SHRIMP AND SAUSAGE AND CHICKEN GUMBO
This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.
Provided by Nick
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
- Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
- Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
- Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
- Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Discard bay leaves. Season gumbo with salt and pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g
CHICKEN SHRIMP GUMBO
Very simple, easy and delicious Gumbo. First gumbo I tried and we have made many times with family and friends. Recipe was originally given to us by another friend! Note: We normally make this on the more bland side and then keep a bottle of Tabasco sauce around to spice things up to our liking!
Provided by Virginia Cherry Blo
Categories Gumbo
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour. Add tomatoes, cooked chicken, tsp of the salt, thyme, and hot pepper sauce. Cover and simmer for 20 minutes.
- Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice and 1 tsp salt. (You may also want to add additional butter in at this time.) Cover tightly for 20 minutes. Remove from heat and let stand until all liquid is absorbed, about 5 minutes.
- Add shrimp to gumbo and continue to cook for an additional 5 minutes. Stir parsley into rice.
- To serve, combine stew and rice into individual serving bowls.
Nutrition Facts : Calories 281.5, Fat 8.6, SaturatedFat 5.1, Cholesterol 94, Sodium 1208.2, Carbohydrate 39.5, Fiber 2.8, Sugar 5.5, Protein 11.9
CHICKEN, SHRIMP AND OKRA GUMBO
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Provided by PaulaG
Categories Gumbo
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
- In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
- Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
- Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
- Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
- Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.
CHICKEN/SHRIMP GUMBO
Make and share this Chicken/Shrimp Gumbo recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Get all ingredients ready. Once you are set up to cook, this dish goes together quickly.
- Place vegetable oil and flour in a small saucepan over medium heat and whisk to combine. Cool, whisking constantly, until the mixture turns a dark caramel color and begins to smell like toasted almonds. This is roux, and will take about 15 minutes to produce a smooth paste that will not only thicken your gumbo, but lend a deep, rich color. Transfer the roux to a small bowl and let cool to room temperature. When the roux is cooled, drain the excess oil.
- Place the chicken, onion, celery tops, and bay leaf in a large stockpot. Cover chicken with water, add the salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is tender and the water is infused with flavor, about 60 minutes. Remove the chicken and let it cool. Strain the stock and reserve. You'll need about 4 1/2 cups of stock.
- When chicken is cool enough to handle, strip the meat from the bones and shred into bite-sized pieces.
- Wipe out the stockpot and return it to medium-high heat. Warm the olive oil and add the green pepper, diced celery, and red onion. Cook, stirring occasionally, until the vegetables begin to soften and color lightly on the edges, 12-25 minutes. Combine the red, white, and black peppers, the file', and thyme together in a small bowl and sprinkle evenly over the vegetable mixture. Cook, stirring constantly, until the vegetables are well coated, about 8 minutes. When the spices are cooked, mix in the garlic, cooking for another 3 minutes.
- Heat the stock in a saucepan over medium heat. Whisk 1/4 cup of the stock into the roux until it forms a smooth paste. Add it to the stockpot along with the shredded chicken and the remaining stock, stirring well to combine. Bring mixture to a boil, lower the heat, and simmer for 60 minutes, stirring occasionally.
- While the gumbo is simmering, cook the bacon in a heavy skillet until the fat is rendered and the bacon is crisp, 5-8 minutes. Add the andouille sausage and stir to coat with the bacon drippings. Reserve.
- After the gumbo has simmered for 60 minutes, add the tomato puree and bacon and sausage mixture. Take 1 cup of the hot gumbo liquid out and deglaze the bacon pan. Add these pan juice to the gumbo and continue simmering until the gumbo is slightly thickened, about another 30 minutes.
- Stir in shrimp, cooking only until shrimp are pink, about 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 953.5, Fat 71.9, SaturatedFat 19.6, Cholesterol 259.9, Sodium 2891.7, Carbohydrate 18.5, Fiber 2.6, Sugar 5.6, Protein 56.6
CHICKEN, SHRIMP, AND SAUSAGE GUMBO
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Provided by B-B-Q Man
Categories Gumbo
Time 4h30m
Yield 14-18 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
- Enjoy!
Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3
CHICKEN AND SHRIMP GUMBO
This is from a magazine called Woman's World. I sometimes make it with no chicken and a pound of shrimp. I recommend chopping up all the ingredients for the gumbo, mixing up your favorite corn bread and popping it in the oven to bake, and then cooking the gumbo.
Provided by mliss29
Categories Gumbo
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat.
- Add onions, red pepper, celery, and garlic. Saute until onion is softened, about 5-6 minutes.
- Stir in flour. Cook, stirring about 5 minutes, until lightly browned.
- Stir in broth, tomatoes, salt and pepper and bring to a boil.
- Add chicken and reduce heat to medium-low. Cook 10 minutes.
- Add okra and cook 5 minutes.
- Add shrimp and cook until chicken, okra, and shrimp are just cooked through, about 5 minutes.
- Stir in Tabasco and serve.
Nutrition Facts : Calories 432, Fat 28.7, SaturatedFat 13.5, Cholesterol 161.9, Sodium 1073.8, Carbohydrate 17.1, Fiber 2.2, Sugar 4.9, Protein 26.1
SLOW COOKER CHICKEN GUMBO WITH SHRIMP
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h15m
Yield 8
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
- Cover and cook on low for 6 hours.
- Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g
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