EASY SAUSAGE AND SHRIMP GUMBO
This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Provided by Papa Jay
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h32m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
- Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g
"BIG EASY" GUMBO
Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Stir in shrimp; cook 5 minutes or just until shrimp are pink.
Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
QUICK 'N EASY GUMBO
Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)
Provided by Rob in Malibu
Categories Gumbo
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pour a glass of nice red wine and have a drink.
- Put some Italian opera on the stereo and turn volume up.
- Start a big pot of rice, I prefer white rice to serve this gumbo over.
- Rice is on the top shelf to the right.
- Cut meat into nice bite-sized slices, keeping fingers clear of blade.
- Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
- Try not to eat too much of the meat while you cook or allow family members to.
- Precooked meats like the pork will speed process.
- Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
- Never under cook chicken.
- Saute until lightly browned.
- Add broth to the pot and bring to a boil.
- Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
- Toss in spices last.
- Cook over medium heat until all ingredients are blended and cooked to your liking.
- Not over cooked or too soft is how I like it.
- Maybe fifteen minutes tops.
- The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
- Now taste your results being careful not to burn your tongue no matter how hungry you are.
- You're going to need that tongue later.
- Add ingredients according to your liking.
- I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
- Don't make it too spicy or your wife will not enjoy it.
- Serve over rice in big bowls.
- Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
- You can now add more Tabasco to your own bowl and give your wife a wink.
- Turn off the TV and try talking to each other for a change.
- Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
- Enjoy!
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
EASY CHICKEN GUMBO
A warming Cajun-inspired casserole with smoked bacon, peppers and okra - perfect served over rice and beans
Provided by Miriam Nice
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
- Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
- Sprinkle over the spring onions and serve with rice and black beans.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.1 milligram of sodium
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