Shrimp And Tasso Gumbo Recipes

SHRIMP AND TASSO PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
• Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.

TURKEY GUMBO WITH ANDOUILLE AND SHRIMP

Steps:

• Pour the stock and 1 quart water into a pot and bring it to a simmer.
• In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it's the color of milk chocolate. You'll need to stir this more often as it cooks so it doesn't burn. This should take about 15 minutes.
• Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
• Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
• Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone.
• Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes. Add Tabasco to taste and serve garnished with green onions over rice.

MY FAVORITE SHRIMP AND GRITS RECIPE

Steps:

• In a medium saucepan, combine the grits with the water and milk over medium-low heat and bring to a boil, then reduce to simmer. Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in the salt and the cream and keep warm until ready to serve.
• Place the shrimp in a large bowl and season with the cajun seasoning, tossing to cover evenly. Set aside.
• Heat a large skillet over medium high heat. Slice the andouille sausage in half lengthwise and then into 1/2 inch thick half moons and add to the skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
• In the same skillet, cook the cut bacon until cooked through. Use a slotted spoon to remove the bacon from the pan and add to the bowl with the sausage. Pour all but 1 tablespoon of the fat into a small bowl and set aside.
• Sprinkle the shrimp with 1/4 cup of the flour and toss to coat. Tap the excess flour from the shrimp and place in the skillet taking care not to crowd the pan, cooking for 2-3 minutes on each side. Cook the shrimp in batches if needed. Transfer the shrimp to another bowl and set aside.
• Add 1 tablespoon of the reserved bacon fat to the skillet and set the heat to medium high. Add the onion, celery, garlic and bay leaf and cook for 4-5 minutes or until the vegetables have softened. Sprinkle 2 tablespoons of the flour over the vegetables. Crush the dried thyme between your fingers and add to the veggies, and stir to evenly coat the veggies. Cook for another 2-3 minutes, stirring occasionally.
• Add the sausage and bacon back to the skillet, then add the clam juice, chicken broth, and the tomatoes, stirring into the vegetables and decreasing the heat to medium-low.
• Simmer for 10 minutes or until the sauce is thick enough to cover the back of a spoon and the tomatoes are just about to burst.*
• Return the shrimp to the pan. Add half of the chopped green onions, Tabasco, Worcestershire, and lemon juice. Discard the bay leaf and swirl in the butter.
• Spoon a serving of the warm grits into a bowl and ladle with a few shrimp and some sauce. Garnish with chopped green onion and parsley.

SHRIMP AND SAUSAGE GUMBO RECIPE

Steps:

• Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
• Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
• Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
• Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.

SHRIMP AND TASSO GUMBO

Steps:

• Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.
• Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO

Steps:

• Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
• Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
• Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
• Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

SHRIMP AND ANDOUILLE GUMBO

Steps:

• Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
• Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
• Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
• Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
• Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Steps:

• Separately, chop / prepare all ingredients necessary as defined above and set aside.
• Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
• ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
• Add 2 cups oil and 2 cups flour to the.
• Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
• When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
• Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
• Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
• Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
• Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.