New Orleans Gumbo with Shrimp and Sausage Recipe. July 1. 5, 2. 01. My take on a hearty New Orleans Gumbo with shrimp and sausage Im making the roux from scratch so its extra flavorful This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time A biiiig ol pot of steaming hot New Orleans style GUMBO right here. Easiest and best Lemon Garlic Shrimp recipe with lemon, garlic, butter, and shrimp, all ready in 20 mins. Perfect as is or with pasta. A fried rice dish made with brown rice, shrimp and pineapple. A wonderful combination of savory, sweet and spicy. Penang in Soho used to be one of my favorite. Filled with protein and antioxidants, shrimp can be the centerpiece in many frugal dishes. This Instant Pot shrimp biryani is so flavorful and delicious Its a one pot Indian recipe that you can have ready to eat in under an hour. Pre Cooked Shrimp Recipes On The Grill' title='Pre Cooked Shrimp Recipes On The Grill' />Light grill to medium heat. Place shrimp onto metal skewers and lie flat on a cutting board. One pound made 3 full skewers for me. Using a pastry brush, brush one. My take on a hearty New Orleans Gumbo with shrimp and sausage Im making the roux from scratch so its extra flavorful This recipe is perfect to make on the. Talk about this being the highlight of the week, well that and the fact that its FRI YAY Which is even more reason for you to just scroll to the bottom and hit print right now because this NEEDS to be on the stove this Sunday so you can enjoy it for lunchesdinners all. Just think a warm bowl of rice topped with a slow simmered, tomato based stew thats spicy, hearty, and completely made from scratch. Okay, its basically amazing. I dont know about you, but I LIVE for food like this. This is for my food lovers out there that dont mind taking a few extra minutes to make GOOD FOOD that you can really just curl up with on the couch and have the air conditioner on full blast while pretending that the sun isnt beating down and that your thermometer isnt just shy of reading 1. Is it obvious that im begging for fall already PLEASE COME SOON. Let me just say it now, THIS is a LOOOOOONG post. If you are a gumbo expert and just want a recipe, feel free to scroll to the bottom. Im sharing all the things ive learned from when I was a noob. IMG_3852edit.jpg' alt='Pre Cooked Shrimp Recipes' title='Pre Cooked Shrimp Recipes' />While this was still in the recipe testing phase, I read pretty much everything on the topic. Not to mention the countless videos I sat through to make sure I didnt anything up. And though im not claiming im an expert in gumbo making or that my recipe is an authentic creole or cajun recipe, I will say ive picked up quite a few things along the way that can help make your pot more delicious. How to GUMBO like a champ. Pre Cooked Shrimp Recipes AppetizersPre Cooked Shrimp Recipes EasyThe cookware The roux in this recipe requires extra special love and care and so I really suggest using a dutch oven or a heavy bottom pot. A pot thats pretty thin, such as a stockpot is not a good option for this recipe as the pot tends to get super hot and would then burn the roux. BUT you COULD make the roux in a cast iron skillet then carefully pour it all into a stock pot and continue from there. The Mise En Place Okay, so I just really wanted to use that word and basically all im saying is that just get your ingredients ready to go Chopping while browning the roux is a big no no, so I highly, highly, highly suggest getting the chopping, measuring, and having all ingredients ready to go before you start making the roux. Trust me on this, it will make your life so much easier. The roux What is roux, you askIts basically the heart and soul of every gumbo recipe but ill elaborate further Itts a simple combination of oil and flour that is slowly browned to perfection to get that nice, deep, and rich flavor that gumbo is known for. In our case were using equal parts of each. For best results, I suggest. A high heat oil. You can use corn, canola, or vegetable. I dont suggest using olive, avocado, coconut, or any other oil that has a low smoke point. You need something that can really withstand the heat and the longer cooking time. All purpose flour. Ive only tested this recipe with all purpose flour so sadly, I cant say if any other type will work. Continuously stirring I know, Im asking a lot here Okay, so yes, this needs a total of 1. And yes, im asking you to drop everything and just no multitasking in general but a big pot of gumbo is in your future and I promise you you will love me a little more when you dont have a burnt, smelly pot of caked on flour to clean because like a champ, you listened and babied your roux. The stages of the roux Okay. So now that ive stressed the importance of constant stirring and no day dreaming while roux making, let me walk you through what to expect in terms of the roux. The timing may vary 1 2 minutes but this is a guideline to help you make sure youre on the right track. If at any point your roux is browning too muchtoo little, adjust the heat slightly to help it get back on track. The blond roux This is the most basic type of roux that we make. Its what you make when preparing a bchamel sauce and its also what we use to make my shrimp enchiladas with poblano cream sauce. The roux is nice and light and usually requires just a quick 3. This reminds me of the color of tahini paste. Itll be a little deeper than the blond roux but we need to keep going. Keep in mind, as we cook the roux, it is losing its thickening power, so the darker the roux, the less it will thicken your gumbo. Almond butter ish. Its lighter than peanut butter but on its way there. Youll notice that it smells a little like popcorn or similar to when you brown butter, it has a nice nutty smell. The color of homemade peanut butter. Its dark and nutty and its a medium brown tone. I stopped my roux here at 2. I still wanted a little thickness to the gumbo and a deep dark roux is an acquired taste. If youre new to gumbo making, id suggest leaving it at this stageIt will thicken the dish just enough and the flavor will be well pronounced without overpowering. Peach Bread. Red brown in color and is darker than peanut butter. You can take the roux a little further to what is considered a black roux about 3. But keep in mind that this will change the overall taste of dish and will leave it thin a soup like consistency and a black roux just isnt for everyone Youre still here I was afraid I might have scared you offHonestly, its not difficult to make, it just requires some attention. After you make it for the first time, youll be able to tell exactly how long it takes to get your roux to that perfect sweet spot. From then on making gumbo will be a breeze. Possibly even a midweek affair Oh, one two more things My recipe uses stewed tomatoes, if you cant find stewed tomatoes, diced tomatoes can be used in its place. Also, some people dont believe in adding tomatoes to their gumbo recipe and im actually loving the way that tomatoes taste in this Authentic or not, its deliciousAlso, I chose not to use okra in this recipe, as im not the biggest fan of it. Im a texture girl and something about it just doesnt sit right with me. A pot full of this stuff was slow simmering last Friday, all morning long. For lunch the hubby and I ate like kings and queens and it really made me miss the short time we spent in the French Quarter a couple of years back. I didnt even have to call when lunch was ready, the smell of slow simmered, home cooked stews have their way of getting everyone together at the table. I waited patiently till Friday to share this with you I know it requires a little extra work than what were used to doing on LSJ but if ANYTHING is worth it, its this gumbo Yield 8 1. Prep Time 2. 0 mins. Cook Time 1 hour 1. Total Time 1 hour 3. My take on a hearty New Orleans Gumbo with shrimp and sausage Im making the roux from scratch so its extra flavorful This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with timeI highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier. Ingredients ROUX cup high heat oil, such as canola, corn, or vegetable cup all purpose flour. GUMBO 1 medium onion, diced. I used of each red, green, yellow, orange see note, diced. I used Tofurky2 tablespoons EACH cajun seasoning AND tabasco sauce more or less to taste1 tablespoon cayenne omit if you want it mild4 cups low sodium chicken broth. Directions ROUX Heat the oil in a large dutch oven or a heavy bottom pot over medium high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 1.