SHRIMP AND ANDOUILLE GUMBO



Shrimp and Andouille Gumbo image

Provided by Bruce Mattel

Categories     Rice     Mardi Gras     Dinner     Sausage     Shrimp     Bell Pepper     Okra     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main-course) servings, about 2 quarts

Number Of Ingredients 17

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small cup onion, minced (about 1/2 cup)
1 small green bell pepper, minced (about 1/2 cup)
2 stalks celery, minced (about 1/2 cup)
1 quart chicken stock or low-sodium broth
2 bay leaves
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 cups cooked white rice
Accompaniments:
Hot pepper sauce, such as Tabasco
About 2 teaspoons filé powder

Steps:

  • In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
  • Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
  • Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
  • Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

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SHRIMP, CHICKEN, AND ANDOUILLE GUMBO RECIPE | BON APPéTIT
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Source bonappetit.com
2008-11-10  · Step 1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark …

4.4/5 (42)
Servings 16

  • Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. DO AHEAD Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
  • Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.


SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - NYT …
shrimp-gumbo-with-andouille-sausage-recipe-nyt image
Source cooking.nytimes.com
Shrimp Gumbo with Andouille Sausage ... shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make …

5/5
Category Dinner, Lunch, Soups And Stews, Main Course
Cuisine Cajun, Creole
Total Time 1 hr

  • Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
  • Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
  • Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
  • Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.


CHICKEN, SHRIMP AND ANDOUILLE GUMBO - FOOD & WINE
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Source foodandwine.com
2013-12-07  · Step 1. In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and …

5/5
Servings 12

  • In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
  • Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
  • In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
  • Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.


SHRIMP, CHICKEN, AND ANDOUILLE GUMBO RECIPE | EPICURIOUS
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Source epicurious.com
2006-11-28  · Step 1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark …

3.4/5 (72)
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SHRIMP, ANDOUILLE, AND OKRA GUMBO - LOUISIANA COOKIN
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2019-09-26  · Save Recipe Print Shrimp, Andouille, and Okra Gumbo Yields: 15 cups Ingredients ¾ cup plus 2 tablespoons canola oil, divided 1 pound …

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SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE
shrimp-gumbo-with-andouille-sausage-recipe image
Source simplyrecipes.com
2017-02-24  · Shrimp Gumbo with Andouille Sausage Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked …

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Source johnsonville.com
Shrimp and Andouille Gumbo recipes / Soups & Stews / Shrimp and Andouille Gumbo A crowd-pleasing recipe and personal favorite of New Orleans Chef Kevin Belton, encompassing the flavor of New Orleans in a simple, easy-to-follow, …


LOVE GUMBO! THIS SUPER SHRIMP, OKRA AND ANDOUILLE SMOKED ...
Source the2spoons.com
2019-09-11  · Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish …

Cuisine Cajun, Creole
Category Appetizer, Dinner, Lunch, Main Course
Servings 8
Estimated Reading Time 7 mins

  • Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water...the stock just makes these Louisiana dishes.
  • In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well. **Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****


GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN ...
Source food.com
2012-11-25  · Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Be the first to review this recipe. Recipe by SparkleKristy. After many experiments with Gumbo, guidance 15 …

Servings 12
Calories 924 per serving
Total Time 73 hrs

  • 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!).


SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD.COM
Source food.com
2010-02-25  · Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille. Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato …

5/5 (2)
Total Time 1 hr 15 mins
Category Gumbo
Calories 475 per serving

  • Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.
  • Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.
  • Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.
  • Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.


CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP RECIPE - FOOD.COM
Source food.com
2010-09-24  · Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from …

Servings 6
Total Time 2 hrs 5 mins
Category Gumbo
Calories 1177 per serving

  • Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
  • To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned.
  • Stir in the garlic, celery, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
  • While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.


CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE | MYRECIPES
Source myrecipes.com
2004-06-10  · Recipes; Chicken, Shrimp and Andouille Gumbo; Chicken, Shrimp and Andouille Gumbo. Rating: Unrated. Be the first to rate & review! Gumbo makes for a great …

Servings 12

  • In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
  • Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
  • In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
  • Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.


GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE ... - FOOD.COM
Source food.com
2009-06-14  · Recipes / Gumbo. Gumbo With Shrimp, Crab & Andouille Sausage With Okra. Recipe by Rita1652. You can adjust the spice to how hot you like the heat. This is a thick …

5/5 (6)
Total Time 1 hr 50 mins
Category Gumbo
Calories 690 per serving

  • When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.


EASY SHRIMP AND ANDOUILLE GUMBO RECIPE - MYGOURMETCONNECTION
Source mygourmetconnection.com
2016-02-18  · Recipes » Main Dish Recipes » Seafood Recipes » Easy Shrimp and Andouille Gumbo. Easy Shrimp and Andouille Gumbo. Jump to Recipe. by Lynne Webb on February …

Cuisine American
Category Seafood
Servings 4
Total Time 1 hr 40 mins

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking frequently, until the mixture develops a rich, brown color, 8 to 10 minutes.
  • Add the andouille, onion, green pepper and celery. Continue cooking, stirring frequently, until the onion is soft and translucent, 6 to 8 minutes longer. Add the diced tomatoes and 2 cups of chicken broth. Stir until smooth and well blended and season to taste with salt and pepper.
  • Cover and cook over medium-low heat for 35 to 40 minutes, stirring occasionally. Increase the heat to medium, add the okra and cook until tender, 10 to 12 minutes more.
  • Note: If you're looking for a more soup-like consistency, feel free to add more broth as the gumbo simmers.


