New Orleans Style Shrimp Sausage and Chicken Gumbo Take 2 #Plated #gumborecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo Take 2 #Plated #Gumbo Recipe
3/4 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
1 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 lbs. raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
1 tbsp gumbo filet
1 tsp paprika
seafood broth (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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CREOLE COOKING
RECIPE
*Dark Roux:
1 Cup Oil
1/2 Cup Flour
* Gambo
2 Tbsp Dark Roux
1 Cup Celery Chopped
1/2 Cup Red Pepper
1/2 Cup Green Pepper
1 Cup Onions
1 Tbsp Garlic
1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Liters Chicken Stock
1 Tsp Dry Thyme
5 Pieces Bay Leaves
1 Tsp Dry Basil
1 Tsp Dry Oregano
1 Tsp Garlic Powder
4 Andouille Sausages
3 Pieces Chicken Thighs Cut
1 Tbsp Cajun Seasoning
Catfish
400gr Shrimps
Crab
*Jambalaya:
2 Tbsp Dark Roux
1/2 Cup Celery
1/2 Cup Red Pepper
1/2 Cup Green Pepper
1/2 Cup Onion
1 Tbsp Garlic
1/2 Tbsp Salt and Black Pepper
1 Liter Chicken Stock
1 Tbsp Cajun Seasoning
1/2 Tbsp Smoked Parika
5 Bay Leaves
1/4 Tbsp Dry Basil
1/2 Tbsp Dry Thyme
1/4 Tbsp Dry Oregano
1/4 Tbsp Garlic Powder
1 Cup Andouille Sausages
2.5 Cups Long Grain Rice
*Creole Shrimp Pasta:
1 Tbsp Dark Roux
2 Tbsp Butter
Handful Celery
Handful Red Pepper
Handful Green Pepper
1 Tbsp Garlic
2 Tbsp Onions
Andouille Sausages
1 Cup Shrimp
1 Tbsp Cajun Seasoning
1/2 Tbsp Smoked Parika
2 Cups Whipping Cream
1 Cup Mixed Cheese
Pasta
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This one pot pasta is an easy crowd pleaser and a great dish for weekly meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 Tbsp vegetable oil
1/2 lb smoked sausage (preferably Andouille)
2 cloves garlic
10 oz bag frozen seasoning mix*
15 oz can diced tomatoes
1/2 Tbsp Creole seasoning**
1/2 tsp oregano
1/2 tsp smoked paprika
1/4 tsp thyme
Freshly cracked pepper
2 cups chicken broth
1 cup water
1 lb penne pasta
2 Tbsp half and half or cream
1/2 bunch fresh parsley
1/2 bunch green onions
INSTRUCTIONS
1. Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
2. Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), and pasta to the pot. Finally, add the chicken broth and 1 cup of water, and stir until everything is evenly combined.
3. Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.
4. While the pasta is simmering, chop the parsley and slice the green onions.
5. Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.
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How To Make JAMBALAYA DIP | Game Day Recipes #MrMakeItHappen
Football Season is in full swing and you're getting tired of the same old appetizer recipes every week. Well, have no fear! Checkout this delicious dip made with a lot of familiar ingredients! Let's #MakeItHappen
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Shopping List:
16 oz cream cheese
1 lb Shrimp
1 lb Andouille Sausage
2 tbsps butter
1 onion
1 red and green bell pepper
1 stalk celery
1 jalapeno (optional)
1 tbsp garlic paste
salt, pepper, garlic, onion powder, cajun seasoning
worcestershire sauce
8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
1/4 cup diced parsley
1/4 cup sour cream
Crackers for dipping (or tortillas)
Sausage Pepper and Rice Skillet | Jambalaya Recipe?
Sausage Pepper and Rice Skillet | Jambalaya Recipe - This recipe is just what you've been looking for. It's easy and extremely customizable. With just the addition of Celery and some Cajun Seasoning this could just as well been a Jambalaya. Enjoy this easy Sausage, Pepper and Rice Skillet with the whole fam!
Sausage Pepper and Rice Skillet Ingredients
2 - 3 Chicken Andouille Sausage
1 1/4 cup White Rice
5 tbsp Tomato Paste
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 medium White Onion, quartered and sliced
2 tsp Olive Oil
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 1/4 cup Chicken Broth, 33% low sodium works great
1 tsp Paprika
1/2 tsp Cayenne Pepper
Parsley for garnish
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SHRIMP & GRITS Ft. SAUSAGE #recipe #easyrecipes
Ingredients:
2 cajun Andouille sausage sliced
8-12 shrimps
Bell peppers and onions sliced
Green onions chopped for garnish
Cheddar grits
Heavy cream about 1/4 cup
Butter
Water
Seasonings
Lime
Instructions:
On medium heat add 2 tbsp of butter then add the sausage let it brown then remove; do the same the shrimp
Add your peppers season with salt & pepper, addd your onions then minced garlic
Sautéed for a few and set aside .
Grits water ratio 1 part grits 4 parts water
Bring water or chicken stock to boil add the grits & whisk vigorously to avoid any clumps .
Season with your favorite seasonings i only add adobo .
Add the heavy cream and whisk . Taste to make sure everything is good . Add the butter right before serving with the shrimp & sausage mix
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