Louisiana Chicken Sausage Shrimp Gumbo Recipe

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Listing Results Louisiana Chicken Sausage Shrimp Gumbo Recipe

8 hours ago 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 …

Rating: 4.8/5(57)
Total Time: 1 hr 20 mins
Servings: 8
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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Just Now Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into …

Servings: 12
Total Time: 1 hr 30 mins
Category: Gumbo
Calories: 754 per serving
1. Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
2. Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
3. Serve over cooked white rice. I like Jasmine rice.

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8 hours ago Set aside. 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 …

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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9 hours ago 2 cups chicken broth 6 ounces andouille, chorizo or Italian sausage, sliced 8 ounces shrimp, peeled and devined 1 28 ounce can whole tomatoes 4 ounces okra, fresh or frozen 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon …

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6 hours ago flour, medium onion, canola oil, chopped parsley, green onions and 17 more. Seafood and Sausage Gumbo Tasting Table. Cajun seasoning, onion powder, onion, garlic cloves, celery stalks and 15 more. Shrimp and Sausage

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6 hours ago Step 4. Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 …

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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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 …

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 Just got done eating a bowl of this gumbo I followed the recipe except I used an andulle sausage made locally at Costanzas sausage didn t …

Rating: 5/5(57)
Calories: 486 per serving
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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1 hours ago Jump to Recipe. The gumbo recipe is a stew made of seafood such as shrimp (or any shellfish), sausage, vegetables, and meat that is cooked in a stock and thickened with a roux. Gumbo originated from Louisiana in the United States of America and it is a popular dish there; it is the official cuisine of the state of Louisiana.

Category: Stew
Calories: 136 per serving

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7 hours ago 1 large green bell pepper, diced. 1 stalk celery, minced. 4 cloves garlic, minced. 4 cups reduced-sodium chicken broth. 1 14-ounce can whole tomatoes, drained and chopped. …

Rating: 5/5(12)
Calories: 296 per serving
Total Time: 50 mins
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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8 hours ago Shrimp, Andouille, and Okra Gumbo Louisiana Cookin'. cornbread sticks, large egg, bay leaves, andouille sausage, tomato paste and 28 more.

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5 hours ago Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo with shrimp is an easy pressure cooker recipe with okra, rice, New Orleans cajun spicy Creole seasoning. …

Ratings: 56
Calories: 390 per serving
Category: Dinner, Lunch
1. Add 1 1/2 cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 3 minutes
2. Turn the Instant Pot on the Saute function. Add 1 tablespoon of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.

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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 …

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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4 hours ago Cover and bring it to a boil, then reduce the heat and simmer for 30 minutes. Remove the lemon, then add the shrimp, hot sauce, salt, and black pepper. Stir and cook for …

Rating: 5/5(2)
Calories: 472 per serving
Category: Dinner
1. Heat the olive oil in a heavy-bottomed pot over medium high heat. Brown the chicken breasts, turning over once. Once browned, remove from the heat and place on a plate. Once the chicken has cooled, shred with a fork.
2. In a 10-inch cast iron skillet, heat the fat (lard) over medium heat, whisk in the flour, and stir constantly until the roux turns a deep copper color, about 45 minutes. Check out my recipe for making roux for gumbo to get step-by-step photos and many helpful tips on this important step.
3. Transfer the roux to a heavy-bottomed pot and add the onion, green pepper, and celery. Stir and cook over medium high heat until it starts to soften, then add the garlic and cook until fragrant.

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3 hours ago Here is a simple yet delicious recipe for an authentic Louisiana gumbo. For the written recipe go to www.mylouisiana.kitchen

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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 …

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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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 …

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 The andouille sausage can be cut prior to adding to the gumbo mixture. Raise your fire to a boil and Fold chicken, fresh sausage and …

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4 hours ago This delicious pot is brimming with traditional cajun food flavors. This Louisiana gumbo recipe is a classic blend of meat and seafood and the holy trinity vegetable blend of …

Rating: 4.4/5(11)
Total Time: 2 hrs
Category: Main Course
Calories: 528 per serving
1. Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
2. Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
3. Stir in the cajun seasoning and cook for one minute until fragrant.
4. Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.

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Just Now Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. Use andouille sausage or another kind of spicy smoked sausage, and add the tomatoes for a Creole-style gumbo or omit them for a more Cajun-like gumbo.This recipe is designed to prevent the shrimp from becoming rubbery by cooking it …

Rating: 4.4/5(90)
Total Time: 9 hrs 57 mins
Category: Entree, Dinner, Soup
Calories: 465 per serving

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7 hours ago This Louisiana Chicken and Sausage Gumbo with okra, a roux, and The Holy Trinity of onions, celery and bell peppers is a classic Cajun stew!Top each bowl with a scoop …

Rating: 5/5(1)
Total Time: 1 hr 20 mins
Category: Dinner
Calories: 605 per serving
1. Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
2. Add onion, bell pepper, and celery, and stir until softened, about 5 minutes. Stir in garlic and sausage; cook for 1 more minute.
3. Whisk in the chicken broth. Increase the heat to high and whisk until smooth.
4. Add the diced tomatoes (with their juices), whisk, and bring to a boil.

