TURKEY SHRIMP GUMBO
This slimmed-down version of gumbo tastes just as hearty as the classic version. -Michael Williams, Westfield, New York
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally. , Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.
Nutrition Facts : Calories 381 calories, Fat 13g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 777mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
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.
TURKEY ANDOUILLE GUMBO
Steps:
- In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
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
TURKEY GUMBO
Provided by Chris Shepherd
Categories Soup/Stew turkey Thanksgiving Dinner Lunch Sausage Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
- In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
- In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
- Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
THE BEST LEFTOVER TURKEY GUMBO
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
Provided by LorenLou
Categories Gumbo
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Make the roux.
- In a large Dutch oven, over medium heat, combine the oil and flour.
- Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
- Add all the chopped veggies to the roux, along with the chopped sausage.
- Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
- Add the salt and cayenne pepper.
- Add the broth and water, combining well.
- Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
- Add the turkey and sliced sausage to the gumbo.
- Cook 15 minutes more.
- Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
- Stir in green onions and parsley.
- Serve over rice, with hot french bread!
Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1
SEAFOOD AND TURKEY-SAUSAGE GUMBO
Categories Soup/Stew Fish Garlic Shellfish Tomato Super Bowl Low Fat Kid-Friendly Low Cal Mardi Gras Dinner Poultry Sausage Shrimp Fall Winter Poker/Game Night Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
- Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
- Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
WILD TURKEY, SAUSAGE AND SHRIMP GUMBO
Make and share this Wild Turkey, Sausage and Shrimp Gumbo recipe from Food.com.
Provided by Chef Kirk T
Categories Gumbo
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
- Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
- Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
- Bring to a boil then add the turkey and sausage, when it reurns to a boil, reduce to heat to a simmer.
- Cover and simmer for about 30 minutes.
- Add the shrimp during the last 5 minutes.
- Serve over hot cooked rice (basmati).
Nutrition Facts : Calories 318, Fat 15.6, SaturatedFat 2.7, Cholesterol 100.6, Sodium 1287, Carbohydrate 28.1, Fiber 4.1, Sugar 8.1, Protein 18.5
More about "turkey shrimp gumbo recipes"
TURKEY GUMBO RECIPE - HOW TO MAKE TURKEY GUMBO
From honest-food.net
5/5 (14)Total Time 3 hrs 20 minsCategory SoupCalories 571 per serving
- In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it’s the color of milk chocolate. You’ll need to stir this more often as it cooks so it doesn’t burn. This should take about 15 minutes.
- Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
- Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
TURKEY GUMBO - LOUISIANA COOKIN
From louisianacookin.com
5/5 (1)Estimated Reading Time 3 minsServings 6
CREAMY TURKEY SAUSAGE & SHRIMP GUMBO - NATIONAL …
From eatturkey.org
TURKEY SAUSAGE AND SHRIMP GUMBO RECIPE - STL COOKS
From stlcooks.com
SHRIMP AND SAUSAGE GUMBO RECIPE - SOUTHERN LIVING
From southernliving.com
SMOKED TURKEY-AND-ANDOUILLE GUMBO RECIPE
From southernliving.com
AUTHENTIC NEW ORLEANS GUMBO - TASTES BETTER FROM …
From tastesbetterfromscratch.com
TURKEY GUMBO RECIPE (FROM A LOUISIANA GIRL!) - LITTLE …
From littlespoonfarm.com
5/5 (15)Total Time 1 hr 50 minsCategory Entree, Main CourseCalories 460 per serving
GUMBO’S DADDY WITH CHICKEN, SHRIMP AND TURKEY RECIPE
From cooking.nytimes.com
4/5 (113)Category Dinner, Weeknight, Main CourseCuisine SouthernTotal Time 45 mins
SMOKED TURKEY GUMBO {WITH SMOKED SAUSAGE & SHRIMP} …
From outgrilling.com
GUMBO RECIPE IDEAS | SOUTHERN LIVING
From southernliving.com
33 OF OUR BEST KENTUCKY DERBY RECIPES | KITCHN
From thekitchn.com
CROCK POT GROUND TURKEY AND SHRIMP GUMBO RECIPE
From cdkitchen.com
AUTHENTIC CAJUN GUMBO RECIPE - CHEF BILLY PARISI
From billyparisi.com
QUICK & EASY CLASSIC LOUISIANA GUMBO WITH WHITE RICE | MINUTE® …
From minuterice.com
TURKEY AND ANDOUILLE SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
You'll also love