Chicken Sausage Shrimp Okra Gumbo Recipe

Stirring gradually and also for 25 to 25 minutes, create a brownish roux, the colour of chocolate. Add some onions, celery, and peppers and then stir for four to five minutes, or until wilted. Add some sausage, salt, cayenne, and …

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Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. In a large pot, warm the oil and then saute the okra

Rating: 5/5(2)
Total Time: 1 hr 50 mins
Category: Gumbo
Calories: 355 per serving
1. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
2. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
3. Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
4. Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.

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Shrimp and Sausage Gumbo Don't Sweat The Recipe. flat leaf parsley, vegetable oil, okra, garlic, butter, Worcestershire sauce and 9 more.

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Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels. Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.

Servings: 10
Total Time: 20 mins

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Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary …

Rating: 5/5(31)
Total Time: 1 hr 30 mins
Category: Main Course
Calories: 659 per serving
1. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
2. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
3. Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour.
4. When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.

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Chicken Shrimp and Sausage Gumbo. Gumbo is soothing, warm, flavorful, and it’s not hard to make as long as you follow a few crucial tips, especially the roux, which is the …

Rating: 4.7/5(3)
Calories: 441 per serving
Servings: 10
1. Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. You can also use a sharp knife to finely chop. Set aside.
2. Make the roux: Heat the oil in a large, heavy saucepan. Add the flour and whisk quickly to dissolve the flour. Turn the stove down to medium-low and cook for about 30 minutes, constantly stirring until the roux becomes a dark caramel color.
3. Once you get to the desired color, toss in the onion, green onions, bell pepper, garlic, and celery. This immediately drops the temperature of the roux and prevent it from burning.
4. Bring the mixture to a simmer over medium heat, and cook until vegetables are tender—about 10 minutes.

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Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole …

Rating: 5/5(11)
Total Time: 4 hrs 30 mins
Category: Gumbo
Calories: 534 per serving
1. In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
2. In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
3. Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
4. To make the roux:.

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Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes. Step 3. Stir garlic, thyme, and bay …

Rating: 4.8/5(55)
Total Time: 1 hr 20 mins
Category: Gumbo
Calories: 377 per serving
1. Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
2. Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
3. Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
4. Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.

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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 …

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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Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish …

Cuisine: Cajun, Creole
Category: Appetizer, Dinner, Lunch, Main Course
Servings: 8
Estimated Reading Time: 7 mins
1. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using waterthe stock just makes these Louisiana dishes.
2. In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well. **Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****

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Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Rating: 5/5(54)

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2. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce …

Cuisine: Creole
Category: Entree
Servings: 8
Total Time: 55 mins
1. In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 minutes or until onion is soft. Add the garlic to the vegetables for the last minute of cooking.
2. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer.
3. While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
4. Discard remaining sausage drippings from pan then melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly, until roux becomes a caramel color. Be careful not to burn but the darker the roux the deeper the flavor.

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Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to …

Ratings: 49
Calories: 486 per serving
Category: Hillshire Farm®
1. Cut sausage into 1/2-inch slices; set aside.
2. Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
3. Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
4. Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.

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Step 1. In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over …

Rating: 5/5
Servings: 12
1. In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
2. Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
3. In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
4. Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.

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Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes. Add bell pepper, celery, and garlic.

Rating: 4.5/5(51)
Servings: 4-6
1. Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8–10 minutes.
2. Add okra and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
3. Add tomato sauce and a pinch or more of cayenne to pot; season with seasoned pepper. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
4. Serve shrimp with rice and/or cornbread and Tabasco alongside.

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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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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 …

Rating: 4.9/5(107)
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

How to cook a simple chicken sausage and shrimp gumbo?

Instructions

  • Lightly season the chicken with salt and pepper. ...
  • In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  • Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. ...
  • When you have achieved your desired color. ...

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How to make chicken sausage gumbo?

Instructions

  • In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. ...
  • Strain water and reserve.
  • Remove cooked chicken from the pot, allow it to cool then shred into small pieces. ...
  • In a medium-sized saucepan, add okra and ½ cup of water. ...
  • Transfer okra to a colander, drain, then reserve.

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What kind of sausage to use for gumbo?

Things You Put in Gumbo

  • Cajun Vs. Creole. ...
  • Stock. The stock used in a gumbo is almost as important as the gumbo itself. ...
  • Meat & Shellfish. You can add a wide variety of meat combinations to a gumbo but there are a few general rules to follow.
  • Vegetables. Nearly all gumbos use what is referred to as the "holy trinity of vegetables": celery, bell peppers and onion.
  • Thickener. ...

Is it gumbo without the okra?

The word "gumbo" supposedly comes from the Bantu word "achinggumbo", which means okra. While it may be etymologically correct to say that all gumbos must contain okra, in practice this isn't always the case.

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