OYSTER AND SAUSAGE GUMBO
I used my own sausage recipe for the sausage in this gumbo, but certainly any lean sausage can be used instead.
Provided by Late Night Gourmet
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot over high heat, add the oil. When the pan is smoking hot, add the shallots, celery, and bell peppers, saute for 5 minutes. Season with salt and pepper.
- Add the tomatoes and garlic, saute for about 4 minutes.
- Stir in the stock, and add hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, continue simmering for 15 minutes.
- While the stock is simmering, break the sausage into small pieces and cook in a separate pan until browned.
- Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the oysters and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl and top with rice.
Nutrition Facts : Calories 176.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 56.7, Sodium 1974.5, Carbohydrate 11.1, Fiber 1.5, Sugar 2.1, Protein 11.8
DUCK, OYSTER, AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.
OYSTER AND SAUSAGE JAMBALAYA
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
- In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes. Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes. Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes. Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring. Stir very gently, so as not to break up oysters and serve immediately.
CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO
Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today's taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won't be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it's necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.
Yield serves 4
Number Of Ingredients 18
Steps:
- In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
- Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
- While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
- When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
- Serve right away, accompanied with the corn bread.
CHICKEN, ANDOUILLE, AND OYSTER GUMBO
Provided by Marcelle Bienvenu
Categories Soup/Stew Chicken Mardi Gras Dinner Sausage Oyster Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the hen generously with salt and cayenne pepper.
- Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
- Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
- Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
- Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
- Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
- A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)
More about "oyster and sausage gumbo recipes"
AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES …
From tastesbetterfromscratch.com
SHRIMP AND SAUSAGE GUMBO RECIPE
From southernliving.com
OYSTER GUMBO INSPIRED BY CHEF MELISSA …
From surleplat.com
DEEP SOUTH DISH: CHICKEN, ANDOUILLE, AND …
From deepsouthdish.com
SEAFOOD, CHICKEN AND SAUSAGE GUMBO
From garlicandzest.com
ANDOUILLE SAUSAGE, SHRIMP AND OYSTER …
From cookstr.com
EASY CHICKEN AND SAUSAGE GUMBO RECIPE
From spendwithpennies.com
SAUSAGE AND SEAFOOD GUMBO RECIPE - TASTINGTABLE.COM
From tastingtable.com
4.7/5 (54)Category Main CourseCuisine CajunTotal Time 2 hrs 30 mins
ANDOUILLE, CRAB AND OYSTER GUMBO RECIPE - ANDREW ZIMMERN
From foodandwine.com
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
From jessicagavin.com
55 SOUTHERN RECIPES YOU'LL WANT TO MAKE ON REPEAT, FROM …
From msn.com
JOHN BESH'S DUCK AND OYSTER GUMBO | LOUISIANA KITCHEN …
From louisiana.kitchenandculture.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
HOW TO MAKE A LOUISIANA CAJUN SEAFOOD GUMBO RECIPE - THE …
From thespeckledpalate.com
CHICKEN AND OYSTER GUMBO | EMERILS.COM
From emerils.com
ROASTED PHEASANT AND OYSTER GUMBO RECIPE | MYRECIPES
From myrecipes.com
ON THE BEND OYSTER BAR & CIGAR LOUNGE - SAN ANTONIO, TX ON …
From opentable.co.uk
CHICKEN, SAUSAGE, AND OYSTER GUMBO - FEEDING THE FAMISHED
From feedingthefamished.com
OYSTER AND CHORIZO PIES RECIPE - THE TELEGRAPH
From telegraph.co.uk
SHRIMP AND OYSTER GUMBO - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
You'll also love