LOUISIANA SHRIMP AND EGGS GUMBO
I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.
Provided by lise
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h50m
Yield 7
Number Of Ingredients 19
Steps:
- Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
- Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
- Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g
LOUISIANA SHRIMP GUMBO
Make and share this Louisiana Shrimp Gumbo recipe from Food.com.
Provided by Boomette
Categories Gumbo
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4
LOUISIANA CHICKEN AND SAUSAGE GUMBO
Yummy Louisiana delight - Gumbo can be made with chicken and sausage, and shrimp can be added if desired.
Provided by mitziadelle
Categories Gumbo
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
- Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
- Serve over cooked white rice. I like Jasmine rice.
Nutrition Facts : Calories 754, Fat 44.7, SaturatedFat 11.4, Cholesterol 176.6, Sodium 1764, Carbohydrate 40.9, Fiber 2, Sugar 3.6, Protein 44.5
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