Creole Shrimp And Sausage Gumbo Ragu Recipes

NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

Steps:

• Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
• Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
• Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
• IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
• Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.
• TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

CREOLE, SLOW-COOKER SAUSAGE & SHRIMP GUMBO

Steps:

• Lightly spray the slow cooker liner w/ cooking spray. In medium sized pot, over medium-high heat, heat oil. Stir in flour and cook, stirring, for 6 minutes. Reduce heat to medium.
• Stir in onions, celery, bell peppers and garlic. Cook, stirring 5 minutes. Add the broth and 2 bottles of clam juice. Stir and cook 4 minutes. Pour into slow cooker.
• Add sliced sausage, okra, the undrained tomatoes, corn and 1 tsp of the Creole seasoning. Stir, cover, cook on low for 4 hrs. Do NOT lift lid. Once this has cooked for the 4 hrs, Sprinkle the shrimp w/ the remaining Creole seasoning. Heat a large skillet over med-high heat. Add just a drop of olive oil and add the shrimp. Cook 3-4 minutes and then add to cooker. Stir. Meanwhile make rice as directed. When rice is done, add to cooker and serve the gumbo!

CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU

Steps:

• In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
• Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
• Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
• Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
• Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.

SAUSAGE AND SHRIMP GUMBO

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.

SHRIMP CREOLE

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO

Steps:

• In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
• Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
• While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
• When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
• Serve right away, accompanied with the corn bread.

CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO

Steps:

• Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
• Decrease heat to med-low and simmer for 20 minutes.
• Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
• Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
• Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
• Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
• Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
• Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
• Stir in the remaining stock.
• Increase the heat to high and bring to a boil.
• Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
• Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
• Stir in the shrimp and simmer until cooked through, about 5 minutes.
• Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
• Remove the bay leaves and serve immediately.