SHRIMP AND SAUSAGE AND CHICKEN GUMBO
This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.
Provided by Nick
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Discard bay leaves. Season gumbo with salt and pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g
CHICKEN, SHRIMP, AND SAUSAGE GUMBO
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Provided by B-B-Q Man
Categories Gumbo
Time 4h30m
Yield 14-18 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- 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.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- 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 seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
- Enjoy!
Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3
SHRIMP, CHICKEN, AND ANDOUILLE GUMBO
Provided by Jeanne Thiel Kelley
Categories Soup/Stew Chicken Fish Onion Pork Rice Shellfish Tomato Vegetable Christmas Super Bowl Dinner Sausage Seafood Shrimp Tailgating Christmas Eve Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 19
Steps:
- Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
- Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.
CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP
Adapted from a Guy Fieri recipe published in More Diners, Drive-ins and Dives. I made a few modifications and added shrimp. This is a fantastic gumbo!!!
Provided by Epi Curious
Categories Gumbo
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
- To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned.
- Stir in the garlic, celery, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
- While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.
- Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.
Nutrition Facts : Calories 1176.5, Fat 81.3, SaturatedFat 21.7, Cholesterol 413.2, Sodium 1808.1, Carbohydrate 24.2, Fiber 1.8, Sugar 2.9, Protein 82.2
CHICKEN, SHRIMP AND OKRA GUMBO
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Provided by PaulaG
Categories Gumbo
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- 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 for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
- 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.
- 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.
- Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
- Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.
SLOW-COOKER SMOKED CHICKEN AND SHRIMP GUMBO
"File, a classic gumbo seasoning, gives this dish authentic flavor," says Eddie.
Provided by Eddie Jackson
Categories main-dish
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
- Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
- Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
- Add the shrimp, cover and cook until they turn pink, about 8 minutes.
- Serve over rice; top with the scallions and hot sauce.
CHICKEN, SAUSAGE, AND SHRIMP GUMBO
Steps:
- In a heavy 4-quart Dutch oven stir together the flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir the roux constantly (about 5 minutes-maybe more, depending on how dark it gets). Roux should be a dark reddish brown. Stir in the onion, green pepper, garlic, and seasoning. Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender. Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and simmer 40 minutes. Stir in the sausage. Cover and simmer about 20 minutes more till chicken is tender. Remove from heat. Skim off fat. (I use a paper towel.) Peel shrimp and put peels in either a steamer or cheesecloth. Add to broth. Simmer for 15 - 20 minutes. Remove peels. About 25 minutes before serving, cook rice. About 10 minutes before serving, add okra. While okra is cooking, cut shrimp into bite-size pieces. Add shrimp about 5 minutes before serving. Cook till heated through. Spoon gumbo over hot cooked rice. Serve with ¼ to ½ teaspoon filé powder to the side of each serving to stir into gumbo, if desired. Makes 6 servings. We usually double this recipe.
CHICKEN, SAUSAGE AND SHRIMP GUMBO
I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.
Provided by Hey Jude
Categories Gumbo
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO
This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.
Provided by Therealuncle_d
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
- add onion, carrot, and celery to roux and cook until tender.
- Add garlic and cook briefly until fragrant.
- Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
- Add cajun seasoning and file powder.
- Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
- Adjust seasoning with salt and pepper.
- Serve with rice and a wedge of lime.
Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7
CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP
Make and share this Crock Pot Chicken and Sausage Gumbo With Shrimp recipe from Food.com.
Provided by Rita1652
Categories Gumbo
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
- Cook over medium-high heat for 5 minutes, stirring constantly.
- Reduce heat to medium.
- Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
- Cool.
- In a 5-quart crockery cooker place water.
- Stir in roux.
- Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
- Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
- Skim off fat.
- Serve over the hot cooked rice.
Nutrition Facts : Calories 577.4, Fat 32.5, SaturatedFat 8, Cholesterol 134.9, Sodium 1059.3, Carbohydrate 41.6, Fiber 3.2, Sugar 4.3, Protein 28.5
LOW FAT CHICKEN AND SHRIMP GUMBO
Make and share this Low Fat Chicken and Shrimp Gumbo recipe from Food.com.
Provided by MsPia
Categories Gumbo
Time 45m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Combine the the first 11 ingredients in a small bowl.
- Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
- sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
- Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
- Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
- peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
- stirring occasionally to check for sticking, about 8 minutes.
- Add the apple juice and remaining seasoning mix, stir, and cook until.
- most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
- chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
- until it is completely absorbed and a paste forms. Cover and cook 1 minute.
- Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
- minutes. Add the collard greens, the remaining mustard greens, onions, and.
- okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
- minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
- shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.
SHREVEPORT CHICKEN AND SHRIMP GUMBO
We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish.
Provided by mya_friend
Categories Gumbo
Time 2h15m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
- Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
- Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
- Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
- Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.
Nutrition Facts : Calories 326.3, Fat 6.1, SaturatedFat 1, Cholesterol 129.6, Sodium 734.5, Carbohydrate 43.5, Fiber 4, Sugar 8, Protein 24.4
CHICKEN AND SHRIMP GUMBO
This is from a magazine called Woman's World. I sometimes make it with no chicken and a pound of shrimp. I recommend chopping up all the ingredients for the gumbo, mixing up your favorite corn bread and popping it in the oven to bake, and then cooking the gumbo.
Provided by mliss29
Categories Gumbo
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat.
- Add onions, red pepper, celery, and garlic. Saute until onion is softened, about 5-6 minutes.
- Stir in flour. Cook, stirring about 5 minutes, until lightly browned.
- Stir in broth, tomatoes, salt and pepper and bring to a boil.
- Add chicken and reduce heat to medium-low. Cook 10 minutes.
- Add okra and cook 5 minutes.
- Add shrimp and cook until chicken, okra, and shrimp are just cooked through, about 5 minutes.
- Stir in Tabasco and serve.
Nutrition Facts : Calories 432, Fat 28.7, SaturatedFat 13.5, Cholesterol 161.9, Sodium 1073.8, Carbohydrate 17.1, Fiber 2.2, Sugar 4.9, Protein 26.1
CHICKEN AND SHRIMP GUMBO
Number Of Ingredients 18
Steps:
- In a medium saucepan, combine broth, bay leaf, thyme, sage, and salt and pepper to taste bring to a boil, reduce heat, and simmer 15 minutes. In large skillet or heavy saucepan, cook bacon or salt pork over medium heat until almost crisp, stirring. Add onion, green pepper, celery, and garlic sauté, stirring, for 8 minutes. Stir in flour and cook, stirring, for 3 minutes. Add broth mixture, tomatoes, tomato paste, and hot pepper sauce simmer 20 minutes. Remove bay leaf. Add chicken and okra, stir, and simmer for 5 minutes. Adjust seasoning. Add shrimp or oysters, bring to just under boiling, and simmer for 3 minutes. For each serving, put a spoonful of rice in a bowl and spoon gumbo over top.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love