Shrimp Gumbo Casserole Recipes

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 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:

• 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 medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
• In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
• Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
• When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
• Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
• Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

Steps:

• Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
• Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
• Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
• Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Steps:

• Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
• Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
• In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
• When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Steps:

• Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
• Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Steps:

• Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
• Cover with plastic wrap.
• Cook at 100% for 10 minutes.
• Prick plastic to release steam.
• Remove from oven and uncover.
• Mound vegetable in the center of the dish.
• Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
• Pour tomatoes over shrimp.
• Cover tightly with plastic wrap.
• Cook for 3 minutes.
• Prick plastic.
• Stir ingredients well.
• Continue cooking for 2 minutes.
• Prick plastic.
• Remove from oven.
• Uncover and add broth.
• Cook, uncovered, for 2 minutes or until hot.

Steps:

• In a heavy, large Le Cruset pot or dutch oven, sauté the bacon until browned. Add oil, stir, then add the onion and celery until onion is transparent. Add the bay leaves, thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and saute for 1 minute.
• Add the chicken or fish stock, okra/tomatoes, and canned tomatoes. Cover the pot and simmer gently for 30 minutes. Remove the pot from heat and stir in the shrimp.
• Preheat oven to 400 degrees F.
• While gumbo is simmering, prepare the topping. In a bowl, mix together the beaten eggs and milk, then add the muffin mix and stir until just blended. (Note: I prefer cornbread which is not sweet, so I use my own cornbread recipe.).
• Drop the cornbread dough by tablespoons-full on top of the hot gumbo mixture in the pot, leaving the center un-covered. Place in preheated oven for 20 to 25 minutes and bake, uncovered, or until a knife comes out of the cornbread clean.
• If you like, you can prepare this dish the traditional Southern way by using a deep iron skillet to bake it in, but you can also bake it In a pan with an ovenproof handle. You can also use frozen okra in place of the canned - the resulting casserole will be less soupy and nicely thick. Chicken may be substituted for the shrimp, as well; if using, add the cubed chicken before to 30 minute simmer.
• Note: depending on the size of the pot you use to bake the casserole in, you might end up with some leftover cornbread dough. Just bake up some more cornbread muffins with the leftover! :).

Steps:

• Preheat oven to 350 degrees.
• Combine shrimp and Creole seasoning in a medium bowl; set aside.
• Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells.
• Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
• Add thyme and nest 3 ingredients; cook 1 minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
• Add broth to skillet, scraping bottom of skillet to loosen browned bits, Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes. Add to shrimp.
• Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13" x 9" baking dish. Sprinkle with Parmesan cheese.
• Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.

Steps:

• In hot oil in 6-qt Dutch oven, saute onion, green pepper, celery and garlic, stirring frequently, over medium heat until celery is tender. Add bay leaf, 1/2 tsp salt, the pepper, tomatoes and chicken broth.
• Bring to boiling, stirring frequently. Simmer, covered, 30 minutes.
• Meanwhile, shell and devein shrimp. Cut in half legthwise.
• Cut okra into 1/2" slices. Add okra to tomato mixture. Simmer, covered, 15 minutes. Add shrimp; cook, covered, 3 minutes, or until tender. Stir in file.
• For each serving, spoon gumbo over 1/2 cup rice in each warm serving bowl. Sprinkle with parsley.

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
• Cut the ham into 1/2-inch cubes.
• Heat one tablespoon of the oil in a casserole and add the sausage. Cook, stirring often, until sausage is lightly browned. Add the ham and stir. Cook about one minute. Transfer the meats to a bowl and set aside. Pour off the fat from the casserole.
• Add the garlic, onion, scallions and green pepper to the casserole. Cook, stirring, until vegetables are wilted.
• If fresh okra is used, trim off any tough stems. Cut the okra into small rounds. There should be about one cup. Add this to the casserole and stir. Continue cooking until vegetables become fairly dry, about five minutes.
• Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper. Add the ham and sausage mixture. Bring to a boil.
• Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon. Cook, stirring, until the flour is browned. Take care not to burn the flour or it will be bitter.
• Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk. Stir this sauce into the sausage and ham mixture.
• Add the peeled shrimp and lemon slices and cook about 10 minutes. Add the crab meat. Stir gently to prevent breaking up the lumps. Cook about five minutes. Serve with plain boiled rice.

Steps:

• Heat Margarine in dutch oven medium heat.
• Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
• Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
• Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
• Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
• Remove Bay Leaf , serve over rice and sprinkle with parsley.