PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free
Number Of Ingredients 19
Steps:
- Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
- Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
- Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
- Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
- Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
- Add garlic, stirring well for another minute. Remove from heat.
- Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
- Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
- Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
- Remove from heat, skim oil from surface, and serve over rice.
REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
PAUL PRUDHOMME'S GUMBO
Steps:
- Saute 1/2 okra in oil for about 3 mins. Add 1 tsp each of the three peppers. Cook for 10 more minutes. Stir in onions, cook for 5 minutes. Add 1 cup stock. Stir in tomatoes and cook for about 10 minutes, stirring and scraping. Add 2 more cups stock. Stir in remaining pepper and spices. Add butter. After melted, add remainder of stock and sausage, and simmer for about 45 mins. Add rest of okra and simmer 10 mins. Add shrimp and return to boil, then remove from head. Skim any oil from surface and serve over mounded rice in soup bowls.
More about "paul prudhommes cajun seafood gumbo with andouille recipes"
CAJUN SEAFOOD AND ANDOUILLE SAUSAGE GUMBO RECIPE …
Mar 30, 2014 Directions. In a small bowl, combine the seasoning ingredients and set aside. In a medium bowl, combine the onions, peppers and celeryand set aside. In a lightly oiled 5 ½ quart Dutch oven, brown the sausage rounds over …
From food52.com
From food52.com
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE
Oct 21, 2008 Cajun Seafood Gumbo With Andouille Smoked Sausage Ingredients: 2 cups chopped onion 1 1/2 cup chopped green bell pepper 1 cup chopped celery Seasoning mix: 2 whole bay leaves 2 teaspoons salt 1/2 …
From millefiorifavoriti.blogspot.com
From millefiorifavoriti.blogspot.com
SPICY CAJUN SHRIMP GUMBO WITH ANDOUILLE SAUSAGE - OSA …
From osagourmet.com
Cuisine CajunCategory Main Course, SoupServings 12Published Jan 5, 2021
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE …
Oct 15, 2015 Cajun Seafood Gumbo with Andouille Smoked Sausage Makes 10 main-dish or 20 appetizer servings 2 cups chopped onions 1-1/2 cups chopped green bell peppers 1 cup …
From nola.com
Author Judy Walker
From nola.com
Author Judy Walker
CHEF PAUL PRUDHOMME'S LOUISIANA KITCHEN RECIPES HB/DJ …
GUMBO PAUL PRUDHOMME RECIPES ALL YOU NEED IS FOOD
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice …
From stevehacks.com
From stevehacks.com
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE | RECIPE
Dec 24, 2017 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille recipe | Epicurious.com. Dec 24, 2017 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille …
From pinterest.com.au
From pinterest.com.au
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES
Jul 11, 2021 Slowly add stock, then simmer: In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring …
From simplyrecipes.com
From simplyrecipes.com
PAUL PRUDHOMMES SEAFOOD GUMBO - BIGOVEN.COM
Feb 17, 1996 If you are a traditionalist, make the roux in a skillet stirring constantly until me-dark brown. Put in large pot. Saute onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. …
From bigoven.com
From bigoven.com
PAUL PRUDHOMME CHICKEN SAUSAGE GUMBO RECIPE RECIPES
Chicken and Sausage Gumbo Recipe - NYT Cooking . 1 week ago nytimes.com Show details . Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, … Put …
From laurent490.dixiesewing.com
From laurent490.dixiesewing.com
CHEF PAUL PRUDHOMME SEAFOOD GUMBO RECIPE RECIPES
Paul Prudhomme's Cajun Seafood Gumbo with Andouille . 1 week ago epicurious.com Show details . Jul 4, 2022 · Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. …
From hola.churchrez.org
From hola.churchrez.org
LOVE GUMBO! THIS SUPER SHRIMP, OKRA AND ANDOUILLE SMOKED …
Sep 11, 2019 Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to …
From the2spoons.com
From the2spoons.com
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Paul Prudhomme's Cajun Seafood Gumbo with Andouille. epicurious.com Tim W. loading... X. Ingredients. 2 cups chopped onions; 1 1/2 cups chopped green bell peppers ... 1 pound …
From copymethat.com
From copymethat.com
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Dec 24, 2017 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille recipe | Epicurious.com. Dec 24, 2017 - Paul Prudhomme's Cajun Seafood Gumbo with Andouille …
From pinterest.com
From pinterest.com
AUTHENTIC GUMBO RECIPE WITH PAUL PRUDHOMME - YOUTUBE
Aug 2, 2012 Learn how to make gumbo that'll taste like it was delivered straight from Bourbon Street's French Square in New Orleans, Louisiana. Chef Paul Prudhomme and Executive …
From youtube.com
From youtube.com
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE RECIPE
In a small bowl combine next 7 ingredients for seasoning; mix well and set aside. Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes. Gradually add the flour, …
From getrecipecart.com
From getrecipecart.com
CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE - FRESHMKE
Stir in seasoning mix and continue cooking about 2 minutes, stirring frequently. Add garlic; stir well, then cook and stir about 1 minute more. Remove from heat. Meanwhile, place stock in 5 …
From archive.jsonline.com
From archive.jsonline.com
PAUL PRUDHOMME’S CHICKEN AND SMOKED SAUSAGE GUMBO
- 1 1/4 cups all-purpose flour - Vegetable oil for frying - 7 cups chicken stock - 1/2 pound andouille (or other good quality smoked sausage), diced into 1/4-inch cubes - 1 teaspoon …
From kellyandryan.com
From kellyandryan.com
CHEF PAUL PRUDHOMME SEAFOOD GUMBO RECIPE RECIPES
Paul Prudhomme's Cajun Seafood Gumbo with Andouille . 3 days ago epicurious.com Show details . Ingredients2 cups chopped onions 1 1/2 cups chopped green bell peppers 1 cups …
From maraineymovie.firesidegrillandbar.com
From maraineymovie.firesidegrillandbar.com
CHEF PAUL PRUDHOMME SEAFOOD GUMBO RECIPE RECIPES
Paul Prudhomme's Cajun Seafood Gumbo with Andouille . 1 week ago epicurious.com Show details . Jul 4, 2022 · Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. …
From exnavalcadet.qualitypoolsboulder.com
From exnavalcadet.qualitypoolsboulder.com
PAUL PRUDHOMME CHICKEN SAUSAGE GUMBO RECIPE RECIPES
Paul Prudhomme’s Chicken and Smoked Sausage Gumbo . 1 week ago kellyandryan.com Show details . Reserve 1/2 cup of the seasoned flour. Heat 1 1/2 inches of oil in a large, heavy …
From exnavalcadet.qualitypoolsboulder.com
From exnavalcadet.qualitypoolsboulder.com
CHEF PAUL PRUDHOMME SEAFOOD GUMBO RECIPE RECIPES
Paul Prudhomme's Cajun Seafood Gumbo with Andouille . 1 week ago epicurious.com Show details . Jul 4, 2022 · Preparation Combine onions, bell peppers, and celery in a medium-size …
From alhikmahfm.dixiesewing.com
From alhikmahfm.dixiesewing.com
You'll also love