shrimp gumbo

photo by Lynne CalamiaThis Cajun-style gumbo is packed with flavor from homemade shrimp stock, filé powder, and plenty of juicy shrimp and sausage. Gumbo is little more than a roux-thickened stew with rice, and yet to call it nothing more than a roux-thickened stew with rice is to utter culinary blasphemy. Gumbo is one of the most solidly &quot;American&quot; dishes there is, in that is represents at least half a dozen cultures — including the French, who supplied the roux; the Choctaw, who invented filé powder; and Africans, who contributed okra and rice (via Madagascar). The Caribbeans brought several herbs and spices to the party, and the English...okay, not much England in this one, which is just fine with me. This recipe first appeared in Season 10 of Good Eats.

Shrimp Gumbo

vegetable oil

all-purpose flour

(31- to 50-count) medium shrimp, raw, whole, head-on

water

onion

celery

green peppers

garlic

peeled, seeded, and chopped tomato

salt

black pepper

thyme

cayenne pepper

bay leaves

andouille sausage,

filé powder

Heat oven to 350ºF.

Put the 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.

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 water, set over high heat, and bring to a boil. Decrease the heat to low and simmer until the liquid has reduced to 1 quart, about 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done (it will be a brick red-brown), 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 until the onions begin to turn translucent, about 8 minutes. 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 filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

This amazingly flavorful Authentic Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice.

Authentic Creole Shrimp Gumbo

chicken thighs (seasoned, cooked, skin and bones removed)

rice

yellow onion, chopped

green bell pepper, chopped

celery, thinly sliced

garlic, minced (use fresh)

oil (+ 2 tablespoons for sauteing the vegetables)

all-purpose flour (+ 1 tablespoon if needed)

Seafood stock (or stock

Andouille Sausage (or smoked sausage, sliced)

green okra, sliced (organic frozen may be used)

Creole tomatoes, tomatoes tomatoes

Cajun seasoning (Use salt-free Cajun seasoning)

Kosher salt (to own taste)

white pepper (to own taste)

Large Gulf Shrimp

onions

Hot sauce (to serve, optional)

Cook the bone on seasoned chicken thighs until done or use precooked chicken thighs. I used my Air-fryer and cooked for about 30 minutes at 360° F. You may substitute chicken breasts if desired. After the chicken thighs are done and cooled to the touch, remove the skin, and pull meat from the bones. Reserve to the side.

While the chicken is cooking Use a rice steamer and begin to steam rice according to rice steamer instructions. You will need at least 4 cups of cooked rice to serve 8 people.

Meanwhile, heat two tablespoons of oil in a large heavy bottom pot or Dutch Oven on medium heat, add the yellow onions, celery, green peppers, and minced garlic, cook until softened- about 7 minutes.

Next, using the large heavy bottom pot or Dutch Oven on medium heat and add the ½ cup of oil to heat. Once slightly heated add the flour and continuously stir. Stir the mixture until an amber color has been reached carefully as not to burn the Roux. This may take a little time.

Add seafood stock to the Dutch Oven and stir a few minutes to combine the mixture with the stock, a chicken stock may be substituted if needed. Then add the dark chicken meat, sliced andouille sausage, sauteed veggies, sliced okra, Creole or Heirloom tomatoes, bay leaves, cajun seasoning, dried thyme, kosher salt to own taste,  and white pepper to own taste. Stir again to combine the ingredients. Cook 45-55 minutes on reduced heat. Stir often.

After cooking 45-55 minutes completely turn off the heat and add the cleaned shrimp with shells and tails removed, stir again. Let sit 10 minutes and then stir before serving. The shrimp will cook at that time even with the heat off.

Serve over white rice, top with sliced green onions and hot sauce if desired.

Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

butter

onions,

green bell pepper,

garlic,

beef broth

red pepper sauce

pepper

bay leaf

box (10 oz) frozen

(14.5 oz) whole tomatoes, undrained

(6 oz) tomato paste

lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

parsley

In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.

Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.

My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

New Orleans Gumbo with Shrimp and Sausage

high heat oil,

all purpose flour

onion,

bell peppers

celery,

andouille sausage, sliced (I used Tofurky)

cayenne (omit if you want it mild)

chicken broth

tomatoes

shrimp

gumbo filé

scallions + white rice

Heat the oil in a large dutch oven...

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!)

Once the roux reaches that deep rich brown...

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.

Add the cajun seasoning, tabasco sauce, and cayenne...

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.

IF USING TOFURKY: Add a teaspoon of oil...

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.

Add the shrimp and tofurky (if using) to...

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 opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

TO SERVE: Serve warm with white rice or...

TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.