SHRIMP-AND-ANDOUILLE GUMBO DIP RECIPE | SOUTHERN LIVING
Source southernliving.com
2020-06-25  · Start with Andouille sausage, red bell pepper, celery, green onions, sliced okra, garlic, shrimp, and creole seasoning over medium-high heat. After a few minutes of sautéing, …

Servings 10
Total Time 30 mins

  • Preheat broiler. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add sausage; sauté 2 minutes. Add bell pepper and celery; sauté 3 minutes. Add onions, okra, and garlic; sauté 3 minutes or until vegetables are tender. Add shrimp and Creole seasoning; sauté 2 minutes or until shrimp is almost done.
  • Reduce heat to medium-low. Add cream cheese; stir until cheese melts. Stir in Asiago. Cook 3 minutes or until mixture is bubbly. Remove from heat.
  • Combine butter and panko; toss to coat. Sprinkle over dip. Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers.


SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO - …
Source food.com
2008-11-20  · Recipes / Gumbo. Shrimp, Okra and Andouille Smoked Sausage Gumbo . Be the first to review this recipe. Recipe by Chef #318870 cherylann. Delicious cajun gumbo! Spicy …

Servings 8
Total Time 1 hr 30 mins
Category Gumbo
Calories 647 per serving

  • In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
  • Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
  • To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.


SHRIMP, OKRA, AND ANDOUILLE SMOKED SAUSAGE GUMBO, INSTANT ...
Source wildwomankitchen.com
2021-01-27  · This is a classic Louisiana Creole shrimp and okra gumbo recipe. Let it stay safely warm in the Instant Pot overnight for another warm meal the next day. Just reserve some of …

Cuisine Creole
Total Time 2 hrs
Servings 8

  • Combine paprika, sea salt, and pepper. Season the shrimp with spice mixture, cover and refrigerate until needed.
  • In a Instant Pot, 5 1/2 quart saucepan, or large dutch oven, melt lard over high heat until it begins to smoke. Add sausage and cook, stirring often, to render the fat, about 5 minutes. Remove sausage with a fish flipper or slotted spoon and set aside.
  • Add 1 teaspoon white pepper, 1 teaspoon cayenne pepper, and black pepper (the spice trinity).


CAJUN STYLE SHRIMP AND SAUSAGE GUMBO | JENNIFER COOKS
Source jennifercooks.com
2011-03-07  · Combine 1/3 cup flour with 1/3 cup water and mix until smooth, making a slurry. Stir in the slurry to gumbo to thicken, stirring well. Bring to a boil, then reduce heat and simmer …

5/5 (1)
Estimated Reading Time 2 mins
Servings 10

  • In a large Dutch oven or heavy iron skillet, lightly brown sausage in 2 tablespoons vegetable oil or bacon grease.
  • When sausage is lightly browned and rendered of fat, remove it to a plate with a slotted spoon and pour drippings in a heatproof measuring cup.


SHRIMP AND ANDOUILLE GUMBO - LEAHY'S SAUSAGE RECIPES - LGCM
Source lakegenevacountrymeats.com
This gumbo combines shrimp and our spicy Andouille sausage for great flavor. The trick to successfully making this recipe is to make the roux correctly. Take your time while making it and constantly stir it to prevent it from burning. Ingredients. 2 lb Cooked Shrimp (raw shrimp can be substituted) 1.25 lb Leahy’s Andouille Sausage (but cook prior to adding to recipe) 1 Yellow …

Estimated Reading Time 4 mins


GUMBO WITH SHRIMP CRAB ANDOUILLE SAUSAGE WITH OKRA RECIPES
Source tfrecipes.com
Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.


SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD-FAQ.COM
Source food-faq.com
Andouille and Shrimp Gumbo – Country Pleasin. Cooking Offer Details: Already peeled shrimp (however much you want) and add 2 tablespoons of Cajun seasoning to the shrimp.Cook until the shrimp are good and done. In a large pot, combine the roux, skillet of cooked shrimp, sausage, remaining vegetables, 3 bay leaves, a tablespoon of oregano, salt and pepper to …


SHRIMP, LOBSTER & ANDOUILLE SAUSAGE GUMBO
Source ceceliasgoodstuff.com
I have altered the recipes to create a true winner “Shrimp and Andouille Sausage Gumbo”! This is loaded with shrimp, andouille sausage and okra. The trick to making gumbo is the roux. Take your time in making it because it will make the difference between good or great gumbo. This is a great New Years Eve recipe or for New Years day while watching all the football games. I …


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Source sitkasalmonshares.com
Directions. Place shrimp shells and 1 tablespoon of the oil into a medium saucepan and cook over high heat until sizzling, about 1 minute. Add 2 cups of water and bring to a boil. Lower heat and simmer until the liquid is flavorful and reduced to 1 ½ cups, about 15 minutes. Strain the stock into a heatproof cut, pressing hard on the shells.


ANDOUILLE AND SHRIMP GUMBO – COUNTRY PLEASIN
Source countrypleasin.com
2021-04-09  · Already peeled shrimp (however much you want) and add 2 tablespoons of Cajun seasoning to the shrimp. Cook until the shrimp are good and done. Cook until the shrimp are good and done. In a large pot, combine the roux, skillet of cooked shrimp, sausage, remaining vegetables, 3 bay leaves, a tablespoon of oregano, salt and pepper to taste, 3 cups of chicken …


SHRIMP AND ANDOUILLE GUMBO - KITCHENRATED.COM
Source kitchenrated.com
Shrimp and Andouille Gumbo. Leave a Comment / Recipes, Sides / By Monica C. Barrera. As an Amazon Associate I earn from qualifying purchases. On the list of dishes i want to make (and yes, there is such a list, currently approximately 200 recipes long) shrimp and andouille gumbo was now here close to top. That was until fresh okra arrived in our CSA box and suddenly …