seafood gumbo

You absolutely NEED this shrimp and sausage gumbo recipe from Delish.com in your back pocket. 

Easy Shrimp & Sausage Gumbo

butter

c. all-purpose flour

onion

green bell pepper, chopped

celery ribs, chopped

garlic,

andouille sausage, sliced into 1/2" pieces

tbsp. cajun seasoning (without salt)

kosher salt

black pepper

bay leaf

tomatoes

chicken broth

shrimp,

green onions, sliced

white rice,

Have you had authentic New Orleans gumbo?

Very easy to make , family loved it. I did add okra at the end with the shrimp and green onions. Worked out well. Thanks for the recipe, it’s a keeper!!

When adding shrimp to a recipe, I prefer to peel the critters completely; in order to retain the flavor from the shells, I boil them in a cup of water, and use that as part of the broth. This maintains the seafood flavor, and makes an easier eaten gumbo because no one has to deal with the shrimp tails. This method worked well for this yummy recipe.

very delicious, also added Okra. Thks for the quick easy Gumbo recipe

First time making gumbo.   I've made a lot of "fish stew" over the years using a basic recipe i learned watching my great uncle from South Carolina make it with what he caught himself, but never real gumbo.  But Picsweet makes "Gumbo Vegetables" and I'd been wanting to try it.  I made seafood gumbo, with shrimp, fish and crab instead of sausage and shrimp.  I also added some file even though the vegetable mix included okra.  The recipe was easy and worked great!  The stew was delicious and perfectly thickened!  Can't wait to try some other variations, including without tomatoes.  Thank you for this great recipe!

Very good.  I used 1/2 a jalapeño (in lieu of cayenne) when adding onion, celery & bell pepper.
I also added frozen okra after the 1 hour simmer but before adding the shrimp.

Just made this!! Family absolutely LOVED it!!!! Only thing I did different was I added the rice as it cooked to make it more of a Southern Gumbo. Kept all the other Ingredients  the same!! Thumbs up!!

Making it gluten free, the a/p flour doesn't thicken, so I used some cornstarch. Seemed like a quart of stock was too much. Added half a adobo pepper, and that was awesome.

I made this last night, it was delicious ! I added okra, and I only had smoked chicken sausage so I used that instead. Full of flavor & I will definitely make again.

Good recipe! I thought a quart of stock was perfect because the gumbo cooks for an hour and thickens. Great flavor. Very authentic, I think.

We loved it!  I’d have loved to add some okra, but well... it’s not generally available in our neck of the wood. Jalapeño peppers are, though, so we added one of those. And we used our own, homemade bone broth.  I’m looking forward to the leftovers, and I’ll definitely be adding this to our list of favorite recipes.

This was so easy! I added frozen okra about 5 minutes before I added the shrimp. I served it with cornbread.

I made it. It was great. Thanks for this easy recipe.

Tasted amazing I added okra but cooked it first in a separate pot until it was half done about 2-3 min then drained the water off and gently rinsed it. I added it at the very end with the shrimp

Made this dish and it was awesome! I used salted Cajun seasoning because that's all we had and it turned out a little too salty for our taste. Making it again today with okra, chicken, and unsalted seasoning. We will be making this dish regularly. Thank you for sharing!

I made this it was easy and full of flavor i added spinach when i added the shrimp. I also only added 3 cups of broth and 1 cup of water to try and cut the sodium. I agree that there is too much liquid will definitely try make it again with less liquid.

My family loved it.  I doubled the recipe. Good thing I did for second helpings and leftovers..  Took a while to prep. Mine had to much liquid wasn't thick enough. But the taste was great.  Next time I will add okra..

First time making gumbo.  The family loved it!!   We did add okra and some white fish but it would have been just as good without them. Also, the leftovers are very good the next day.  Thank you for sharing the recipe.  We’ll be making this again very soon.

https://streaming.hearstdigitalstudios.com/714402f2-0fe2-4354-bb9b-fb15cadc23e1/video_rover_16x9_1080p_hd_1539294537_12518.mp4

Skip The Trip To New Orleans and Make This Gumbo.

