Stir to combine. ago. Its the sausage most traditionally used in gumbo. Hi Clinton! Return to medium high heat, bring to a low boil and allow to simmer thirty minutes. The downside to oven roux? New Orleans Gumbo - Savor the Flavour Skim any oil from the surface and serve immediately. smoked spicy-hot sausage (such as Conecuh), cut into -inch-thick slices, medium-size yellow onions, chopped (about 3 cups), large green bell pepper, chopped (about 1 cups), large celery stalks, chopped (about 1 cup), fresh okra, trimmed and cut into -inch pieces (about 2 cups), unpeeled raw medium shrimp, peeled and deveined, 17 Shrimp Recipes You Can Make In One Dish For An Easy Summertime Meal, Our Favorite Gumbo Recipes To Get You Through Winter, The Difference Between Gumbo and Jambalaya, 40 Soup Recipes To Get You Through Winter, 42 Classic Mardi Gras Recipes To Let The Good Times Roll. Also, keep an eye on the consistency, if it starts getting too thick, you made need to add a little water to get it back to a stew-like consistency! Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. The thing is, though, the longer you cook a roux, the more it loses the ability to thicken things. Authentic Chicken and Andouille Sausage Gumbo, Chicken and Andouille Sausage Gumbo Recipe, Dad's Chicken and Andouille Sausage Gumbo, Cajun-Style Chicken and Smoked Sausage Gumbo, Smoked Nutria and Andouille Sausage Gumbo, MancCamp Chicken and Andouille Sausage Gumbo. Fil is French and literally translates to spun., And yes, you can use both okra and fil, but do so sparingly. Stir in parsley, and remove from heat. If there's a more satisfying meal to make for cool weather, we haven't found it. Thanks so much. Directions Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, bay leaf, and cooked sausage. How to make perfect, Louisiana-style gumbo, according to a golf-club chef I also chose not to use okra in this recipe, as Im not the biggest fan of it. Tiramisu caramels tiramisu marshmallow pudding pastry. Shrimp Gumbo with Andouille Sausage Recipe - Simply Recipes Get new Southern Bite recipes delivered right to your inbox. Brownie Sizzling Jalapeno Chicke, The best no-fail roasted lemon Greek Chicken and P, How to Make Egg Bites Taste and add salt and pepper, as needed. Its totally up to you. If you wanted to make a larger batch, I suggest increasing all the ingredients. I made this last night and it was *killer*! You can use 1 green and 1 red bell pepper and still achieve a similar flavor. . I actually happen to prefer gumbo with okra. Attachment
Combine 1 cup flour and 1 cup oil in a very large oven-proof dutch oven. Shrimp And Okra Gumbo Recipe - TastingTable.com I put together an easy to follow recipe, by just using already made cajun recipes, then chopping up some veggies and cooking it altogether with some vegetable broth, a few serrano peppers for extra heat and added in some shrimp and okra towards the end. I'm an IT professional by day. But its pretty much hands-off, so you can be prepping your other ingredients or binge-watching your favorite show while it does its magic. It is full of flavor and was a huge hit at dinner time!! Transfer to the prepared plate. Pull up a chair and join us! Once shrimp is nice and opaque pour over cooked rice in a bowl and serve. (-) Information is not currently available for this nutrient. It's basically ground leaves from the sassafras tree. Fresh or frozen shrimp and/or crabmeat, if desired, is added the last 15 minutes of the cooking time. Cut sausage into 1/2-inch slices; set aside. Roux made with butter will need to be refrigerated. I freaking LOVE Gumbo! When it comes to choosing the fat for your roux, I recommend a neutral oil with a higher smoke point like vegetable oil, canola oil, or peanut oil. I dont use file as it doesnt reheat well, tends to make the gumbo gummy. Now we wouldn't dare call this the best recipe you've ever tastedwe know that's the one you grew up enjoying. Shrimp can easily overcook and get rubbery. Then add the shrimp and green onions. All rights reserved. Remove from pot, and let drain on paper towels. Add sliced sausage, tomatoes, broth and cajun spices and bring to a boil. Like 2 to 4 hours. Im a texture girl and something about it just doesnt sit right with me. Your daily values may be higher or lower depending on your calorie needs. I think it gave me street cred as a cook among my family. Your email address will not be published. Serves 6-8 people. Now, lets just address the elephant in the room. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes. Cook for about 20 minutes Add the seafood stock listed above slowly. Cook, stirring occasionally, until softened, 6-8 minutes. Okra, shrimp, and diced tomatoes make this Cajun favorite delicious and quite healthy, too. The rest is easy peasy. Required fields are marked *. That way you dont have to transfer the roux to another vessel to make the gumbo. Pour in milk and broth and whisk until smooth. In an effort to please everyone, Im sharing versions of both. