Best Shrimp Okra And Andouille Smoked Sausage Gumbo Recipes

SAUSAGE AND SHRIMP GUMBO

Sausage and Shrimp Gumbo image

This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 (14 ounce) package Hillshire Farm® Smoked Sausage
¼ cup cooking oil
¼ cup flour
1 onion, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
Salt to taste
½ pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice

Steps:

Cut sausage into 1/2-inch slices; set aside.
Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
Ladle gumbo into bowls with rice.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g

SHRIMP AND ANDOUILLE SAUSAGE GUMBO

Shrimp and Andouille Sausage Gumbo image

Categories Soup/Stew Pepper Rice Tomato Vegetable Mardi Gras Sausage Shrimp Fall Okra Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Ingredients

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 8-ounce bottles clam juice
1 28-ounce can plum tomatoes, drained, chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

Steps:

Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.

SHRIMP AND SAUSAGE GUMBO WITH OKRA - AMERICA'S TEST KITCHEN

Shrimp and Sausage Gumbo With Okra - America's Test Kitchen image

Make and share this Shrimp and Sausage Gumbo With Okra - America's Test Kitchen recipe from Food.com.

Provided by pizzamoon5-toss

Categories Gumbo

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces clam juice
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions, chopped fine
2 medium red bell peppers, chopped fine
10 ounces frozen okra, thawed and cut (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6 medium garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 lb smoked sausage (such as andouille or kielbasa)
1/2 cup fresh parsley leaves, minced
4 medium scallions, white and green parts, sliced thin
ground black pepper

Steps:

Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.).
Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes.
Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.).
Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.