Authentic Louisiana Shrimp Gumbo Recipe

This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour. After 5 minutes or …

Rating: 4/5(2)
Total Time: 50 mins
Category: Gumbo
Calories: 884 per serving
1. Preheat a large, heavy-bottomed stockpot over medium heat.
2. Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
3. After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
4. Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

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Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add …

Reviews: 253
Difficulty: Intermediate
Category: Main-Dish
Steps: 4
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.

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Authentic Louisiana Bayou Shrimp Gumbo Recipe CookingMark May 23, 2019 Authentic Louisiana Bayou Shrimp Gumbo Recipe 2019-05-23T06:30:45+00:00 Recipes No Comment Whip up this delicious shrimp gumbo recipe and you will feel you have stepped into the rich culture and culinary heritage of New Orleans.

Cuisine: American
Category: Main Course, Soup
Servings: 10
Estimated Reading Time: 50 secs

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Add sausage in and cook slightly to brown. Remove with slotted spoon and set. Do the same with the chicken to add color and lock in moisture. Add onions, peppers, celery, and garlic and stir until softened, about10 minutes. Season with Cajun seasoning, salt, pepper and bay leaf. Add sausage, chicken, shrimp and bacon.

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Method: In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Immediately add diced onion, celery, and bell pepper, reduce heat to medium-low, and cook, stirring often, until vegetables are soft, about 20 minutes (roux will darken).

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Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes.

Rating: 5/5(12)
Total Time: 50 mins
Category: Healthy Chicken & Rice Recipes
Calories: 296 per serving
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me …

Rating: 4.9/5(504)
Calories: 464 per serving
Category: Main Course, Soup
1. 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.
2. 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.
3. 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.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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In a stainless steel or cast-iron pan, heat oil over medium-high heat. Add flour, and use a whisk to slowly stir, making sure to cover the entire bottom …

Estimated Reading Time: 2 mins

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Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1½ teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 …

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Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the …

Cuisine: Cajun
Category: Entree
Servings: 10
Total Time: 1 hr 28 mins

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Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Add green onions, bay leaf, thyme and basil. Season to …

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Gumbo
Calories: 1248 per serving
1. Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
2. Remove as much of the fat from the chicken as possible.
3. Cut andouille into ½-inch slices and set aside.
4. In a 2-gallon stockpot, heat oil over medium-high heat.

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Shrimp Gumbo Directions: In a 7-quart cast iron dutch oven, add a little cooking oil then scoop in the dark roux, and mix until the mixture is smooth and melted. Once roux is melted, add onions, celery, bell pepper and garlic. Sauté approximately 15 minutes on medium heat or until vegetables are wilted and soft.

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Save Recipe Print Shrimp, Andouille, and Okra Gumbo Yields: 15 cups Ingredients ¾ cup plus 2 tablespoons canola oil, divided 1 pound andouille …

Estimated Reading Time: 2 mins

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This amazingly flavorful Authentic Creole Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional …

Rating: 5/5(17)
Total Time: 2 hrs 15 mins
Category: Main Course
Calories: 699 per serving
1. Cook the bone on seasoned chicken thighs until done or use precooked chicken thighs. I used my Air-fryer and cooked for about 30 minutes at 360° F. You may substitute chicken breasts if desired. After the chicken thighs are done and cooled to the touch, remove the skin, and pull meat from the bones. Reserve to the side.
2. While the chicken is cooking Use a rice steamer and begin to steam rice according to rice steamer instructions. You will need at least 4 cups of cooked rice to serve 8 people.
3. Meanwhile, heat two tablespoons of oil in a large heavy bottom pot or Dutch Oven on medium heat, add the yellow onions, celery, green peppers, and minced garlic, cook until softened- about 7 minutes.
4. Next, using the large heavy bottom pot or Dutch Oven on medium heat and add the ½ cup of oil to heat. Once slightly heated add the flour and continuously stir. Stir the mixture until an amber color has been reached carefully as not to burn the Roux. This may take a little time.

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Slice the shrimp in half lengthwise and set aside. Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. Remove the bacon and …

Rating: 4.9/5(65)
Total Time: 40 mins
Category: Main Course, Soup
Calories: 251 per serving
1. Slice the shrimp in half lengthwise and set aside
2. Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. Remove the bacon and sausage with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
3. Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
4. Sauté onion, celery, bell pepper, jalapeño peppers and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.

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Add critters and bay leaves to gumbo, and simmer for 4 hours, adding water if it becomes to thick. Stir every 30 minutes with a wooden spoon, while making sure to scrape the bottom. Skim any oil off the top of gumbo leaving about two tablespoons left in the pot. Serve over rice, and garnish with green onions.

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This louisiana seafood gumbo recipe is a delectable louisiana creole seafood dish made with crabs, lobster, shrimp, andouille sausage, a mixture of vegetables called holy trinity in a flavorful. Cancel saute mode and lock the lid into place. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion

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How to make authentic louisiana gumbo?

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How to make shrimp and sausage gumbo?

  • In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
  • Add onions, peppers, and celery, and stir until softened, about 5 minutes more. ...
  • In the last 10 minutes of cooking, add shrimp. ...
  • Serve spooned on top of white rice.

How to make seafood gumbo new orleans style?

Step-by-step Authentic Gumbo:

  • Make the roux. You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. ...
  • Chop the veggies. When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. ...
  • Brown the sausage. Spread the sausage in a single layer on a hot, large skillet. ...
  • Add to large pot. ...
  • 5. ...

How to cook seafood gumbo?

Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked ...

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