Gumbo Has Never Been Easier.

You absolutely NEED this prawn and sausage gumbo recipe from Delish.com in your back pocket. 

Easy Prawn & Sausage Gumbo

g plain flour

celery,

garlic, crushed

salt

(400 grams) can fire-roasted chopped tomatoes

chicken stock

450 g prawns, peeled and deveined

spring onions, sliced

Ready in under an hour, this Easy Seafood Gumbo recipe is a classic New Orleans recipe thats authentic and hearty.

Easy Seafood Gumbo Recipe

tbsp butter

tbsp flour

red bell pepper

yellow bell pepper

celery

smoked andouille sausage approximately

garlic

mustard

cayenne pepper

paprika

garlic powder garlic

tsp creole seasoning

tsp file powder

shrimp

crabmeat

tsp kosher salt

tsp black pepper

white rice

Melt the butter in a large dutch oven or stock pot over medium/high heat.

Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)

Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.

Add the sausage to the pot and stir to combine. Cook for 1 minute longer.

Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.

Slowly add the chicken stock to the pot stirring to combine. Bring the soup to a boil.

Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and stir to combine.

Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.

Serve the seafood gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.

You can make commanders palace seafood gumbo with this recipe

Commanders Palace Seafood Gumbo

all purpose flour

shortening

chopped bell pepper

shrimp (peeled)

tomato sauce

water

crabmeat (claw preferred)

Parsley

thyme

bay leaves

okra (frozen)

Oysters

salt and pepper

Make a roux with the flour and shortening.  Cook flour and shortening in a large pot over medium-high heat until the flour turns brown and begins to smell nutty.

Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent.

Turn heat down to low, and add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well.

Turn heat down to simmer and add all other ingredients except okra and oysters.

Cook for about 30 minutes add okra, and cook until the okra turns bright green.

Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice.

My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

New Orleans Gumbo with Shrimp and Sausage

high heat oil,

onion,

bell peppers

andouille sausage, sliced (I used Tofurky)

cayenne (omit if you want it mild)

gumbo filé

scallions + white rice

Heat the oil in a large dutch oven...

Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (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!)

Once the roux reaches that deep rich brown...

Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.

Add the cajun seasoning, tabasco sauce, and cayenne...

Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.

IF USING TOFURKY: Add a teaspoon of oil...

IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

Add the shrimp and tofurky (if using) to...

Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

TO SERVE: Serve warm with white rice or...

TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.

A rich, thick, and flavorful seafood stew made with homemade shrimp stock, beautifully browned roux, shrimp, sausage, gumbo file, and aromatics. Then it&#039;s simmered until nice and thick for crave-worthy and mouthwatering goodness. Pour it over your perfectly cooked rice, or dip your crusty bread in its luscious sauce for the ultimate dining experience.Makes about 8 cups

Shrimp Gumbo

(907 grams) shrimp, (peeled and deveined)

(4 grams) Creole seasoning

Salt and pepper, (to taste)

(30 milliliters) canola oil

onion, (diced)

(12 grams) garlic, (minced)

celery, (chopped (about ¾ cup))

(4 grams) fresh thyme

(227 grams) smoked sausage

¼ cup (57 grams) unsalted butter

¼ cup (32 grams) all-purpose flour

green bell pepper, (diced)

(1-1½ liters) shrimp or chicken stock, (may substitute with water)

gumbo file

(or 1 cube) chicken bouillon

(12 grams) Creole seasoning, (I used salt-free)

(7 grams) smoked paprika

green onions, (chopped)

(8 grams) fresh parsley, (chopped)

Note: The recipe calls for 5-6 cups of shrimp or chicken stock. If you don&#39;t have time to make your own stock with these instructions, feel free to use store-bought seafood, shrimp, or chicken stock.

Peel the shrimp, leaving the tails intact. Then gently devein the shrimp by making a small slit at the back to access the vein. Gently pull the vein with a pairing knife or manually with your fingers.

Keep all the heads and shells because we&#39;ll use them for the broth. Set aside.

