Savory Shrimp And Sausage Gumbo Recipes

EASY SAUSAGE AND SHRIMP GUMBO

Steps:

• Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
• Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
• Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

SAUSAGE AND SHRIMP GUMBO

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.

SAVORY SHRIMP GUMBO

Steps:

• In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
• In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.

KETO GUMBO

Steps:

• Heat the oil in a skillet over medium heat and cook the chopped okra until it is no longer slimy.
• Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened.
• Mix the garlic into the pot with the vegetables and saute another 30 seconds.
• Place the sausage in the pot and saute a few more minutes.
• Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.
• Bring the mixture to a boil and then simmer covered for 20 minutes.
• Add in the shrimp and simmer for 5 minutes.
• Mix in the cauliflower rice and simmer for an additional 5-10 minutes until it is softened.
• Add salt and pepper to taste and mix in some xanthan gum a little at a time if you would like a thicker sauce.

CHICKEN AND SAUSAGE GUMBO

Steps:

• In a large dutch oven, or heavy bottomed pot, heat oil over medium heat. Whisk in flour, stirring constantly. It is very important to continue stirring roux so that it doesn't burn. Continue cooking roux until the color of chocolate milk or light brown. (If you start to see black flecks or starts to smell burned, toss it and start over.)
• Add onion, bell pepper and celery, keep stirring and cook for 3 minutes. Add garlic and broth, stirring until all ingredients are mixed together. The roux may separate from the broth. Keep whisking and it will blend back together.
• Add chicken breast, sausage and cajun seasonings. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Next add okra and tomatoes and continue simmering for 30 more minutes or longer if you have the time for up to an hour.
• Serve with white rice. Add chopped parsley, chopped green onions or chives, as desired.