Time 3h Yield 12 Number Of Ingredients 20 Steps:
Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings. Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes. In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn. When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes. Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Time 1h30m Yield 11 servings. Number Of Ingredients 16 Steps:
In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Time 20m Yield 4 servings. Number Of Ingredients 16 Steps:
In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Time 1h Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth. Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper. Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.) Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
Time 25m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish. Cover with plastic wrap. Cook at 100% for 10 minutes. Prick plastic to release steam. Remove from oven and uncover. Mound vegetable in the center of the dish. Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables. Pour tomatoes over shrimp. Cover tightly with plastic wrap. Cook for 3 minutes. Prick plastic. Stir ingredients well. Continue cooking for 2 minutes. Prick plastic. Remove from oven. Uncover and add broth. Cook, uncovered, for 2 minutes or until hot.
Time 2h4m Yield 125+ servings Number Of Ingredients 16 Steps:
To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired. Serve over rice.
Time 35m Yield Four to six servings Number Of Ingredients 15 Steps:
In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes. Stir in the flour thoroughly. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice. Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux. Cook, uncovered, at 100 percent for five minutes. Stir in file powder, broth and okra. Cover tightly with microwave plastic wrap. Cook at 100 percent for six minutes. Uncover carefully and stir in the shrimp. Recover tightly and cook at 100 percent for five minutes. Slit the plastic and stir. Patch the plastic and cook for four minutes longer. Uncover. Season to taste with salt, lemon juice, pepper and pepper sauce. Serve with white rice.
More about “shrimp gumbo recipes”
Time 1h13m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Heat Margarine in dutch oven medium heat. Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened. Stir in flour . Cook, stirring constantly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink. Remove Bay Leaf , serve over rice and sprinkle with parsley.
