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Started By
Message
Does anyone have a simple recipe for shrimp and sausage gumbo?
Posted on 4/9/19 at 7:36 pm
Posted on 4/9/19 at 7:36 pm
that doesn't require spending hours to make the roux.
Wife is pregnant and she have never tried gumbo. I will attempt to make it.
Also authentic ingredients might be limited in Minneapolis.
Wife is pregnant and she have never tried gumbo. I will attempt to make it.
Also authentic ingredients might be limited in Minneapolis.
9
Posted on 4/9/19 at 7:50 pm to Northwestern tiger
I don’t make shrimp and sausage gumbo. There are plenty of recipes for chicken and sausage gumbo on this site if you search. Is there a reason you want shrimp and sausage?
Posted on 4/9/19 at 7:51 pm to Gris Gris
Any gumbo recipe would work. I thought shrimp would be the most common.
Posted on 4/9/19 at 7:54 pm to Northwestern tiger
I don’t do seafood and meat gumbo but I would make a normal gumbo and throw the shrimp in at the end.
Posted on 4/9/19 at 8:01 pm to Northwestern tiger
Go chicken and sausage. That's the easiest to nail, IMO. And it is the most common and personally I think it is the best tasting.
There are plenty methods to make a roux that don't require hours, though. Don't be afraid to turn the heat up a little and just keep stirring/watching to make sure it doesn't burn.
I just Google searched "roux" and "tigerdroppings". There are a lot of threads on it.
There are plenty methods to make a roux that don't require hours, though. Don't be afraid to turn the heat up a little and just keep stirring/watching to make sure it doesn't burn.
I just Google searched "roux" and "tigerdroppings". There are a lot of threads on it.
Posted on 4/9/19 at 8:03 pm to t00f
quote:
I don’t do seafood and meat gumbo
Duck/Sausage/Oyster is really damn good
This post was edited on 4/9/19 at 8:04 pm
Posted on 4/9/19 at 8:07 pm to Saskwatch
quote:
Duck/Sausage/Oyster is really damn good
Love duck gumbo but negative to add oysters.
Posted on 4/9/19 at 8:26 pm to Northwestern tiger
order a jar of roux online
Posted on 4/9/19 at 8:36 pm to barbapapa
quote:
order a jar of roux online
If OP doesn't know how to make one or has never done it before this is a good suggestion.
Posted on 4/9/19 at 10:06 pm to fallguy_1978
I have made every type of roux...and they are all the same.
But jarred powdered roux...mix 1 cup powdered roux with 2 quarts of water. Add to cooking liquids.
But jarred powdered roux...mix 1 cup powdered roux with 2 quarts of water. Add to cooking liquids.
Posted on 4/9/19 at 10:18 pm to Northwestern tiger
What about a roux takes hours? 20 mins, tops.
Posted on 4/9/19 at 10:36 pm to Northwestern tiger
Paul prudhomme has s recipe I like using hen, sausage and shrimp. Perfectly fine in a cajun prairie gumbo
This post was edited on 4/9/19 at 10:47 pm
Posted on 4/10/19 at 12:36 am to Northwestern tiger
My wife makes it, but I don’t know if she has a recipe. Makes the roux in the microwave. Nukes it a bit, stirs, nukes more. Repeat til color is right.
Posted on 4/10/19 at 10:15 am to Northwestern tiger
You should be able to make your roux in 15 minutes, 30 minutes if you are scared and want to work with lower heat. No reason to take hours.
And I agree that you should just do chicken and sausage. Buy a rotisserie chicken to save even more time. You can make a gumbo in less than an hour.
And I agree that you should just do chicken and sausage. Buy a rotisserie chicken to save even more time. You can make a gumbo in less than an hour.
This post was edited on 4/10/19 at 10:17 am
Posted on 4/10/19 at 10:20 am to Northwestern tiger
See Paul Prudhomme's recipe below. If you go step by step, it's quite easy and extremely tasty. It also freezes well.
The recipe suggests that if you do not have access to a good smoked andouille or other smoked sausage, you may use kielbasa.
Chicken and Andouille Smoked
Sausage Gumbo
Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.
Makes 6 main-dish or 10 appetizer servings
One 2- to 3-pound chicken, cut up
Salt
Garlic powder
Ground red pepper (preferably cayenne)
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
(preferably cayenne)
Vegetable oil for deep frying
About 7 cups chicken stock
1/2 pound andouille smoked sausage
(preferred) or any other good
pure smoked pork sausage such as
Polish sausage (kielbasa), cut
into 1/4-inch cubes
1 teaspoon minced garlic
Hot cooked rice
Remove excess fat from the chicken pieces. Rub a generous amount of
salt, garlic powder and red pepper on both sides of each pieces, making
sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark
red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops getting
darker. Return pan to low heat and cook until vegetables are soft, about
5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often
toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the
meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken
and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup
gumbo on top.
The recipe suggests that if you do not have access to a good smoked andouille or other smoked sausage, you may use kielbasa.
Chicken and Andouille Smoked
Sausage Gumbo
Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.
Makes 6 main-dish or 10 appetizer servings
One 2- to 3-pound chicken, cut up
Salt
Garlic powder
Ground red pepper (preferably cayenne)
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
(preferably cayenne)
Vegetable oil for deep frying
About 7 cups chicken stock
1/2 pound andouille smoked sausage
(preferred) or any other good
pure smoked pork sausage such as
Polish sausage (kielbasa), cut
into 1/4-inch cubes
1 teaspoon minced garlic
Hot cooked rice
Remove excess fat from the chicken pieces. Rub a generous amount of
salt, garlic powder and red pepper on both sides of each pieces, making
sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark
red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops getting
darker. Return pan to low heat and cook until vegetables are soft, about
5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often
toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the
meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken
and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup
gumbo on top.
Posted on 4/10/19 at 4:34 pm to Northwestern tiger
I'd recommend buying a good smoked sausage online from Louisiana, because the smoked sausage is a huge contributor to the flavor of your gumbo. Teet's has excellent smoked sausage. I prefer the jalapeno for the kick of pepper. They also have good quality jarred roux and any other ingredient you're interested in adding to your gumbo.
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