Best Louisiana Shrimp Gumbo Recipe

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8 hours ago 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 so, when the roux is a deep …

Estimated Reading Time: 1 min

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7 hours ago 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 so, when the …

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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6 hours ago Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in …

Rating: 5/5(1)
Total Time: 4 hrs
1. Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
2. Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
3. Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
4. Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.

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7 hours ago Step 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

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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9 hours ago Shrimp and Sausage Gumbo Recipe. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. 15 of 17.

Estimated Reading Time: 3 mins

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9 hours ago Add the sauteed okra mixture. Stir well until all the ingredients are mixed well together. Add the seasoning listed above. Stir well, and bring to a simmer. Allow the gumbo to simmer for about 30 minutes. Reduce the heat to medium low, continuing to allow …

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6 hours ago Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, …

Rating: 4.8/5(18)
Estimated Reading Time: 3 mins

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8 hours ago Every year, on the second weekend in October, the world’s passionate gumbo-lovers gather to celebrate this delicious hearty soup at the World Championship Gumbo Cook-Off in New Iberia, Louisiana. Ninety-plus teams compete for the title of best gumbo

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Just Now 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 …

Rating: 4.9/5(189)
Category: Comfort Foods
Cuisine: Cajun
Total Time: 1 hr 30 mins
1. 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!)
2. 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.
3. 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.
4. 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.

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Just Now 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 1 1/2 teaspoons Essence. Stir the shrimp and fish …

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9 hours ago 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 …

Rating: 4.7/5(31)
Total Time: 1 hr 30 mins
Category: Dinner
Calories: 159 per serving
1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn).
2. Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes.
3. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil.
4. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato.

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4 hours ago Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and …

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Just Now 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 by a native New …

Rating: 4.9/5(292)
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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6 hours ago Shrimp & Sausage Gumbo Sugar Spice and Glitter - Jennifer. okra, chicken broth, fresh thyme, olive oil, celery, sweet peppers and 14 more.

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1 hours ago Directions: Dark Roux: In a cast iron skillet over medium high heat, roast flour and oil while whisking continuously for about 30 minutes. Set aside to cool for next step. To a …

Estimated Reading Time: 40 secs

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5 hours ago 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 …

Reviews: 239
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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Just Now 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 …

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Just Now How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of …

Rating: 5/5(12)
Category: Main, Main Course
Cuisine: Cajun
Calories: 865 per serving
1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.

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7 hours ago 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 sausage with a slotted …

Rating: 4.9/5(65)
Calories: 251 per serving
Category: Main Course, Soup
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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3 hours ago Directions: In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of

Estimated Reading Time: 40 secs

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6 hours ago Using a small pot add butter, AP flour, and gumbo file and saute on medium heat for 1 minute. After 1 minutes add chicken broth and bay leaves, bring to a boil. Stir every 2 minutes. After 7 …

Rating: 4.8/5(4)
Category: Main Course
Cuisine: New Orleans
Total Time: 50 mins
1. Using a large bowl add diced chicken, garlic powder, onion powder, salt, and pepper. Set aside.
2. Using a large skillet or saute pan over high heat, add canola oil and brown chicken on all sides, about 6 minutes.
3. Add andouille sausage and cook for another 3 minutes.
4. Add onions, celery, garlic, okra, crushed tomatoes and hot sauce cook for 4 minutes then reduce heat to low.

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1 hours ago Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 …

Rating: 5/5(1.1K)
Calories: 283 per serving
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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1 hours ago This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the …

Rating: 5/5(137)
Total Time: 2 hrs 45 mins
Servings: 8
Calories: 837 per serving
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.

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Just Now Refrigerate shrimp. In a 3-quart saucepan, melt ¼ cup butter over medium heat. Add shrimp shells, and cook until pink. Add 8 cups water, onion, …

Reviews: 1
Estimated Reading Time: 2 mins

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7 hours ago Louisiana loves gumbo so much that residents made it the official dish of the State in 2004! Gumbo comes in plethora of varieties but we sugguest you dive into this simple and extremely tasty recipe featuring some of Louisiana's best ingredients: crawfish …

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3 hours ago Directions. Instructions Checklist. Step 1. Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are

Rating: 4.5/5(4)
Total Time: 1 hr 30 mins
Servings: 12
1. Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
2. Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.

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4 hours ago Storing and Freezing Gumbo . Shrimp doesn't reheat very well; it tends to get a little rubbery. This means this gumbo is at its very best if made and served the …

Ratings: 67
Calories: 436 per serving
Category: Stew, Comfort Food

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5 hours ago Best Louisiana Seafood Gumbo Recipe Image Of Food Recipe. 1 hours ago Best Louisiana Seafood Gumbo Recipe. Foto March 11, 2021 No Comment. Best Louisiana Seafood Gumbo Recipe To louisiana gumbo festivals shrimp and okra gumbo is dark rich new orleans gumbo with shrimp and seafood gumbo the cagle diaries louisiana seafood gumbo recipe.

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1 hours ago Instructions. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark

Reviews: 5
Category: Main Course
Cuisine: American
Total Time: 1 hr 50 mins
1. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
2. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
3. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
4. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

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7 hours ago In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. Let cook for 1 hour.

Rating: 4.9/5(7)
Estimated Reading Time: 6 mins

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8 hours ago In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. …

Rating: 5/5(10)
Total Time: 1 hr
Category: Gumbo
Calories: 488 per serving
1. In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
2. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
3. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
4. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.

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3 hours ago Pics of : Best Louisiana Shrimp Gumbo Recipe. Crawfish And Shrimp Gumbo Recipe Louisiana Travel. Louisiana Shrimp Gumbo All Our Way. New Orleans Gumbo Recipe Seafood Went Here 8 This. New Orleans Gumbo With Shrimp And Sausage Recipe Little E …

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4 hours ago Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often. Mix the chicken and sausage into the roux mixture, cover, and cook for an additional 20 …

Rating: 3.8/5(5)
Total Time: 2 hrs
Category: Main
Calories: 197 per serving
1. To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into, then cube them. For the sausage, slice it into bite sized pieces and boil for 10 minutes. Set aside after cooking to use later with the gumbo.
2. The roux is the most important part of a gumbo. If you don't get the roux right, you are probably not going to like your gumbo. There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan. Let's get start making the gumbo.
3. Over medium heat in a large pot, add your olive oil. Allow to warm for a minute, and then add in the flour. Stir constantly until all of the flour has disolved and the mixture has a lot of tiny bubbles. Once you have reached that consistency it's time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.
4. Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer. Add the celery, all tomatoes, onion, bell pepper, parsley, and cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.

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5 hours ago In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. Let cook for 1 hour.

Estimated Reading Time: 6 mins

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4 hours ago Crawfish And Shrimp Gumbo Recipe Louisiana Travel. New Orleans Gumbo Recipe Seafood Went Here 8 This. New Orleans Gumbo With Shrimp And Sausage Recipe Little E Jar. New Orleans En Andouille Sausage Gumbo Jessica Gavin. Make Shrimp And Okra Gumbo Like A Pro The Catholic Foo.

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8 hours ago Brown andouille sausage on both sides, about 2 minutes for each side. Set aside. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning …

Rating: 5/5(5)
Category: Main Course
Cuisine: Cajun
Estimated Reading Time: 6 mins
1. Pour 1 tbsp olive oil to a large cooking pot if using the same pan throughout, or a sauce pan. Cook the chicken over medium heat for 10 minutes or until done, flipping halfway through. Set aside.
2. Cook the shrimp until bright pink throughout, about 4-5 minutes. Set aside.
3. Brown andouille sausage on both sides, about 2 minutes for each side. Set aside.
4. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally.

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2 hours ago Louisiana Shrimp Gumbo Recipe - Food.com trend www.food.com. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt. Simmer until the sausages and shrimp are cooked through, about 10 minutes.

