Smoked Turkey Gumbo with smoked sausage and shrimp is a slow cooked dish that is the kind of comfort food to warm you right up on a cold day. Gumbo is a rich and hearty stew-like soup served over rice and a staple of Louisiana cuisine. It has become one of our very favorite comfort food meals and the perfect way to enjoy leftover smoked turkey.
Stir in the gumbo filé and then add in the turkey, ham, sausage and chicken stock and bring it to a boil over high heat. Once boiling stir in the roux and continue to stir until it becomes thick. Finish by adding the okra, thyme, parsley and shrimp and simmer over low heat for 10 minutes before serving.
What's the best way to make shrimp gumbo?
Directions In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5–6 minutes or until tender. Stir in the shrimp, okra, green onions and tomato. Return to a boil.
How to make Turkey gumbo with andouille sausage?
Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve. In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes.
Shrimp Gumbo Recipe: How to Make It
The Spruce / Kathy Kingsley Add the shrimp and scallions to the pot, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Remove the pot from the heat and adjust the seasonings. Let the gumbo rest for 10 minutes.
Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside. Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat.
Directions. With a heavy cleaver, chop the turkey necks into 3-inch segments and set aside. To make the roux: heat the 1 1/4 cups of vegetable oil in a large Dutch oven over medium-high heat. When the oil is hot but not smoking, whisk in the 1 1/2 cups flour and reduce the heat to medium.
Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
Peel shrimp, devein and set aside in cold water. Never leave peels on the shrimp. Chop onion, celery, and saute in butter until tender. This is going to be your roux.
Turkey Sausage and Shrimp Gumbo Recipe
I worked my way through many gumbo recipes to make the most authentic tasting version. This one is spot on. You can find my recipe for a small pot of Chicken, Sausage and Shrimp Gumbo, head on over to Food Fanatic today. Pin. Facebook. Tweet. Email. Share. You May Also Like. Dinner for Two: Skinny Minestrone Pot Pies.
chicken shrimp and sausage gumbo Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken shrimp and sausage gumbo. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious. chicken shrimp and sausage gumbo is one of the most popular of recent trending foods in the world.
Heat water and stock/broth until boiling. Add roux and cook until the roux has completely dissolved. VERY IMPORTANT: Stir frequently so that the roux doesn’t stick to the bottom of the pot OR add a little roux at a time.
Step 1. Both a flavor agent and thickener, a perfect roux imparts a nutty taste and a silken texture to gumbo. Be patient, and stir frequently. Slowly whisk the flour into the hot oil to form a thick paste. The roux will thin out and grow smooth as it cooks.
1 tsp. gumbo file, ground. 1 tbsp. brown sugar. 1 bay leaf. 5 cups cold chicken stock or broth. 1/4 lb. shrimp, cleaned and peeled with tails removed. Salt and pepper to taste. White rice for serving (optional)
Turkey Gumbo Recipe
Keep adding roux a tablespoon at a time until the gumbo reaches the thickness you're after. Bring to a simmer and add the okra, parsley and shrimp. Cook until the shrimp are bright pink and the gumbo thickens. Finally, stir in the lemon juice, taste and add more salt or seasonings if needed. Serve over hot rice.
How to Make Gumbo The secret to great gumbo starts with the roux, a mixture of flour and oil that's cooked until it turns dark brown and smells of deeply toasted nuts. In many recipes, the roux alone can take up to an hour to cook over low heat.
Gumbo file OPTIONAL. Combine flour and ½ CUP oil in a large Dutch oven or pot over medium heat. Cook and stir until mixture becomes caramel colored about 15 to 20 minutes. Stir in the celery, onion, bell pepper and garlic; cook 45 minutes stirring occasionally.
Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste.
To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.
Leftover Holiday Turkey Gumbo
Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Season the onions, bell peppers, celery and garlic with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes.
Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes.
It is a fairly basic recipe for a gumbo made with crabs, shrimp, and oysters. At the end of the instructions is this advice: “Okra may be used in place of the filé, but it is cooked with the gumbo. The basic recipe is the same, but chicken, veal, and ham or a combination of veal and a hambone can be substituted for the crabs and shrimp.
Remove the skin from the chicken and chop into 3–4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skilliet with oil, or in a 350°F oven for about 20 minutes. Put the chicken in the stockpot with the water and bring slowly to a simmer.
In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty.
Shrimp Gumbo Recipe
Roux: Dark roux is made by whisking together flour and fat in a saucepan on the stovetop until very dark brown, about 10 minutes. Dark roux is one of two thickening agents in gumbo. Okra: Okra serves as a second thickener in gumbo. That slime is actually mucilage, a gelatinous substance that helps the seedpod retain water.
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Directions: Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30 - 45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside.
Shrimp and Sausage Gumbo Recipe. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. 15 of 17.
Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Step 4. Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat.
Easy Shrimp and Sausage Gumbo Recipe
The first choice on this list had to be our New Orleans Gumbo recipe. The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes.
Oyster Gumbo Recipe green bell pepper, seafood stock, oil, pepper, parsley, cayenne pepper, dried garlic, bay leaf, onion, celery, oyster, shrimp, rice, flour Oyster Gumbo is a French appetizer recipe. Learn how to make/prepare Oyster Gumbo by following this easy recipe. Chop the onions, green pepper and celery.
We all like this gumbo, but I don't cook it as quickly as the recipe is written. You need to really cook the roux until it is dark golden brown (about 10 minutes, stirring constantly) to get a better flavor, & then the veggies need longer than a few minutes to soften before adding the rest of the ingredients.
Heat the butter and oil in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes. Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes. Add the water, bring to a boil and then lower the heat.