SHRIMP GUMBO
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
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.
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP GUMBO
This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g
QUICK SHRIMP GUMBO
This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
SHRIMP GUMBO FOR TWO
Make and share this Shrimp Gumbo for Two recipe from Food.com.
Provided by BecR2400
Categories Gumbo
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degress F. Place regular size (10"x16"0 Reynolds Oven Cooking Bag in 10x6x2-inch baking dish.
- Saute onion and green pepper in oil and butter; spoon into bag. Add remaining ingredients except bay leaf and rice to bag; turn gently to mix. Add bay leaf.
- Close bag with nylon tie; make 6 half-inch slits near closure.
- Cook 20 to 25 minutes or until hot and bubbly.
- To serve, remove bay leaf; serve with fresh lemon & spoon over rice.
- Makes 2 servings.
Nutrition Facts : Calories 286.5, Fat 14.3, SaturatedFat 5, Cholesterol 236.3, Sodium 870.1, Carbohydrate 11.6, Fiber 2.5, Sugar 6.9, Protein 26.8
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
EASY SAUSAGE AND SHRIMP GUMBO
This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Provided by Papa Jay
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h32m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
- Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g
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