Smoked Sausage And Shrimp Gumbo Recipes

EASY SAUSAGE AND SHRIMP GUMBO

Steps:

• Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
• Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
• Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
• Combine all ingredients and store in an air-tight container.

SMOKED SAUSAGE AND SHRIMP GUMBO

Steps:

• 1. Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or stockpot. Stir constantly over medium heat for 10 minutes or until flour turns a deep golden brown color.
• 2. Add celery and onions and peppers to roux; sauté 5 minutes. Add garlic, thyme, and Seafood Magic; sauté 1 minute. Stir in tomatoes with juice, vegetable juice, chicken broth, sausage, okra, and bay leaf. Bring to a boil; reduce heat to medium-low. Cover and simmer 20 minutes.
• 3. Add shrimp, pushing them down into liquid. Simmer 4 minutes until shrimp turn pink. Season with salt and pepper.
• 4. Remove from heat. Remove and discard bay leaf. Stir in gumbo filé. Serve over white rice.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO

Steps:

• In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
• Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
• To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO

Steps:

• Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
• Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
• Add the sausage, salt, cayenne, and bay leaves.
• Continue to stir for 3 to 4 minutes.
• Add the chicken broth or water.
• Stir until the roux mixture and water are well combined.
• Bring to a boil, then reduce heat to medium-low.
• Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken and turkey with old bay and add to the pot.
• Simmer for 1 hour.
• Add okra simmer 45 minutes.
• Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
• Skim off any fat that rises to the surface.
• Remove from the heat.
• Stir in the parsley, green onions.
• Remove the bay leaves and serve with lots of white rice.
• Add extra seasoning if needed or hot sauce for heat to your liking!
• If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.