Chickenshrimpgumbo Recipes

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.

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!

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.

Steps:

• Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
• Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
• Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
• Add the shrimp, cover and cook until they turn pink, about 8 minutes.
• Serve over rice; top with the scallions and hot sauce.

Steps:

• Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
• Combine all ingredients and store in an air-tight container.

Steps:

• In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender.
• Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 2 1/2 hours. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer. Add lemon juice, hot sauce and Worcestershire.

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.

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:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
• Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
• Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
• Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
• Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
• Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
• Taste and adjust seasonings as desired. Garnish with green onions.

Steps:

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.