SALMON NEW ORLEANS - RED LOBSTER REVIEW RECIPES

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HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO - ALLRECIPES



Husband's Grandmother's Shrimp Gumbo - Allrecipes image

My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.

Provided by ranch_maven

Categories     Gumbo

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 2 hours 15 minutes

Yield 12 servings

Number Of Ingredients 20

1 pound smoked sausage links, cut into 1/4-inch slices
¼ pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
½ cup unsalted butter
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup finely chopped green bell pepper
⅔ cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
  • Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
  • In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
  • When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Nutrition Facts : Calories 343.5 calories, CarbohydrateContent 12.6 g, CholesterolContent 164.7 mg, FatContent 21.8 g, FiberContent 2 g, ProteinContent 23.9 g, SaturatedFatContent 9.8 g, SodiumContent 922 mg, SugarContent 2.6 g

CRAWFISH ETOUFFEE IV RECIPE | ALLRECIPES



Crawfish Etouffee IV Recipe | Allrecipes image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories     Etouffee

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Steps:

  • In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  • Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  • Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts : Calories 500.6 calories, CarbohydrateContent 16.3 g, CholesterolContent 81 mg, FatContent 43 g, FiberContent 1.2 g, ProteinContent 13.9 g, SaturatedFatContent 7.7 g, SodiumContent 1405.7 mg, SugarContent 4.1 g

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