Indulge in the flavors of the Southern United States with this classic Shrimp, Chicken, and Andouille Gumbo recipe. This hearty and comforting dish combines the savory goodness of shrimp, chicken, andouille sausage, and a rich, flavorful broth. With its origins in Louisiana, gumbo is a celebration of diverse cultures, and this recipe brings together the essence of Creole and Cajun cuisines. While this recipe focuses on the classic trinity of vegetables (onion, celery, and bell pepper) and the "holy trinity" of spices (paprika, garlic, and cayenne), it also includes a secret ingredient: okra. This vegetable adds a unique texture and thickness to the gumbo, enhancing its overall richness. Along with this main recipe, the article offers variations to cater to different preferences. For a seafood-centric gumbo, try the Shrimp and Crab Gumbo recipe, which bursts with the flavors of the sea. If you're craving a vegetarian option, the Vegetable Gumbo recipe offers a colorful and flavorful alternative, packed with a medley of fresh vegetables. The Jambalaya Gumbo recipe brings together the best of both worlds, combining the hearty flavors of gumbo with the spicy kick of jambalaya. Finally, the Chicken and Sausage Gumbo recipe is a simpler version that still delivers on taste, making it perfect for weeknight dinners.
Here are our top 6 tried and tested recipes!
SHRIMP AND ANDOUILLE GUMBO
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 servings
Number Of Ingredients 28
Steps:
- Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
- Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
- Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
- Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
- Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.
SHRIMP, CHICKEN, AND ANDOUILLE GUMBO
Provided by Jeanne Thiel Kelley
Categories Soup/Stew Chicken Fish Onion Pork Rice Shellfish Tomato Vegetable Christmas Super Bowl Dinner Sausage Seafood Shrimp Tailgating Christmas Eve Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 19
Steps:
- 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 AND ANDOUILLE GUMBO
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
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.
CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP
Adapted from a Guy Fieri recipe published in More Diners, Drive-ins and Dives. I made a few modifications and added shrimp. This is a fantastic gumbo!!!
Provided by Epi Curious
Categories Gumbo
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.
Nutrition Facts : Calories 1176.5, Fat 81.3, SaturatedFat 21.7, Cholesterol 413.2, Sodium 1808.1, Carbohydrate 24.2, Fiber 1.8, Sugar 2.9, Protein 82.2
CHICKEN AND ANDOUILLE GUMBO
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO
This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.
Provided by Therealuncle_d
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
- add onion, carrot, and celery to roux and cook until tender.
- Add garlic and cook briefly until fragrant.
- Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
- Add cajun seasoning and file powder.
- Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
- Adjust seasoning with salt and pepper.
- Serve with rice and a wedge of lime.
Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7
Tips:
- Mise en Place: Before starting, make sure to gather all the necessary ingredients and equipment. This will help streamline the cooking process and prevent any scrambling.
- Holy Trinity: The holy trinity of onions, celery, and bell peppers forms the aromatic base of many Cajun and Creole dishes, including gumbo. Dice them evenly for consistent cooking.
- Sautéing the Vegetables: Sautéing the holy trinity in a generous amount of fat (butter or oil) allows them to caramelize and release their natural sweetness, deepening the flavor of the gumbo.
- Seafood and Andouille: Use fresh or frozen shrimp, chicken, and andouille sausage for the best results. Thaw seafood properly if frozen. Andouille sausage adds a spicy, smoky flavor to the gumbo.
- Seasoning: Gumbo is known for its bold flavors, so don't be afraid to season it well. Use a combination of Cajun seasoning, salt, and black pepper. You can also add a bay leaf or two for extra aroma.
- Broth: Use a flavorful broth or stock as the base for the gumbo. Chicken or seafood broth are common choices. You can also use a combination of the two.
- Simmering: Simmer the gumbo for at least 30 minutes, or longer if desired. This allows the flavors to meld and develop.
- Thickening: Use a roux or a cornstarch slurry to thicken the gumbo. A roux is a mixture of flour and fat that is cooked together until it reaches the desired color. A cornstarch slurry is a mixture of cornstarch and water that is added to the gumbo towards the end of the cooking process.
- Garnish: Before serving, garnish the gumbo with fresh parsley, green onions, or filé powder (ground sassafras leaves). These add a pop of color and flavor.
Conclusion:
Shrimp, chicken, and andouille gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a staple of Cajun and Creole cuisine and is a great way to experience the vibrant flavors of Louisiana. With careful preparation and attention to detail, you can create a gumbo that is bursting with flavor and sure to impress your friends and family. So, put on your apron, gather your ingredients, and let's get cooking!
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