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8 hours ago Aug 7, 2019 - Explore Felicia Webster's board "Louisiana Gumbo" on Pinterest. See more ideas about gumbo, cajun recipes, gumbo recipe.

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8 hours ago Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt …

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2 hours ago Step 7/8. Remove from heat and stir in the Creole seasoning and file powder, then leave to rest for 15-20 minutes. As gumbo cools oil forms on top that needs to be skimmed off with a ladle or a large spoon and discarded. Step 8/8. Stir in the crab meat and then check the taste; if need be, add more salt and pepper.

Rating: 4.3/5(32)
Servings: 12
Cuisine: American
Category: Stew

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8 hours ago 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.

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9 hours ago A recipe for shrimp and grits with gumbo sauce in honor of Red Rooster executive chef Ed Brumfield, whose father is a Louisiana native, is also featured in …

Estimated Reading Time: 8 mins

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9 hours ago Now add in the canned tomato, veggie stock, mushrooms, spice mix, and beans. Bring to a boil and then lower the heat to medium-low and simmer for 25 minutes. Toss in the shrimp and cook for another 2 …

1. In a large Dutch oven (or large cooking pot), warm the olive oil over medium heat, along with the flour. Whisk continuously until the ‘roux’ reaches a dark caramel-esque color, about 15 minutes.
2. Now add in the onions, garlic and bay leaves, and stir until they’ve softened. Add the bell peppers, celery and a generous sprinkling of sea salt. Sauté for another 10 – 15 minutes, or until the vegetables are soft.
3. Now add in the canned tomato, veggie stock, mushrooms, spice mix, and beans. Bring to a boil and then lower the heat to medium-low and simmer for 25 minutes. Toss in the shrimp and cook for another 2-3 minutes, or until the shrimp are fully cooked through.
4. Serve the gumbo in a bowl over rice, with parsley and a crack of black pepper and sea salt.

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7 hours ago Louisiana Cajun Seafood Gumbo Recipe Food News. 4 hours ago Louisiana Cajun Seafood Gumbo Recipe.A true Cajun classic. The original recipe had 2 tbsp vegetable oil and 2 tbsp flour and quarts of water. At the end of the cooking cycle right before being served, the powdered file was added and the cook would dip the ladle in and out of the gumbo aerating the broth; this action would thicken the

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1 hours ago Deglaze the pan with ½ cup of the chicken broth, then pour this into the pot with the roux. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and …

Rating: 3/5(2)
Total Time: 1 hr 15 mins
Category: Dinner
Calories: 682 per serving
1. Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency. May need to add more oil or flour.
2. Brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.
3. Deglaze the pan with 1/2 cup of the chicken broth, then pour this into the pot with the roux.
4. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and cook for 5-7 minutes, until the celery, peppers, and onions start to soften. Add cajun seasoning and stir.

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8 hours ago How To Make Chicken Shrimp and Sausage Gumbo. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until …

Rating: 4.9/5(99)
Total Time: 1 hr 50 mins
Category: Main
Calories: 619 per serving
1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
2. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
3. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
4. When you have achieved your desired color. Remove from stove and let it cool.

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Frequently Asked Questions

What are some ingredients in Louisiana gumbo?

Ingredients ▢ 1 cup canola oil ▢ 1 cup flour ▢ 1 small white onion ▢ 2 stalks celery ▢ 1 medium green bell pepper ▢ 1 lb andoille sausage ▢ 14 oz fire roasted tomatoes ▢ 5 cloves garlic ▢ 1 ½ tsp kosher salt ▢ ¾ tsp black pepper More items...

What spices are in gumbo?

The Gumbo Grab-Bag. Common flavorings include cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley. You can also find pre-mixed Cajun seasoning blends at most grocery stores.

What is the best seafood gumbo recipe?

Directions To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. In large dutch oven, saute onion, celery, and okra until limp. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. Simmer for 2 hours.

What are the ingredients for gumbo?

Gumbo consists primarily of a strongly-flavored, roux-based stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

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