’ve seen the herbs vary from recipe to recipe, but it’s relatively straightforward if you …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
TRADITIONAL CAJUN ROUX RECIPE - THE SPRUCE EATS
Web Aug 24, 2011 This Cajun roux recipe is made on the stovetop but can also be made in a microwave or conventional oven . Ingredients 3/4 cup vegetable oil 1 cup all-purpose …
From thespruceeats.com
4.4/5 (30)Total Time 40 minsCategory Entree, Sauces, IngredientCalories 119 per serving
From thespruceeats.com
4.4/5 (30)Total Time 40 minsCategory Entree, Sauces, IngredientCalories 119 per serving
OVEN ROUX - SOUTHERN KITCHEN
Web Jul 22, 2021 Ingredients 1 cup all-purpose flour 3/4 cup vegetable oil Instructions Heat the oven to 350 degrees. In a large cast iron skillet, whisk together the flour and oil to make …
From southernkitchen.com
Author Southern Kitchen
From southernkitchen.com
Author Southern Kitchen
HOW TO MAKE COWBOY KENT ROLLINS' EASY CAJUN GUMBO RECIPE
Web Mar 31, 2023 40 mins Cook Time: 1 hr 40 mins Total Time: 2 hrs 20 mins Ingredients For the Cowboy Cajun Spice: 3 tbsp. smoked paprika 2 tbsp. sea salt 2 tbsp. garlic powder 1 …
From thepioneerwoman.com
From thepioneerwoman.com
HOW TO MAKE A DARK CAJUN ROUX - HOME COOKS GUIDE
Web Aug 1, 2020 Turn heat to medium and cook stirring every minute or so with a wooden spoon, making sure to get to the corners of the pan, until the roux reaches a peanut …
From homecooksguide.com
From homecooksguide.com
HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK
Web Aug 30, 2022 How to Make a Light Roux Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly …
From foodnetwork.com
From foodnetwork.com
HOW TO MAKE A ROUX - TASTES BETTER FROM SCRATCH
Web Feb 16, 2022 Instructions. White roux: In a small heavy saucepan melt fat over medium heat. Add flour, whisking to incorporate fully, and stir for 2-5 minutes until the mixture is …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
CAJUN-STYLE SHRIMP GUMBO RECIPE | ALTON BROWN
Web While the roux is baking, de-head, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with …
From altonbrown.com
From altonbrown.com
CAJUN ROUX RECIPE | LOUISIANA CAJUN MANSION BED AND …
Web Ingredients 3/4 cup oil (Canola or Vegetable) 1 cup all purpose white flour Directions Always use a heavy skillet when making a Roux. Add oil and heat it then add the flour stirring …
From louisianacajunmansion.com
From louisianacajunmansion.com
AN EASIER WAY TO MAKE ROUX (WITHOUT THE NONSTOP STIRRING)
Web Feb 16, 2021 Bake flour at 425 degrees on the middle rack. This allows the hot air to circulate evenly around the flour. Stir occasionally so the flour browns evenly. As it starts …
From americastestkitchen.com
From americastestkitchen.com
CAJUN CRAB BAKED POTATOES RECIPE
Web Cajun Crab Baked Potatoes Ingredients: 2 c Crabmeat 4 lg Baking potatoes 4 tb Butter 1/2 c Onion; chopped 1/2 c Mushrooms; sliced Ground pepper to taste 1 c Dry vermouth 2 tb …
From cajuncookingrecipes.com
From cajuncookingrecipes.com
HOW TO MAKE A ROUX, PERFECTLY | EPICURIOUS
Web May 9, 2017 Many rouxs start with a 1/2 cup. 2. Add your flour. Add as much flour to the skillet as you did fat (so, if you added a 1/2 cup of fat, add a 1/2 cup of flour). Whisk the …
From epicurious.com
From epicurious.com
HOW TO MAKE ROUX | LOUISIANA TRAVEL
Web In a heavy skillet (Cast-Iron Skillet) over medium heat, heat oil until hot. Add flour gradually, stirring or whisking to combine with the oil. After adding all the flour, reduce heat to low …
From louisianatravel.com
From louisianatravel.com
BAKED STUFFED POMPANO RECIPE - CAJUN COOKING RECIPES
Web Bone pompano and set aside, put shrimp through meat grinder twice using fine blade. Mix ground shrimp with mushrooms, egg, 1/2 cup cream. Season, add wine. Stir until …
From cajuncookingrecipes.com
From cajuncookingrecipes.com
DRY "ROUX" (DRY-PAN TOASTED FLOUR) - BIGOVEN
Web PREPARATION: Use all-purpose white flour. ~Put the flour in a heavy skillet and place over moderate heat. Stir the flour around often with a wooden spoon as it cooks. ~Pay …
From bigoven.com
From bigoven.com
CAJUN-STYLE CHICKEN AND DUMPLINGS | LOUISIANA KITCHEN & CULTURE
Web Method: In a large iron pot, heat oil. Add chicken, a few pieces at a time. Brown and remove from pot. Set aside. Add flour and make a roux. If not enough oil, add more. Add onion, …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
You'll also love