THE BEST SPICY WEEKEND GUMBO + BROWN RICE
Spicy Weekend Gumbo - familiar ingredients like garlic, carrots, celery, onion, tomatoes, flour, butter, shrimp // simmered for an hour or two on the weekend to make for awesome meals all week!
Provided by Pinch of Yum
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
- BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
- ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
- FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.
Nutrition Facts : Calories 291 calories, Sugar 7.5 g, Sodium 1199.4 mg, Fat 14.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 3.2 g, Protein 18 g, Cholesterol 113 mg
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
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.
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
Steps:
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
SPICY SHRIMP GUMBO
Make and share this Spicy Shrimp Gumbo recipe from Food.com.
Provided by Dede Lavezzo
Categories Gumbo
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For roux, blend oil and flour in stockpot.
- Cook over medium heat 10-15 minutes until dark brown.
- Add chopped onion, parsley, celery, green onions and garlic to roux.
- Cook additional 5-10 minutes until tender.
- Add broth, okra, salt and simmer for 15 minutes, covered.
- Add shrimp, simmer 5 minutes more.
- Add cooked rice, and serve.
Nutrition Facts : Calories 903.3, Fat 32.5, SaturatedFat 4.5, Cholesterol 335.8, Sodium 2863.8, Carbohydrate 97, Fiber 7.2, Sugar 4.8, Protein 54.7
SHRIMP GUMBO
This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
- Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g
SPICY SEAFOOD GUMBO
My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.
Provided by ratherbeswimmin
Categories Gumbo
Time 3h25m
Yield 7 quarts
Number Of Ingredients 24
Steps:
- Add the oil and flour to a cast-iron skillet; stir to combine.
- Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
- Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
- Transfer mixture to a large pot.
- Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
- Peel and devein shrimp.
- Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
- Take out bay leaves.
- Serve over hot cooked rice.
- Sprinkle with file if desired.
SPICY GUMBO
Make and share this Spicy Gumbo recipe from Food.com.
Provided by Christine Bettiga
Categories Gumbo
Time 2h
Yield 6 serving(s)
Number Of Ingredients 34
Steps:
- Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
- Stir constantly until the flour thickens and turns light brown.
- Add more flour if needed to absorb oil and make a smooth paste.
- It takes approximately 15 minutes or so, but be careful to not burn the flour.
- Set the roux aside.
- Mix together all spices in a bowl and set aside.
- In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
- Cook for approximately 3-4 minutes.
- Add the chicken, shrimp, cat fish and okra (and sausage if desired).
- Cook for approximately 4-5 minutes.
- Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
- Simmer, uncovered for approximately 1 hour.
- With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
- Add more chicken stock if necessary.
- Add the rest of the seafood to the mixture.
- Turn down heat, cover and simmer on low for about 10 minutes.
- In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
- Serve with oyster crackers and a dash of Tabasco sauce.
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- Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown.
- Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.
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