Gumbo File Aux Chevettes Shrimp Gumbo Recipes

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SHRIMP GUMBO



Shrimp Gumbo image

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

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

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.

GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )



GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO ) image

GUMBO IS MEANT TO BE END OF WEEK OR ANYTIME BUT USES ALL THE LEFTOVERS. AT LEAST AT MY HOUSE IT WAS. SO SOMETIMES YOU WILL HAVE PORK CHOPS, FISH, SAUSAGE, SHRIMP, CHICKEN, CRAB MEAT AND THROWN IN THE POT. NOTHING IS OFF LIMITS IN THE GUMBO POT. SO JUST MAKE IT YOURS. MY GRANDMOTHER WOULD MAKE A BATCH OF CORNBREAD...

Provided by ELAINE PARKER

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 14

1 lb shrimp cooked, peeled and deveined
1 pkg shrimp boil seasoning
6 Tbsp bacon grease
6 Tbsp flour with salt and pepper
1 bunch green onions
2 c chopped okra
1 can(s) rotel with chile peppers
1 medium bell pepper, chopped
2 stalk(s) celery, chopped
1 small onion , chopped
6 Tbsp cajun seasoning
1 pkg sausage links
3 slice bacon
3 clove garlic

Steps:

  • 1. TAKE SHRIMP BOIL AND POT OF WATER AND BOIL SHRIMP. THIS ONLY TAKES 3 MINUTES OF BOILING AND DON'T OVERDO AS SHRIMP WILL GET TOUGH. TAKE SHRIMP OUT OF WATER AND SAVE THE WATER.
  • 2. PEEL AND DEVEIN THE SHRIMP AND SET ASIDE.
  • 3. PREP ALL YOUR VEGS. CHOP THE OKRA, BELL PEPPER, ONION, CELERY , AND GARLIC, CUT THE WHITE OFF THE GREEN ONION AND CHOP THAT AND PUT THE GREEN PART ASIDE. PUT ALL YOUR CHOPPED VEGS TOGETHER IN A BOWL . AND SET ASIDE.
  • 4. NOW MAKE YOUR ROUX. IN HOT POT PUT IN YOUR BACON GREASE/DRIPPINGS AND GET HOT. ADD YOUR FLOUR A LITTLE AT A TIME WHISKING AS YOU BROWN. WHEN THE COLOR OF CAFE OLE ADD YOUR CHOPPED VEGS AND SWEAT IT A LITTLE.
  • 5. NOW IS THE TIME TO ADD A LITTLE AT A TIME SOME OF THE WATER THAT YOU BOILED YOUR SHRIMP IN. JUST ENOUGH AT A TIME TO SLIGHTLY THIN YOUR ROUX. NOT WATERY BUT JUST ENOUGH FOR THE NEXT ADDS.
  • 6. ADD YOUR CAN OF ROTEL AND YOUR TONY C'S OR CAJUN SEASONING. TO TASTE. YOU CAN ALSO ADD SOME DROPS OF TABASCO IF YOU LIKE. AS YOUR TASTE CALLS.
  • 7. NOW ADD DOWN THE SIDE OF THE POT SO AS NOT TO SEPARATE THE ROUX THE CHOPPED SAUSAGE, BACON CHOPPED AND COOK A LITTLE WHILE STIRRING A LITTLE BIT.
  • 8. AFTER A BIT YOU MIGHT NEED TO ADD MORE OF YOUR SHRIMP COOKING WATER SO IT DOES NOT SEIZE UP ON YOU. AFTER ABOUT 20 MINS YOU CAN ADD THE COOKED SHRIMP AND AFTER ABOUT 3 MINS OR SO TASTE ONE OF YOUR OKRA AND IF IT IS DONE YOUR GUMBO IS DONE.
  • 9. THE GREEN TOPS OF THE GREEN ONIONS CAN BE CHOPPED AND USED AS GARNISH ON TOP OF GUMBO AS YOU SERVE IT.

SHRIMP GUMBO



Shrimp Gumbo image

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

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounces) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

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

FILE GUMBO



File Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 servings.

Number Of Ingredients 19

4 (3-pound) chickens, cut into small chunks
Vegetable oil
1 cup all purposes flour
1 cup butter
2 red, green, and yellow bell peppers, chopped
1 large yellow onion, chopped
1 1/2 tablespoons minced garlic
3 tablespoons chopped parsley leaves
5 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
5 bay leaves
2 1/2 teaspoons dried thyme
3 1/2 quarts water
2 links andouille sausage, cut into 1/4-inch half circles
3/4 pound ham, cut into 1/4-inch chunks
1 pound small shrimp, cleaned and deveined
1/2 pound okra
5 tablespoons file powder

Steps:

  • Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
  • Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!

SHRIMP GUMBO



Shrimp Gumbo image

Make and share this Shrimp Gumbo recipe from Food.com.

Provided by Vicki in CT

Categories     Gumbo

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 lbs medium shrimp (raw, whole, head-on, 31-50 count)
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
2 tablespoons minced garlic
1/2 cup peeled seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 lb andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

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.

EASY SHRIMP GUMBO



Easy Shrimp Gumbo image

Make and share this Easy Shrimp Gumbo recipe from Food.com.

Provided by Chef Diva Divine

Categories     Gumbo

Time 1h13m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons low-fat margarine
2 onions (sliced)
1 green pepper (sliced thin)
3 teaspoons garlic (minced)
2 tablespoons all-purpose flour
3 cups beef broth
1 teaspoon pepper sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
10 ounces frozen okra (cut & thawed)
16 ounces whole tomatoes (undrained)
6 ounces tomato paste
1 lb frozen shrimp (peeled or deveined)
3 cups cooked rice
1/4 cup fresh parsley (chopped)
1 tablespoon cajun seasoning (optional)

Steps:

  • Heat Margarine in dutch oven medium heat.
  • Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
  • Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
  • Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
  • Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
  • Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
  • Remove Bay Leaf , serve over rice and sprinkle with parsley.

Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7

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