Does any one have a really good gumbo recipe using sausage and shrimp?

Question

I love gumbo but I don't know how to make it. All the frozen stuff I have found is o.k. but is too salty. Any one got a great recipe? Thanks!

Answer 1

Creole Seafood Gumbo

1 pound shrimp, shell-on (if using peeled shrimp, replace part of water with bottled clam juice)
8 cups water
2 tablespoons fresh thyme (or 2 teaspoons dried)
1 tablespoon black pepper
1 tablespoon white pepper
½ teaspoon cayenne pepper (or to taste)
3-4 bay leaves
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 pound andouille sausage (or kielbasa), cut into ¾-inch slices
1 cup peanut oil (vegetable oil will do in a pinch)
1 cup all-purpose flour
2 cups okra, cut into half-moons (optional, but important)
2 cups diced tomato (optional)
12 oz. claw crabmeat, picked over
12 oz. crawfish tail meat (see note)
12 oz. shucked oysters in their liquor
Cooked white rice (about ¾ cup per serving)

(Note: crawfish tail meat is available frozen in many supermarkets. If you can't find it or don't want to use it, just add more shrimp and/or crabmeat.)

Make shrimp stock: peel shrimp and place shells into a large soup pot along with water and/or clam juice over high heat; place peeled shrimp back in the refrigerator. When water boils, reduce heat to medium and simmer for 30 minutes.

While shrimp stock simmers, combine spices and set aside. Combine onion, celery and bell pepper in a bowl and keep handy.

Brown the sausage over medium-high heat in a heavy skillet; remove from pan, leaving any fat that renders out, and keep warm. Turn heat to high.

Make a roux: heat oil in the skillet you used to brown the sausage until very hot; dump flour in all at once and whisk vigorously, breaking up any lumps, until the roux is chocolate brown. (note: you can't walk away from this step – whisk continuously.) As soon as the roux reaches the desired color, remove the pan from the heat; dump in the onion, celery, and bell pepper and stir with a wooden spoon until the mixture stops sizzling.

Strain shrimp stock and return to pot; add spices. When it reaches a rolling boil, start adding the roux/vegetable mixture by large spoonfuls, stirring between additions until incorporated. When all of the roux mixture is incorporated, lower heat to medium-low and add sausage, crabmeat, okra, and tomato (if using). Simmer for 20-30 minutes.

To finish the gumbo, return it just to a boil and turn off heat. Add shrimp, crawfish, and oysters (including oyster liquor); stir and cover. In about five minutes, the seafood will be perfectly cooked.

To plate the gumbo, mound ¾ cup of rice in a shallow bowl and ladle gumbo around it, being sure to give everyone a mix of seafood. Serve hot with French bread or cornbread.

Answer 2

Shrimp and Sausage Gumbo TOTAL TIME: 25 MIN SERVES: 4 ingredients * 2 tablespoons vegetable oil * 1 red bell pepper, cut into 3/4-inch pieces * 1 medium onion, coarsely chopped * 1 celery rib, cut into 1/2-inch pieces * 2 garlic cloves, very finely chopped * 1/4 teaspoon cayenne pepper * Salt and freshly ground pepper * 1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick * 2 tablespoons all-purpose flour * 4 cups chicken stock or canned low-sodium broth * 2 thyme sprigs * 3/4 pound shelled and deveined medium shrimp * 1 scallion, thinly sliced * 1 tablespoon finely chopped flat-leaf parsley directions 1. In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes. 2. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once. SERVE WITH Rice or crusty bread.

Answer 3

Chicken Gumbo with Sausage

2 large or 4 small chickens. You will need about 4 cups of meat to serve 4-6 people.

For easier cooking, cut legs and wings off and split body. Cover with water, add 1 t salt, cover pot and cook until meat can be deboned. Don’t overcook. Debone meat, cut into chunks. Save liquid.

For 4 cups meat, use:
3 cups celery chopped
3 cup chopped onion
1 cup green pepper
1 cup chopped green onion
1 lb. reg. link sausage (semi-cooked w/ excess grease drained)
1 garlic clove minced
Roux – see recipe

Place vegetables in liquid except green onions. Simmer for about 1 hour. Add roux and mix well. Use about 1 to 1½ cups of roux. Add meat and sausage and seasonings to taste. Simmer until sausage is cooked. Add green onions and simmer at least 30 min. Serve with cooked rice and filé. If additional liquid is needed, add water of chicken broth.

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Roux

I make roux without using grease due to calories and cholesterol.

In large skillet use whatever amount of all purpose flour you want. Usually no more than 4 cups handles best. Use very low heat to keep from scorching flour. This is quite tedious as you have to stir almost constantly and it can take from 1-2 hours. Flour will become a dark beige. You can test for color by adding small amount to a little hot water. It should color dark brown if done. This can be stored in tight container for several months.

For roux using shortening, use 1 cup flour for each cup of shortening. Cook while stirring over low heat until mixture becomes dark brown without burning.

Answer 4

Since Emeril is the king of Gumbo, I went to the Food Network site and found this one for you. I've never tried it, but it sounds pretty authentic.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31296,00.html?rsrc=search

Answer 5

crabs,gissards,sausage,shrimp,salami chunks,chicken drumettes,ham chunks. boil gizzards,add tony chacheres seasoning or ztarains,garlic powder,oniom powder,bay leaves,basil leaves.cut 1 onion,1 bellpepper.make a brown gravy w\flour,put it in the skillet and monitor the flour,stir it when it gets brown the way you want it then add water so it can smooth out and add it to all the seasonings.put everything in the pot and let it cook until its ready{dont put too much water}enjoy!!