emma asked in Food & DrinkCooking & Recipes · 1 decade ago

recipe for shrimp and sausage gumbo?

i'm looking for a good recipe for shrimp and sausage gumbo

3 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    this one..

    Shrimp and Sausage Gumbo Recipe


    3/4 cup olive oil

    3/4 cup flour

    3 medium onions, diced

    4 stalks celery, diced

    1 large bell pepper, diced

    4 carrots, peeled and sliced

    3 medium potatoes, peeled and diced

    1 pound frozen okra, diced

    1 bag (3 tablespoons) crab boil

    2 pounds medium shrimp, peeled and deveined

    1 pound Andouille sausage, sliced thin, about 1/4 inch

    2 quarts chicken broth

    1 can diced tomatoes

    1 can Rotel tomatoes

    1 teaspoon crushed red pepper flakes

    2 tablespoons Smoked Spanish Hot Paprika

    Serves / Yields

    About 5 Quarts

    Preparation Instructions

    Make a tea with 1 quart of chicken broth and 3 tablespoons (1 bag) of crab boil. Simmer for 15 minutes and set aside. Discard the bag of crab boil, or strain out the spice blend.

    Add the olive oil and flour to a stock pot and heat on medium-high with constant stirring until it is mohogany brown. This is roux, and it is the only difficult part of this recipe.

    The secret is constant stirring and constant attention. This will only take a few minutes. The roux must be dark brown but not burnt. There is no recovery from burned roux. If this happens, wash up and start over. Use a metal or wooden spatula, nylon or plastic will melt in the hot roux.

    Add the onions, celery and bell pepper, and stir. Add the crushed red pepper flakes and sausage and stir for several minutes.

    Add the crab boil liquid and the rest of the chicken stock. Add the potatoes, carrots, and simmer for 20 minutes.

    Add the shrimp, okra, tomatoes, and paprika, and simmer for another 20 minutes. Add salt and black pepper to taste.

    Serve over rice. Use about 1/2 part rice to 1 part gumbo.

    Helpful Hints

    You can use almost any meat to make gumbo. The results will be equally good. Try chicken, ham, pork, almost any sausage, shrimp, crab, fish, or crawfish. Our preference is shrimp and sausage, and is the one we always cook. You will notice that we don't use file gumbo. We don't think that it adds to the dish.

  • Anonymous
    1 decade ago

    Shrimp and Sausage Gumbo


    SERVES: 4


    * 2 tablespoons vegetable oil

    * 1 red bell pepper, cut into 3/4-inch pieces

    * 1 medium onion, coarsely chopped

    * 1 celery rib, cut into 1/2-inch pieces

    * 2 garlic cloves, very finely chopped

    * 1/4 teaspoon cayenne pepper

    * Salt and freshly ground pepper

    * 1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick

    * 2 tablespoons all-purpose flour

    * 4 cups chicken stock or canned low-sodium broth

    * 2 thyme sprigs

    * 3/4 pound shelled and deveined medium shrimp

    * 1 scallion, thinly sliced

    * 1 tablespoon finely chopped flat-leaf parsley


    1. In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.

    2. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.

    SERVE WITH Rice or crusty bread.

  • Anonymous
    4 years ago

    Chicken Gumbo with Sausage 2 large or 4 small chickens. You will need about 4 cups of meat to serve 4-6 people. For easier cooking, cut legs and wings off and split body. Cover with water, add 1 t salt, cover pot and cook until meat can be deboned. Don’t overcook. Debone meat, cut into chunks. Save liquid. For 4 cups meat, use: 3 cups celery chopped 3 cup chopped onion 1 cup green pepper 1 cup chopped green onion 1 lb. reg. link sausage (semi-cooked w/ excess grease drained) 1 garlic clove minced Roux – see recipe Place vegetables in liquid except green onions. Simmer for about 1 hour. Add roux and mix well. Use about 1 to 1½ cups of roux. Add meat and sausage and seasonings to taste. Simmer until sausage is cooked. Add green onions and simmer at least 30 min. Serve with cooked rice and filé. If additional liquid is needed, add water of chicken broth. - - - - - - - - - - - - - - - - - - - - Roux I make roux without using grease due to calories and cholesterol. In large skillet use whatever amount of all purpose flour you want. Usually no more than 4 cups handles best. Use very low heat to keep from scorching flour. This is quite tedious as you have to stir almost constantly and it can take from 1-2 hours. Flour will become a dark beige. You can test for color by adding small amount to a little hot water. It should color dark brown if done. This can be stored in tight container for several months. For roux using shortening, use 1 cup flour for each cup of shortening. Cook while stirring over low heat until mixture becomes dark brown without burning.

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