Homemade Shrimp Gumbo From Scratch Recipes

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.

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

Steps:

• 1. Peel shrimp, devein and set aside in cold water. Never leave peels on the shrimp. Chop onion, celery, and saute in butter until tender. This is going to be your roux. Don't let it burn but once it has browned sprinkle 2 tablespoons of flour and stir just like you are making gravy. I use fresh tomatoes that I freeze and put the tomatoes in (you may need to add water). Add all the seasonings bay leaves, garlic powder, etc. I use the Gumbo File throughout the process of cooking gumbo. I usually start by adding a tablespoon of File to this. I let this cook until the frozen tomatoes are thawed and everything is blended well.
• 2. After I allow this to cook I add the cut sausage and more Gumbo File and let cook for a few minutes, then add the cut okra and shrimp. I add more Gumbo File. The Gumbo File will make it dark and I also add more salt and pepper. I do a lot of tasting and adjust the seasonings as I go. I let it cook until all the vegetables, shrimp and sausage are done. I give it a final taste. Take the bay leaves out and throw them away. Serve over hot rice with crackers on the side.
• 3. Some of the other seasonings used in the past are oregano which added a different flare to it. My uncle cooked it with lemon slices and Rotel tomatoes. I just stick with this recipe because I don't like the citrus flavor of the lemons. I also used the lesser measurements for this gumbo shown because it was just for my husband and I. I increase if my family visits. Also, if you add crab make sure you add it toward the end. Many people add chicken. Enjoy and have fun making this dish.

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.

Steps:

• Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
• Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
• Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
• Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Steps:

• Stir together oil and flour in a cast iron skillet.
• Cook over medium low heat 30 to 40 minutes stirring constantly, until chocolate brown, adding thyme, oregano, parsley and salt halfway through.
• In a seperate skillet, melt butter and saute white onion,celery, bell pepper and garlic until tender.
• In a stockpot combine chicken broth, water, tomatoes, tomato paste, green onions, sauted vegetables and 1 Tbl Slap Ya Mama and heat to warm.
• Add cooked roux to stockpot and slow simmer 2 hours adding the shrimp and okra the last half hour.
• The last half hour is also the time to add more Slap Ya Mama and salt to taste.
• Serve over rice.

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.

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Steps:

• Preheat a large, heavy-bottomed stockpot over medium heat.
• Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
• After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
• Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.