Season the shrimp with Creole seasoning, salt, and pepper, and adjust to taste. 

Heat the pan over medium heat and add oil. Cook the shrimp until their color turns bright orange. Set aside.

Add a teaspoon or two butter or oil to a saucepan. Then add onion, garlic, and celery, and saute.

Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and season with Creole seasoning.

Bring to a boil, lower heat, and let it simmer for 10-20 minutes.

Remove from heat and strain using a sieve. Set stock aside.

Shrimp Stock

Heat a little oil in a Dutch oven over medium heat, then add your sausage and brown for 3-5 minutes, remove and set aside.

Pour in the remaining oil, butter, and flour, and cook on medium heat, stirring continuously for 10-15 minutes or until it turns a rich dark brown color - just like chocolate. (Check out this post on How to Make a Roux.) Please don&#39;t walk away from the stove during this process because it might burn.

When you have achieved the desired color. Add the onion, garlic, celery, thyme, green bell pepper, and bay leaves to the pot and cook for 8-10 minutes – stirring frequently. 

Add 6 cups of the shrimp stock, bring to a boil, and let it simmer for 15-20 minutes. Then, add the shrimp and simmer for 2-3 more minutes.

Stir in the file powder, chicken bouillon, Creole Seasoning, paprika, green onions, and chopped parsley.

Adjust the thickness of the soup and flavor it with broth or water and salt.

Serve with cooked rice and enjoy!

Rich and hearty shrimp gumbo recipe is laden with tender shrimp, crabmeat, oysters and herbs and spices for an authentic Creole flavor.

Seafood Shrimp Gumbo

unsalted butter (at room temperature)

flour

green pepper (diced)

celery (diced)

garlic (finely diced)

½ quarts shrimp, (seafood or chicken stock*)

chicken thighs (skin removed)

andouille sausage

(15 ounce) can diced tomatoes

crab legs (optional)

Worcestershire Sauce

oregano

hot sauce

okra

((8 ounces) each oysters)

(8 ounce) can crab claw meat

parsley

onions

Melt butter in a large stock pot over medium-high heat.

Whisk in flour a little at a time until there are no lumps and a thick and creamy roux begins to form. Cook the roux until it turns a light brown color, like the color of caramel. Stir constantly! Be patient and don’t let the roux burn. If you burn the roux, you must start over again.

After roux is cooked, add the onions, peppers and celery. Cook for about 6 minutes.

Add the garlic and cook for another 2 minutes.

In a slow, steady stream, whisk in the chicken stock. Whisk constantly to prevent lumps.

Add sausage and chicken to pan.

Add the diced tomatoes, crab legs (if using), Worcestershire sauce, cayenne, paprika, oregano, hot sauce, thyme, bay leaves, and salt and pepper.

Bring gumbo to a boil, uncovered, and then lower the heat to medium low and simmer for an hour.

Remove the chicken thighs and set aside to cool.

Add okra and simmer for another hour.

Shred the chicken meat. Discard the bones.

During the last 15 minutes of cooking, add the shredded chicken meat, shrimp, oysters, crab meat and parsley.

Remove two bay leaves and crab legs before serving.

Serve gumbo over hot, cooked rice. Garnish with green onions

This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.

Top 9 seafood gumbo recipes from across the web

The most viewed seafood gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Shrimp & Sausage Gumbo

Easy Prawn & Sausage Gumbo

Easy Seafood Gumbo Recipe

Commanders Palace Seafood Gumbo

New Orleans Gumbo with Shrimp and S...

Shrimp Gumbo

Seafood Shrimp Gumbo

Best Seafood Gumbo Recipe

Instant Pot Gumbo

Top 9 seafood gumbo recipes from across the web

The most viewed seafood gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Shrimp & Sausage Gumbo

Easy Prawn & Sausage Gumbo

Easy Seafood Gumbo Recipe

Commanders Palace Seafood Gumbo

New Orleans Gumbo with Shrimp and S...

Shrimp Gumbo

Seafood Shrimp Gumbo

Best Seafood Gumbo Recipe

Instant Pot Gumbo

The most viewed seafood gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine