Gumbowithshrimpcrabandouillesausagewithokra Recipes

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GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA



Gumbo With Shrimp, Crab & Andouille Sausage With Okra image

You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.

Provided by Rita1652

Categories     Gumbo

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 22

1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
6 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 lb okra, trimmed and sliced
1 gallon chicken stock or 1 bottle clam juice
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce (optional)
salt
fresh ground black pepper
cayenne pepper
1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
3 lbs medium shrimp, peeled and deveined seasoned with
1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
2 lbs fresh lump crabmeat, picked over
6 cups cooked long-grain white rice

Steps:

  • Heat the oil in a large heavy pot and add the flour.
  • Cook the roux, stirring constantly.
  • Just as the roux reaches light brown color, add the vegetables and stir.
  • When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
  • Stir until the roux is dissolved, and simmer over low heat for one hour.
  • Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
  • remove bay leaves.
  • Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

Nutrition Facts : Calories 690.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 223.7, Sodium 1428.7, Carbohydrate 93.2, Fiber 4.8, Sugar 2.4, Protein 46.1

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE



Okra Gumbo With Chicken & Andouille Sausage image

Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.

Provided by Annacia

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
2 tablespoons Worcestershire sauce
hot sauce, to taste
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup green onion, thinly Sliced
creole boiled rice, for serving

Steps:

  • Mix your onion, celery, and bell pepper together: The Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
  • Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
  • Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
  • Serve with Creole Boiled Rice, crusty French bread.
  • Garnish with green onions, and the parsley.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO



Shrimp, Okra and Andouille Smoked Sausage Gumbo image

Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.

Provided by sherman44444

Categories     Gumbo

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1/2 cup vegetable oil
2 1/2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
1 1/2 teaspoons white pepper, in all
1 1/2 teaspoons ground red pepper, in all (cayenne)
1 teaspoon black pepper
2 cups finely chopped onions
10 cups seafood stock or 10 cups vegetable stock
2 cups peeled and chopped tomatoes
2 teaspoons salt
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/2 teaspoon dried thyme leaves
1/2 cup unsalted butter
1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
1 lb peeled medium shrimp
1/2 cup finely chopped green onion
2 1/4 cups hot cooked rice

Steps:

  • In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
  • Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
  • To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4

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