???? Shrimp and Okra GUMBO! No Roux Gumbo | Easy Shrimp Gumbo w/ Sausage No Roux Gumbo
Let's make a delicious shrimp gumbo filled with nutritious okra. Okra is a vegetable that folks either love or hate. Okra deserves more love and was the original thickener enslaved African used to make gumbo. Considering that okra is an African vegetable, this makes sense. Flour used as a thickener ( roux) was a direct influence from the French. If you would like to use a roux in this recipe feel free. I will link my gumbo recipe that has a roux. However, on the daily I eat gumbo thickened with okra or file, as I moderate my flour consumption.
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Gumbo Recipe w/ Dry Roux Instructions:
Ingredients
1 lb small shrimp
2 cup tomatos, chopped
8 oz cajun sausage
12 oz okra + 1 cup okra
2 tsp worstichire sauce
thyme
1 tbsp salt free cajun seasoning
1/2 tsp mixed herbs ( thyme, oregano, basil)
1 onion
1 bell pepper
2 stalk celery
1 piece fat back
1 bay leaf
1 shrimp bouillon cube
1 1/2 tsp chicken bouillon
1/2 tsp seafood magic
1/4 tsp creole seasoning
Season to taste! Especially watch the salt as the liquid will cook down alot. Don't season again until the gumbo is done.
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Chicken & Sausage Gumbo with Okra & Tomatoes
CHICKEN AND SAUSAGE GUMBO
WITH OKRA AND TOMATOES
INGREDIENTS
- 1/2 Cup and 1 Tbs Vegetable Oil
- 1 Cup Flour
- 2 Cup Diced Onions
- 1 Cup Diced Bell Pepper
- 1 Cup Diced Celery
- 2 Cups Frozen or fresh Okra
- 32 oz of diced Tomatoes
- 2 Bay Leaves
- 1 Tbs minced Garlic
- 2 Tbs of Worcestershire Sauce
- 6 Cups Chicken Broth
- 1 Pound Andouille Sausage cut into bite sized pieces. (Any smoked sausage will do.)
- 3 Chicken Breast
- 1 Bunch of Scallions thinly sliced
- 1 Tbs of cajun seasoning of your choice
- Salt and Pepper to taste
DIRECTIONS
1. In a large pot over medium high heat, add 1 Tbs vegetable oil.
2. Add sausage and allow to brown rendering fat.
3. Remove sausage to paper towels leaving rendered fat in pot.
4. Season chicken with cajun seasonings and pepper and brown in sausage drippings. 6 to 7 minutes.
5. Remove Chicken to paper towels.
6. Add 1/2 cup vegetable oil to pot.
7. Add flour and stir continually until golden brown.
8. Add celery, onions, and bell peppers to pot and cook until wilted. Lightly season with cajun seasoning.
9. Add chicken broth slowly and deglaze bottom of pan.
10. Add okra and tomatoes and stir.
11. Cut chicken into bite sized pieces and add back into the pot along with the sausage.
12. Add Worcestershire sauce and bay leaves and stir.
13. Bring to a boil uncovered for 1 hour then reduce heat to a simmer and cover for another hour.
14. Serve over white rice and enjoy.
CAJUN SEASONING BLEND INGREDIENTS
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 5 tablespoons paprika
- 3 tablespoons salt
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The Secret To Making The Perfect Gumbo
Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
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Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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Chicken, Sausage, and Seafood Gumbo for the Holidays |Step by Step |Cooking With Carolyn
Chicken, Sausage and Seafood Gumbo Recipe
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CHICKEN SAUSAGE GUMBO W/ ANDOUILLE SAUSAGE AND OKRA
HOW TO MAKE CHICKEN SAUSAGE GUMBO
I've made Chicken Sausage Gumbo several ways. With and without Okra.
I've made this gumbo with tomatoes and without tomatoes.
I've fried the chicken first but boiling makes more sense and I get to use the awesome stock.
So for as many times I've made this gumbo, this recipe is my favorite.
We hope you will enjoy the video and hopefully you'll try your hand at this recipe. It's delicious.
However, if you are a native of New Orleans, I'm sure you have your own style by now.
Below you will find the ingredients and some notes on making this delicious Gumbo.
This is actually a 3 Part Recipe. Stock, Roux and The Gumbo
INGREDIENTS FOR STOCK
4 chicken legs
4 chicken thighs
6 bay leaves
1 medium onion quartered
6 small toes garlic
9 cups water
INSTRUCTIONS FOR STOCK
Bring chicken to a boil then simmer for 45 minutes
Remove chicken and strain stock. Reserve stock. Remove any fats that float to top.
INGREDIENTS FOR ROUX
3/4 cups all purpose flour
10 Tbsp. butter
INSTRUCTIONS
Melt butter, add flour. Continue to stir continuously until flour turns the color of peanut butter.
Remove from heat and add some copped veggies to stop the roux from over cooking.
Reserve.
INGREDIENTS FOR GUMBO
4 cups frozen okra
2 medium onions chopped
1 small green bell pepper chopped
3 ribs celery chopped
1/4 cup fresh parsley chopped (Italian Flat Leaf or Curley)
6 toes garlic minced
4 cups peeled tomatoes (Alta Cucina) or other brand
1 pound Andouille sausage cut into small slices
Meat from 4 pieces of chicken
3 Tbsp. butter
1 Tbsp. Olive Oil
4 green onions chopped. White part in gumbo. Tops for Garnish
2 Tbsp. Emeril's Essence or Paul Prudhomme's Poultry Magic
1 Tbsp. Louisiana hot sauce or Tabasco
Salt and Pepper to taste
INSTRUCTIONS
Mix onions, bell pepper, celery, parsley garlic and green onion bottoms in a bowl.
In a 7 Quart dutch oven, add olive oil melt 3 Tbsp. butter and add olive oil.
Add okra, 1 cup of veggie mix and a handful of sausage slices. Using a high heat, and stir until slime from okra is almost gone.
Now add 4 cups chicken stock. Bring to a boil.
Add the roux and mix well. Once the roux is totally blended into the stock, add the rest of the stock, sausage, all the rest of the veggie mixture.
Add tomatoes and any sauce from the tomatoes.
Add chicken and stir well.
Add 2 Tbsp. Emeril's Essence and stir in well.
Add 1 Tbsp. of your favorite hot sauce
Add salt and pepper to taste.
Bring heat up to a boil and cover and simmer for 45 minutes. No less.
Stir every 5 minutes.
Chef's Notes:
This is a chunky style gumbo that has lots of flavor.
You can omit the Okra if you don't like Okra.
You can omit the hot sauce.
You can cut back or omit the tomatoes. I've made it both ways and I like the tomatoes better.
Serve with white long grain rice.