Posts Tagged ‘Gumbo’

Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!

Spicy Seafood Gumbo


1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 15 ounce cans chicken broth
2 28 ounce cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound catfish fillets, cut into small cubes

In a large skillet, make a roux by combining oil and flour. Cook over medium heat for 20 minutes, stirring constantly, until roux is golden brown, . Stir in onion, celery, and garlic; cook 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven. Add everything else except the seafood. Simmer 2 hours, stirring occasionally. Add oysters, crab meat, and fish to pot simmer 10 to 15 minutes. While pot is simmering, Peel and devein shrimp. Add shrimp, turn off heat, and simmer for 3 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and sprinkle with file if desired.

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Shrimp Andouille Gumbo with Creole Roux


2 ounces onion, minced
2 ounces scallions, sliced
2 ounces parsley, finely chopped
2 ounces celery, chopped
2 ounces bell pepper, minced
6 ounces Andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 ounce garlic, minced
1/2 ounce fresh thyme, chopped
8 ounces chicken stock
1 tablespoon gumbo filé
2 ounces white wine
dash Worcestershire sauce
dash Tabasco sauce
2 ounces whole butter
4 ounces okra, cut into 1/2 inch thick slices
Creole roux, 1/2 cup flour and 1/2 cup oil, simmer slowly, stirring constantly until golden brown

Heat butter in medium saucepan. Add Andouille sausage, onion, scallions, parsley, celery, pepper, garlic, shrimp and thyme. Sauté until shrimp curls. Deglaze with white wine and add Worcestershire sauce, Tabasco sauce and okra. In small saucepan, make gumbo roux. Add chicken stock, stirring constantly until thickened. Add thickened chicken stock to vegetable and shrimp mixture. Simmer for 20 minutes, covered. If the gumbo is too thick, thin with additional chicken stock. If too thin, thicken with more Creole roux and simmer while stirring constantly. Remove saucepan from heat and add gumbo filé. If you add filé while the gumbo is cooking, the sauce will become gluey. Serve in a large bowl and spoon rice in the middle of the gumbo. Serve immediately. Serves 4.

Chicken Seafood Gumbo


1 cup oil
1 cup flour
1 cup chopped onion
1 cup chopped bell peppers
1 cup chopped celery
6 quarts chicken broth
1 large fryer, 3 to 4 pounds, cut into serving pieces
1/4 cup oil
1 pound sliced smoked sausage
2 bay leaves
2 pounds deveined shrimp
3 dozen oysters
1/2 cup chopped parsley
1 tablespoons file, optional
salt and pepper to taste

Heat oil in a 8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add chicken broth to roux, mix thoroughly and bring to a boil. Saute chicken in 1/4 cup of oil. When chicken has browned, add to broth and let simmer. Saute smoked sausage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10 to 15 minutes, or until shrimp are cooked. Salt and pepper to taste. File may be added to pot when gumbo is cooked. Serve gumbo over rice, file may be sprinkled by individuals. Serves 12 to 14.

Chicken and Andouille Gumbo


1/2 pound andouille sausage, cut into 1/4 inch cubes
4 tablespoons vegetable oil, divided
1 2 1/2 to 3 pound chicken, cut into pieces
1 1/2 quarts water
1/3 cup all purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon Hot Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped green onions
Cooked rice

In 3 quart saucepan, over medium high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2 inch cubes. In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO® Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes. Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice. Makes 8 servings.

Ham and Sausage Gumbo!

Ham and Sausage Gumbo!

Ham and Sausage Gumbo!

Ham and Sausage Gumbo! Just cut your sausage into 1/4 in. slices, you need at least a pound. Cubbed ham, about a pound also. Two cups of Okra, 1 – 16 oz can of crushed tomatoes, I prefer Rotel. 1 cup of rice. 1 medium size onion chopped. Roux.

Fill your pot half way with chicken broth. In a pan, sautee onions, sausage and ham, deglaze pan with broth and add ingredients to the pot. Cook on low heat for several hours or in a crock pot for 4.  Add the cup of rice to the gumbo about half an hour before it’s done or cook separately and serve rice on top of the gumbo! It’s a healthy meal and easy to make! Serves at least 4 to 6.

For some awesome flavors, add a little Onion powder, garlic powder, chives and If you don’t like Okra, use Arrow Root as a thickener. Use Pure Ground Gumbo File’ for that Gumbo flavor!

We save the left overs for lunch the next day! Happy Healthy eating..



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