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. I will then add dried shrimp, andouille, and/or tasso and bring to a boil. I prefer to use that 2 to 4 hours it takes to cook the roux in the oven and simmer a 5 to 6 pound chicken with some onions, celery, garlic, salt, and pepper and then use that for my shredded chicken and then strain the stock to use as well. Taste and season with salt and pepper as desired. Just wondering I cant wait to try and make this gumbo, it looks delicious thank you so much for your recipe can petite diced tomatoes, undrained, 2 pounds unpeeled raw medium shrimp, peeled and deveined. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant. Add salt, pepper, and additional creole seasoning to taste. In a 2-gallon stockpot, heat oil over medium-high heat. So, doing that will get you some nice okra flavor, but no thickening power. But if you'd like to call it shrimp and okra stew, you're free to do so." If at any point your roux is browning too much/too little, adjust the heat slightly to help it get back on track. It has the best Shrimp Creole recipe I have ever tasted. Spoon away any excess grease that may accumulate on the top. Cook over medium-high heat for 5 minutes, stirring constantly. Get it free when you sign up for our newsletter. I know you said to add more creole seasoning and the salt and pepper to taste, but it would be great to have an estimate of how much S&P, especially for someone who has never made gumbo before. Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo New Orleans Gumbo with Shrimp and Sausage - Little Spice Jar While this was still in the recipe testing phase, I read pretty much everything on the topic. Absolutely. Get FREE ACCESS to every recipe and rating from this season of our TV show. Add the diced tomatoes, chicken broth, spices, hot sauce and Worcestershire sauce to the slow cooker and stir to combine. But what if I told you there was an easier way? Make the shrimp broth. But its not super practical to pull the shrimp out of the gumbo and pull the tails off to eat them. Bring to a good simmer and let cook 15 minutes. Croissant marshmallow biscuit. Pour in broth; bring to a boil. So, if okra isnt your thing entirely, some fil powder will do the trick. The result was so delicious. Add butter to hot drippings in Dutch oven, stirring until melted. If there's a more satisfying meal to make for cool weather, we haven't found it. Otherwise, the stew may be a bit soupy. Added sausage. Saut okra over medium heat until the majority of the slime disappears (let a little slime remain). Remove . My family loved it!! Cover and simmer for 15 minutes. Youll want to add the fil at the end of cooking and use it sparingly. Store it in an airtight container in the fridge for up to 3 days. And because its super easy to overcook shrimp and turn them into rubber, I recommend adding the shrimp at the end of the cook time. My estimates are simply guidelines, so give yourself enough time to get it right. Chef John's Duck, Sausage, and Shrimp Gumbo, Smoked Sausage and Cauliflower Fried Rice, Black-Eyed Pea, Pork, and Mustard Green Gumbo, 'Momma Made Em' Chicken and Sausage Gumbo. Cover and cook over medium-low heat, stirring occasionally, for 1 hour. Shrimp, Andouille Sausage and Okra Gumbo - Cooks Without Borders I like to use a flat-ended wooden spatula or gumbo paddle for this to ensure you get the bits off the bottom of the pot and keep them from burning. This fabulous Creole-style shrimp gumbo is flavored with spicy andouille sausage, tomatoes, and topped with plump shrimp. (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!). If you start seeing black flecks in the roux, it may be scorched. Stir and cook over medium high heat until it starts to soften, then add the garlic and cook until fragrant. I would suggest pan frying the chicken until its about half way cooked through and adding it to the gumbo towards the end. If you're concerned about fat content, prepare the gumbo a little in advance, refrigerate, and then skim excess fat off the top of the cooled soup. Be sure to frequently scrape the bottom of the pot when stirring. Add shrimp, green onions and parsley and season to taste using salt and pepper. In her cookbook United Tastes of Texas, Jessica Dupuy shares her family recipe for Shrimp and Okra Gumbo. This is definitely a keeper. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. Step 1. The milk solids in butter also scorch easily, so I dont recommend using butter to make dark rouxs. Remove the lid and bring to a boil; add . gumbo fil optional Instructions Melt butter and canola oil (1/4 cup) in a large pot, add flour and whisk continuously, over low to medium heat, until this mixture (the roux) has turned to a light chocolate color. originally published on Jul 15, 2016 (last updated Oct 27, 2021), Your email address will not be published.
Thank you for taking the time to comment! So glad to hear you enjoyed it! In a pan fry okra for about 3-5 minutes.