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Just Now 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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1 hours ago Paul Prudhomme's Chicken and Smoked Sausage Gumbo LIVE trend kellyandryan.com. Heat 1 1/2 inches of oil in a large, heavy skillet over high heat until very hot (375°F), about 6 minutes. Fry the chicken, skin side down and large pieces first, until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side.

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3 hours ago Simmer for 2 hours or until chicken is tender and gumbo is thickened; stir in crawfish tails, if using, for the last 10 minutes. Serve over hot rice and pass filé at the table; Cajuns are going to add any of the following to the bowl: a hard boiled egg, …

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2 hours ago Steps: In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Low Carb Kitchen Sink Gumbo Louisiana Kitchen & Culture 5 hours ago Cook, stirring frequently until lightly brown, 20 -25 minutes. Add vinegar and cook 10 minutes more. Transfer okra to bowl and set aside. Heat …

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Just Now Allow to cool enough to handle, and remove the skin and bones and discard. Shred the meat with 2 forks, and return chicken meat to the pot with gumbo. 9. Add the raw shrimp, cover, and cook 5-7 minutes on low heat, until shrimp are opaque and fully cooked. Remove bay leaves.

Servings: 8
Estimated Reading Time: 6 mins
Category: Dinner
Total Time: 1 hr 50 mins

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5 hours ago Louisiana Okra Gumbo Recipes. 7 hours ago 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up 2 quarts water 1/4 cup canola oil or bacon drippings 2 tablespoons all-purpose flour 2 medium onions, chopped 2 celery ribs, chopped 1 medium green pepper, chopped 3 garlic cloves, minced 1 can (28 ounces) tomatoes, drained 2 cups fresh or frozen sliced okra 2 bay leaves 1 …

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9 hours ago Aug 28, 2021 - Explore Lee Butler's board "Gumbo Chicken Shrimp Sausage Louisiana" on Pinterest. See more ideas about gumbo, gumbo recipe, seafood recipes.

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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 …

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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5 hours ago 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 …

Reviews: 238
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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8 hours ago Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning. In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high …

Estimated Reading Time: 5 mins
1. Boil chicken in 3 qts water. Bone and set aside. Reserve stock.
2. In heavy dutch oven, saute' celery, onion, parsley, and garlic until celery is tender.
3. Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning.
4. In separate non-stick skillet, heat 1/2 cup oil and 1/2 cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.

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6 hours ago Chicken Gumbo Recipes From Louisiana. 7 hours ago Old Louisiana Chicken Gumbo Recipes. 6 hours ago Old Louisiana Chicken Gumbo Recipes. 6 hours ago Old Louisiana Chicken Gumbo Recipes. 6 hours ago Chicken Gumbo Low Carb Recipe Food.com. 7 hours ago Food.com All recipes.Stir in flour, and cook, stirring frequently, for 3 minutes.Gradually …

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2 hours ago Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover …

Rating: 4/5(14)
Category: Lunch
Cuisine: North America, Cajun
Total Time: 2 hrs 35 mins
1. Place the chicken and water in a Dutch oven; bring to a boil.
2. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool.
3. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes.
4. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender.

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9 hours ago This Chicken and Sausage Gumbo is a rich and flavorful version of the classic Louisiana stew. Chicken and Sausage Gumbo Recipe. Chicken and Sausage Gumbo is a classic Louisiana comfort food. It’s a warm stew of meat, veggies, and a rich broth. It is flavored with bold Cajun flavors like paprika, black pepper, bay leaves, and cayenne pepper.

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8 hours ago Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Add sausage to gumbo; cook 30 minutes. Stir in green …

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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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6 hours ago Add chicken, sausage and dried shrimp with water to gumbo pot. Let gumbo cook over medium heat about 1 to 1-1/2 hours, stirring occasionally. The gumbo is cooked when grease (oil) rises above the gumbo liquid. Skin excess grease from the gumbo pot. Chicken should be tender but not failing off the bone.

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3 hours ago Chicken and Sausage Gumbo: Soups & Stews: gumbo, crawfish, chicken, sausage : Recipe adapted from Louisiana's Cane River Living. Chicken and Smoked Sausage Gumbo: Main Course: chicken, andouille sausage, chicken stock : Recipe courtesy of George Graham - AcadianaTable. Creole Seafood Gumbo: Soups & Stews: perch fillets, clams, shrimp, …

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3 hours ago Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to …

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3 hours ago New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe 1 cup all-purpose flour2 small young chickens1 cup yellow onion1 green bell pepper1

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2 hours ago Boil 8 cups of water, then add roux and dissolve. Stir often to avoid sticking. Once completely dissolved, add remaining water, bell peppers, onions, and garlic. Bring to boil. Reduce heat and cook 45 minutes. Add remaining ingredients. Cook

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5 hours ago Step 2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow …

Rating: 5/5(7)
Total Time: 6 hrs 25 mins
Servings: 6
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.

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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...

Was gumbo made in louisiana?

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra.

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.

What are the spices in gumbo?

Gumbo Seasoning. A blend of onion, bell pepper, celery and flavorful spices, Fiesta Brand Salt-Free Gumbo Seasoning brings the authentic flavor of this Louisiana-style dish to the comfort of your own kitchen.

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