Spicy Red File Thickened Gumbo With Crawfish And Andouille Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER VEGETABLE SOUP WITH ANDOUILLE

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13



Summer Vegetable Soup with Andouille image

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
  • Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
  • Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces
1 pound red-skinned new potatoes, cut into chunks
4 ounces wax beans, trimmed and halved
4 ounces green beans, trimmed and halved
1 ear of corn, kernels cut off
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 large tomato, chopped
2 tablespoons chopped fresh parsley

CRAWFISH AND ANDOUILLE SAUSAGE PIZZA

Provided by Food Network

Categories     main-dish

Time 5h10m

Yield 4 Servings

Number Of Ingredients 20



Crawfish and Andouille Sausage Pizza image

Steps:

  • Dough:
  • In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges).
  • Add the oil, flour, and salt. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water. Mix until the dough balls together and is shiny and elastic, about 5 minutes. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours. Punch the dough down and let it rise again, about another 2 hours. I prefer to make my dough early in the day for evening dinner or a day ahead.
  • Sauce:
  • Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes.
  • I use 2 ovens when I cook my pizzas, 1 oven is preheated to 450 degrees F with a "Hearth-kit" in it, and the other oven is preheated at 500 degrees F with a pizza stone. Heat the stones for at least 1 hour before baking pizzas.
  • Assembly:
  • Divide the dough into 4 equal portions. Roll out dough until very thin and cannot be rolled further. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges. Add 1/4 cup of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1-inch margin. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza. Bake for 10 minutes in the 450 degree F oven. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes.
  • Transfer the pizzas to a cutting board and slice. Arrange on a serving platter and serve.
  • "Mangia, mangia".

1 (1/4-ounce) package active dry yeast
1/2 teaspoon sugar
3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
1 tablespoon extra-virgin olive oil
5 cups bread flour (recommended: King Arthur)
1 teaspoon salt
Extra-virgin olive oil
1 (14-ounce) can tomato sauce
1/4 cup red wine
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 tablespoon butter
Polenta or cornmeal, for dusting the pizza peel
1 tablespoon extra-virgin olive oil, divided
1 1/2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese with jalapeno
1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
1/2 cup cooked crawfish

PARASOL'S RESTAURANT AND BAR - CHICKEN AND ANDOUILLE GUMBO

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 13



Parasol's Restaurant and Bar - Chicken and Andouille Gumbo image

Steps:

  • In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned.
  • Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning.
  • Remove from heat and add green onions and parsley. Serve over rice.
  • Any leftovers are delicious after freezing. Enjoy!

1/2 cup oil
1 medium whole chicken, cut up (wing, leg, breast etc.)
1 cup all-purpose flour
1 medium Vidalia or yellow onion, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
8 bay leaves
1 bell pepper, coarsely chopped
1 pound sliced andouille sausage or sliced pepperoni
2 cans chicken broth
Salt and freshly ground black pepper
1/2 cup green onion, chopped
1/4 cup finely chopped parsley, finely chopped

SPICY SEAFOOD GUMBO

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories     Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24



Spicy Seafood Gumbo image

Steps:

  • Add the oil and flour to a cast-iron skillet; stir to combine.
  • Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  • Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  • Transfer mixture to a large pot.
  • Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  • Peel and devein shrimp.
  • Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  • Take out bay leaves.
  • Serve over hot cooked rice.
  • Sprinkle with file if desired.

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

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



Spicy Shrimp Gumbo image

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

½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley

More about "spicy red file thickened gumbo with crawfish and andouille recipes"

CAJUN GUMBO RECIPE - THE SPRUCE EATS
Web Nov 17, 2021 Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat. To …
From thespruceeats.com
4.2/5 (12)
Category Entree
Author Trapperjohn
Calories 464 per serving
cajun-gumbo-recipe-the-spruce-eats image


CRAWFISH AND SHRIMP GUMBO RECIPE | LOUISIANA TRAVEL
Web In a large Dutch oven, add oil, and heat over medium heat for 5 minutes. Add flour, and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark chocolate roux forms, 30 to 40 minutes. Add onion, …
From louisianatravel.com
crawfish-and-shrimp-gumbo-recipe-louisiana-travel image


CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
Web Aug 10, 2022 Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add …
From seriouseats.com
cajun-gumbo-with-chicken-and-andouille-sausage image


