AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN, SHRIMP, AND SAUSAGE GUMBO
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Provided by B-B-Q Man
Categories Gumbo
Time 4h30m
Yield 14-18 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
- Enjoy!
Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3
SHRIMP AND SAUSAGE AND CHICKEN GUMBO
This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.
Provided by Nick
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
- Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
- Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
- Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
- Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Discard bay leaves. Season gumbo with salt and pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g
CROCKPOT GUMBO WITH CHICKEN, SAUSAGE, AND SHRIMP
A big pot of Healthy Slow Cooker Gumbo with chicken, sausage, and shrimp is a nourishing, cozy and satisfying way to end the day.
Provided by Blair Lonergan
Categories Dinner
Time 4h30m
Number Of Ingredients 21
Steps:
- Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. Cook for 8-10 minutes, whisking constantly so that it doesn't burn. The mixture should turn a light reddish-brown. If it starts to get dark too quickly, reduce the heat to medium-low.
- Transfer the roux to the bottom of a slow cooker.
- Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
- Cover and cook on LOW for 6-8 hours, on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Turn the slow cooker to the HIGH setting (if it's not already there), and stir in the shrimp. Cover and cook on HIGH for 15-20 more minutes (stirring twice), or until shrimp are pink.
- Discard the bay leaf. Remove the chicken from the pot. Chop or shred the meat, and then return the chicken to the pot. Stir in the green onions and parsley.
- Taste and season with salt and pepper, cayenne, or hot sauce. Serve over rice and garnish with additional chopped fresh parsley, if desired.
Nutrition Facts : ServingSize 1 cup (not including rice), Calories 218 kcal, Carbohydrate 7 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 751 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g
CHICKEN, SHRIMP & SAUSAGE GUMBO RECIPE - (4.4/5)
Provided by paulmartinjr
Number Of Ingredients 22
Steps:
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich dark brown color - just like chocolate. Don't walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes, stirring frequently. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 to 50 minutes .Add the shrimp, simmer for 5 more minutes. Stir in file powder, green onions, and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt to your taste.
CHICKEN, SAUSAGE AND SHRIMP GUMBO
I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.
Provided by Hey Jude
Categories Gumbo
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
SAUSAGE AND SHRIMP GUMBO
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Cut sausage into 1/2-inch slices; set aside.
- Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
- Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
- Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
- Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
- Ladle gumbo into bowls with rice.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g
More about "chicken sausage and shrimp gumbo recipes"
CHICKEN SHRIMP AND SAUSAGE GUMBO - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
4.8/5 (4)Total Time 2 hrs 20 minsCategory Lunch/Dinner, Main CoursePublished Feb 3, 2021
CHICKEN SHRIMP & SMOKED SAUSAGE GUMBO - JAYLYNN …
From jaylynnlittle.com
SAUSAGE, CHICKEN AND SHRIMP GUMBO RECIPE - THE …
From washingtonpost.com
CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO …
From thespruceeats.com
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - SIP AND FEAST
From sipandfeast.com
CHICKEN SHRIMP AND SAUSAGE GUMBO RECIPE - HOSTESS AT …
From hostessatheart.com
SAUSAGE, CHICKEN, AND SHRIMP GUMBO RECIPE - TABLESPOON.COM
From tablespoon.com
CHICKEN, SAUSAGE AND SHRIMP GUMBO RECIPE - FOOD FANATIC
From foodfanatic.com
SHRIMP AND GRITS AND CHICKEN AND ANDOUILLE SAUSAGE GUMBO …
From tiktok.com
10 BEST CHICKEN SAUSAGE SHRIMP GUMBO RECIPES | YUMMLY
From yummly.com
CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - MARCIA KIESEL
From foodandwine.com
CHICKEN & SHRIMP GUMBO - EATINGWELL
From eatingwell.com
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - MYLOUISIANA.KITCHEN
From mylouisiana.kitchen
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CHICKEN, SAUSAGE AND SHRIMP GUMBO (SO FLAVORFUL!) IN 2023
From pinterest.com
CHICKEN, SAUSAGE & SHRIMP GUMBO - SAVING ROOM FOR DESSERT
From savingdessert.com
CROCKPOT CHICKEN SHRIMP SAUSAGE GUMBO - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love