A rich, thick, and flavorful seafood stew made with homemade shrimp stock, beautifully browned roux, shrimp, sausage, gumbo file, and aromatics. Then it&#039;s simmered until nice and thick for crave-worthy and mouthwatering goodness. Pour it over your perfectly cooked rice, or dip your crusty bread in its luscious sauce for the ultimate dining experience.Makes about 8 cups

(907 grams) shrimp, (peeled and deveined)

(4 grams) Creole seasoning

Salt and pepper, (to taste)

(30 milliliters) canola oil

onion, (diced)

(12 grams) garlic, (minced)

celery, (chopped (about ¾ cup))

(4 grams) fresh thyme

(227 grams) smoked sausage

¼ cup (57 grams) unsalted butter

¼ cup (32 grams) all-purpose flour

green bell pepper, (diced)

(1-1½ liters) shrimp or chicken stock, (may substitute with water)

gumbo file

(or 1 cube) chicken bouillon

(12 grams) Creole seasoning, (I used salt-free)

(7 grams) smoked paprika

green onions, (chopped)

(8 grams) fresh parsley, (chopped)

Note: The recipe calls for 5-6 cups of shrimp or chicken stock. If you don&#39;t have time to make your own stock with these instructions, feel free to use store-bought seafood, shrimp, or chicken stock.

Peel the shrimp, leaving the tails intact. Then gently devein the shrimp by making a small slit at the back to access the vein. Gently pull the vein with a pairing knife or manually with your fingers.

Keep all the heads and shells because we&#39;ll use them for the broth. Set aside.

Season the shrimp with Creole seasoning, salt, and pepper, and adjust to taste. 

Heat the pan over medium heat and add oil. Cook the shrimp until their color turns bright orange. Set aside.

Add a teaspoon or two butter or oil to a saucepan. Then add onion, garlic, and celery, and saute.

Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and season with Creole seasoning.

Bring to a boil, lower heat, and let it simmer for 10-20 minutes.

Remove from heat and strain using a sieve. Set stock aside.

Shrimp Stock

Heat a little oil in a Dutch oven over medium heat, then add your sausage and brown for 3-5 minutes, remove and set aside.

Pour in the remaining oil, butter, and flour, and cook on medium heat, stirring continuously for 10-15 minutes or until it turns a rich dark brown color - just like chocolate. (Check out this post on How to Make a Roux.) Please don&#39;t walk away from the stove during this process because it might burn.

When you have achieved the desired color. Add the onion, garlic, celery, thyme, green bell pepper, and bay leaves to the pot and cook for 8-10 minutes – stirring frequently. 

Add 6 cups of the shrimp stock, bring to a boil, and let it simmer for 15-20 minutes. Then, add the shrimp and simmer for 2-3 more minutes.

Stir in the file powder, chicken bouillon, Creole Seasoning, paprika, green onions, and chopped parsley.

Adjust the thickness of the soup and flavor it with broth or water and salt.

Serve with cooked rice and enjoy!

Rich and hearty shrimp gumbo recipe is laden with tender shrimp, crabmeat, oysters and herbs and spices for an authentic Creole flavor.

Seafood Shrimp Gumbo

unsalted butter (at room temperature)

flour

green pepper (diced)

celery (diced)

garlic (finely diced)

½ quarts shrimp, (seafood or chicken stock*)

chicken thighs (skin removed)

andouille sausage

(15 ounce) can diced tomatoes

crab legs (optional)

Worcestershire Sauce

paprika

oregano

hot sauce

salt and pepper

okra

((8 ounces) each oysters)

(8 ounce) can crab claw meat

Melt butter in a large stock pot over medium-high heat.

Whisk in flour a little at a time until there are no lumps and a thick and creamy roux begins to form. Cook the roux until it turns a light brown color, like the color of caramel. Stir constantly! Be patient and don’t let the roux burn. If you burn the roux, you must start over again.

After roux is cooked, add the onions, peppers and celery. Cook for about 6 minutes.

Add the garlic and cook for another 2 minutes.

In a slow, steady stream, whisk in the chicken stock. Whisk constantly to prevent lumps.

Add sausage and chicken to pan.

Add the diced tomatoes, crab legs (if using), Worcestershire sauce, cayenne, paprika, oregano, hot sauce, thyme, bay leaves, and salt and pepper.

Bring gumbo to a boil, uncovered, and then lower the heat to medium low and simmer for an hour.

Remove the chicken thighs and set aside to cool.

Add okra and simmer for another hour.

Shred the chicken meat. Discard the bones.

During the last 15 minutes of cooking, add the shredded chicken meat, shrimp, oysters, crab meat and parsley.

Remove two bay leaves and crab legs before serving.

Serve gumbo over hot, cooked rice. Garnish with green onions

A rich-tasting shrimp gumbo seasoned and thickened with smothered okra and vegetables.

Shrimp Okra Gumbo 

bell pepper

garlic pods, pressed

red cayenne pepper

cus smothered okra

shrimp,

Kitchen Bouquet, optional

Place

a heavy pot on a burner and heat the oil.

okra to the pot and cook on medium/low heat, occasionally stirring, being careful not to burn okra.

Cook

until okra is no longer slimy and browned, which takes about a half hour to an hour; add a small amount of water if okra begins to stick to the pot.

onions, bell peppers, celery, and tomatoes, and cook for 20 minutes or more until vegetables are soft and browned some more; again, add a small amount of water if vegetables begin to stick to the pot.

Stir

in garlic and let simmer for a few more minutes.

Season

Smothered Okra

shrimp into smothered okra and cook, often stirring, for 5 minutes on low heat.

chicken broth and water and simmer on low heat for 20 minutes.

Pour

small amounts of water if needed to adjust the thickness of the gumbo.

Taste

to adjust seasoning and add kitchen bouquet as a browning agent if gumbo is not brown enough.

Serve

Gumbo

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