MIKE'S SPICY GUMBO - RECIPE - CHILI PEPPER MADNESS
Web Oct 25, 2017 Reduce heat and cook at medium-low heat for 1 hour or more to thicken. Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through. Remove from …
From chilipeppermadness.com
mikes-spicy-gumbo-recipe-chili-pepper-madness image


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
Web Jan 2, 2023 Simmer: Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have …
From thekitchn.com
gumbo-recipe-traditional-cajun-version-kitchn image


EASY CAJUN GUMBO RECIPE - READY IN AN HOUR! - HOUSE …
Web Dec 30, 2020 Deglaze the pan with ½ cup of the chicken broth, then pour this into the pot with the roux. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and cook for 5-7 …
From houseofnasheats.com
easy-cajun-gumbo-recipe-ready-in-an-hour-house image


SPICY SOUTHERN GUMBO - RECIPES | PAMPERED CHEF …
Web Add broth, tomatoes, water, garlic pressed with Garlic Press, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add vegetable mixture; return to a boil. Cover; reduce heat and simmer 10 minutes. Meanwhile, cut …
From pamperedchef.ca
spicy-southern-gumbo-recipes-pampered-chef image


CRAWFISH GUMBO WITH ANDOUILLE SAUSAGE - BURRATA AND BUBBLES
Web Feb 14, 2023 Step 1: We begin by browning the andouille sausage in a heavy-bottomed pot or large Dutch oven on both sides like so (photo 1). You’ll love how this step gives …
From burrataandbubbles.com
Ratings 74
Total Time 2 hrs 40 mins
Category Soups And Stews
Calories 473 per serving


GUMBO WITH CRAWFISH, ANDOUILLE, AND CHICKEN - TAO OF SPICE
Web Jan 10, 2022 How to make crawfish gumbo with andouille sausage and chicken (+ tips) 1. In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and …
From taoofspice.com
4.9/5 (34)
Total Time 2 hrs 5 mins
Category Soups & Stews
Calories 603 per serving


SEAFOOD FILé GUMBO - A NEW ORLEANS TRADITION SINCE 1946
Web 5 pounds Andouille, quartered lengthwise and sliced 1/4in thick; 1 teaspoon filé powder; 1 quart diced tomatoes; 3 gallons crab stock or shrimp stock (recipe follows) 1/3 cup …
From brennansneworleans.com


NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE - LITTLE …
Web Oct 27, 2021 8 ounces andouille sausage, sliced (I used Tofurky) 2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste) 1 tablespoon cayenne (omit …
From littlespicejar.com


SPICY RED FILE-THICKENED GUMBO WITH CRAWFISH AND ANDOUILLE
Web Jan 13, 2016 2 quarts plus 1 cup crawfish stock, shrimp stock, or bottled clam juice; 2 (28-ounce) cans tomatoes; 2 bay leaves; 2 teaspoons dried thyme leaves; 2 teaspoons dried …
From recipenet.org


NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
Web Feb 25, 2022 To make the gumbo spicy and smoky, add cayenne pepper. A little goes a long way! You can add a lower amount, about ¼ teaspoon to start, and increase to taste …
From jessicagavin.com


ANDOUILLE, CRAB, CRAYFISH & OYSTER GUMBO - ANDREW ZIMMERN
Web Place the flour and oil in a large well-insulated soup pot over medium-low heat. Stir every 45 seconds as the roux turns blond, then brown then dark brown. This will take 15-20 …
From andrewzimmern.com


SPICY RED FILE-THICKENED GUMBO WITH CRAWFISH AND ANDOUILLE RECIPE …
Web Save this Spicy red file-thickened gumbo with crawfish and andouille recipe and more from The Dean and DeLuca Cookbook to your own online collection at …
From eatyourbooks.com


CRISPY FRIED RED FISH AND SPICY RéMOULADE - TASTE OF THE SOUTH
Web Jun 13, 2022 For fish: In a small bowl, whisk together flour, salt, paprika, red pepper, onion powder, garlic powder, white pepper, thyme, and oregano. In a separate bowl, whisk …
From tasteofthesouthmagazine.com


NEW ORLEANS GUMBO - A CLASSIC MARDI GRAS RECIPE - OLD WORLD …
Web Feb 16, 2021 Lock the lid in place and move the valve to the sealing position. Pressure cook on HIGH pressure for 10 minutes, then turn off the heat and let the pressure come …
From oldworldgardenfarms.com


Related Search